But first to start of I have replenished my spice jars with these Indian Spices. Although these are dubbed as Indian Spices, I think they are pretty versatile in other worldwide cuisines. For a start I like to use the Garam Masala and Madras Curry Powder in my Quinoa Burgers.
I've never used Coconut Sugar before, so this is truly a new ingredient in my kitchen. In my head I had thought the sugar would be white, but it was more like demerara sugar, just softer and finer. It tastes much lighter than other sugars I've tried. I have yet to use it in baking.
I like edamame beans and struggle to find them fresh where I am which I understand, but even finding the frozen variety is hard. So I am intrigued to try these that are canned.
I also found this smoked sea salt and Rhubarb Chutney. We picked these up last year when we went to Essex to visit D's mother. D opened the jar last night and enjoyed it with cheese and crackers.
Next we have this can of Rose Petal Spread. This was given to me by my mother, around the same time she gave me some Sri Lankan mangoes. I often make a vegan Rose Petal and Pistachio (or Almond)cake, so I know how this will be used in the future. The Rose Petal Spread has a very thick jam like consistency.And finally, from the garden - Swiss Chard in many colours: from silver pink, to red, magenta, yellow and traditional green. I am sharing this post with the lovely Celia from Fig Jam and Lime Cordial who hosts In My Kitchen (IMK) series.