[{"id":243281854647,"handle":"asian-flavors","title":"Asian Flavors","updated_at":"2023-03-23T18:00:04-07:00","body_html":"Chinese, Thai, Japanese, Indonesian, Vietnamese, Burmese, there are so many wonderful cuisines we can't list them all... 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They're\u003cspan\u003e \u003c\/span\u003e\u003cb\u003elow in calories and high in fiber, vitamin C, and antioxidants\u003c\/b\u003e. Many berries have been associated with being beneficial for heart health. 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We're pretty sure you will find what you are looking for, but you can always contact us with questions. Most of our products are organic (they are identified). Have fun, experiment, and let us know what you've made!\u003c\/p\u003e","published_at":"2021-01-23T16:13:19-08:00","sort_order":"manual","template_suffix":"","disjunctive":false,"rules":[{"column":"tag","relation":"equals","condition":"herbs-spices"}],"published_scope":"global","image":{"created_at":"2021-12-05T12:35:13-08:00","alt":null,"width":450,"height":300,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0008\/2735\/9290\/collections\/herbs-spices.jpg?v=1677955036"}},{"id":276306952375,"handle":"pickling-curing-and-brining","title":"Pickling, Curing, and Brining","updated_at":"2023-03-23T18:00:04-07:00","body_html":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePickling preserves food in a brine solution, a strong mixture of water, salt, vinegar, and sometimes sugar or another sweetener, such as date syrup. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eBrining\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e is what gives the vegetables the pickled texture and flavor you're going for. 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Makrut Lime leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in Thai and Lao cuisine (for dishes such as tom yum) and Cambodian cuisine (for the base paste "krueng"). The leaves are used in Vietnamese cuisine to add fragrance to chicken dishes and to decrease the pungent odor when steaming snails. The leaves are used in Indonesian cuisine (especially Balinese cuisine and Javanese cuisine) for foods such as soto ayam and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines. It is used widely in South Indian cuisine.
