Basil, also called great basil, is a culinary herb of the family Lamiaceae (mints).

Red chilli powder is made from dried and ground red chili peppers, and it can refer to either a pure ground pepper or a spice blend with other ingredients like cumin, garlic, and oregano. While the spiciness varies based on the pepper type and blend, it is a staple in many cuisines, including Mexican, Indian, and Chinese, with notable varieties such as the commercially produced "chili powder" in the US, gochugaru from Korea, and paprika from Spain and Hungary. What it is Pure ground pepper: This is simply the powder from ground, dried red chili peppers, with heat levels depending on the pepper used (e.g., cayenne pepper). Spice blend: This is a mix of ground chili peppers and other spices. In the United States, "chili powder" is a blend that often includes ground chili peppers, cumin, garlic powder, onion powder, and oregano. Key varieties Chili Powder (US blend): A commercial blend that became popular for seasoning chili con carne. It often includes ground chili peppers, cumin, garlic, and oregano. Gochugaru: Korean chili powder made from sun-dried red chili peppers, which has a vibrant red color and a flavor that can be spicy, sweet, and smoky. Paprika: Made from ground peppers, it is famously produced in Hungary and Spain and can range from mild to hot. Cayenne Pepper: A type of Capsicum annuum pepper that is dried and ground to make a powder, known for its significant heat level. Uses Used to add heat and flavor to a wide range of dishes, from stews and soups to meat and vegetable dishes. Can be used as a dry rub, added to marinades, or sprinkled on top of finished meals. In some cuisines, it is a key ingredient for sauces and pastes like the Mexican harissa.

All-purpose seasoning is a versatile blend of herbs and spices designed to enhance the flavor of a wide variety of dishes, from meats and vegetables to soups and sauces. Common ingredients often include salt, pepper, garlic powder, onion powder, and paprika, though the specific components vary by brand and recipe. It's a convenient way to add a savory base flavor without needing to measure out many individual spices. Common ingredients Salt Black pepper Garlic powder Onion powder Paprika Other spices may include sugar, mustard powder, cumin, celery powder, and chili. How to use it As a rub: Sprinkle on meat, poultry, or fish before cooking. For vegetables: Toss with vegetables before roasting or sautéing. In sauces and stews: Stir into sauces, soups, or stews to boost their flavor. With potatoes: Use on roasted potatoes or french fries. On grains: Sprinkle on rice or other grains for added flavor.

Runner beans are a type of climbing bean native to South America, known for their long, green pods with a robust flavor and slightly rough skin. They are popular in British cuisine and are grown from June to November, though they can also be started indoors earlier. While the pods are the main part consumed, they have edible red or other-colored flowers and contain purple seeds inside when mature. Key characteristics Appearance: Long, flat, green pods with a rough texture. The flowers are often red but can be other colors depending on the variety, such as white.Flavor: Stronger and more robust than green beans.Growth: They are climbing plants that grow on vines, often supported by poles or netting.Edible parts: The green pods can be eaten whole until they become fibrous, which is why they are often sliced before cooking. The attractive flowers can also be eaten as a garnish or in salads.Varieties: There are many varieties, with names like 'Scarlet Runner' and 'White Dutch'. Culinary uses Cooking methods: They can be boiled, steamed, or sautéed.Serving suggestions: They are often served as a traditional British side dish with roasts or can be added to rice or other Asian-style recipes.Harvesting: It is best to harvest them regularly when young to encourage more growth. Growing and care Growing conditions: Runner beans need warmth (ideally (15-25^{circ }C)) and at least six hours of sun per day.Support: Provide a structure for the vines to climb, like a wigwam of canes.Watering: They need consistent moisture, especially during dry periods.Maintenance: "Nipping out" the tops when they reach a certain height can encourage more flowers and crops. 

Tempeh is a traditional Indonesian food made from fermented soybeans that are pressed into a firm, cake-like block. The fermentation process binds the whole soybeans together, resulting in a dense, chewy texture and a nutty, earthy flavor. It is a versatile plant-based protein source that can be sliced, crumbled, baked, fried, or grilled. Characteristics of tempeh Origin: Indonesia Texture: Firm, dense, and chewy Flavor: Nutty and earthy Ingredients: Traditionally made from whole soybeans, but can also be made from other beans or grains Nutritional profile: A good source of plant-based protein, fiber, iron, and B vitamins How it is made Soak and cook soybeans: The soybeans are first soaked and cooked. Ferment: A starter culture of Rhizopus mold is added, and the mixture is allowed to ferment. Bind: The mold grows, creating a dense, cottony mycelium that binds the soybeans together into a solid block. How it is used Because tempeh is a blank slate for flavor, it's often marinated to add taste before cooking. It can be cooked in various ways, such as being crumbled like ground meat, baked, or pan-fried. It is a popular ingredient in vegan and vegetarian cuisines, used in everything from sandwiches to stir-fries.

