Massaman curry is believed to originated with Muslim traders in Thailand mixing elements of their own culture and local ingredients. In fact, the name is thought to derive from Muslim and to this day it is mostly made with chicken and beef but not pork which is forbidden in Islamic dietary laws. . It is … Continue reading Massaman Curry Paste
Worcestershire Sauce is a fermented liquid condiment created in 1837 by two English chemists. It is used in lots of home cooking, burgers, soups, stews and casseroles, principally because of its savoury flavours and as a source of umami. Specifically, Worcestershire Sauce is a principal ingredient in Welsh Rarebit, Caesar Dressing, and the Bloody Mary Cocktail.
Cloves are a spice that come from the flower buds of a tree originally from Indonesia and are a common ingredient in savoury and sweet recipes in Asian, African and Middle Eastern cuisines.
Star anise is instantly recognisable as the star-shaped spice which is used in many Chinese, Vietnamese, Indonesian and Indian dishes.
Sriracha is a hot chilli-based condiment from Thailand used predominantly in Thai and Vietnamese cooking and used in soups, sauces and as a dip for seafood and spring rolls.
Fines herbes is a mix of parsley, chives, tarragon, and chervil used to flavour chicken, fish, and egg dishes, in sauces and in herb salads.
Gently crushing the leaves of tarragon releases a sweet aroma of liquorice.
Thickening sauces have developed from using starchy vegetables, the ground nuts and breadcrumbs from medieval cookery to using gums and gelling agents in today's advanced gastronomy.
Garlic is one of the most popular aromatics used almost worldwide because of the flavour adds to dishes. Raw garlic has a very pungent, hot taste that mellows and becomes sweeter when cooked. Roasting garlic gives it a lovely delicate, nutty flavour.
In cooking, we can use all of the coriander plant, its leaves and stems, the seeds and the roots and each has its own distinct flavour.