Mint – An Aromatic Perennial Herb
Mint, a plant which is part of the Mentha genus and a close relative of basil and rosemary, belongs to a large family of herbs with hundreds of varieties. For the purposes of this culinary discussion we will be...
Garlic – A Potent and Pungent Aroma
Garlic, or Allium sativum, is a perennial plant in the Alliaceae (or lily) family and is closely related to the onion. It has been regarded as an invaluable kitchen and medicinal plant for thousands of years, and is one...
Cumin – Used for Millennia as a Medicinal Plant
Cumin, also known as cumin seed or cummin, is the dried, tiny seed of the Cuminum cyminum (a member of the carrot family), and is related to parsley. Native to Egypt and the warmer regions of the Mediterranean, cumin...
Basil – An Aromatic Herb in the Mint Family
Basil, part of the Ocimum genus, is an aromatic herb in the mint family. Native to warm climates like Africa and India, basils are a large group of herbs in and of themselves – there are over 150 species...
Chili Powder – Adding Heat and Flavor to your Food
Chili powder, made from the roasted and/or dried fruit of dozens of species in the Capsicum grouping, is a potent dust useful to many world cuisines. While chilies are native to South America, it is difficult to classify the...
Table Salt vs. Sea Salt – Is One Better for You Than the Other
You might think that for something as basic as salt, it would be easy to get straight information. You'd be wrong. In the battle of Table Salt vs. Sea Salt, there is more misinformation, junk-science, just plain garbage, and...
Celery Seed – Used in Mediterranean and North American Dishes
A member of the carrot family which is native to India/China and cultivated in France, celery seed is an often overlooked member of the modern spice rack. With scent and flavor profiles similar to that of fresh celery, the...
Saffron – The Most Expensive Spice in the World
Saffron, the highly esteemed spice associated with Spanish, Mediterranean, and Middle Eastern cuisine, is the most expensive spice in the world. Derived from the beautiful saffron crocus native to Southwest Asia, saffron has been cultivated for well over 3000...
Cooking with Herbs – Adding Flavor to your Food
More and more scientific research proves that cooking with herbs is not just important for taste; it’s also important for health. Herbs like curry, turmeric, basil, oregano, garlic and onions not only make a dish come alive but also...
Cardamom – One of the Top Three Most Expensive Spices in the World
Cardamom, the dried fruit/seeds of a large plant native to south India, is one of the top three most expensive spices in the world (saffron and vanilla rank with it). A member of the ginger family, cardamom can be...
Cheese Fondue – A Tasty Combination of Cheese and Wine
Fondue, a warm cheese dish that dates back to the 18th century, originated in Switzerland, more specifically in the Canton of Neuchatel, at a time when both cheese and wine were important industries in that part of the world. This dish consists of at least two varieties of cheeses...
You’re Serving my Wine in That – Serving Wine in the Right Glasses
I remember watching my Grandmother sipping red wine from a juice glass that had been poured from a gallon jug with a handle. There were no fancy wine glasses with stems in her house, or my parent’s home either. The first time I can remember seeing my parents with...
Wine Etiquette – The Proper way to Serve and Drink Wine
Aside from eating, sharing wine is one of our oldest social customs. It probably started soon after wine was invented. It's almost like wine was made specifically to be shared with family and friends. There are few other beverages that have evolved an entire ecosystem around themselves like wine...
