Beetroot

This is a ground vegetable that is a deep purple in colour and has an earthy flavour. It can be pickled, roasted or eaten raw.

Raw beetroot can be grated and made into an alternative coleslaw. Roasted beetroot can be used as a tasty side dish or as a salad topper.

Beetroot (Beet) Powder

Beetroot powder is made from the root vegetable beetroot. It very simple is like it says beetroot in powder form.

Use beetroot powder as a natural food dye in baking and other dishes to give it a deep magenta colour.

Beetroot Crystals

Beetroot (Beet) Crystals are a naturally sweet tasting ingredient that has been carefully obtained from the juice of freshly pressed beetroots. Beetroot crystals are an instantly soluble product that is made from pure concentrate.

Add beetroot crystals to your meals, smoothies and snacks as an easy way to boost your vitamin, mineral, antioxidant and fibre intake.

Beetroot Puree

Beetroot puree is made from cooked beetroot that is blended with other ingredients. It is used as a component to compliment other elements of a dish.

Use as a natural food colorant or to garnish a dish for extra colour.

Berbere

Berbere is a spice mixture that usually includeds chilli peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea.

Berbere Spice Mix

Make your own Ethiopian Spice Mix

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground fenugreek
  • 1 tsp ground allspice
  • ½ tsp ground cardamom
  • ½ tsp ground cloves
  • ½ tsp chilli powder
  • 3 tbsp paprika
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 1 tsp ground turmeric

 

See how to make the most of your Berbere spice mix in our Ethiopian Spread

Bicarbonate of Soda

This is otherwise known as baking soda, and it is white powder is fine crystalline form. It is alkaline and helps soda breads rise, for example, as well as other bakes items. It is easily accessible in supermarkets.

Clean dirty fruit and veg with bicarbonate of soda; To clean your fruit, put some bicarb on a damp sponge, scrub your produce and rinse.

Biscoff Spread

This is a spread that is made by the same company who make the popular Biscoff biscuits. This spread has a caramel flavour to it and  is suitable for vegans.

Swirl into chocolate brownie to add a flavour and colour contrast.

Black Beans

Also called black turtle beans, this bean is often found in Latin American cuisine. It has a dense and meaty texture that makes it popular with plant based meals.

N.B Do not confuse them with black-eyes peas or black-eyed beans.

Mashed up, black beans are a great base for making bean burgers due to their robustness and slightly ‘meaty’ texture and appearance.

Black Garlic

Simply ordinary garlic that has gone through a high heat, long duration, fermentation process, black garlic has a sweet and syrupy taste with hints of balsamic vinegar or tamarind.

Use black garlic the same as you would regular garlic.

Black Glutinous Rice

This unpolished whole grain of traditional white rice is native to India and Southeast Asia. With sticky individual grains and a nutty flavour, it is commonly used in both sweet and savoury Asian dishes.

Use black rice instead of white rice if you want a more nutrient rich alternative.

Black Gram

Also known as black lentil, it is one of the most widely consumed lentils in India. These rounded black lentils with a sticky texture and bland, earthy flavours are jam-packed full of nutrients. From soups and stews to curries, breads and side dishes, black gram is an indispensable part of exotic cuisines.

Add to stews, curries, soup etc as a great way to thicken them.

Black Lentils

Black lentils, also known as Beluga lentils due to their resemblance to Beluga caviar, have a soft texture and sumptuous, earthy flavour. They are ideal in salads and soups or included with many cooked main meal dishes. Black lentils are both striking to look at as well as are a high antioxidant anthocyanin food.

Use black lentils in soups, stews and other dishes as a way of adding a nutritious and healthy protein to a meal.

Black Mustard Seeds

Black mustard seeds are tiny little strong flavoured seeds used most commonly in Indian cooking. They are the most pungent of all mustard seeds. The tiny seeds are dark brown with a slightly reddish hue to some seeds.

Add to bread when baking or sprinkle over salads.

Black Olives

Black olives are the result of olives that have been left to mature for longer, and develop a darker colour. They are often used as toppings on pizza and included in salads.

Add black olives to pasta sauces, to garnish salads, couscous, stews etc. as a way of adding texture, flavour and nutrients.

Black Pepper

This is the ground spice that comes from black peppercorns. It is widely available in UK supermarkets and one of the most commonly used seasonings.

Pepper is a staple cooking ingredient, however, it also helps to increase the cleaning power of your everyday detergent and prevents clothes from fading after washing.

Black Peppercorns

Black peppercorns are the fruit that are dried from the flowering vine, piper nigrum. Black pepper is the world’s most traded spice and one of the most commonly used.

Black peppercorns can be made into ground pepper using either a spice blender or with a pestle and mortar. Sprinkle over any dish for a tasty kick.

Black Quinoa

Black quinoa is earthier and sweeter tasting than white quinoa and maintains its colour even when cooked. Although black quinoa is typically harder to find than white or red, it contains the same general benefits as all quinoa varieties.

Use as a tasty alternative to white quinoa. Serve as an accompaniment to salad or as an on the go meal. Prepare the night before and take it as a lunchtime meal for work.

Black Rice

Sometimes known as purple rice, this is a glutinous type of rice that is popular with Asian cooking. It has a high anthocyanin content as well as being a good source of vitamin E and iron. It is similar in flavour to brown rice, which has a mild, nutty flavour.

Use black rice instead of white rice if you want a more nutrient rich alternative.

Black Seaweed Pearls

Black seaweed pearls are shimmering pearls with a fresh taste of sea and saltiness. They are made from seaweed and unlike caviar that is made from fish eggs, include no animal ingredients meaning they are suitable for vegetarians and vegans and have a lower carbon footprint than fish caviar.

Serve cold as a canapé topping, as salad or sandwich decoration or mixed into dips and toppings or heated in hot sauces.

 

 

Use black seaweed pearls in our recipe for Blinis with Smoked Carrot and ‘Caviar’

Black Sesame Seeds

Used in many different Asian cuisines, black sesame seeds are are used to coat sushi, meat and vegetables. It is also popular in African cuisines, with Tanzania and Sudan being two of the world’s largest growers of black sesame seeds. They are believed to have a range of health benefits, including anti-aging and aiding the strength of bones.

Toast the seeds and sprinkle over stir frys, salads or stir through rice for added texture and nuttiness as well as a healthy and nutritious boost.

Black-Eyed Peas

Black-Eyed Peas or Black-eyed beans are small, creamy-flavoured beans with a black ‘eye’ where they were joined to the pod. They are used in American and African cooking. Not to be confused with black beans.

Use black eyed peas can be added to soups and stews or as a nice addition to a salad.

Blackberries

Blackberries are a berry with a dark colour, and commonly found in hedgerows in the UK. They are similar in shape to raspberries, however they have a distinctly different flavour. They are best when in season from June until November. They are full of antioxidants and are linked to having numerous health benefits.

A great fruit to preserve and turn into jam. Easily found in the wild so a great fruit to forage for.

Blackcurrent Cordial

Blackcurrant Cordial is a non-alcoholic concentrated syrup used in beverage making. It is made from blackcurrant fruit juice, water, and sugar or a sugar substitute. It is also referred to as ‘squash’.

Use blackcurrant cordial when making our Blueberry and Biscuit Lollies.

Blackstrap Molasses

This is the viscous molasses that remain after sugar has been extracted from raw sugar cane. It is similar to a thick syrup in terms of its consistency and it is dark in colour. You can get them from most UK supermarkets.

Molasses can be added to homemade raw energy balls to give them an all round nutritional boost, as well as working well as a binding agent.

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