From sweet sauces to traditional drinks and even tangy desserts, you will find tamarind in a variety of dishes. Tamarindus Indica, more commonly known as..
Plantains, or “cooking bananas”, are a staple food in tropical regions around the world. Read on to learn more about plantains and the many delicious..
Earthy, nutty, and gooey, bulgur is a versatile whole-wheat cereal grain cooked into breakfast meals, breads, desserts, stews, salads, and pilafs. What is bulgur? Bulgur..
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..
Fenugreek, a highly nutritious herb with edible leaves, seeds, and sprouts, is abundant in Indian cuisine. This recipe, a riff on the Indian dish methi..
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..
With a satisfying crunch and flavor reminiscent of toasted onion and oregano, Nigella seeds are a unique addition to curries, stir-fries, salads, baked goods, and..
Asafoetida is an important spice in Indian cuisine for it’s savory, onion-like flavor. Asafoetida is a resin derived from the dried sap of flowering plant..
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