Cinnamon
Ingredients

Cinnamon

Cinnamon, the inner bark of a tropical evergreen tree, was used by wealthy Romans as perfume and others as an aphrodisiac. During the rainy season, when the bark is pliable, it is harvested for cinnamon production. As the bark dries, it forms long quills that are either cut into sticks or ground into powder. Two […]

Bonito
Ingredients

Bonito

Photo by BocaDorada Bonito is a type of tuna, which is a member of the mackerel family, and one of the most important fish in Japanese cuisine. Rarely eaten fresh, the dark, oily meat is dried into very hard cubes, which must be ground or shaved with a special tool before use. Bonito shavings form […]

Pasta
Ingredients

Pasta

Homemade vs. Store Bought Though a complete list of pasta shapes could take up volumes, there are two basic types available: factory-made, dried macaroni pasta made with flour and water, and homemade “fresh” pasta, made with eggs and flour. The two have different consistencies, textures and uses. They are truly separate and truly equal. Factory-made […]

Coriander
Ingredients

Coriander

The name coriander does not signify one thing — it represents a seed, a leaf and a powder used in Central America, South America, all of Asia, the Mediterranean basin, the Southwest of the United States, and in any menu that replicates the flavors of one or all of these regions. Coriander-the-leaf is also known as […]

Olive Oil
Ingredients

Olive Oil

Olive groves line the rocky hillsides of Italy and the Mediterranean coast. For millennia, the region has produced gorgeous olives (they were a favorite street snack in ancient Rome) and olive oils (tools for making olive oil that date back 4500 years have been found in Crete). The average age of southern Italian olive trees […]