Curry Leaves Here’s a quick YouTube video taken off my Udemy class where I talk about curry leaves and how to use them. Curry leaves, along with kaffir lime leaves and laksa leaves were one of the first plants I…
Turmeric, known as Kunyit in Malay and Indonesian, is also part of the ginger family; outside of Asia, it’s more readily available in powdered form. A must in many Asian and Middle Eastern cuisine, it imparts a sweet, sharp lemony…
The Kaffir Lime leaves, with their trademark double leaves, are an essential part of many South East Asian dishes like Tom Yum, Thai and Malay curries. The dried leaves are easily available at large supermarkets here in the UK but…
Also known as Cilantro, the fresh leaves are an ingredient in many Asian and Latin American foods. They’re also used in salads in Eastern European countries. They have a pungent, slightly citrusy aroma. As heat diminishes their flavor, coriander leaves…
Galangal has a citrus like aroma, working extremely well with its relative, ginger. Unlike ginger (top left, in the picture above) though, galangal isn’t spicy, it’s in fact, a little sweet. It is an essential ingredient in so many South…
Click here to go to my YouTube video on how to use the tamarind pulp. Tamarind is a tropical fruit that grows as a pod on the tamarind tree. The pod or fruit is shaped like a bean and contains a pulp…