In the pantry: Bay leaf

A bay leaf is an aromatic leaf that has been used for flavouring since the times of the ancient Greeks. The leaf, while occasionally available fresh, is often dried and gives off menthol, eucalyptus-like aromas. But when used to flavour soups, stews, and sauces, the bay leaf helps add a floral perfume to a dish. The most common type of bay leaf is the bay … Continue reading In the pantry: Bay leaf

In the pantry: Saffron

Saffron is one of the world’s most prized spices because it is also the most expensive. This is mainly because it is very delicate and takes time to harvest. Saffron is the stigma that grows from the crocus flower, but each flower only produces three stigmas. Once each fine thread of stigma is hand plucked, the saffron is piled, and then dried. Saffron is not only appreciated … Continue reading In the pantry: Saffron

In the pantry: Pepper

Much like its friend salt, pepper is also often found at the dinner table used for extra seasoning. Pepper comes from the fruit, known as drupes, and when it is dried it is referred to as a peppercorn. Native to South Asia and Southeast Asia, the three most common types of peppers are: Black, white, and green. While they are actually from the same berries, … Continue reading In the pantry: Pepper

In the pantry: Salt

Used as a universal season enhancer in cooking, salt is a mineral substance that is mainly made up of sodium chloride. In cooking there a several kinds of salt, some which are considered healthier than others. The most common type, and found in most saltshakers, is table salt that can often contain additives such as iodine, an essential nutrient, as well as anticaking agent. There is … Continue reading In the pantry: Salt