Native to South Asia, holy basil is prized in India and Thailand as a remarkable aromatic herb, cultivated for its distinctly spicy flavour. As its name implies, it is anything but ordinary! What is Thai holy basil? Thai holy basil, also known as Thai basil, “Tulsi” in India, or liquorice […]
Culantro, scientifically known as Eryngium foetidum, is a tropical herb native to the Americas and the Caribbean. It is similar to cilantro in aroma and flavor, but is distinguished by its long, serrated leaves. Its intense flavor and its ability to be added during cooking make it unique (cilantro is […]
The term “Chinese sausage” encompasses a range of sausages originating from China, each one specific to a region. The best known is the Cantonese sausage, called lap cheong or lap chong (1d8178), which literally means “winter stuffed intestine” or “waxed intestine” in Cantonese. Over time, the name “lap cheong” has […]
Used for over 4000 years now, it goes without saying that sesame seeds have earned a special place in our daily lives; and with all the culinary and cultural richness that comes with it, from the United States to Asia! What Are Sesame Seeds? The sesame seed itself comes from […]
If you browse through my articles dedicated to Japanese cuisine, you’ll notice that kombu is an ingredient I frequently mention. But what is kombu, and why does it occupy such an important place in Japanese gastronomy? This article aims to answer these questions. What is Kombu? Kombu, also known as […]
Satay sauce is delicious, but there’s no need to buy a ready-made mix—the base, satay paste, is incredibly easy to make. This paste from Indonesian cuisine is delicious in Asian hot pots such as Chinese hot pot, in my satay beef recipe, or tossed with peanut sauce noodles. Ingredients for […]
If you regularly read my articles on Chinese cuisine, you’ve probably noticed I reach for Chinese five-spice often. But what exactly is this intriguing ingredient, and why does it play such a big role in Chinese cooking? Let’s dig in! What is Chinese five-spice? Five-spice, sometimes called five-flavor (wu xiang), […]
Ube Halaya, also known as purple yam jam, is an essential element of Philippine cuisine. Originating from the Philippines, this delicious ube paste is traditionally called “nilupak na ube”. It is prepared from boiled and mashed purple yam, and its name “halaya” is derived from the Spanish word “jalea”, meaning […]
Ah, Chinese chili oil—that mysterious and often misunderstood ingredient! Contrary to popular belief and the usual stereotypes, it’s not just there to set your mouth on fire or make you wince. Of course it’s spicy, but reducing it to that alone is an oversimplification—and a deeply unfair one. Its role […]
Black cumin, or nigella, is traditionally used as a spice in Indian, Middle Eastern and North African cuisines, where its intense flavours and crunch are particularly interesting in the preparation of curries, soups, stews, and much more…!a0 Black cumin, what is it? Black cumin, also known as Nigella, is originally […]
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