Tag: herbs and spices
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Hyssop
An annual herb that if you like it you will have to grow it yourself. Most places don’t sell it fresh and you are missing out if you can even get it dried. It is very easy to grow and I keep it trimmed down to a 15cm box as it is vigorous vertically. It…
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White Pepper
I still can’t believe that a stone fruit (yes pepper is a stone fruit, who knew) that built empires a few hundred years ago can now be bought for next to nothing at the local supermarket! The world’s most used spice is also my favourite, its sharp taste is different to that of chili but…
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Vietnamese Coriander
Let’s face it, Coriander (also known as Cilantro) can be hard to grow in Perth conditions. It will bolt at the first sign of warm weather and dislikes full sun. So I also grow Vietnamese Coriander (also called Vietnamese Mint or Laksa Leaf) as a substitute herb and also a prized ingredient in its own…
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Ben’s Magic Chicken Dry Rub
Ben’s latest concoction is a magic dry rub for use on chicken. I tasted the butterflied chicken he used it on (recipe to come) and it was mouth-watering and oh so smokey. All you have to do is take: Equal parts salt, sugar and garlic powder, maybe 2 Tbsp each. Smoked paprika (sweet works well…
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Homemade Jalapeno Chilli Powder
Make your own chilli powder using your homegrown chilis. You can mix different chilli types together to get the heat you like or stick with one type as I have here. I used a mixture of green and red jalapenos for a medium heat level. Simply slice the chilis, pop them into a dehydrator and…
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Chicken Dry Rub #1
This is the first attempt at a dry rub for roast chicken. I am pretty pleased with the taste and just look at the colours. 🙂 Please see PK’s Dry Rub Split Roast Chicken where I tested it out for the first time. You will need: Ingredients: 1 Tbsp ground rock salt 1/4 tsp ground…
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Dagarful (Parmotrema perlatum)
Dagarful, also known as Dagar Phool, Black Stone Flower or Kalpasi, is a lichen used in Indian cuisine. It has a flavour similar to cinnamon and you can use that as a substitute if you have to. I have to agree with Rick Stein though, it is transformational and brings something to curries that I can’t…
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Cardamom Green
Most of us have used or eaten the ground powder, seeds or pods of Cardamon , perhaps without knowing so. Also called Cardamon or Cardamum it is an essential spice especially in Indian, Middle Eastern and South East Asian cuisine. There are two types, large brown pods and small green pods, from two different plants.…
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Lemongrass
I first learnt about this flavoursome member of the grass family when I started cooking the Thai classic soup, Tom Yum Goong. I have been growing it ever since for use in sauces, soups, salads and fish cakes. The plant itself looks and smells amazing and is a natural mosquito repellent to boot :). Taste/Aroma:…
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Bish Is Rocketing Along
Bish writes: I am a persistent casual gardener, in that I keep trying but due to work and life I don’t spend as much time as I should on maintenance and the like. My garden’s nothing like Ben’s! Anyway, now that the team are testing out some of the Mr Fothergill’s planters, I thought I’d…
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