I assumed Rajasthani Red Paprika would be some sort of mild, Indian powdered chili. Boy, was I wrong. As soon as I opened Reluctant Trading’s Rajasthani Red Paprika, I recognized it as a fresh batch of ground Kashmiri Chili.
Let’s talk turmeric! I have been singing the tubers' praise for years, and even dedicated a whole chapter to the stuff in my cookbook. A natural anti-inflammatory and antioxidant, this vegetable is as full of health benefits as it is vibrantly orange.
I love the powerful aroma that explodes from each tiny, boat-shaped cumin seed. It amazes me that so many flavor profiles can be packed within the minute ridges of the complex seeds- bitter, smoky, salty, and earthy.
Fennel is one of those amazing plants that give us endless possibilities. The entire plant is edible, each part bringing a versatile use. The fronds are delicate, feathery, and light with a subtle pungent note. The stalks are fibrous and crunchy, with a thick anise flavor.
If you’re not completely familiar with this beautiful spice, or the amazing plant from which the seed comes, there is no need to frond. That’s a little fennel humor for you. “Fronds” are the lacy green, top part of the fennel plant. BTW, all bad fennel jokes you come across are mine, and mine alone...
