Green chilies are one of the most commonly used spices to give your food an intensely spicy bite that can range from bright, hot, unadulterated heat to smokey, medium-to-hot spice. But apart from the kick of heat, green chilies also offer some incredible health benefits, making them all the more enticing. This versatile ingredient is …
Leeks are alliums, a family of vegetables that includes garlic, chives, onions, shallots, and more. All alliums share an onion-like taste but vary in their levels of sweetness and spiciness. Leeks have a relatively moderate taste. They have a delicate onion-like taste that adds richness to foods like pasta, risotto, soups, or stew. As far …
Shiitake is one of the most common types of mushrooms in the world. These mushrooms make a great addition to different dishes, mostly due to their rich flavor that fits well with most other ingredients. As versatile as this mushroom type is, it is anything but irreplaceable. In fact, there are quite a few options …
As a staple ingredient in kitchens all around the world, celery makes a great addition to many dishes. It is healthy, gives a distinct savory taste to everything you add it to, and it is a big favorite among vegetarians. However, not everyone can eat this excellent vegetable. It might be due to an allergy …
Poblano peppers are the unsung heroes of Mexican cuisine. They’re originally dark green in color and turn bright red to reddish brown when they ripen. These peppers have a mildly spicy, delicious taste and add a touch of smoky heat to dishes like Chile Relleno and mole sauce. But what happens when you’re craving that …
Belonging to the chicory family, escarole is a leafy green vegetable that tastes somewhat bitter and has a flavor comparable to radicchio and dandelion greens. It can be eaten fresh or cooked. Escarole is commonly added to numerous recipes as it retains some of its flavors without overpowering the rest of the ingredients, making it …
Watercress, also known as yellowcress, is a perennial plant that belongs to the cabbage family and is one of the oldest-known vegetables consumed by humans. Watercress has a peppery taste in its raw form, similar to that of mustard or wasabi, which tones down when cooked. This green aquatic plant, which is native to Europe …
Spanish onions are a type of yellow onion and are sometimes mislabeled as brown onions. They have a thin, papery skin, and pale yellow flesh and are moderately pungent compared to other onion varieties when raw. Once cooked, however, Spanish onions turn sweet and tender. Given their subtle flavor, Spanish onions are great to use …
Shallots are small, mild-flavored onions, about the size of boiling onions. Very popular in French cuisine, these small, elongated vegetables are the stars of béarnaise sauce and give dishes the warmth and intensity of both garlic and onions. Shallots are far more delicate than other onions and have to be cultivated and picked by hand. …
Cauliflower is a tasty and nutritious vegetable that’s packed with fiber, vitamin C, and a range of essential minerals and vitamins. Due to its low carbohydrate content, it is commonly used in recipes as a substitute for starchy foods such as potatoes, rice, and bread. However, not everyone likes cauliflower, and some may simply require …