Sichuan pepper is not like any of its namesakes, the smell and taste are unique. It has a citrus aroma, in fact, it is a member of the citrus family and creates a mild pleasant numbness in the mouth.
Doubanjiang or douban is a salty spicy paste made from fermented broad beans, soya beans and rice and red chillies. It is known as ‘ the soul of Sichuan cuisine'
Kaffir lime leaves are often used in Thai, Indonesian, Indian and Malaysian recipes to give a unique citrus flavour.
Galangal is a root commonly used in Asian cooking that looks similar to ginger, with a thinner skin. While Galangal looks very similar to ginger, it gives a distinct pepper and citrus flavour to Thai, Malaysian and Indonesian dishes.
Kedgeree is a Victorian Anglo-India dish that is thought to have originated with the British colonial servants returning to Britain after working in India. It was served as a breakfast dish.
Mustard is made from the seeds of various varieties of mustard plant which are black, brown or white. Mustard plants can be grown all year round, except in areas of extreme cold winters. The plants are fast growing, reaching up to three meters, with bright yellow flowers in the shape of a cross. Mustard seeds are used in cooking and preparing the popular condiment. Mustard seeds have a range of flavours from sweet to hot and pungent.
Fennel has an anise-liquorice like aroma and flavour. You can eat the leaves which are very similar to Dill, as garnishes and to add flavour to soups, salads and sauces. The greyish seeds are used in baking, breads and as a spice particularly in Chinese Five Spice and ‘Italian’ sausages found across North America. The large bulb of the fennel plant can be roasted, grilled, cooked in stews and is delicious sliced really thinly and eaten raw.