Sichuan Pepper, also written Szechuan pepper or Szechwan pepper, named after the chinese province Szechuan (Sichuan), famous for it`s hot & spicy cuisine, is the outer hull of the small fruit of several shrubs of the genus Zanthoxylum. Sichuan pepper is an important ingredient in many asian dishes, especially in China, Tibet, Bhutan, Nepal, Japan
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It needed a while, until we could find out, that Loomi is just a sundried black lime, frequently used in arabic cuisines, especially Middle-Eastern cuisine and the cuisines of the Gulf-States. While we`ve been hunting for an original recipe for an arabic lentil soup, we stumbled upon the term Loomi, used in many recipes. Now
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Lemongrass (Cymbopogon citratus), native to South East Asia is the most significant spice in the cuisines of Thailand, Burma (Myanmar), Laos, Vietnam, Cambodia, Malaysia, Singapore, Indonesia and the Philippines. The reed-like plant depends to the Poaceae family and is a quite undemanding plant, with the exception of waterlogging. Lemongrass likes it dry. This is maybe
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Galangal (Alpinia galanga), also called greater galangal, Thai galangal or Siamese ginger, is one of the most essential spices in the cuisines of Thailand, Malaysia and Indonesia. Galangal depends to the ginger family (Zingiberaceae), but the taste of the healthy rhizome is quite different to ginger. Many cooks in the world think its possible to
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Long pepper (Piper longum) the fruit of a flowering vine of the Piperaceae family is an ancient spice, which was an important and well-known spice before the discovery of the New World. The Greece knew long pepper since the fifth century BC and it was 3 times more expensive, than black pepper (Piper nigrum). Long
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Shichimi Togarashi, also called Nanami Togarashi, is a hot spice blend from Japan with 7 ingredients. The Shichimi spice mixture has been created by herb dealers in Eno, Japan in the 17. century and is widely used to spice up japanese soups and rice dishes. Shichimi Togarashi is made from red chili peppers, Sichuan pepper,
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