Saffron is a spice that is used in cooking for its flavor, color and smell characteristics that intensify meals. It has a bitter flavor and a dye called crocin that produces that typical intense yellow that we see in foods...
Kuzu is the Japanese name for the starch obtained from the Pueraria Lobata plant. It is also considered one of the 50 fundamental herbs used in Chinese medicine. In Japan it is recognized for presenting abundant nutritional virtues thanks to...
Chocolate is a food that is obtained from cocoa seeds that, through an industrialized process, give rise to chocolate. Its cultivation is native to Mesoamerica and since the years of 1900 BC there were already records of chocolate-based drinks in...
Turkish Pide is a traditional accompaniment to Turkish cuisine. It is a flat bread that is consumed during Ramadan. It is also known as ''Ramazanpidasi'' or what is the same as Ramadan asking. Unlike other Turkish breads, this one has...
Demerara sugar is a variety of unrefined sugar. Its appearance is golden or blonde in color and originates from the Demerara district of the Guyana region. This type of sugar is derived from the first crystallization of the original cane...
In the kitchen there are different spices that enrich the gastronomic flavors in each meal. Each continent, each country has its traditional seasoning and you will surely have already realized that although the spices may be the same, the different...
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