Cayenne Pepper or maybe better Cayenne pepper powder is one of the most used spices in The Foodist kitchen. We´re not chiliheads, but there is a good reason why we add cayenne pepper to many dishes. First of all cayenne pepper enhances the taste and secondly it enhances the health benefits of garlic and ginger,
…Read more…

Gochugaru, the Korean red chili powder, is made from sun dried chili, from which the seeds has been removed. Gochugaru has a vibrant red colour and a delicious taste, which reminds on the taste of paprika noble sweet, but the Korean chili powder is quite hot. Gochugaru is one of the main ingredients in Korean
…Read more…

Sumac are the fruits of the Sumac tree (Rhus coriaria), a popular spice in Turkish and Middle-Eastern cuisine. Ground Sumac is sprinkled over rice, mixed with fresh onions as an appetizer, often used to season doner kebab, humus or salads and is a key ingredient for the arabic spice-blend Zahtar, which is used, mixed with
…Read more…

Black pepper is the dried, unripe green peppercorn (botanically: pepper berry) of the tropical, black Pepper (Piper nigrum) vine. The black pepper plant is native to India, but nowadays cultivated in many tropical countries around the globe. Currently Vietnam is the worlds biggest producer in pepper and black pepper is the most traded and most
…Read more…

Sesame (Sesamum indicum) is probably the eldest oil-bearing plant and white sesame seeds and black sesame seeds are in culinary use since ancient times. We couldn´t taste a big difference between the white and the black seeds, maybe the black sesame is a little bit more nutty. Mostly it´s an aesthetic matter. White sesame is
…Read more…

While especially in Asia celery seeds are well-known for thousands of years as a natural medicine and a spice, in the Western world, the seeds didn´t get that importance. Celery seeds are used in Ayurvedic medicine since ancient times as a treatment for flu, colds, water retention, arthritis, diseases of liver and spleen and to
…Read more…