From the category archives:
Red curry paste is the most common of all the curry pastes. It is used widely in many dishes that you are familiar with such as tod mun and satay. Red curry paste is a mixture of dry chili pepper, shallot, garlic, galangal, lemon grass, cilantro root, peppercorn, coriander, salt, shrimp paste and kaffir lime [...]
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The lentil is a brushy annual plant of the legume family, grown for its lens-shaped seeds. With 26% protein, lentil is the vegetable with the highest level of protein other than soybeans, and because of this it is a very important part of the diet in many parts of the world, and especially South Asia [...]
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Dulse is a red algae (seaweed) that grows on the northern coasts of the Atlantic and Pacific oceans. It is a well-known snack food, and in Iceland and has been an important source of fiber through the centuries. Dulse is a good source of minerals and vitamins compared with other vegetables and it contains all [...]
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Kale (also called Borecole) is a form of cabbage, green in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccoli, cauliflower, and Brussels sprouts. Kale is considered [...]
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Asparagus has been used from very early times as a culinary vegetable, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s 3rd century AD De re coquinaria, Book III (from Wikipedia).
Asparagus rhizomes and roots are used in Traditional Chinese Medicine and [...]
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