by Damaris Beems | Jan 15, 2021
Rinsing rice, should I or shouldn’t I? Or even a soak it for a whole night before cooking it? There are countless debates about this topic. There is a reason for that. What is the truth and nonsense of rice rinsing and soaking? I always rinse rice, except when I...
by Damaris Beems | Aug 25, 2020
A deep-wine-red spice with an astringing, sour taste, of dried berries from the sumac bush. It is widely used in Middle Eastern herbal blends such as Za’atar but also in dressings and dips sumac comes into its own. Sumak is often added to dishes to make it more...
by Damaris Beems | Jul 9, 2020
Turmeric is found in curries and gives it its yellow colour. This spice is lightly bitter and adds some spice to a dish. It is one of the spices that is often used in Moroccan dishes and gives it that special smell and taste the characterises this...
by Damaris Beems | Jul 9, 2020
These fantastic little balls are also called ‘pink pepper’, but in fact it has nothing to do with pepper. It does has a hint of pepper in its taste. It is grows primarily in the Caribbean and South-America, but luckily it has found its way also over here....
by Damaris Beems | Jul 4, 2020
Nigella seeds are the dark black, dried seeds of the Nigella Sativa plant. The seeds do not really have a special smell, but if you bite on them it tastes like a very strong oregano. But different, more intense, almost spicy. Really lovely. I use them a lot in salads...
