Cinnamon is a spice many of us associate with Christmas – perhaps because its distinctive smell and flavour reminds us of drinking cinnamon-flavoured hot chocolate [READ MORE]

Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast. It differs in ma [READ MORE]

The Common Fig tree is widely grown for its soft, sweet fruit. The fruit has many small seeds inside it, and its skin is very thin. Thousands of cultivars, most unna [READ MORE]

The cuisine of Brazil, like Brazil itself, varies greatly by region. This diversity reflects the country’s mix of native Amerindians, Portuguese, Africans, Ita [READ MORE]

Spring onions are immature onions harvested before their bulb has swollen. Many supermarkets stock spring onions when they are in season, and they can also easily be [READ MORE]

The Chinese water chestnut is a grass-like sedge grown for its edible corms. It grows underwater in mud and has a tube-shaped, leafless green stem that can grow up t [READ MORE]

Moroccan cuisine is a very diverse cuisine, with a large number of influences due to the interaction of Morocco with the outside world for centuries. The cuisine of [READ MORE]

The cayenne, also called Guinea pepper or bird pepper, is a hot, red chili pepper that can be used to flavour dishes and for medicinal purposes. Named for the city o [READ MORE]