Doenjang Guide: History, Flavor, Benefits, Uses

Doenjang is a Korean seasoning paste consisting mostly of fermented soybeans. Korea has had a long history with soybeans. According to some sources, it has been in use there for about 4,000 years even though the earliest document connecting Korea with soybeans is from 544 CE. Because of the vegetable-heavy …

Read more

Chinese sesame paste

Chinese Sesame Paste: China’s Answer to Tahini

Chinese sesame paste is made from sesame seeds, which come from the Indus Valley located in the region now known as Pakistan. Historians consider the sesame plant to be one of the oldest cultivated crops in the world. The seeds were first cultivated for their oil (a valuable lamp fuel) …

Read more

Coconut aminos

Coconut Aminos: Umami From Coconut Trees

Origin of coconut aminos Coconut aminos seasoning sauce is a sauce made from the sap or nectar of coconut trees. This is the same sap that is harvested to make coconut sugar and coconut vinegar. The sap has been harvested and used in cooking for centuries. Coconut sap is harvested …

Read more

Peanut Sauce

Peanut Sauce: The South Asian Satay Sauce

Peanut sauce history Peanut sauce is also known as satay sauce and is most often associated with Thai cooking, at least in the West. Peanut sauce and variants of the satay dish are found throughout South Asian cuisine. Indonesian and Malay cuisine both include versions of it and peanut sauce. …

Read more

Liquid aminos

Liquid Aminos: A Source Of Free Amino Acids

Liquid Aminos History Liquid aminos is the name of a condiment made with soybeans. Its appearance is similar to that of soy sauce. The liquid aminos product is made by Bragg Live Food Products, which was founded by Paul Bragg in 1912. The story about Paul Bragg is that as …

Read more

Plum Sauce

Plum Sauce: The Fruity Dipping Sauce

Plum sauce history Plum sauce is a Chinese condiment originally made from a stone fruit referred to as the Chinese plum. This is where it gets tricky as there are multiple plum species called Chinese plums. Prunus mume, Prunus salicina and Eriobotrya japonica are all grown throughout Asia and are …

Read more


Margarine: The Original Butter Substitute

Margarine history Margarine was invented in 1869 by a French chemist named Hippolyte Mege-Mouries. His patented process for making margarine involved churning beef tallow and milk. Margarine was created to win a prize offered by Emperor Napoleon III who wanted a cheap butter substitute for his armies and poor French …

Read more

Clarified Butter

Clarified Butter: The French Ghee

Clarified butter history Clarified butter has a long history, but it has not been well documented. So while historians do have some information about the origin of butter, the first person to clarify it is not known. Ghee may well have been the first kind of clarified butter. Ghee originated …

Read more