Uwajipedia Archive - Page 5 of 23

A special variety of chrysanthemum popular for culinary purposes, these leaves come from the plant also known...

Originating in Indian cuisines, chutney has been around for at least the last 2,500 years. We often...

The delicious coconut is ubiquitous with the tropics and its use goes beyond just food. In Southeast...

Liquid extracted from the meat of the coconut

Not to be confused with coconut milk, which is extracted from the flesh, coconut water is the...

A porridge or gruel made from rice and served with a variety of toppings and seasonings.

Mirin, sake and rice wine are types of alcohols and wines commonly used in Asian dishes

A fun fact about coriander that not everyone knows? It’s the same thing as cilantro.

Obviously cucumbers are popular not just in many Asian cuisines, but in lots of Western cooking too!...

Common in cuisines from the eastern Mediterranean to South Asia plus certain cuisines in the Americas, cumin...

Ask someone to describe the aroma and taste of a curry leaf, and even the most familiar...

Though the name includes "fish," cuttlefish is more similar to squid

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