Best Garnish
Updated Daily
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.
Pink peppercorn is the dried berry of Schinus molle or S. terebinthifolia, a South American plant unrelated to true pepper, and can cause allergic reactions in people sensitive to cashews.
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.
