Originally from northern India and now found — and devoured — throughout the subcontinent, chaat (from the Hindi for “to lick”) masala (“blend”) is all about mouthwatering vegetarian food, just like Rainbow. Continue reading
Posted on January 12, 2018 by Magento
Posted on February 10, 2014 by admin
I have to say that when it comes to having a great sense of humor, nothing can touch natures wonderful many ways in creating some crazy looking fruit, like the annatto for example; it has the physical characteristics that only a mother could truly love.
So what is annatto? Annatto is a seed that is extracted from the ripened fruit of the achiote tree that grows in tropical and sub-tropical regions. The achiote pod itself, resembles a pair of giant hairy, heart-shaped lips. Not something you want to kiss. Yet, look inside of the pod and behold the rich, red seeds that are hidden. Continue reading
Posted on March 6, 2012 by admin
Most of you who enjoy cooking probably have turmeric in your spice cabinet right now. And even though you may use it often, what you may not know is that this common item is one of the worlds best all around herbs.
Turmeric comes from the root of the Curcuma longa plant and is a perennial relative of the ginger family. Its tough brown skin and deep, orange-red fleshed rhizome is dried and ground into a powder. Although most usage of turmeric is in the form of root powder, the leaves of turmeric can be used to wrap and cook food which imparts a distinct flavor. This usually takes place in areas such as southern Asia where turmeric is grown locally, since the leaves used are freshly picked. Continue reading
Posted on February 21, 2012 by admin
Agriculture, history and the Berbers (Morocco's earliest indigenous inhabitants), have all joined to produce one of the worlds greatest cuisines.
Historically,North Africa was a stopping point on the spice trade route between Europe and the Far East. As a result, North African cooks adopted many spices into their cuisine. The freshness and variety of spices are crucial in North African cooking. People can buy freshly ground spices and fresh herbs in the souks (marketplaces lined with open-front stalls), typically found in the old quarters of cities. Sellers display great mounds of spices, creating a rainbow of colors and delicious array of smells. The markets also abound with fresh fruits and vegetables, herbs, fish, fresh and dried fava beans and lentils, grains, and jars of olive oil. The souk is a feast for the eyes and nose. Continue reading