Mawal, or cockscomb flower is a traditional ingredient in the Kashmiri kitchen, specifically within the Muslim community. There are many types of cockscomb flowers, with the generic name of Celosia. However, this post is about a specific type of cockscomb,…
I adore blood oranges which tend to be a touch sweeter than regular oranges, with hints of raspberry and with also a touch of bitter. They also have a deeper aroma. What are Blood Oranges? Blood oranges are, as the…
Huacatay, also commonly known in English as Peruvian black mint, is a herb with minty, aniseed and citrusy aromas, and very popular not just in Peru but many parts of South America. How to pronounce Huacatay? Let’s deal with the…
Pandan, a type of screwpine, is an essential ingredient in Asian cooking. With its sweet, fragrant, grassy aroma, it is widely used in both savoury and sweet dishes. Pandanus amaryllifolius Pandanus amaryllifolius is the culinary pandan that we know. It is…
Okra has such an undeserved bad rep, just as much for its infamous gooey insides, as its bland, almost negligible flavour. I must confess to being a huge fan of it though, however it is cooked, whether with lots of…
The Australian Finger Lime, or Caviar Lime, is native to Australia. When cut open, it releases tiny citrus sacs bursting with flavour. What are Australian Finger Limes? The Australian Finger Lime (Citrus australasica), as its name suggests, is native to Australia,…