Peas

Peas

Green and round, they are a part of the legume family. Nowadays, we are used to seeing them in the freezer department of supermarkets, but they are also sold fresh, in pods, for a short period of time during spring, usually in April.

Lime

Lime

One of the most used citrus fruits in ethnic cuisine, ? Lime is a part of the big family of citrus fruits. The differences between lime and lemon are in the peel – bright green and much thinner for the first one, and in the juice – more scented. Originating from Malesia, this fruit has spread among all the tropical regions.

Artichokes

Artichokes

One of those vegetable that the whole world/every country would like to have, artichokes are flowers to a plant similar to cardoons.
There are many different varieties and they are usually found during winter, until late spring. Almost every region has its special kind: from the violet one form Tuscany, to the thorny one from Sardinia, to the “romanesco” also known as “mammola” from Rome, to the one from Chioggia, or the small “castraure”, usually found at the end of the season.

Cinnamon

Cinnamon

Cinnamon is one of the most well-known and most employed spices, but perhaps not everybody knows that it comes in more than one variety. Did you ever realize that when you buy the sticks sometimes they are made up of one single, very hard layer, other times they are made up of a multiplicity of layers that peel off and the sticks look somewhat like bamboo sticks?

Colored carrots

Colored carrots

This sort of carrots is becoming very trendy and more and more often they can be found in the vegetable section of green-grocers’ and supermarkets. The poor, classical orange carrots are almost an “every-day product” compared to the yellow, white and purple ones.

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