Saigon cinnamon is a variety of cassia, which means that it is a close relative of Ceylon cinnamon but with a few very different qualities. While the name would seem to indicate that Saigon cinnamon is from the Saigon region in the southern part of Vietnam, it is actually native to the northern and central […]
Cooking With Herbes de Provence: The Dos And Don’ts
Herbes de Provence is a blend of herbs and (sometimes) spices that are used in the cuisine from Provence in France. Like most other herb or spice blends, the ingredients used vary so that there is no one flavor profile; instead, its taste depends on the maker’s preferences. Despite the variability, cooks usually choose from […]
Fleur de Sel Vs. Maldon Salt: SPICEography Showdown
Both fleur de sel and Maldon salt are upscale salts primarily used for finishing dishes. They are both sea salts prized by serious cooks for having bright, clean flavor profiles. Aside from those similarities, there are some important differences between the two. While you should probably have both in your spice cabinet, you should consider […]
Wild Garlic: The Herb For Foragers
There are several plants in the Allium family that are sometimes known as wild garlic. They include Allium ursinum, Allium vineale, and Allium canadense. All three of them belong to the same family that also includes garlic and onion. All three of these wild garlic varieties share the same characteristics. Allium ursinum is known and […]
Hyssop: The Biblical Cleansing Herb
Hyssop is a member of the mint family and is best known for its mentions in the Bible. It is referenced in Scripture as a cleansing herb. It is also a common remedy in traditional folk medicine. It’s worth mentioning that there two herbs referred to as hyssop; Hyssopus officinalis and Origanum maru. Some people […]
Cooking With Chicory: The Dos And Don’ts
Chicory is an herb related to endive and radicchio. You can use the tops as salad vegetables or you can saute them; you can prepare the roots and use them as an additive for coffee. Chicory root is essential when making New Orleans style coffee, which may be made entirely with the root or using […]
Salad Burnet: The Cucumber Herb
Depending on which source you believe, salad burnet’s place of origin is either the Mediterranean region or in the British Isles. Regardless of which location it comes from, you can find it all over Europe and in China. It has been used for more than 2,000 years and was known to the ancient Greeks, who […]
Cooking With Star Anise: The Dos And Don’ts
Star anise is native to Northern China and Vietnam. As a result, it shows up in a lot of Chinese and Vietnamese dishes; however, it has many more applications beyond those two food cultures. It is intensely aromatic and when used correctly can impart a profound sweetness and licorice-like flavor to sweet and savory dishes. […]
What Are Good Spices For Asparagus?
You will want to get the most enjoyment possible when you purchase the world’s most expensive vegetable. Fortunately, asparagus is also relatively simple in terms of its flavor profile. This allows you a range of seasoning options. You can complement asparagus spears with an herb or spice that makes it more complex or take a […]
Maldon Salt Vs. Kosher Salt: SPICEography Showdown
Maldon sea salt and kosher salt are just two of many different types of salt prized by serious cooks. Chefs often have both on hand despite the fact that they are almost identical in terms of their chemical makeup. The fact is that despite the fact that they are both salts, they each bring very […]
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