Dry or ground mustard seed is a popular condiment in several dishes like chutney, salad dressing, pickles, and meat flavoring for its pungent flavor. What to do if you don’t … Read more…
Curry leaves sautéed and softened in ghee (clarified butter) or coconut oil adds a delightful flavor to your curries. This herbal leaf is a signature flavor of South India, and … Read more…
Have you run out of vanilla in the midst of your cooking? Don’t worry! There are a few other good ingredients that make a wonderful substitute for vanilla extract without … Read more…
Who doesn’t like to have a French tarragon chicken or tarragon-gin lemonade? Or, what about enjoying asparagus with tarragon sherry vinaigrette? Something is really magical about this grass-like aromatic herb … Read more…
Annatto is a lesser-known spice available in seeds, powder, paste, or oil forms. This isn’t a spice that you’ll find everywhere. If you are on with a dish that requires … Read more…
It’s absolutely relishing and appetizing to enjoy the sorrel soup or sauce. My grandma would use sorrel not only for cooking but also for managing cavities, and swelling. Unfortunately, sorrel … Read more…
You can’t think of making hummus without the delicious tahini. Sauces and dips get a delightful nutty taste when one or two tablespoons of tahini are swirled into it. It’s … Read more…
The humble sesame seed happens to be a flavoring, garnish, and central ingredient across many cuisines. It is a quintessential ingredient in dishes like sesame macarons, soba noodles, simit (Turkish … Read more…
Saffron is one of the costliest spices in the market. It isn’t a cost-effective option for common people to use this spice in cooking. If you don’t have it, or … Read more…