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Radish

Radish Radish comes from the Latin work radix. From the Latin word comes the Greek raphonos, which means, that which rise early. The radish is a member of the mustard family, and is related to horseradish. They can range in color from white, to red to purple to black. Radishes are though to be native to the near east. It is one of the first vegetables to be domesticated 4000 years ago by the Egyptians, and the Babylonians. In approximately 500BC, the Chinese developed different varieties of radishes. Radish sprouts are also said to be a delicacy. Spring Radishes range in color. There are a few different types of Asian Radishes. The daikon radish is long and white. The kimchee radis

Gamboge

Gamboge The gamboge fruit, (garcinia xanthochymus), is also known as a false mangosteen. It is from the Malaysian peninsula. It is approximately 6 to 7 centimeters in diameter. When ripe, it is bright yellow in color. The pulp surrounds two seeds and is juicy and acidic. Gamboge is commonly used for jam making. It can also be a substitute for tamarind. It is also used in curries. The gamboge tree is a medium sized tree with large leaves. The sap from the tree is commonly used for a resin. Gamboge is in season from March to May. © 2014 Chef Jennifer M. Denlinger All rights reserved cite me: Denlinger, J. (2014, May 8). Gamboge. Retrieved from: FloridaChef.net #gamboge #fals

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© 2016 by Chef Jennifer M. Denlinger.  All Rights Reserved