Herbnaturegroup

06/05/2022

Often dubbed the king of fruit, durian is an unusual tropical fruit that grows throughout Southeast Asia. A large spiky outer shell reveals a creamy, almost custard-like flesh, which, besides boasting a mildly sweet flavor, is notorious for being incredibly rank-smelling.

Highly nutritious and healthy, durian fruit goes well in both savory and sweet dishes, and it is used to prepare specialties such as durian cakes and puffs, durian ice cream or shaved ice, durian fritters, tempoyak (fermented durian), and lempok durian (a sweet candy with durian).

06/05/2022

One of the most commonly utilized seaweeds in Oriental cuisine, kombu or konbu has long been a dietary staple in Japan, and refers to a type of brown seaweed, namely kelp of the Saccharina japonica species that is native to Japan but also extensively cultivated in China and Korea where it's known as haidai and dashima, respectively.

Apart from the great nutritional and healing values, kombu is also used for its flavor-enhancing properties: it is an invaluable natural source of glutamic acid whose powdery crystals emerge to the surface of the dried seaweed and easily dissolve in water, giving any food cooked with kombu its rich, umami flavor.

06/05/2022

This is one of the oldest types of confections, and varieties can be found throughout Italy, Spain, France, the Balkans, and the Middle East. Although each region has its own distinctive type, most nougats are made of whipped egg white mixed with roasted chopped nuts such as almonds, pistachios, walnuts, and hazelnuts.

The result is a sweet treat with a chewy consistency. The exact origin of nougat is hard to trace, but the first recipe for a sweet resembling white nougat called natif was recorded in a 10th-century book found in Baghdad. Nougat can be divided into numerous categories, but the most basic distinction is made between soft or hard nougat, depending on whether it is made with honey or sugar.

06/05/2022

These elongated pastries with an appealing glaze, a crispy exterior, a soft doughy interior, and a sweet, creamy center originated in France at the turn of the 20th century. Most food historians believe they were invented by Marie-Antoine Carême, a famous French chef. Éclairs (French for lightning) are believed to have received their name because of how the light would reflect off of them after a coating of confectioner’s glaze.

The oldest recipe for these tasty treats can be found in the Boston Cooking School Cook Book, published in 1884. Today, éclairs are becoming increasingly popular in France and throughout the world, and have begun to sport new fillings such as green tea and lemon cream.

06/05/2022

Frozen yogurt is a frozen dessert treat made with yogurt and (sometimes) other dairy products and flavorings. It is lower in fat than ice cream due to the use of milk instead of cream. Frozen yogurt is usually served with numerous toppings such as strawberries, bananas, or chunks of cookies and candy.

The first frozen yogurt was produced in the 1970s in New England, but the name of its inventor is still a mystery. Originally, it was made as a low-fat option for people who consumed ice cream, but it wasn't a big success due to the fact that most Americans preferred the sweet ice cream over the tart frozen yogurt.

06/05/2022

The term banchan encompasses a wide variety of Korean dishes that are traditionally served on small plates. Although the name banchan translates to side dishes, in traditional Korean cuisine, they are considered as the essential part of every meal.

The list of banchan dishes is extensive, but the most common options include different kimchi varieties, pickled and fresh vegetables, stir-fry dishes, pancakes, or various combinations with noodles, as well as braised meat or seafood dishes. All the plates are usually placed in the middle of the table and are meant to be shared, while other additions to the traditional table setup include individual bowls of rice, grilled meat, and a communal stew (jjigae).

06/05/2022

Satay is a traditional Indonesian dish consisting of skewered meat that's served with a sauce on the side. All types of meat can be used to make satay, even some exotic varieties such as crocodile or snake meat. In most cases, the meat is marinated before grilling.

Marinades vary, but typically include dark soy sauce, sugar, garlic, lime juice, and other seasonings. It is believed that satay originated in the Indonesian region of Java and that it was developed under the influence of Muslim traders who migrated from India.

06/05/2022