The World of Ingredients

A long term, never ending page to take you on a delicious journey of endless discovery! Both near and far!

Be sure to bookmark this page!

edible dried rose buds in a white bowl

How to Cook with Rose Petals (+ Rose Sugar Recipe!)

Berbere, Ethiopian Spice Mix

How to Make Berbere, Ethiopian Spice Mix

Garam Masala

How to make Garam Masala

Caramelised Onions

How to make Perfect Caramelised Onions

How to make Pumpkin Spice

How to Make Pumpkin Spice (aka Mixed Spice)

Slivered almonds

How to Make Slivered Almonds and Slivered Pistachios (for Topping Anything!)

How to Season and Care for Your Tagines (and other Clay Pots)

How to Use Dried Shrimp (Udang Kering)

Khlea, Moroccan preserved meat

Khlea, Moroccan Preserved Meat (Mqila Slaouia)

Korarima Ethiopian Cardamom

Korarima, Ethiopian Cardamom (False Cardamom)

Mawal, Cockscomb flower

Mawal, a traditional ingredient in Kashmiri Muslim Rogan Josh

Methi Leaves (Fenugreek Leaves)

Methi Leaves (Fenugreek Leaves/Shanbalileh), a Persian and Indian Herb

Ethiopian Clarified Butter

Niter Kibbeh, Ethiopian Spiced Clarified Butter (Tegelese Tesmi)

Ratan jot bark and red oil

Ratan Jot (Alkanet) a traditional Ingredient in Kashmiri Rogan Josh

Thai toasted rice powder in a tiny black bowl

Thai Toasted Rice Powder (Khao Khua)

slices of halloumi cheese on a black chopping board

What is Halloumi? (And How to Cook It)