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.

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.

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

Eschalots should be all the same size (either left whole or cut into 4 cm pieces). Once cut, they will naturally break into wedges as they are cooked.

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.

Eschalots should be all the same size (either left whole or cut into 4 cm pieces). Once cut, they will naturally break into wedges as they are cooked.

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

Add a festive gift tag to your jar or bottle and gift to friends and family.

Season with salt and enjoy as a snack or starter or add to a warm salad. Garnish with toasted sesame seeds and chopped parsley.

Serve sautéed mushrooms as a side dish, toss through pasta, stir through a ragout or stew, or serve over toast or polenta for breakfast.

Serve seasoned with salt and pepper as side dish, or add browned beef strips and serve in tortillas for a quick midweek dinner.

Mirepoix is a traditional cooking technique in French cuisine. It is a flavour 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 colour or browning the vegetables. It is not sautéed because the intention is to sweeten the ingredients, rather than caramelise them.

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.

Lightly crushing your garlic cloves makes them easier to peel and also allows more of the garlic flavour to release and infuse into the oil during cooking.

To make your own garlic paste, ginger paste and ghee, please refer to the recipes on Cookidoo®.