Editorial ChefSaffron is a spice derived from the flower of the bulbous saffron crocus plant also known as Crocus sativus. This spice is used primarily as a flavoring and coloring agent in food. The spice is extracted from the …
Horseradish, a Pungent but Rich Addition to Your Food
Horseradish of the Brassicaceae family is a perennial crop native to Southeastern Europe and Western Asia and is a pungent root vegetable used as a spice. It belongs to the same family of vegetables which includes broccoli, cabbage, kale, mustard, radish, and wasabi. …
Moringa Oleifera, Secrets of the Drumstick Tree
Moringa oleifera goes by an assortment of other names, most notably drumstick tree. This is because of its long triangular seed pods. From afar these pods resemble those of French beans. It is also commonly …
Brushing up on Your Sesame Seeds Moments
Sesame is a flowering plant also known as benne that is grown for its edible seeds. The world’s largest growers of this plant are India, China, Nigeria, Myanmar, and Tanzania. It is an important ingredient in …
Here’s the Bay Leaf Herb, the Fragrance of the Ancient Greeks
The bay leaf is generally an aromatic leaf used to impart a distinct flavor and fragrance into a dish through cooking. There are several varieties of trees which these leaves can be gotten from either …
A Quick Look at the Tomato Vegetable
The tomato is an edible savory fruit usually eaten as a vegetable. It is usually red in color when ripe and can be eaten raw or cooked. The name is derived from the Spanish “tomate”. The fruit berries …
Getting to Know Your Rosemary Herb
Rosemary herb is an aromatic evergreen perennial shrub with blue flowers. It is a plant that grows well with well-drained, alkaline soil yet requires plenty of sunlight. Rosemary does best when kept away from strong …
