What Are Makrut Lime Leaves, and How Do You Cut Them?
Makrut lime leaves are the same ingredient sold as kaffir or Thai lime leaves. Tear whole leaves to perfume soup and…
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Aromatics That Go In Whole and Come Out Before Serving
East Asian cooking leans on aromatics that infuse a liquid rather than season a surface, so most of them go into the pot whole and come out before serving. These four profiles cover star anise, Sichuan pepper, white pepper, and the numbing and warming effects that make a broth taste finished.
Origin, flavour compounds, and substitution ratios, taken from food science rather than from packaging copy.
In This Collection
In this collection 4 profiles
What Does Star Anise Taste Like, and How Much Should You Use?
Star anise is the dried fruit of Illicium verum, with a strong sweet aroma created mainly by anethole. Start with one…
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What Is Galangal, and How Is It Different From Ginger?
Galangal is a pale, firm rhizome with a piney citrus aroma that ginger cannot fully copy. Slice it across the grain to…
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What Is Sichuan Peppercorn, and Why Does It Buzz?
Sichuan peppercorn is the dried husk of a Zanthoxylum fruit, not a true peppercorn or chile. Hydroxy-alpha-sanshool…
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