Mint is an herb that exudes an aromatic and cooling freshness to an array of drinks and dishes. Whether fresh or dried, mint leaves elevate the flavor profile of teas, liqueurs, sweets, and many more. Beyond these, this herb gives a cooling sensation that is commonly used for commercial use such as hygiene products like…
Basil is a must-have in the kitchen. A versatile aromatic leafy green herb not only used in the culinary world but also in traditional medicine, cosmetics, fragrances, and aromatherapy. An herb with a lot of varieties from the slight spiciness of Thai basil to the sweetness of Sweet basil and the unique flavor profile of…
Leeks are an edible bundle of stalk-like leaves that are also under the onion, Chinese onion, shallot, scallion, garlic, and chives family. A crop native to the Middle East and Eastern Mediterranean, this ancient plant has a deliciously mild flavor close to onions but is less astringent and more sweet. It adds an interesting depth…
Macapuno or in English ‘Coconut sport’ is a result coming from the abnormal development in the native or dwarf coconut tree. It creates an opaque, thick, soft, jelly-like meat around the whole cavity of the coconut. A delicacy found in the Philippines, sliced into strips and placed in a bottle of sugary water. These are…
Celery is a vegetable that has been cultivated since ancient times. A plant that has thick fibrous long stalks that tapers into leaves, depending on the cultivar or the land its grown in. Many countries only making use of the stalks, some both the stalks and leaves, or with the seeds for flavoring, these are…
Bell Peppers or ‘Sweet Peppers’ are under the variety of chilies and are classified as fruits-berries. Though commonly treated more as a vegetable. Being high in Vitamin A and C these are low in calories and are favored by many for their slightly sweet, robust, tender flavor, as well as adding a bright pop of…
Dill, an herb under the celery family native to Iran, the Arabian Peninsula, and North Africa. Mostly used in the culinary world where the leaves and seeds are turned into a spice and flavoring-seasoning, these adds a bust of flavor and freshness in marinades, salads, sauces, seafood dishes, and especially used in dill pickle recipes….
White Sago or “White Sago Pearls” are very small hard opaque yellowish-white to cream colored pearls, that turn light brown to white translucent slightly chewy pearls once cooked. You can typically find these used in Southeast Asian dishes or drinks like sago’t gulaman, coconut milk or cream-based desserts like the popular mango sago, ginataan, as…
The Dalandan fruit, or in English Sweet or Sour Orange (dalandan scientific name “Citrus x sinesis”) is a variety of citrus that’s a cross between a pomelo and mandarin orange. Similar to oranges but are round to oblong in shape, having shiny green, or sometimes with a blush of yellow on it’s soft rind. These…
Misua or “Wheat Vermicelli” are very thin and fragile white noodles commonly found in Chinese cuisine. Originating from Fujian, China, these are made from wheat flour and eggs, have a fine delicate texture, and are often added into soups and stews. Quick to cook and easy to use, typically added at the end of the…
