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.
Category Archive: Ingredients
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.
My gigantic rhubarb whose stalk’s circumference is over 20cms
I had so much fun researching this topic and not because it is intrinsically funny, but more because […]
Why should I be surprised to find out that Kimchi, Korean Kimchi, was not an unproblematic post I […]
I think one of the first tastes I vividly remember is the taste of National Health Service orange […]
Dandelions are acknowledged to have a bad press – they are regarded by some as weeds, getting in […]
All I need to hear are the words ‘healthy vegan meat replacement’ to turn me off of a […]
Being curious comes with certain imperatives. Curiosity is not to be reigned in, it is not always polite, […]
Not to be an old fusspot but Posset today is not what it used to be. In fact, […]
Curious Foodies 