Avocado oil is made from the avocado fruit, which is widely prized for its health benefits. One of the few cooking oils not extracted from seeds, avocado oil is a versatile and healthy oil that has become trendy in recent …
Garlic is said to have originated in Central Asia. The land around the Tien Shan mountains is called the Garlic Crescent because historians believe it is where the famous seasoning originated. Famous trading routes like the Silk Road went through …
Agave nectar and simple syrup show up in many cocktail recipes. Are they interchangeable? It depends. Let’s compare them in this SPICEography Showdown. How does agave nectar differ from simple syrup? Agave nectar and simple syrup come from very different …
Read moreAgave Nectar Vs. Simple Syrup: SPICEography Showdown
Molasses and maple syrup are two traditional sweeteners with long histories in North America. Both offer different properties in addition to sweetness. Let’s look at what they have in common and what sets them apart in this SPICEography Showdown. How …
Brown mustard seeds are seeds from one of the three main types of mustard plants. The other two types are Brassica nigra (black mustard) and Brassica alba (white or yellow mustard). The brown mustard plant (Brassica juncea) is believed to …
Wattleseeds are seeds of acacia trees that are native to Australia. They have played a key role in the indigenous Australian diet for millennia. Some historians say they have been doing it for more than 4,000 years though they were …
Yellow mustard seeds — like all mustard seeds — have roots going back more than 5,000 years. They come from various parts of the world, including Asia, Europe, and parts of the Mediterranean. They are a Northern Hemisphere spice that …
Blackstrap molasses is one of the varieties of molasses and shares many qualities with the other types but has significant differences. You will need to understand the similarities and differences when deciding which kind of molasses you need. The SPICEography …
Read moreBlackstrap Molasses Vs. Molasses: SPICEography Showdown