Eminia: Eminia is a genus of dicotyledonous plants of the family Fabaceae, subfamily Faboideae, native to Africa, which […]
Spices, edible oils and condiments
Niger
Niger: Niger is a species of dicotyledonous plants of the Asteraceae family (Botanical name: Guizotia abyssinica […]
Mustard oil
Mustard oil: Mustard oil can refer to either pressed edible oil used for cooking or an oil […]
Dabu-dabu (Indonesian cuisine)
Dabu-dabu (Indonesian cuisine): Dabu-dabu is a type of hot and spicy condiment commonly found in […]
Colo-colo (Indonesian cuisine)
Colo-colo (Indonesian cuisine): Colo-colo is a spicy condiment from the Moluccas in Indonesia. Characteristics: Originally from Ambon, the colo-colo is […]
Guedji (Senegalese cuisine)
Guédji (Senegalese cuisine): Guedji (guédj or guédié) is a Senegalese condiment made from salted and then dried fish […]
Néré (African tree)
Néré (African tree): The néré (nɛrɛ in Bambara*), is a species of trees (botanical name: Parkia biglobosa) of […]
Soumbala
Soumbala (African condiment): Soumbala is a condiment used in West Africa, known for its strong smell. It is […]
Vietnamese cinnamon
Vietnamese cinnamon: Vietnamese cinnamon is an evergreen tree, (Lauraceae family – Botanical name: Cinnamomum […]
cinnamon tamala
Cinnamon tamala: Cinnamon tamala is a tree of the Lauraceae family (Botanical name: Cinnamomum tamala), originating […]
Panch phoron (Asian spice)
Panch phoron (Asian spice): Panch phoron (or Pancha Phutana) is a blend of whole spices, originating from the […]
Parsley - Difference Between Flat Parsley and Curly Parsley
These two parsley, widely used as culinary condiments, are from the same botanical family of Apiaceae. Some prefer the taste and […]
Keluwak
Keluwak: The keluwak is a tree (Botanical name: Pangium edule - Achariaceae family) from the mangrove […]
Rice oil
Rice oil: Rice oil, popular in Asia, is extracted from the bran of rice. Refined, it is used in […]
Rihaakuru (Maldivian cuisine)
Rihaakuru (Maldivian cuisine): Rihaakuru (ރިހާކުރު) is a thick sauce made from fish. The color varies from brown […]
Nipa palm vinegar (Filipino cuisine)
Nipa palm vinegar (Filipino cuisine): Nipa palm vinegar, also known as sukang sasa or […]
Kaong palm vinegar (Filipino cuisine)
Kaong palm vinegar (Filipino cuisine): Kaong palm vinegar, also known as […]
Malabar Tamarind
Malabar tamarind: The Malabar tamarind is a small tree of the Clusiaceae family (Botanical name: […]
Dyers Orcanette
Dyers Orcanette: Dyers Orcanette is a species of dicotyledonous plants of the Boraginaceae family, a subfamily of […]
Asín tibuok (Filipino salt)
Asín tibuok (Filipino salt): Asín tibuok is a rare artisanal Filipino sea salt from the Boholano people (*), made in […]
Pickled fruits
Pickled fruits: Pickled fruits refer to fruits preserved by marinade, in brine or in other […]
Bolivian Coriander
Bolivian coriander: Bolivian coriander (or in the local language quirquiña or killiou or papalo) is a plant native to America […]
Pachadi (Indian cuisine)
Pachadi (Indian cuisine): Pachadi refers to a traditional fresh condiment from South India served as a dish […]
Holy basil
Holy basil: Holy basil also known under the names of tulsi basil is a species of herbaceous plants […]
White turmeric
White turmeric Curcuma cordata White turmeric: White turmeric is a plant of the Zingiberaceae or […]
Green curry
Green chicken curry served with roasts Green curry: Green curry is a variety of curry from […]
Red curry
Red curry paste Red curry: Red curry (Thai: แกงเผ็ด; RTGS: kaeng phet; API […]
Canella
Canella: Canella is a large, aromatic Caribbean shrub with small strawberry-red flowers, more commonly known as cinnamon-wood […]
Thousand Islands Vinaigrette (American cuisine)
Thousand Islands Vinaigrette Thousand Islands Vinaigrette (American cuisine): The Thousand Islands vinaigrette is an American vinaigrette (thousand islands […]
Galinsoge
Small-flowered galinsoge Galinsoge: The small-flowered galinsoge is a species of herbaceous plants of the family […]