DESCRIPTION Sage is an evergreen shrub. Whilst there are a couple of types of sage, common sage is often used in cooking. Sage goes really well as a contrast for sweet food and compliments savoury ingredients nicely as well. As for purchasing options, you can buy sage in the form of fresh or dried. COMPLIMENTARY … Continue reading Sage
Nepitella is a herb I came across last year. The best way I’ve used it so far was in a tomato and mushroom pasta sauce. It brings a layer of freshness and flavour without using heaps of other ingredients. I find it is very strong in flavour. DESCRIPTION Nepitella is a herb that has a … Continue reading NEPITELLA
DESCRIPTION People from around the world recognise the flavour of garlic. It goes with so many food types and is used throughout Mediterranean and Asian cooking. It comes in the form of a bulb and has cloves that can be cooked. You can crush, chop, mince and slice garlic and it can be purchased by … Continue reading Garlic
DESCRIPTION Cinnamon comes from the dried, inner bark of the Cinnamomum Verum tree. It has a slight spice with mostly a sweet taste and is a great flavour in baking, curries and drinks. There are different varieties of cinnamon including, Ceylon, Indonesian Cassia, China Cinnamon and Saigon Cinnamon. Cinnamon can be brought in sticks or … Continue reading Cinnamon
DESCRIPTION Fennel has feathery leaves, yellow flowers and has an Anise seed like flavour. It is a herb that is related to carrot and Parsley. Fennel is native to Southern Europe however flourishes in the wild in many places like Australia, and throughout the USA which is the reason it is now recognised as a … Continue reading FENNEL
DESCRIPTION Star anise has a liquorice flavour and is often used in savoury dishes. It comes in the form of a star shaped pod with 6-8 points. Each pod contains a seed. The pod is the dried fruit of the Illicium verum plant which is a shrub from Southwest China. You can buy Chinese star … Continue reading CHINESE STAR ANISE
Savy’s Kitchen 