Saigon cinnamon is a variety of cassia, which means that it is a close relative of Ceylon cinnamon but with a few very different qualities. While the name would seem to indicate that Saigon cinnamon is from the Saigon region in the southern part of Vietnam, it is actually native to the northern and central […]
Cassia Cinnamon: The Spicier Cinnamon
The cassia cinnamon tree is an evergreen and comes from Southeastern China and still grows wild there today. While you can still find wild trees in Guangdong and Guangxi, they make up the minority of China’s cassia. Most of these trees are cultivated. Cassia cinnamon trees are also indigenous to other parts of Asia like […]
Ceylon Cinnamon: The Only True Cinnamon
Ceylon cinnamon is also known as true cinnamon. This distinguishes it from the other forms of cinnamon that were at one time regarded as inferior. It is cinnamon from what is now Sri Lanka was considered superior as far back as Ancient Roman times. What we now call Ceylon cinnamon was used all throughout the […]
Red Pepper Flakes: The Macedonian Take On Chili Peppers
You will often see red pepper flakes referred to as crushed red pepper; both terms are used for the same product, which consists of red chilies ground to flakes. Most red pepper flakes include a significant amount of the seeds. The chili peppers used to make red pepper flakes were adopted into European cuisine after […]
Sansho Pepper: The Japanese Version Of Szechuan Pepper
Sansho pepper is native to Japan and the Japanese have been using it since the Jomon period. Clay bowls from that era have been discovered in recent times still containing sansho. The Jomon period is said to go as far back as 1000 BCE. Some sources claim that the spice has been used for even […]
What’s A Good Khmeli Suneli Substitute?
Khmeli suneli (dried spices) is a Georgian spice blend that shows up in many different recipes from the Caucuses. Like many traditional spice blends, it is often compared to garam masala. While it can have certain spices in common with the most popular Indian spice blend, it also has a very different flavor profile. It […]
Maldon Sea Salt: Britain’s Gourmet Salt
The first thing to know about Maldon sea salt is that Maldon is the name of a place. It is the town where the salt is harvested and it lies on the coast of the county Essex in the East of England. It is situated on the banks of the River Blackwater. Blackwater in this […]
Cooking With Saffron: The Dos And Don’ts
Not only is saffron expensive, it is more expensive than any other spice. The reason is that the process of harvesting it takes a long time and involves a lot of precise work. That said, it is well worth the money if you use it properly. Not only does it bring an appetizing, bright yellow […]
Sand Ginger: Galangal’s Medicinal Cousin
Sand ginger is a variety of galangal sometimes called lesser galangal. This rhizome’s Latin name is Kaempferia galanga and it is a member of the ginger family just like other galangal varieties. It is named for Engelbert Kaempfer, the German botanist. Sand ginger is an ancient spice with the records of it being used as […]
Cassia Buds: Cassia With A Floral Twist
Cassia buds are the unopened flowers of the cassia tree; they are unripe fruits that have been harvested and dried or preserved in a sweet brine. They have a similar nail-like appearance to that of cloves. The cassia tree that bears these fruits is a small evergreen that grows in China and which is native […]
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