Lotus root comes from the lotus plant, which grows in ponds and marshes and can come from a number of closely related species including Nelumbium nucifera and Nelumbium speciosum. Lotus plants belong to the water lily family and are usually harvested in the late autumn and early winter. Lotus root has been a part of […]
Salsify: A Forgotten Root Vegetable
Often classified as a forgotten vegetable, wild salsify belongs to the dandelion family and comes from the Mediterranean region. Both the Ancient Greeks and the Romans gathered wild salsify. This pale root vegetable is one of two vegetables called salsify. Another similar but distantly related vegetable — scorzonera — is sometimes referred to as black […]
What’s A Good Anardana Substitute?
Anardana consists of dried pomegranate seeds and is excellent for bringing a tart flavor to dishes. This spice is most often used in the Middle East and India so you may see it listed among the ingredients in recipes from those regions. Anardana is not the easiest spice to find if you live in the […]
Gochugaru Vs. Gochujang: SPICEography Showdown
Gochugaru and gochujang are two ingredients you should get if you plan to make authentic-tasting Korean food. They are staples in Korean kitchens and lend their flavors to some of the most popular dishes. Both are great for adding heat but there is much more to each of them. If you plan on using one […]
Anardana: The Pomegranate Spice
Anardana refers to the dried and ground seeds of the pomegranate. The name anardana is a Persian portmanteau. Anar translates to pomegranate and dana means seed. Anardana goes by different names depending on where in India you find it. Indians who speak Hindi, Punjabi, and Urdu all refer to dried and ground pomegranate seeds and […]
Burdock Root: A Versatile Root Vegetable
Burdock root is native to Europe and Asia, but you can find it growing in North America as well. Like dandelion and echinacea, the burdock plant belongs to the Asteraceae family. The burdock plant most likely made its way to the New World via its tendency to attach itself to clothing. It has hook-like prickles […]
Borage: A Flavorful Herb For Enhancing Mood
Borage comes from the Mediterranean region but grows all over the world today. It belongs to the same family as forget-me-nots. The Ancient Greeks are known to have used borage. Some historians believe that borage is the herb that Homer refers to as nepenthe. Polidamma, the Egyptian queen is recorded as having given a borage […]
Guajillo Powder: Fruity, Subtle Heat
Guajillo powder is made up of ground guajillo chilies, which are another popular variety of Mexican chili pepper. As with other Mexican chilies like the ancho pepper, the fresh form of the guajillo has a different name. When fresh, the guajillo chilies used to make guajillo powder are called mirasol peppers. Mirasol means looking at […]
Daikon Radish Seeds: A Universal Japanese Spice
Daikon radish seeds come from the daikon plant, which is a winter radish with a mild flavor. Its name translates from the Japanese for big root. Most of the world’s daikon supply is cultivated in Japan and is consumed there as well, though the root vegetable is eaten all over Asia. Historians believe that daikon […]
Fennel Pollen: An Intense Tuscan Spice
While fennel pollen’s name may seem self-explanatory, there is more to it than the fact that it is the product of flowering fennel plants. For example, fennel pollen is collected from wild fennel plants and this collection is performed by hand. Fennel pollen is mostly foraged rather than cultivated, though you may be able to […]
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