The word advieh means “spice” in Farsi. It derives from the Arabic word for medicine. In Persian cuisine, advieh refers to a spice in general or to a spice mix that Iranians make in their homes or buy ready-made to use at home. A cousin to Garam Masala, Advieh is not a standard mix but … Read more
Most people think of Maraschino cherries as a cheap garnish used in cocktails. These are cherries that have been preserved with a chemical brine, pitted, dyed red, and then jarred in a sweetener solution, usually a corn syrup solution. Often, an almond flavor is added as this tastes of cherry. These “cocktail cherries” are imitation … Read more
Take some old rank cheese, mix it with some chopped onions, throw in some rotten fish, your old unwashed gym socks, and anything you can find from the bottom of a dumpster in the height of summer; add a bit of turpentine, mix it all up and let it stew for a couple of days. … Read more
Castelvetrano olives are a variety of Lucques olives also called Nocellara del Belice which are also used to make Valle del Belice olive oil. They are primarily marketed as Castelvetrano in the United States. Sicily is the biggest producer, but the olives are also grown in in India, Pakistan, and South Africa. These tasty olives, … Read more
Alfonso olives are very large, dark purple to purple-brown olives that are grown in South America and primarily Chile, Peru, and Argentina. They have a meaty, soft, and tender texture with a rich-tasting olive flavor that is somewhat bitter and vinegary. See also: Is Your Olive Oil Fake? The most popular South American olive variety, … Read more
Taggiasca olives are small, dark greenish, reddish-brown to purple olives grown in the Liguria region of northwestern Italy. Processed with natural they are not a very meaty olive but have a firm, crisp flesh and a delicate, fruity flavor. See also: Is Your Olive Oil Fake? Taggiasca olives are water-cured olives. After cutting, the olives … Read more