Sorghum – The Camel Crop

Asia is a continent that conserves traditions while simultaneously holding a vision for modernisation; a concept that never fails to surprise me. It amazes me how often we tend to forget about what has been around us for centuries. We also usually regard some of these old school products as secondary ingredients that are fed…

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Saffron – The Most Expensive Spice

Lately I have been interested in flora which can produce a spice and one that got me very excited is saffron. Did you know that saffron is the yellow-orange stigma from the crocus flower, commonly known as the Rose of Saffron? Today saffron is cultivated all around the world, however the main producing countries for…

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Physalis – The Inca Berry

During our last event we used gooseberry as a garnish and through several conversations with our guests, I was asked the question; how else can it be used? I have always thought of physalis as a relative to gooseberry but during a little digging I found more interesting information about it. The fruit is small…

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