History of Pandan Leaf. Amazing, Mighty, Unsung Food Hero

The pandan leaf (known in the West as screw pine) is so pervasive in Southeast Asian cuisine that it is like an unsung hero - always there, dependable but seldom in the limelight, somewhat taken for granted. Nicknamed the "vanilla of the East", pandan costs only a mere fraction but delivers just as much fragrance.

Jerk Spice. A Real Jerk of a Spice. Anita's Spicy Column

Jerk chicken is delicious. You can smell it from blocks away.

It was only after moving to Toronto, did I learn of jerk chicken – a Jamaican invention, a local favourite. The dish can be deceptively unappealing, due to it’s blackened appearance. However, once you’ve tasted it, there’s no turning back. A good jerk chicken should have strong flavours of allspice, a good level of spiciness, and a real smoky aroma.

Chinese 6 Spice. Anita's Spicy Column

We’ve all heard of Chinese 5 spice 五香粉, we’re all familiar with the savoury-warm notes of this ubiquitous spice blend. In fact, this was the only spice blend that my mum used in her cooking when I was a little girl.