Sorrel sauce can be made quickly to accompany fish and eggs. A thick version is also good with lamb chops. Ingredients: 2 cups sorrel leaves 1 tbsp butter 1⁄2 cup crème fraîche or whipping c... Read more
Salt is a mineral, primarily composed of sodium chloride (NaCl), and is found in most parts of the world. It is the main mineral constituent (78%) of the world’s oceans, and is also found in... Read more
A member of the ginger family, turmeric is a robust perennial, native to southern Asia and appreciated there since antiquity as a flavoring, a dye, and a medicine. It is one of the least exp... Read more
This spreading, evergreen tree, native to the Banda islands of Indonesia, usually referred to as the Spice Islands, produces fruit that yields two distinct spices, nutmeg and mace. In the 6t... Read more
Native to the Mediterranean and western Asia, it was used by the ancient civilizations of the region as a dye and to flavor food and wine. Saffron consists of the dried stigmas of the saffro... Read more
It isn’t known when vanilla was first cured and used as a flavoring, but tribes ruled by the Aztecs had pretty sophisticated methods of fermenting the beanlike fruits to extract vanillin cry... Read more
Despite their name, Welsh onions are native to Siberia. Also known as Japanese bunching onions or Japanese leeks, they’re Asia’s largest onion crop. Western cookbooks often refer to them as... Read more
An annual plant native to southern Russia, western Asia, and the eastern Mediterranean, dill is widely grown for its feathery leaves (often known as dill weed) and its seed. Indian dill (A.... Read more
Native to Siberia and western Asia, tarragon was unknown in Europe till the Arabs introduced it when they ruled Spain. During the 16th and 17th centuries, the development of traditional Fren... Read more