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Published Articles & Recipes

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Parsley
Posted 21-04-2011 in Spices and Herbs
Parsley
Parsley (Petroselinum crispum) is a plant with either flat or curly deep-green leaves that have a cleansing, mildly bitter flavour. This refreshing, highly…
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Salt
Posted 21-04-2011 in Flavourings and Sweeteners
Salt
Salt is essential to the health of people and animals and is used universally as a seasoning. It is used in cooking, is added to manufactured foodstuffs…
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Nigella Seeds
Posted 20-04-2011 in Spices and Herbs
Nigella Seeds
Nigella (Nigella sativa) has small, matte black, hard, sharp-cornered seeds with an oregano-like scent; they’re used for their hauntingly aromatic, acrid…
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Nasturtiums
Posted 20-04-2011 in Spices and Herbs
Nasturtiums
Nasturtium (Tropaeolum majus) has peppery-tasting, flat, circular leaves that resemble water lily pads and colourful, open trumpet-shaped blossoms, each…
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Paprika
Posted 20-04-2011 in Spices and Herbs
Paprika
Paprika, the name for a wide range of aromatic powdered red peppers from various strains of Capsicum annuum, ranges in flavour from sweet to hot, depending…
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Oregano
Posted 20-04-2011 in Spices and Herbs
Oregano
Oregano (Origanum vulgare), an herb native to the Mediterranean, has dime-sized, often fuzzy, soft green leaves with an unmistakable pungent, robust fragrance…
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Szechuan Peppercorns
Posted 19-04-2011 in Spices and Herbs
Szechuan Peppercorns
Szechuan peppercorns are the dried husks that surround the seeds of the Chinese prickly ash tree (Zanthoxylum simulans). Usually reddish brown, the fruits…
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Nutmeg and Mace
Posted 19-04-2011 in Spices and Herbs
Nutmeg and Mace
Nutmeg is the large, light grayish brown, speckled, wood-hard kernel that grows inside the apricot-like fruit of a tropical tree (Myristica fragrans)…
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Roasted Asparagus
Posted 19-04-2011 in Vegetable Recipes
Roasted Asparagus
The perfect roasted asparagus is slightly browned on the outside, with a vibrant green colour, and has just the slightest bit of bite when eaten…
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Mustard
Posted 14-04-2011 in Spices and Herbs
Mustard
There are three main types of mustard, all in the Brassica (cabbage) family and all with small, rounded seeds. Relatively mild though still pungent, white…
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