Turmeric stains easily, so we suggest wearing gloves when peeling turmeric.

Ras el hanout is a spice blend that originated in the Maghreb and combines many different ingredients. The composition differs regionally and from shop to shop. Usually around 25 different spices are used.

Store Madras curry powder in a sealable storage container in a cool, dark place for up to 6 months.

Roasted Garlic can be frozen in ice cube trays for up to 3 months.

Wakame gomasio (or gomashio) is a Japanese condiment that is popular in macrobiotic diets. It is a healthier alternative to salt and contains calcium, iron, magnesium, iodine and B vitamins.

Season with salt and enjoy as a snack, starter or side dish, or add to a warm salad. Also works well served garnished with toasted sesame seeds and chopped parsley.

We used this spice in JJ's 2-step chicken curry, see Cookidoo®️ for the recipe.

Mirepoix is a traditional cooking technique in French cuisine. It is a flavor base used for soups and stews and is made from diced vegetables that are cooked (usually with butter, oil or another type of fat) for an extended time over low heat, without browning the vegetables. It is not sautéed because the intention is to sweeten, rather than caramelize the ingredients.

The "traditional Acadian salted herbs" varies from the Quebecois version as it contains only brined bulbs and green stems from the onion family. The origin of salted herbs in Quebec dates back to the deportation of the Acadians in the second half of the 18th century; many Acadians settled in Quebec where salted herbs quickly became part of the culinary tradition. This ancestral method of preservation keeps the delicious aromas of fresh herbs harvested during the summer throughout the winter months and still used in modern Quebecois kitchens today.

Some brands of spaghetti may be more prone to breaking or becoming chopped up during cooking.

For best results and to avoid crushing ingredients or getting the spirals tangled in the blade, the vegetables and fruit pieces should be at least 4 cm long and maximum 10-11 cm long. Keep this in mind when shopping and preparing your ingredients so as to choose and cut them accordingly.

Be sure to use clean utensils and sterilised bottles for best results.

If you prefer the vegetables more finely sliced, at the end chop a further 15 sec/speed 6 .

Sautéing vegetables at high temperatures enriches the flavour and caramelises the natural sugars. These sugars leave some residue in the base of the mixing bowl, the same as when using a frying pan. These rich residues can be deglazed with liquid and will cook into the dish, enhancing the flavour. If using browned ingredients straight away, without further cooking, simply run Pre-clean mode after emptying mixing bowl to make cleaning fast and effortless.

For a salad or a pasta, shred at the end 3-4 sec//speed 4 .

Hing can be bought at any Indian food store in the form of small lumps or as a powder.

Be sure to use clean utensils and sterilised jars for best results.

Sauce will keep in the fridge in a sterilised sealable jar for up to 1 week.

Smaller amounts of rice can be cooked in the Thermomix®, use 910 g of water adjust the cooking time according to time indicated on rice package.

To cut onions in wedges: hold the peeled onion on a chopping board, cut the root end, and cut in half from end to end. With the cut face down, cut into 4 wedges from root side to stem end, angling the knife to the centre.

Steaming time depends on type and ripeness of rhubarb.