Herbs and spices enhance the smell and taste of food. It is important to learn what proportions work best. Mild spices and herbs can be blended successfully, since each flavour will have a chance to come through. It is also very important not to mask a mild spice with a stronger one. In this video, I will share with you how to balance different flavour concentrations. Read more →

Black pepper is a seasoning produced from the fermented, dried, unripe red berries of the plant Piper nigrum. (The same fruit, when unripe green, can be dried, or preserved in brine or vinegar, to make green peppercorns; or when ripe, dried and dehusked to make white peppercorns.) Read more →

The bell pepper, sometimes ambiguously known simply as "pepper" or "capsicum", is a type of large mild chili pepper that is considered by many to be without heat. Bell peppers are often considered to be merely vegetables, not spices, even though some people find them to be slightly hot. Bell pepper is called “sweet pepper” in Jamaica Read more →