Cooked chestnuts are edible tree nuts with a sweet, nutty, and earthy flavor and a soft, creamy texture. Unlike most other nuts, they are high in starch and moisture but low in fat and protein. Their unique texture is often compared to a potato or a sweet potato. Chestnuts must be cooked before they are eaten. How they are cooked The most common cooking methods for chestnuts are: Roasting: Usually done in an oven, on an open fire, or in an air fryer after scoring the shell. Roasting caramelizes the nuts, bringing out their sweetness and giving them a smoky flavour. Boiling: This method produces a tender, creamy texture and is often used for chestnuts that are difficult to peel. Microwaving: A fast way to cook small batches of chestnuts. Culinary uses Cooked chestnuts are a versatile ingredient that can be used in both sweet and savory dishes, such as: Savory dishes: Stuffing, soups, stews, risottos, and vegetable side dishes like Brussels sprouts. Sweet dishes: Desserts like tarts and cakes. Candied chestnuts, known as marrons glacés, are a classic French sweet. Standalone snack: They can be enjoyed hot or cold straight from the shell or from a pre-cooked pouch. Where to buy cooked chestnuts While fresh chestnuts are primarily in season from autumn to winter, you can find them pre-cooked year-round. They are sold whole and peeled in ready-to-eat pouches or jars from brands like Merchant Gourmet and Grape Tree. You can find these products at major supermarkets like Tesco, Ocado, and Waitrose & Partners, or from online retailers such as Amazon. Nutritional profile Cooked chestnuts are a nutritious food that is high in fibre and antioxidants while being low in fat and calories compared to other nuts. They offer a range of health benefits, including: Good source of vitamins and minerals: Including Vitamin C, B vitamins, potassium, and manganese. Improved digestion: The high fibre content supports a healthy gut. Heart health: Their antioxidants and potassium may help reduce the risk of heart disease. Blood sugar control: The combination of fibre and antioxidants helps regulate the release of sugar into the bloodstream.

A corn arepa filled with mozzarella cheese is a warm, crispy, golden-brown corn cake with a gooey, melty mozzarella center. This version of the popular Latin American street food is a favorite in both Colombia and Venezuela. Key characteristics Crispy on the outside, tender inside: The arepa patty is cooked on a griddle or skillet, giving it a toasted, golden exterior while the inside remains soft. Stuffed with cheese: A generous portion of mozzarella is stuffed into the center of the cornmeal dough before cooking, so it melts as the arepa heats up. Simple ingredients: This dish is made from a few basic ingredients, including pre-cooked cornmeal (masarepa), water, salt, and mozzarella cheese. Versatile: Cheese arepas can be eaten for breakfast, lunch, or a snack. They can be enjoyed plain or with other toppings and condiments. Colombian vs. Venezuelan versions The way the cheese is prepared inside the arepa can vary slightly depending on the regional style: Colombian style: In some Colombian cheese arepas, the mozzarella is mixed into the dough itself before cooking. Sometimes, extra cheese is also added as a filling. Venezuelan style: Venezuelan arepas are often split open after cooking to create a pocket for the filling, including mozzarella or other ingredients like shredded meat and avocado. Arepas con queso vs. Arepas de choclo There are two main types of cheese arepas: Arepas con queso: These are savory arepas made from pre-cooked white or yellow cornmeal. They have a more traditional, toasted corn flavor. Arepas de choclo: These are Colombian arepas made with fresh sweet corn kernels in addition to masarepa. The addition of sweet corn gives them a sweeter flavor profile that balances the salty cheese.

Ground oats are oat groats that have been milled into smaller pieces, creating a coarse flour or meal. This preparation is also known as oatmeal in some regions and comes in different grades, from fine to coarse, each with distinct cooking times and uses, such as porridge, oatcakes, or thickening soups and sauces. Types and grades Fine ground oats: Looks like wholemeal flour and can be used for smooth puddings, as a thickener for sauces and soups, or for making oatcakes. Medium ground oats: The best grade for porridge, providing a slightly thicker, more rustic texture than fine oats. It is also good for oatcakes and as a coating for meats. Coarse ground oats: Often called steel-cut oats or Scottish oatmeal, this requires more soaking or slow cooking and results in a very hearty, textured porridge. How they are made Whole oat groats (the hulled, toasted grain) are ground using stones or a mill. The fineness of the grind determines the grade and cooking time. A blender or food processor can be used to grind rolled oats into oat flour at home. How they are used Thickener: Fine ground oats are excellent for thickening soups, stews, and gravies. Porridge: All grades can be used for porridge, but they produce different textures. Fine oats make a creamy porridge, while coarse oats make a hearty one. Baking: They can be incorporated into baked goods like oatcakes, crêpes, or biscuits. Other uses: They can be added to protein shakes or used as a topping for savory dishes like haggis or stuffing. How to store Because oats have a higher fat content than some other grains, they can go rancid if stored for too long. To maintain freshness, store oats in a tightly covered container in a cool, dry place and buy in smaller quantities.