How to Make Pumpkin Spice (aka Mixed Spice)
Come autumn, in the US, you see pumpkin spice everywhere you look and in almost everything you eat and drink: […]
How to Make Pumpkin Spice (aka Mixed Spice) Read More »
Come autumn, in the US, you see pumpkin spice everywhere you look and in almost everything you eat and drink: […]
How to Make Pumpkin Spice (aka Mixed Spice) Read More »
Berbere, as the word is commonly used, is a fiery red Ethiopian spice mix that gives Ethiopian wots (stews) their
How to Make Berbere, Ethiopian Spice Mix Read More »
Korarima is an interesting little spice. It has strong similarities to the green cardamom, but with its own quirky high
Korarima, Ethiopian Cardamom (False Cardamom) Read More »
So you’ve come back from holiday with a tagine! What’s next? How do you season that brand new, unglazed tagine
How to Season and Care for Your Tagines (and other Clay Pots) Read More »
Mahlab, or Mehlepi, is a spice that comes from the St Lucie’s cherry. It is in fact, the stone of
Mahlab (Mahleb, Mehlepi), stone of the St Lucie Cherry Read More »
A very common ingredient in Malay and Indonesian cooking, candlenuts are often ground and used to thicken and enrich curries
What are Candlenuts? (aka Kukui Nuts Buah Kemiri, Buah Keras) Read More »