The poppy seed is such an undervalued culinary ingredient in many countries, and disappointingly, in some regions of the world, these earthy balls of crunchiness are even banned. The history of poppy seeds and the plant they are derived from have an extremely coloured history of medical breakthroughs, war, and addiction.
Read moreRamen.... a brief history
Throughout Asia, noodle dishes are one of the most popular to eat and come in varying types of textures, ingredients used, serving, and cooking methods. While each country prides itself on a significant noodle dish, one of the most recognised types of noodles within both the region and Internationally is ramen. Ramen is a humble dish of wheat noodles, broth, toppings and is synonymous with Japanese food and culture, developing over the years with the evolution of Japan.
Read moreBlueberry Crumble Muffins
Muffins were developed around the end of the 18th Century. This is when pearlash, or potassium carbonate was adventurously added to a dough. The leavening agent added carbon dioxide gas to the dough, allowing it to rise considerably and resulted in a lighter cakey texture. Pearlash was actually exported to Europe in large quantities until baking powder was developed commercially around the 1860's.
Read moreCambodia - Scratching the surface of the country's food and culture
Honey, a wonderful golden liquid that has a composition of a complex mixture of sugars, water, vitamins, minerals, pollen and protein. It is made by these wonderful little black and yellow foragers known as bees, who collect nectar from flowers (or honeydew) near and far, store it in their honey stomachs (crops) and regurgitate it into the little vessels of the hive. The vessel is then fanned with their wings which leads to water being evaporated and the pure honey remaining.
Read moreHoney - Nature's Liquid Gold
Honey, a wonderful golden liquid that has a composition of a complex mixture of sugars, water, vitamins, minerals, pollen and protein. It is made by these wonderful little black and yellow foragers known as bees, who collect nectar from flowers (or honeydew) near and far, store it in their honey stomachs (crops) and regurgitate it into the little vessels of the hive. The vessel is then fanned with their wings which leads to water being evaporated and the pure honey remaining.
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