Arrowroot powder is a starch that comes from the arrowroot plant, which is native to the West Indies and has been cultivated by indigenous Caribbean people for thousands of years. Arrowroot powder is sometimes referred to simply as arrowroot, or you may see it labeled as arrowroot flour; before using, …
Winter savory is a perennial Mediterranean herb that was most likely introduced to Northern Europe by the Ancient Romans. Winter savory’s pungent, minty, and piney notes are more intense and peppery compared to those of summer savory, but it is still a valuable culinary herb. Outside of a few places …
Summer savory is one of the two most common varieties of an aromatic herb related to mint, the other is winter savory. There are as many as thirty kinds of savory altogether, but summer savory is easily the most popular. Summer savory is a relatively rare, niche herb in most …
Curry leaves are a herb used in Indian — especially Southern Indian — cooking and which is called by several names in India, including karipatta. They show up in Sri Lankan cooking as well as Cambodian and Malaysian dishes. Curry leaves come from the curry leaf plant and belong to …
Black garlic has become a trendy ingredient in North America and Europe. It consists of dried black garlic that has been ground into a fine powder. The traditional way to make black garlic is to heat heads of garlic over low heat for several weeks. Cooked low and slow for …
Chervil is a herb in the Apiaceae family, making it a relative of parsley and cilantro. Chervil has a distinctive flavor profile and certain visual characteristics that separate it from its relatives. Chervil can be difficult to use in the sense that you can easily miss what makes it a …
Celery seed is the seed of the wild variety of the herb celery. Wild celery is sometimes called lovage or smallage. It’s a spice that offers a pure and concentrated version of the celery flavor, which can be described as being intensely savory and herbaceous. With celery seed, you get …
Garam masala is a spice blend that most likely originated in northern India. Since its invention, it has migrated south and is now used all over the subcontinent. There are numerous regional variations of garam masala. For example, the garam masala blends in India’s southern states are spicier than those …