The Japanese Yuzu or Korean Yuja (citrus junos) is a citrus fruit that has long been in use in China and Tibet, where it originated and is known as xiāngchéng. Yuzu is yellow in colour when ripe, so in that…
A much loved ingredient in Mexican and TexMex cooking, the tomatillo comes in green and green-purple colours, covered by a husk that turns from a soft feeling green to a dry, papery brown. It is the tartness and the colour…
Green papaya is just the younger, unripe version of the orange fleshed variety that you are probably used to. Unless you have a good Thai or South East Asian supplier nearby, a green papaya is not going to be easy to come…
Why is white asparagus white? What is white asparagus? The answer is really rather simple and takes you back to your early science classes in primary school. Remember those lessons about chlorophyll and photosynthesis? You never thought they’d come in handy,…
Radicchio Grumolo are a wild variety of radicchio, grown in and near Verona, in North East Italy. These rosette shaped radicchio of varying colours are strikingly beautiful to look at! Do their flavour match their looks? You better believe it! I…
Jerusalem Artichokes are funny little things, grossly misnamed because they’re neither real artichokes nor are they from Jerusalem! The Jerusalem Artichoke is native to North America and is in fact, a member of the lettuce family that is also related to the…