WHAT IS SAFFRON? Saffron is one of the most expensive spices around. It can cost upwards of $10,000 USD per lb (half a kilo) for the good stuff. The crocus flower’s stamen is the source of this spice. Each plant only yields 3 stamens which need to be picked by hand and then dried (lowering […]
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ARCHAEOLOGY OF HERBS & SPICES – Oregano
WHAT IS OREGANO? This ancient herb is known by many names, including mint, Spanish thyme and wild majoram. The name is Greek in origin meaning “mountain joy.” Served both fresh and dried, it’s striking aroma and strong flavor have become synonymous with pizza in the States. In terms of varietals, Mexican has the most flavor […]
ARCHAEOLOGY OF HERBS & SPICES – Peppercorns
WHAT ARE PEPPERCORNS? The most popular spice in the world is actually a fruit yielded by the Piperaceae vine! Originally from Asia over 4,000 years ago, this spice is available in a rainbow of colors. The classic black peppercorn is picked when it’s starting to change from an immature green to a yellow color. It’s then […]
ARCHAEOLOGY OF HERBS & SPICES – Black Pepper
WHAT IS BLACK PEPPER? This spice is actually a dried berry! It comes from a flowering vine whose fruit is harvested white still unripe. The same plant is the source of both black, white and green peppercorns. The difference between the three is that with black peppercorns the fruit is cooked and dried. With white […]
ARCHAEOLOGY OF HERBS & SPICES – Curry Leaves
WHAT ARE CURRY LEAVES? The delicious Indian stew known as “curry” is the product of 2 different colonial empires . Originally the term was coined by Portuguese traders in the 1400’s from the Tamil word “Kari” to describe southern Indian stews. These consisted of fresh curry leaves along with meat and a blend of spices. […]
ARCHAEOLOGY OF HERBS & SPICES – Garam Masala
WHAT IS GARAM MASALA? The Hindi name literally translates as a “blend of spices” and that’s exactly what it is! While popular in Indian cuisine, this recipe has spread throughout Pakistan and Asia. There are many different regional variations of garam masala depending on which ingredients are locally available. The classic recipe consists of peppercorns, […]
ARCHAEOLOGY OF PASTA – Vermicelli
WHAT IS VERMICELLI? They are long, thin noodles of Italian pasta. It is not vermicelli’s fault that its’ name is unfortunately similar to vermin. Adding insult to injury, Vermicelli’s name in Italian means “little worms.” In the States this pasta is thinner then spaghetti. But the traditional cut in Italy is actually thicker and less […]
ARCHAEOLOGY OF PASTA – Fusilli
WHAT IS FUSILLI PASTA? From the word “fuso” or spindle, fusilli means “little spindles.” This corkscrew pasta is famous for its’ twisty shape. As the dough is extruded through the pasta die, it’s spun and the protruding strand is chopped off. But if you wait longer before chopping, you get the longer version. Its’ cousin […]
ARCHAEOLOGY OF PASTA – Orecchiette
WHAT IS ORECCHIETTE? A staple of Puglia, this southern Italian cut’s name means “little ears.” Its’ easy to make. To create this shape you just roll out some dough and press your thumb onto the flour mixture like you’re getting fingerprinted (pretend you’re a forensic scientist processing a dangerous felon). Orecchiette is traditionally served back […]
ARCHAEOLOGY OF PASTA – Fettuccine
WHAT IS FETTUCCINE? Long before some guy name Alfred smuggled as much dairy as humanly possible (butter, cheese and sometimes cream) into a creamy Alfredo dish, fettuccine has been a hit. Meaning “little ribbons”, the name is misleading in that this pasta cut is wider than linguine (who in turn is wider then spaghetti). This […]
ARCHAEOLOGY OF PASTA – Calamarata
WHAT IS CALAMARATA? These thick rings of pasta resemble sliced calamari (squid) or a shorter version of paccheri pasta (though an easier cut to make well due to its’ shorter height). Its’ name means “baby squid”. In keeping with this, calamarata rings are occasionally dyed black with squid ink. The large diameter of the hole […]
ARCHAEOLOGY OF PASTA – Angel Hair (a.k.a. Capelli d’Angelo)
WHAT IS ANGEL HAIR? Dating back to the Renaissance, this pasta is very thin so cooks extremely fast. Capelli d’Angelo is dried in “nests” or balls since they are so fragile. As with other cuts, the more fragile the pasta the lighter the sauce used. And few are more ethereal then the hair of an Angel. It […]
ARCHAEOLOGY OF PASTA – Garganelli
WHAT IS GARGANELLI? The name comes from garganel or the “chicken gullet” it resembles. This famous cut is made with egg pasta. To make it, you press a square piece of pasta dough onto a ridged surface and roll the corners. The result is an etched tube of pasta whose ends are cut at an […]
ARCHAEOLOGY OF PASTA – Orzo
WHAT IS ORZO? Basically this cut looks like rice but is actually pasta. From the Italian word for “barley”, orzo with its unique shape is a master of disguise. Versions of this pasta can be found in other cultures like the Greek kritharáki or Spanish piñones (which is also the nickname for pine nuts). Another […]
ARCHAEOLOGY OF PASTA – Trofie
WHAT IS TROFIE? Much like in New York City, calling Trofie a twisted bastard can be an insult or a compliment. The name comes from the verb “to rub” referring to how it is made. The hand gesture involved looks like a bad magic trick. But the results is a nice pasta. Legend has it […]
ARCHAEOLOGY OF PASTA – Gemelli
WHAT IS GEMELLI? Looking for sexy twins to perform at your next bachelor or bachelorette party? Get a salty pot of boiling water and watch gemelli dance! This pasta’s name comes from the Italian word meaning “twins”. While it might look like two separate strands of pasta, gemelli is a single strand twisted around itself. […]
ARCHAEOLOGY OF PASTA – Mezzelune
WHAT ARE MEZZELUNE? These stuffed half-moon ravioli cousins are made from a buckwheat, semolina flour mix. A dumpling-type pasta, they can be boiled or fried and served with sugar and honey (if the stuffing is appropriate). WHERE ARE MEZZELUNE MADE? Being a northern Italian staple, Mezzelune has snuck across the Tyrolian Alps to also […]
ARCHAEOLOGY OF PASTA – Fregola
WHAT IS FREGOLA? From the Latin word for “crumble”, this Sardinian wonder has followed in the family footsteps of orzo for hundreds of years. Fregola is a pasta that looks like roasted cous cous. Traditionally it is hand rolled and then baked in ovens. This gives the pasta kernels a range of brown and yellow […]
ARCHEOLOGY OF PASTA – Stelline (a.k.a. Stellette)
WHAT IS STELLINE? Stelline is a star-shaped pasta. It is often used in soups for children due to its cute shape. Stelline’s tiny size and hole in the middle give it a quick cook time. A larger version exists called Stelle or Stelloni. Myth has it that these pasta constellations are popular in Italian wedding […]
ARCHAEOLOGY OF PASTA – Penne
WHAT IS PENNE? Penne is from the Latin penna meaning feather or quill (aka “pen”). There are many versions of this very popular pasta. But they break down into two groups – the smooth (“lisce”) or the grooved (“rigate”). Variations like penne mezze for example is a rigate that has a larger diameter. Penne’s larger cousin […]
