Best Garnish
Shichimi togarashi, translating to "seven-flavor chili pepper," is a common Japanese spice mixture used to season noodles, soups, and grilled meats. The blend is primarily composed of coarsely ground red chili peppers, combined with six other ingredients that typically include roasted orange peel, s...
Black sesame seed is an unhulled variety of Sesamum indicum with a slightly stronger, more bitter flavor than white sesame, widely used in East Asian cuisines, traditional Chinese medicine, and Japanese sweets such as mochi and ice cream.
Ichimi togarashi is a Japanese seasoning consisting solely of ground red chili pepper, notable as the simpler, hotter counterpart to shichimi togarashi.
Pink peppercorns are dried pink or reddish fruits generally obtained from Schinus molle or Schinus terebinthifolia, South American trees in the cashew family. They are not true peppercorns and are botanically unrelated to black, white, and green pepper from Piper nigrum. Their mild, fruity, lightly...
Dried ginger blossom is the flower of Zingiber officinale, used in Southeast Asian cooking for its subtler, floral ginger flavor compared to the pungent rhizome root.
Dried chives from Allium schoenoprasum, the smallest cultivated species of the onion genus, are native to Europe, Asia, and North America and impart a mild onion flavor.
Dried wood sorrel is made from Oxalis leaves, noted for oxalic acid's sharp sourness and used in small amounts in European foraging traditions.
Dried nasturtium (Tropaeolum majus) is a South American edible flower and leaf with a peppery, mustard-like bite caused by glucotropaeolin, used both as a culinary garnish and in traditional Andean medicine.
Dried borage (Borago officinalis) is a Mediterranean herb whose vivid blue flowers and cucumber-flavored leaves have been used in European cuisine and herbal medicine since at least the Middle Ages.
