Cooking Pastes

Tempero Caseiro - Brazilian Onion and Garlic Base

Tempero Caseiro – Brazilian Onion and Garlic Base

Because Brazilians use onions and garlic so much in their foods they have created an onion and garlic base to help them save time. This base, called tempero caseiro in Brazil, is a simple mix of onions, garlic, olive oil, and salt that can be stored in the fridge for up to two weeks.Read More
Brown stock

Brown Stock

Brown stock is one of the basic stocks in French cuisine and is the basis of Espagnole Sauce and Demi-glace.Read More
Adjika - Georgian Style Chilli Paste

Adjika – Georgian Style Chilli Paste

Ajika is a hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian regions of Abkhazia and Samegrelo. Ajika is usually red, though green ajika can be made with unripe peppers.Read More
Meat Glaze - Glace de Viande

Meat Glaze – Glace de Viande

This glaze recipe is a concentrated reduction of ordinary brown stock. Glace de viande can be used to fortify sauces, and a spoonful of glace de viande is a great way to add flavour to other dishes.Read More
Filfel Chuma - Libyan Hot Pepper Paste

Filfel Chuma – Libyan Hot Pepper Sauce

Filfel Chuma, (Hebrew: פלפלצ'ומה), also spelled pilpelshuma (lit: "pepper garlic") is the typical hot sauce of Libyan Jewish cuisine. It is made from powdered sweet and hot peppers and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice and salt are sometimes added.Read More
Tandoori Paste

Tandoori Paste

Although a trip to your local supermarket or Indian specialty store may provide a wide choice of ready-made tandoori pastes by brands such as Pataks, we believe that for a few minutes' extra effort, you will find yourself rewarded with the true taste of this style of Punjabi cooking.Read More

Sambal Belacan

Belacan sambal is traditionally a condiment but can also be used as a ready-made sauce to stir through seafood or served on the side of fish curries. It can also be eaten with plain rice.Read More
Caribbean Green Seasoning

Caribbean Green Seasoning

Green Seasoning is a mixture of fresh herbs, onions, garlic and hot peppers. Making your own green seasoning is very easy. Choose herbs that you like. You must use fresh herbs to make green seasoning; dried herbs won't work. There are certain herbs that people don't like, feel free to leave out those herbs. Along with the fresh herbs, you will need onions, garlic and hot peppers.Read More
Korean Chilli Pepper Paste

Gochujang – Korean Chilli Pepper Paste

Gochujang is a savoury and pungent fermented Korean condiment made from red chilli, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.Read More
Kroeung - Cambodian Marinade Paste

Kroeung – Cambodian Marinade Paste

This is a basic recipe for the Cambodian marinade paste called the Kroeung. There are many variations available, ranging from those for cooking specialist fish dishes and different meat dishes. Read More