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World Cuisine

  • The Exotic World of Curry General Introduction

    Mention curry and images of exotic, spicy food comes to mind. In fact, curried dishes are so popular that there are books written about its amazingly, rich history. So it is my pleasure to feature several articles about the origins of popular authentic curried dishes and creative ways for you to use curry in your cooking. Continue reading

  • Curry For Beginners

    For years, when people wanted to cook up a curry dish, the only spice available was the basic yellow curry seasoning at the supermarket. Although this type of curry spice was interesting to cook with which gave the food an exotic aroma and appearance, some had felt that the spice overwhelmed the palette, leaving them with a feeling that perhaps curry was not for them. Or there simply wasn't an alternative available at the time. Yet, what people didn't realize is that the vibrant yellow color was derived from turmeric, which can definitely overpower the senses if it isn't used in the right quantity. Continue reading

  • Spicy Passover

    This past Friday we celebrated Passover with our family and friends. Our house was filled with people and with the unmistakable fragrances of turmeric and cumin along with other aromatic spices. It was heartwarming for us to continue the Passover tradition with our family and impart what we have learned from our childhood to our children. And one day, when they have their own families, they, too, will be able to pass on the Seder tradition. Continue reading

  • Hawaj - Yemen's Spicy Little Secret

    Over 60 years ago, Shuli's parents had migrated from the Republic of Yemen to Israel. And with them came all their wonderful traditions from that amazing country which included a treasure trove of spices, recipes and culture.

    From each generation in his family, the women have been handing down their secret formulas for blending just the right amount of ingredients to produce some of the most delectable and exotic spice blends that you'll ever taste.Thanks to Shuli's mother's recipes and for his love of spice, we have been blending our own signature Yemenite seasonings every week at our Petaluma warehouse two of which are our top sellers Hawaj for Coffee and Hawaj for Soup. Continue reading

  • Viva Mexico!

    One of the reasons why we have come to love Mexican food so much is because the Native peoples knew how to use just the right amount of spices so as not to overpower the dish allowing the natural flavors of the food to shine through.Long before the Spanish conquistadors discovered Mexico, the indigenous people totally relied on spices such as,achiote, vanilla pod, chili peppers, garlic and allspice in preparing their meals. It wasn't until after the Spanish colonization took place, that the importing/exporting trade route between Mexico and Europe was established. It was about that time when cinnamon, cloves, cumin and pepper arrived on the scene. The renowned spices of the Orient were soon integrated into the Mexican food menu, and as in all great cultures, great cuisine will always be an important characteristic of that culture. Continue reading

  • The World According To Flavored Rice

    The earliest evidence of rice dates as far back as 2500 BC with its origins in China, and subsequently spreading to countries such as India and Sri Lanka. During the 9th century, East African merchants were introduced to rice through trading with people from India and Indonesia; thus, the rice grain began its journey across the globe, becoming the most important crop on the planet with literally billions of people depending on its cultivation. Continue reading

  • The Mediterranean Way

    When I think of classic Mediterranean cuisine images of Spanish paella, French ratatouille, or Italian risotto, accompanied by a glass of the local wine come to mind.

    With twenty-one countries bordering the coastline of the Mediterranean Sea, such as Italy, France, Spain, Greece, Turkey, Israel, Egypt, and Lebanon, to name a few, one can expect to savor a bevy of dishes from that part of the world. Continue reading

  • Hamantaschen Cookies: Not Just for Purim

    Buttery cookie dough, wrapped around a sweet and chewy filling: By any name, these treats are fun to make and delightful to eat — yet they’re named for one of the arch-villains of the Hebrew Bible.

    According to tradition, the three-cornered shape of Hamantaschen cookies is a reference to the hat worn by Haman, grand vizier to an early Persian king, who schemed to kill off all the Jews in the realm. Continue reading

  • Have you heard of dukkah?

    Long before the west had ever heard of the fabulous dukkah (doo-ka) mixture, the east had been enjoying this amazing side dish for centuries. In fact, the story of dukkah dates back to ancient Egypt, thousands of years ago, when a combination of nuts, seeds, flavorful spices and herbs were pounded in a pestle to form a coarse mixture which was used as a dip for flatbread dunked in olive oil. And to this day, this amazing side dish is still commonly used in much the same way as it was back then. Continue reading

  • Sizzling Shawarma

    We all know that Mexican food is very popular world-wide, especially the tacos and burritos. Well, in the Middle East, there is a similar food called shawarma that is eaten much in the same way, only instead of using a corn tortilla, pita bread is used; and flatbread is wrapped around the shawarma much like a burrito wrap; the big difference is in the way that the meat is cooked. Continue reading

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