Category: Ingredient Spotlight

TL;DR Chili sauce has ancient origins, with evidence of its use dating back 2400 years in Mexico Chili sauce is a versatile condiment made primarily from chili peppers, vinegar, and salt…

TL;DR Callaloo is a leafy green vegetable central to Caribbean cuisine, with roots in African culinary traditions The dish varies across Caribbean islands, with Trinidad and Tobago’s version featuring coconut milk…

TL;DR Grapefruit is a nutritious citrus fruit, high in vitamin C and antioxidants It comes in various varieties, from white to pink to ruby red Grapefruit can be used in both…

TL;DR Burrata is a fresh Italian cheese originating from Puglia, invented in 1956 by Lorenzo Bianchini It consists of an outer mozzarella shell filled with a mixture of cream and stracciatella…

TL;DR Bee pollen is a complete protein source, containing all essential amino acids and up to 40% protein content. It’s rich in B-complex vitamins, minerals like zinc, magnesium, and selenium, and…

TL;DR Ox tongue is a versatile and flavorful cut of beef that can weigh up to 3.8 pounds It’s high in protein, providing about 26 grams per 100-gram serving Gyutan, grilled…

TL;DR Bouillon is a concentrated stock made from dehydrated meat, vegetables, and seasonings, invented by Julius Maggi in 1908. It comes in various forms including cubes, powders, and pastes, each with…

TL;DR Red cabbage, scientifically known as Brassica oleracea var. capitata, is a nutrient-dense vegetable with ancient origins and a vibrant purple-red color due to anthocyanins. It’s rich in vitamins C and…

TL;DR Barding is a cooking technique where meat is wrapped in fat before cooking to preserve moisture and enhance flavor. The technique involves draping or securing strips of fat, often bacon,…

TL;DR Bison meat is a lean, nutritious protein source with less fat and fewer calories than beef A 4-ounce serving of bison provides about 17 grams of protein and 165 calories…

TL;DR White strings in chicken are tendons, a natural part of the bird’s anatomy Tendons are most commonly found in chicken breasts and tenderloins Heat causes tendons to contract and tighten…

TL;DR Crepinettes are small, flattened sausages wrapped in caul fat instead of traditional casings The name “crepinette” comes from “crépine,” the French word for caul fat Recipes for crepinettes have existed…

Discover the rich history and bold flavors of jerk, a Jamaican cooking method and seasoning blend that has gained global popularity.

TL;DR Pinotage is a unique South African grape variety created in 1925 by crossing Pinot Noir and Cinsault It’s known for its bold flavors, full body, and distinctive aroma profile, including…