Chickpeas are the world’s most widely consumed legume. They belong to the same general family as peanuts and alfalfa and have an ancient history. Archaeological findings show that chickpeas were being consumed in the Middle East 7,500 years ago. They were being consumed in Turkey during what historians call the Neolithic period and were also […]
Cooking With Mint: The Dos And Don’ts
Mint is an ancient herb that provides one of the most popular flavor profiles. Along with its flavoring benefits, it is an effective medicine that you can use to treat multiple ailments. Like any other flavorful ingredient, it can make or break a dish depending on how well you use it. Below are some of […]
Holy Basil Vs. Ashwagandha: SPICEography Showdown
Holy basil and ashwagandha are two Southeast Asian ingredients used in food and in Ayurvedic medicine. As far as their medical applications are concerned, they are both classified as adaptogens. As adaptogens, both are used to treat stress and stress-related conditions like insomnia but they are used differently. When it comes to using them in […]
Chicory Vs. Dandelion: SPICEography Showdown
Chicory and dandelions both belong to the same family and have a lot in common in terms of appearance and taste. You can divide both chicory and dandelions into the two parts of each plant that are most commonly used: the leaves or greens and the roots. To learn how much they differ and what […]
Ashwagandha: The Ultimate Ayurvedic Herbal Tonic
Ashwagandha is an ancient herb by any definition of the word. It has been in use for over 3,000 years. Its use can be traced back to the time of Punarvasu Atreya, a highly esteemed Ayurveda practitioner and scholar who lived around 1000 BCE. Practitioners of Ayurveda consider it one of the most powerful herbs […]
Dandelion: A Flavorful And Healthy Weed
Dandelions have been around and have been migrating from place to place since before recorded history. Historians believe that the plant is native to Europe and to Asia. Its use by Arabian doctors has been documented as early as the 10th century and there were Welsh medicines that used it in the 13th century. Dandelions […]
Huacatay: The Andean Equivalent of Cilantro
Huacatay has numerous names that differ from region to region. The huacatay name comes from the Quechua language. In English, it is sometimes called Peruvian black mint and menta negra or zuico in some parts of South America. While this herb is primarily associated with Peruvian cooking, you can find it in use all over […]
Too Much Garam Masala? Here’s What You Can Do
Garam masala is the quintessential Indian spice blend and one that you need to have in your pantry if you are a fan of authentic Indian food. Curry powder could actually be considered the British version of garam masala. Curry powder is all about adapting Indian spice blends for European tastes, while garam masala is […]
What’s A Good Hazelnut Flour Substitute?
Hazelnut flour is an alternative to wheat flour that is especially attractive for people who want to avoid gluten. It brings a rich, nutty flavor to savory and sweet dishes. If you cannot find it and need some right away — it’s not a widely available ingredient — there are several alternatives that can provide […]
Thai Basil Vs. Holy Basil: SPICEography Showdown
Thai basil and holy basil are related to each other and both are fixtures in Thai and other Southeast Asian cuisines. They are popular because each of them has certain distinctive qualities. To get the best from these two basil varieties, you will need to understand those distinctive qualities. We will examine what makes each […]
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