The Flavor Project

by Meg Cotner on November 1, 2014

 

Meyer lemons from the Lemon Ladies

Meyer lemons, which are great for making preserved lemons.

Over the years, I’ve encountered ingredients that have intrigued, delighted, and/or piqued my interest and palate, but for some reason, I only just considered them or enjoyed them for a short time, usually at the time I’ve tasted them. I’ve decided that I’d like to spend a little more time with some of those ingredients, getting to know them, learning about each for month or so, and of course, cooking with them. Here’s the list:

  • Berbere
  • Pomegranate Molasses
  • Fresh Turmeric
  • Bergamot
  • Tamarind
  • Yuzu
  • Preserved Lemon
  • Kaffir Lime Leaf
  • Cilantro
  • Bitter Melon
  • Black Vinegar
  • Kimchi

Interestingly enough, many of these sit on the tart/tang side of the flavor spectrum, but this does not surprise me. Normally I don’t care for bitter things, but I’d love to learn to at least appreciate bitter melon, and see this more as a challenge with the hope that I’ll even learn to like it.

The first item on the list is berbere, which is, of course, a significant element in Ethiopian food, one of my favorite global cuisines. When I lived in Berkeley, I ate a lot of Ethiopian/Eritrean food; here in NYC, it’s not as prevalent, or so it seems. For years I’ve told myself I’d learn to make berbere, so why not start with that? I’ve also got a bag of teff that is calling to me to make injera, too. More on this in future posts.

Here’s to starting a new food project!

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