Galangal and turmeric are two rhizomes in the Zingiberaceae family, which means that they are both related to ginger. Galangal and turmeric are both widely used in Asia and increasingly all over the world. You will need both spices if you want to make Authentic dishes from Southeast Asia and …
Ginger is a popular and versatile spice that is heavily used in multiple Asian food cultures, as well as in dishes from the West Indies and Europe. It is one of those spices that serious home cooks tend to keep around. Ginger also happens to be one of the easiest …
Fresh ginger is one of the most versatile spices and is a tasty addition to dishes from all over the world. Most recipes only call for a teaspoon or two of fresh ginger, which is much less than you would usually buy in a grocery store, so you will almost …
Galangal is a rhizome related to ginger and turmeric. While it is not exactly the same as its two more famous relatives, it is close enough that you can store it in the same ways. Galangal is used for its sharp flavor profile that includes notes of citrus, pine, and …
Galangal is a spice and the rhizome of a plant in the ginger family. It is also known as Thai ginger and kulanjan. Galangal is best known for its use in several classic Thai dishes that need its piney, citrusy flavor for their intense and complex flavor profiles. As with …
Tarragon is one of the most important herbs in French cooking. It is so highly regarded in France that it has been dubbed the king of herbs. The type of tarragon that the French use is called French tarragon to differentiate it from Russian tarragon, which doesn’t have much flavor …
Marjoram is a herb primarily associated with Middle Eastern and Mediterranean dishes and that belongs to the mint family. It is closely related to oregano and their flavor profiles are similar with marjoram often being described as a sweeter, milder version of oregano. Marjoram is not an especially common herb …
Tarragon is a culinary herb that you will need to prepare many of the classic French dishes. Its flavor is likened to that of licorice or anise, with a touch of basil’s minty properties. Ideally, the best way to use it is in its fresh form. The herb loses much …