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Pepper: The Rise and Fall of Black Gold

Pepper: The Rise and Fall of Black Gold

The usual trend with food is: the world gets smaller, and more ingredients become available. With pepper, the reverse is true.

March 7, 2013
World Pepper Guide & Tasting Notes

World Pepper Guide & Tasting Notes

Say “pepper” and people think of the plain old piper nigrum. But our range of peppers introduces you to just a few of the black pepper’s relations– namely cubeb...

March 7, 2013
Cucumber Sangchae Recipe

Cucumber Sangchae Recipe

Cucumber sangchae is a light and fresh summery salad, traditionally served as one of many vegetable side dishes in a colourful Korean meal. Quick to prepare it is a delicious...

March 1, 2013
Persian Fesenjan Stew Recipe

Persian Fesenjan Stew Recipe

If you’ve started the meal with a Middle Eastern mezze, and are looking for a big sharing dish to put in the middle of the table for the next course, then this fesenjan stew...

February 20, 2013
About Pomegranate Molasses

About Pomegranate Molasses

Pomegranate molasses is a thick syrup with a dark grapey colour. As with many Persian...

February 20, 2013
Recipe ideas for Valentine’s day

Recipe ideas for Valentine’s day

Pasta in Pink
Home-made tagliatelle turns a beautiful deep pink colour when you add just a touch of beetroot juice to the flour along with the eggs. It...

February 6, 2013
Recipe: Yum Bun Chinese Steamed Buns

Recipe: Yum Bun Chinese Steamed Buns

“It is quite a lengthy process making Chinese steamed buns. Perhaps this is why I’m one of the few people in London who does it! It’s amazing though quite how many you...

February 1, 2013
Lisa Meyer: Yum Bun Founder & Rising Streetfood Star

Lisa Meyer: Yum Bun Founder & Rising Streetfood Star

“I was looking for something different to do. Something a bit more fun, maybe something to do with food” says Lisa Meyer. Little did she know two years after first walking...

February 1, 2013
Recipe: Sticky Cake for Chinese New Year

Recipe: Sticky Cake for Chinese New Year

Nian gao or ‘sticky cake’ is often eaten at New Year for good luck. When cooked, the cake has a similar consistency to Japanese mochi balls, and then after...

January 30, 2013

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