Zest and Herbs

Category Archives: Ingredients

Tomatillos

The tomatillo, or tomate verde, will be a pretty unfamiliar sight to British readers, but Americans with their much greater exposure to Mexican cuisine are more likely to recognise these … Continue reading

March 17, 2016 · Leave a comment

Green Jackfruit: A food for the future?

With a changing climate, rising sea levels and a growing population, worldwide there’s a growing consensus (or perhaps fear) that our eating habits will have to change.  Discussion has often … Continue reading

May 31, 2015 · 2 Comments

Chinese salted black beans

Long considered vital in East Asian cuisines, umami is the “savoury” taste that has only recently been seized upon by chefs in the West and China’s salted and fermented black … Continue reading

May 13, 2015 · Leave a comment

Lotus root

Lotus root doesn’t really taste of much; apart from fibre and vitamin C, it’s nutritionally unremarkable too. Instead its selling points are in its crisp texture and unique appearance. Lotus … Continue reading

April 23, 2015 · 3 Comments

Asian radishes

Since I started to explore new recipes and ingredients from around the world more seriously over the last couple of years through this blog, one vegetable that I’ve discovered has … Continue reading

February 8, 2015 · 7 Comments

Korean Drinks: Black raspberry wine, bokbunjaju

I’d never heard of bokbunjaju, Korean black raspberry wine, before I chanced upon being able to buy it along with the soju and makgeolli; with the idea of a couple … Continue reading

October 12, 2014 · Leave a comment

Korean Drinks: Makgeolli

Makgeolli was the Korean drink I was most keen to try. It’s an unfiltered rice wine with a low alcohol percentage (typically between 6 and 8%) so has a cloudy, … Continue reading

October 9, 2014 · Leave a comment

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