Pennywort aka Gotu Kola

Recently, I have been researching a lot about Chinese culture, which has an interesting history. As I have done my  research, I came across Pennyworth or Gotu Kola. Here are some of the interesting facts that amazed me. Pennywort is a common name for several different plants with round leaves and a low-growing habitat. Pennywort…

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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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Wasabi – The Japanese Horseradish

When I was growing up and started learning about different cuisines, I fell in love with sushi. Not only for the Eastern mystery of unknown culture and ceremony in its way but mainly for the chef’s respect to each ingredient used to make the little nibble full of incredible history and flavour. The gentle, unexpected,…

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Turmeric: The Golden Spice

Recently I saw several coloured café lattes (green – matcha, orange – turmeric) and wondered how they were made. Meanwhile, I fell in love with a drink called “jamu” which consisted of turmeric juice, honey and water. Here’s to learning more about turmeric… Indian turmeric is considered to be the best in the world. The…

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Cassia Bark: Aromatic Bark

I fell in love with cassia bark as well as many other spices and botanicals during my working experience in London cocktail bars; Graphic and Zetter Townhouse, where I learnt all about gin. One of these very interesting ingredients is the cassia bark. Cinnamomum cassia or Chinese cinnamon tree originates from Southern China where it…

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