The common walnut is anything but common. As stories tell us, its recent spread in Europe – through the ancient Grecian empire – happened in the early centuries BCE, when saplings were sent as gifts from a Persian or more probably an Achaemenid king. Hence the plant’s botanical name Juglans regia, the king’s nut, and its modern secondary name of Persian walnut. Later, the Romans … Read more
Sometimes, perception can be like a flash of lightning that changes the world forever. Once something is seen and understood, there is no unseeing or unknowing. A few years back, I had such a food-related epiphany. I was in Istanbul and went into one of the many great food and spice shops that line the streets for some Iranian saffron to take back to the … Read more
I saw these in the market the other day and I couldn’t resist a few handfuls. This is an unusual presentation for them, so I’m wondering if you know which Silk Road Ingredient they are. Hint: They are soft and slightly sweet when eaten or used at this stage. (Contest closed as of 11/1/2012 – 9 AM EST) _____ I’ll leave it up for a … Read more