Blog

Aug 7, 2026

Psyllium Husk: How to Use This Fibre Powder in Baking and Drinks

Psyllium husk turns into a thick gel when wet, which is why bakers use it to give gluten-free bread structure, but it needs plenty of water.

Aug 7, 2026

Green and Black Cardamom: What's the Difference and How to Use Each

Green cardamom is sweet and floral while black cardamom is smoky and camphor-like, so they belong in very different dishes.

Aug 6, 2026

Caraway Seeds: The Rye Bread Spice and How to Cook Beyond It

Caraway has a warm, earthy flavour with a hint of anise, and it works in far more than bread, from cabbage dishes to cheese and roast pork.

Aug 6, 2026

Anise Seed: Sweet Licorice Flavour and How It Differs From Fennel and Star Anise

Anise seed brings a bright licorice sweetness to biscuits, breads and drinks, and it is not the same thing as fennel or star anise.

Aug 6, 2026

Ajwain (Carom Seeds): A Powerful Thyme-Like Spice for Breads and Beans

Ajwain seeds taste like a stronger, sharper thyme, and a tiny pinch transforms flatbreads, fritters and lentil dishes.

Aug 5, 2026

Celery Seed: A Small Spice With a Big Savoury Punch

Celery seed tastes like concentrated celery, with a slight bitterness, and it works in pickles, coleslaw, dressings and bloody marys.

Aug 5, 2026

Dill Seed: A Pickle Spice With More Range Than You Think

Dill seed is sharper and more savoury than the feathery herb, and it brings a clean, caraway-like warmth to pickles, breads and fish.

Aug 5, 2026

Tiger Nuts: The Chewy, Sweet Tuber That Is Not a Nut

Tiger nuts are small, wrinkled tubers with a sweet, nutty taste, and they are the base of horchata de chufa and a handy nut-free snack.

Aug 4, 2026

Makhana (Fox Nuts): Puffed Lotus Seeds and How to Roast Them

Makhana are light, puffed lotus seeds with a mild, slightly creamy taste, and a quick roast turns them into a crunchy snack or a curry ingredient.