Now you can make blue corn tortillas! The blue cornflour isn't just a different colour to normal masa harina, it also has a different flavour. Serve blue tortillas Mexican streetfood style with cuitlacoche & courgette or squash flowers.
The pomegranate molasses you love is now solid and crunchy like honeycomb! Sprinkle over desserts, or add contrast to roast vegetables.
Sesame Tofu Powder
Make your own tofu with no soybean in sight! Japanese cuisine reveres tofu’s firm yet yielding texture; and in sesame tofu, kuzu root sets sesame powder to make a very similar – but nuttier – ingredient. It’s certainly worth trying.
A favourite of Modernist chefs, N-Zorbit lets you make instant ‘soils’. It’s famous as an ingredient in kombu, anchovy & grapeseed oil sand for Heston Blumenthal’s Sound of the Sea. Though perhaps start off with making peanut butter powder, or olive oil soil.
China’s Sichuan pepper gives your mouth an icy ‘prickle’ sensation – and this infused oil intensifies it! Drizzle over Chinese dishes, experiment with a tiny dash over seafood, or even shaken in a cocktail.
Japan’s umeboshi plums bring a salty sour kick to your cooking. So loved in Japan, they were eaten to restore a Samurai’s strength after battle. During the day, we add a dot of umeboshi paste to onigiri rice balls. And in the evenings we love a dash stirred into a gin Collins cocktail.
Yes, insects are edible. And with a staggering 69% protein, you could say these crickets are a superfood! Fry with onions and chilli for a welcome crunch on your tacos or guacamole, and roast with a little soy sauce for a wholesome snack.