Monday, 28 December 2009

Spices and Unusual Ingredients, (Chilli, Quince and ...)

The most valuable of all talents is that of never using two words when one will do. ~Thomas Jefferson(*)

Spices
Chilli sales hot up as cooks get a taste for spice

"The world's hottest chilli is – as its name suggests – cultivated not in the arid heat of southern India or..."
The small spicy vegetables have ballooned in popularity in recent years, transforming from a small niche, ...
bought by aficionados, to becoming mainstream, according to trading figures from the research company TNS. In the twelve months ...
Full Story: Chilli sales hot up as cooks get a taste for spice; Telegraph.co.uk

Chilli on Foodista



Culinary News
There's a new taste for quince
It's not a ready-to-eat fruit but a poster child of "Slowness" it's the Quince, so hard and sour, almost inedible when raw, turns soft and sweet when peeled, cored and cooked.

Neglected for decades, the quince seems an improbable candidate for revival today, when consumers demand sweet, ready-to-eat fresh fruit. Why is it, ...
Full Story: There's a new taste for quince; LATimes.com

Quince on Foodista

Word of Mouth
A little dab'll nduja

It's the hot new sausage, and it goes very well with crab.
Unusual Italian ingredient inspires raves: Nduja, a meat product from Calabria, Italy, is the "single most exciting ingredient I've come across in ages," the author says, and it seems to be catching on elsewhere.
I could say it was a soft Calabrian salami, I could say it was a sort of preserved pâté, I could even, at a stretch, call it a sort of hot chilli haggis, but ...
Full Story: A little dab'll nduja; Guardian.co.uk




(*) from QuoteGarden.com


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