A type of pork sausage contained in contained in a natural case of intestines, a method used since Roman times, chorizo (Spanish) or chouriço (Portuguese) comes is a number of different regional varieties. While the […]

Rapeseed oil

Used as animal feed and producing an oil that can be used both for cooking and to power vehicles, rapeseed is an extremely useful plant that really took off in the 1970s when it was […]

Macaroni pasta

A form of dried pasta made from durum wheat and traditionally shaped in short, narrow rubes, macaroni is more commonly associated in Italy with soup. Elsewhere, it is most famously associated with a baked dish […]

Cubeb pepper

Mostly grown in Java and Sumatra, cubeb pepper (Piper cubeba) is sometimes known as Java pepper or tailed  pepper. The fruit is gathered before it is fully ripe and then it is carefully dried. The […]

Hoisin sauce

Hoisin sauce is essentially made from beans, usually soy. There is no standard or even a traditional recipe as it springs more from Chinese peasant culture rather than the from the tradition of the Imperial […]

Parmesan cheese

Parmesan cheese – officially known as Parmigiano-Reggiano, a name that under Italian law can only be applied to products made in the designated provinces – is a hard, granular cheese manufactured from unpasteurised cows’ milk. […]

Rice bran oil

Extracted from the hard outer brown layer of the rice husk after it has been chaffed, rice bran oil is notable for both its mild flavour and its high smoke point (232°C / 450°F) which […]


It is easy for people to become confused about bacon, prosciutto, and pancetta. They are all pork products, look the same, taste similar, and are often substituted for each other. So what’s special about pancetta? […]

Orzo pasta

A form of short-crust pasta, orzo is the Italian word for barley (from the Latin hordeum) and is shaped like a large grain or rice or barley. As with any other pasta, it can be […]

Soy sauce

Soy sauce, a condiment quintessentially associated with Chinese cuisine, is known to have originated in China around the 2nd century CE. It is made from the fermented paste of boiled soybeans, roasted grain, brine, and […]

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