Dukkah, duqqa, du’ah, or do’a, these are the many names for a flavorful Egyptian condiment gaining popularity all over the world. A mixture of spices,..
This woodsy, floral blend of dried herbs is most commonly used in French cuisine, though the flavors also pair well with Mediterranean cuisine. What herbs..
Cardoons: a giant thistle covered in thorns. Labeled a pest species by Charles Darwin. Unusable without a labor-intensive prep process. So, why would you bother,..
Warm, peppery, and woody, this piquant spice is the ideal ingredient to introduce some complexity to both savory and sweet dishes. History Allspice is native..
Collard greens are cultivars of wild cabbage and it is in the same family as kale, cauliflower, brussels sprout, and broccoli. Collards were first cultivated..
Fiery, highly-seasoned merguez sausage can be grilled or added to flavor dishes like couscous and stews. Read on to learn about its flavor, history, and..
Originally from the Mediterranean, coriander is now used widely in South Asian, Egyptian, and Latin American cuisines. This ingredient entertains a special rank in the..
Unmistakable yet verging on the indescribable, the flavor of saffron is unlike anything else. What is it? Saffron is a fragrant spice comprised of the..
Also known as chirimoyas or custard apples, these sweet-tart fruits are interesting to look at and delicious to consume. What are Cherimoyas? Cherimoya is a..
If asked, you’d be hard-pressed to find an ingredient more divisive than anchovies. We’re here to talk about how extraordinary and versatile this salty little..
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