Archive for the 'Ingredient Spotlights' Category

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Ingredient Spotlight: Cinnamon

Thursday, May 1st, 2008

Cinnamon is a type of herb which is used as a culinary spice.  It is from the laurel family and is native to Sri Lanka and South India.  Its distinctive flavour comes from an aromatic essential oil which makes up just 0.5-1% of the spice. 

 

 

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Ingredient Spotlight: Tahini

Tuesday, April 1st, 2008

Tahini also known as sesame paste is made by crushing sesame seeds.  It is used in both Middle Eastern and East Asian cooking.  In the Middle East the tahini is made from seeds which have been hulled but the East Asian is made from unhulled seeds which makes it darker and more bitter but higher in nutrients. 

 

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Ingredient Spotlight: Celery

Saturday, March 1st, 2008

Celery is a thick, light-green stalked vegetable of the parsley family.

 

Celery contains phytochemical compounds called 3-n-Butyl (3nB) phthalides, which not only give it its flavour but have also been shown to lower blood pressure.

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