Tahini is a staple of Middle Eastern cuisine and is essential for the traditional versions of tahini sauce and hummus. Tahini can be pricey and the best versions of it are not easy to find, even online. If you need …
Tahini is made from sesame seeds soaked in water before being toasted. The toasted sesame seeds are then ground into a paste. Tahini is sometimes made with hulled sesame seeds, sometimes the hulls are left on. The oldest sesame seeds …
Read moreTahini: The Seed Butter At The Heart Of Middle Eastern Cuisine
Miso and soy sauce have more qualities in common than they have differences, but the differences can affect how you use them. Ideally, you should have both in your kitchen. The SPICEography Showdown post below shows how they compare if …
Ponzu sauce is sometimes referred to more simply as ponzu. It is thought to have originated during the period when the Dutch East India Company was trading in Japan, which would have been in the 1600s. The Dutch had exclusive …
Oyster sauce and Worcestershire sauce are both ingredients for enhancing the savory flavor profiles of certain dishes. Despite sharing some characteristics, they are very different in many ways. Let’s take a look at how these two liquid seasonings compare to …
Read moreOyster Sauce Vs. Worcestershire Sauce: SPICEography Showdown
Shoyu is Japanese soy sauce and is arguably the most popular variety of soy sauce in the West. It is used in recipes for a variety of Japanese dishes and condiments. It’s great in gyoza dipping sauce as well as …
Light soy sauce and dark soy sauce are two varieties of the same soy-based seasoning. They have different properties and different applications in some parts of Asia but have some of the same umami flavor notes in common. How different …
Tartar sauce began as an accompaniment for beef tartare and was originally made with hard-boiled egg yolks, vinegar, and oil. The modern version is a simpler sauce made with mayonnaise and relish or pickles. It is a popular condiment for …