The author reflects on their collection of vanilla sourced from various regions, emphasizing its diverse origins and forms, including pods and pastes. They recount vanilla’s historical cultivation, particularly its pollination methods, and the challenges facing producers. The widespread use of synthetic vanillin contrasts with the labor-intensive process of cultivating true vanilla, which remains rare and costly.
The post discusses the discovery of jujube fruit, or ‘giuggiole’ in Italy, which has a tough apple-like texture and a central stone. It compares fresh Italian jujubes with dried Shandong jujubes, detailing their differences. The post also highlights jujube’s historical significance, culinary uses, and health benefits over centuries.
A ‘witty and gloriously eccentric culinary compendium’
A sprig of elderflower
My gigantic rhubarb whose stalk’s circumference is over 20cms
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