Popular in Middle Eastern and eastern Mediterranean regions this spice blend adds a fragrant earthy flavour to your dishes. Regional variants abound but most blends contain the herbs oragano, savoury, thyme and majoram mixed with …
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How Do I Use Za’atar?
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Sumac
Sumac is a very small fruit native to several continents, that has an exciting citrus taste. Sumac based dry rubs pair with lamb so well and Australia has lots of lamb. 🙂 Please don’t stop …
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Star Anise
Star Anise is from an evergreen shrub that originally hails from China and Southeast Asia. It is an important cooking ingredient that imparts an earthy aniseed flavour and aroma. It is also used to in …
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Powdered Dashi Stock
Dashi stock forms the base of many Japanese dishes, imparting a noticeable umami flavour. Traditional dashi is made from kelp and fish (bonito or anchovies) and there are many variants involving mushrooms. I am showing …
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Dragon Fruit
Commonly know as Dragon fruit, the Pitaya is a relative of the cactus and native to the Americas. They are now grown further afield and are relatively expensive. Their common name comes from the external …
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Cloves
Cloves are a must-have in your spice collection. They are the dried buds of a tree that originally only grew on a few islands in eastern Indonesia. Cloves are very aromatic and impart a slightly …
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Baking Powder Vs Baking Soda
Baking powder and bi-carb soda (also called baking soda) are frequently used in cooking and baking. Although they look similar you don’t want to use them interchangeably! Baking Soda Baking Soda is a salt called …
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Cinnamon
Cinnamon is one of my favourite spices. It is the dried bark of the cinnamon tree and is amazingly aromatic and imparts a warm, spicy and earthy flavour. Long strips of the tree’s bark are …
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Chili Pepper: Black Pearl
This has to be the most attractive chili plant I have in my collection. Despite the fruit’s small size they pack a real punch and the plant is a heavy producer. The fruit starts off …