WHAT IS CORNISH YARG? This semi-hard cheese is made from pasteurized cow’s milk. Today Cornwall’s crumbly delight is produced by the Lynher Dairy. The origin of Cornish Yarg goes back to the 1980’s. A farmer by the name of Alan Gray was rummaging around his attic when he stumbled across a cheese making recipe from […]
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ARCHAEOLOGY OF BREAD – Tortillas (Corn)
WHAT IS A TORTILLA? This Spanish version of a French crepe is made from either corn or wheat flour. Like an Indian chapati, it’s unleavened and was invented long before Europeans arrived. Made in Mexico since 10,000 B.C. it was a food served to both peasants and kings. Back then, other vegetables like squash were […]
ARCHAEOLOGY OF PULSES, NUTS & GRAINS – Basmati Rice
WHAT IS BASMATI RICE? Rice in general are just a seed of grass that comes in three different sizes, short, medium and long. Basmati is a long grain rice predominantly grown in India and Pakistan. The name translates as “fragrant” which is a fitting description for this delicious cereal grain. Technically use of the name […]
ARCHAEOLOGY OF PULSES, NUTS & GRAINS – Almond
WHAT IS AN ALMOND? This edible “nut” grows in a tan, wooden shell. While it is technically the seed of a fruit tree, in every day terminology everyone calls them nuts. These trees can grow over 30 feet (9 meters) in height and prefer warm, arid climates. Originally native to the Middle East, over the […]
ARCHAEOLOGY OF PULSES, NUTS & GRAINS – Walnut
WHAT IS A WALNUT? One of the oldest food sources known to man, they are thought to have come from Persia over 9,000 years ago. The edible seeds of these stone fruits are well protected by its armor-like shell. The meat inside walnuts looks like a human brain with 2 lobes and a split down […]
ARCHAEOLOGY OF HERBS & SPICES – Nutmeg
WHAT IS NUTMEG? This spice is the tropical seed of an evergreen tree mostly native to Indonesia and the West Indies. It’s not a nut (which is good news for people with tree nut allergies). When the fruit ripens it’s only about 2 inches (5 cm) in size. The flesh splits in half, revealing a […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Corn
WHAT IS CORN? It is perhaps one of the most controversial topics in food as well as a vegetable. Michael Pollan in the Omnivore’s Dilemma called Americans “processed corn walking.” While large government subsidies (under every administration liberal or conservative) essentially subsidize applications like high fructose corn syrup or animal feed, corn is not broccoli […]
ARCHAEOLOGY OF PULSES, NUTS & GRAINS – Peanut
WHAT IS A PEANUT? In culinary terms this is a nut but scientifically it’s actually a legume (plants the bear fruit in pods). The peanut is the edible seed. The name originates from Colonial America when settlers described it as a pea that’s shaped like a nut! They’re also known as goobers, ground nuts, pindars […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Cucumber
WHAT IS A CUCUMBER? This member of the gourd family originally came over from India. There are many varieties but the classic version is a long, oblong shape with green skin. While many people think of them as a vegetable technically they’re a fruit. Different varieties are used for pickling, slicing or seedless. Unfortunately the […]
ARCHAEOLOGY OF SEAFOOD – Shark
WHAT IS A SHARK? Thanks to Hollywood it is perhaps one of the most terrifying and misunderstood Apex predators still alive today. Over 400 million years old, this fish is unique in that it doesn’t have a bony skeleton. Instead their skeletal structure is made up of cartilage, like the flexible bone in your lower […]
ARCHAEOLOGY OF HERBS & SPICES – Cinnamon
WHAT IS CINNAMON? This spice is ground from the dried inner bark of a tropical evergreen tree whose name sounds like a sci fi movie – “Cinnamomum.” First popular in Egypt over 4,000 years ago, this spice has transcended being a mere flavor description and is now also a fancy way to say that something […]
ARCHAEOLOGY OF HERBS & SPICES – Parsley
WHAT IS PARSLEY? The Greeks originally called it “rock celery” due to its ability to grow out of rocky cliffs and stone walls. This flowering plant is a culinary favorite and has a variety of names including in flat, curly, Italian, Chinese, coriander and cilantro. In reality there are only 2 types of this herb, flat […]
ARCHAEOLOGY OF HERBS & SPICES – Chili Peppers
WHAT ARE CHILI PEPPERS? Technically these are fruits from the nightshade family and so a close cousin of tomatoes and eggplants. Originally from Central and South America, this popular ingredient in its dried form can be found all over the world. They come in different sizes, colors and strength. Its unique spiciness is due to […]
ARCHAEOLOGY OF HERBS & SPICES – Basil
WHAT IS BASIL? One of the most popular herbs in Western cuisine, basil is also subject to a lot of misunderstandings. Originally from Asian and Africa, it’s a member of the fragrant mint family. Popular basil varieties include Genovese (sweet), Thai, holy and lemon. However sweet is the type most often sold in stores today. […]
ARCHAEOLOGY OF HERBS & SPICES – Black Garlic
WHAT IS BLACK GARLIC? This Korean delicacy is regular garlic that’s been cured under specific conditions resulting in a less pungent, sweeter taste. Its texture is similar to that of a dried fig. Much like with prosciutto or dry-aged steaks, the temperature and humidity are controlled during an aging period of weeks or even months. […]
ARCHAEOLOGY OF HERBS & SPICES – Dill
WHAT IS DILL? The name comes from the Norse word “to lull” (which was how it was used medicinally). This herb is a member of the parsley family and can grow up to 2 feet (60 cm) in height. Also known as dill weed when dried, this aromatic plant is easy to grow and adds […]
ARCHAEOLOGY OF HERBS & SPICES – Allspice (Pimenta)
WHAT IS ALLSPICE? One of the more misunderstood spices, it’s not a mix of ingredients like cloves or cinnamon. Allspice is both the name of a type of evergreen and its unripe berries. These flowering trees can grow up to 60 feet in height which is a good thing since over 5,000 berries are needed […]
ARCHAEOLOGY OF HERBS & SPICES – Cilantro (Chinese Parsley)
WHAT IS CILANTRO? It is the Spanish name of the stem and green leaves of the coriander plant. Also known as Chinese parsley, in other countries the generic name coriander is applied to the entire plant (a.k.a. no one knows what cilantro is). The powdered spice coriander is made from the seeds and has a […]
ARCHAEOLOGY OF HERBS & SPICES – Ginger
WHAT IS GINGER? This flowering plant, originally from Asia, now grows around the world thriving in warmer climates. It’s also known as a “canoe plant” due to its hardiness among tribes migrating by boat. The tuber or root of the ginger plant grows horizontally and so spreads outward from the stem itself. It can grow […]
ARCHAEOLOGY OF HERBS & SPICES – Mace
WHAT IS MACE? This relatively unknown tropical spice is actually harvested from the same plant as nutmeg. This tree bears fruit with a pit inside. Remove the pit from the flesh and you first see a brightly colored red or yellow and orange webbing. Strip off these organic fishnet stockings from the outside of the […]