Find a recipe.

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.

Sweet Coconut Filling can be used as filling for sweet buns, pulut inti and kuih ketayap.

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.

Any remaining dressing can be stored for up to 2 weeks in a sealable container in the refrigerator.

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

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.

This is beautiiful spicy condiment used in North West African and Middle eastern cuisine.

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.

For best results and to avoid crushing ingredients or getting ingredient spirals tangled in the blade, it is recommended to use fruit and vegetables with a diameter of 5 cm. The minimum length for ingredients processed with Spiralizer should measure approximately 5 cm, while the maximum length processed should measure approximately 11 cm.

To make your own Vegetable stock paste, see Cookidoo® for the recipe.

To remove almond skin, soak almonds in hot water for 10 minutes.

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

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 min/110°C/speed 3 , then test again.

You can replace apples with pears in this recipe, if desired. Cooking time may vary.