Nettie's

Toasting nuts is a technique that intensifies the flavor and deepens the color. Toasting may be done in the oven or on top of the stove. Usually, no oil or butter is used in the toasting process, although some recipes do call for some fat. Pecans, pine nuts, walnuts, almonds, Brazil nuts, sesame seeds, sunflower […]

Oils are extracted from grains, seed, fruits and nuts. How they are extracted and to what degree of heat they were exposed is of concern. Here’s some information on the different kinds of olive oil. Olive Oil is a blend of refined olive oil and virgin olive oil that is fit for consumption without any […]

Dried rice noodles are made from finely ground rice flour and water. The pasta is then extruded into opaque noodles of varying thickness and sizes. Because they are absorbent and have little flavour of their own, they readily take on the taste and fragrance of the foods with which they are cooked. In Asian cuisine, […]

Tamarind- The fruit of a tall tree (80 feet/24.3 meters), tamarinds resemble wide beans with long, reddish brown seedpods. They grow in tropical climates all over the world. When ripe, their sour green flesh turns brown and has a complex, roasted aroma. Used as a flavoring in sauces, soups and beverages, it is best known […]

Hijiki and Arame are both dark brown sea vegetables and can be used in similar ways. They look like shoe laces. The flavour and texture is the main difference between the 2. Hijiki, which means “ Bearer of Wealth and Beauty” is thicker and coarser than arame. It has a more pronounced ocean flavour. Arame […]