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 […]
An ultra-creamy, spicy udon dish with a delightful kick I’m sure it surprises no one that Udon are my thing and that I love Sichuan cuisine. While testing my Sichuan boiled beef recipe, I thought, why not do the same thing with udon? So I tweaked the recipe to create […]
When we talk about tea, we often think of black tea—a hallmark of English culture. Yet this beloved brew traces its roots to Asia. So how did this Asian beverage capture Britain’s imagination? How should you enjoy it? What does it bring to the kitchen and to your health? In […]
Asian cuisine, with its rich diversity of flavors and techniques, places great importance on texture, and meat is no exception. Tender meat is essential for dishes like Chinese beef with onions or caramel pork. Tender meat not only delivers a better eating experience, it also helps the spicy, aromatic marinades […]
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 […]
Taro paste is a versatile condiment used in many Asian recipes thanks to its unique flavor and color. The ingredients? Taro and sugar. Asian pastry chefs love it, and it’s used in countless desserts. You’ll also find taro bubble tea, which has become popular worldwide. Ways to Use Taro Paste […]
What Is Water Spinach? Water spinach, also known by its scientific name Ipomoea aquatica, is a vegetable belonging to the Convolvulaceae family, just like sweet potatoes. It is an aquatic or semi-aquatic herbaceous plant with hollow, smooth, and long stems measuring between 2 and 3 meters. Numerous leaves grow on […]
What is taro? Taro is an underground vegetable that comes from a perennial plant scientifically known as Colocasia esculenta. The plant’s root is not actually a root, but a corm or tuber—a kind of swollen underground stem surrounded by scales. This cylindrical or spherical corm has a brown, hairy skin […]
What Is Black Cardamom? Chinese black cardamom, amomum tsao-ko, is a spice commonly used in Asian cuisine. It is also called tsao-ko or cǎoguǒ in Chinese and thao qua in Vietnamese. It is the fruit of an herbaceous plant from the Zingiberaceae family (ginger) with red stems and long, pointed […]
Mung bean paste – what is it? Picture an ingredient that slips as easily into a savory dish as it does into a sweet one – a true culinary double agent. That is exactly what mung bean paste is, a quiet star of Asian cooking (let’s shine the light on […]
