Doubanjiang is the soul of Sichuan cuisine. Its deep, earthy, spicy and salty flavour is a secret weapon for many a Sichuan housewife, and is an essential ingredient in Sichuan cooking. There are many bean pastes and chilli bean pastes…
Come autumn, in the US, you see pumpkin spice everywhere you look and in almost everything you eat and drink: lattes, cocktails, cupcakes, pies, pancakes, ice cream, it’s everywhere. It is such a versatile spice mix that you can add…
Berbere, as the word is commonly used, is a fiery red Ethiopian spice mix that gives Ethiopian wots (stews) their characteristic flavour and, without which, a wot is just not a wot! Berbere Berbere is in fact, the general Ethiopian…
Korarima is an interesting little spice. It has strong similarities to the green cardamom, but with its own quirky high notes. What is Korarima? Korarima, or Ethiopian Cardamom (Afromomum Corrorima) is a member of the ginger family, as are the…
So you’ve come back from holiday with a tagine! What’s next? How do you season that brand new, unglazed tagine and then, how do you look after your tagine? Stick with me and you’ll soon be a pro! What is…
Mahlab, or Mehlepi, is a spice that comes from the St Lucie’s cherry. It is in fact, the stone of the cherry, measures about 5mm long (roughly 1/4″) and is a beige colour, as you can see from the image…