Recipes & Curiosities



Of all the legends that tell the origin of coffee, the most striking is perhaps that of the Kaldi Ethiopian shepherd, who observed his goats chewing berries and leaves of a Coffea plant. The unusual energy and vivacity of the herd convinced the pastor to taste the red berries. Little by little the custom spread and began to prepare an infusion with abrasive and grinded seeds.

The drink was named Kahwa and then Kahve. However it was born, the custom of preparing an energy drink with Coffea berries spread from Ethiopia to Yemen, from Egypt to Damascus, and then to Istanbul.
Coffee in Europe began to circulate only in the sixteenth century, until it became popular in the 17th century with the birth and spread of “coffee houses”. Subsequently, the use of machines for making coffee at home began to spread. Coffee spread throughout all social classes, becoming the daily rite that still permeates our culture and our eating habits. Today, Italy is the undisputed world leader of import-export and official ambassador of the “philosophy” of the press.

Jamaican coffee is, in its turn, a perfect expression of this Italian excellence, with its wisdom in roasting and creating unique and precious blends.

The main coffee consumers in the world

The per-capita consumption of coffee is about 4.5 pounds of grain per year, but it is an average value: there are important differences depending on the geographical area to which reference is made. For example, in the US, the average annual is 4.2. The countries that record the highest consumption are those in Northern Europe: at the top of the ranking there is Finland, with a consumption of 12 kg per capita per year; Followed by Norway (9.9), Iceland (9), Denmark (8.7), Netherlands (8.4) and Sweden (8.2). The first non-European country on the list is Canada, the ninth with a consumption of 6.5kg per year.

Italy is in thirteenth position with a consumption of 5.9 kg. This seemingly low value in comparison to other countries can be explained by the different habits associated with the use of coffee: in Italy, as is well known, the espresso ritual is particularly popular for breakfast and after lunch, while in Northern Europe Tends to consume long coffee, which is drunk more frequently during the day.

Worldwide Offering a Caffe’ is equivalent to a sign of friendship.

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Which sauce for the grill you choose?   Summer, joyful season with the sun and the longest days, you will rediscover the pleasure of organizing fantastic grilling in the open air with your friends. You do not need to have an immense garden and a super-equipped place to cook on the grill, even a small terrace and a portable barbecue can give you great culinary delights. The important thing is to choose good quality meat or fish coupled with the best sauces to accompany your favorite dishes.


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CONDIMENTS, SEASONINGS ,SAUCES  that are good with meat, fish and even vegetables

If you love spicy appetizers with all kinds of beef

Special dressing that enhances the taste of grilled pork

If you like delicious meats like lamb to grilled, and you want a sauce to match

Or to give your barbecue a very spicy and oriental flavor the best choice

And what do you like about barbecue sauces?
Have you already decided what to buy?

For sure, you see a lot between the shelves of the supermarket, they are all tastes, but the great home-made barbecue sauces with local ingredients bought from the origin other than making you a fantastic  WOW moment with your friends, will save you and be more Sure of what you are eating.

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It is an excellent dietary staple and carbohydrates are the main source of energy with low levels of protein and fat and a moderate glycemic index. It is a good source of dietary fiber, potassium, calcium, and magnesium with small amounts of thiamin, riboflavin, niacin and iron. 100 @ Natural. GLUTEN FREE.

         One of natures most nutritious foods!


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The following list of commonly-used baking spices each have a unique history of discovery and lore

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Columbus found allspice (the symbol of compassion) in the West Indies in 1493. The Physician on his ship noted that the tree had the “finest smell of cloves” he had ever encountered. It is a member of the pepper family. In Caribbean cooking, it’s known as Jamaica pepper, and in Poland, it’s called kubaba.

  • Tastes like a blend of cinnamon, nutmeg, and cloves.
  • Use in pot roasts, stuffings, cakes, cookies, biscuits, pies, and relishes.


Considered good for digestion, anise was common in cough drops and in flavoring homemade spirits and tonics. In 13th-century England, the tax on anise paid for repairs to London Bridge.

  • Sweet licorice flavor.
  • Use in cookies, cakes, fruit fillings, and breads, or with cottage cheese, shellfish, and spaghetti dishes.


Cardamom, related to ginger, was used in old recipes for pickled vegetables, fruits, and herring, custards, spiced wines, liqueurs, and in sauerbraten.

  • Mild ginger flavor.
  • It can be used in cakes and pastries (use it instead of nutmeg in pumpkin pie), curries, jellies, and sweet potatoes.


An appetite stimulant, cinnamon has been used as a perfume and in sacred oils for anointing. In folklore, sniffing cinnamon was said to cure the common cold. Cinnamon sticks (the bark of the cinnamon tree, native to Ceylon) were used by colonial Americans as a digestive aid, and to flavor or “mull” cider.

  • Warm, spicy flavor.
  • Use ground cinnamon in baked goods, stewed fruits, vegetables, spiced teas, and coffees.


To cure the toothache, to scent the closet, or to repel moths, colonists looked to whole cloves. They grow only near the sea, particularly in Zanzibar, Madagascar, and the West Indies. Their scent can be detected at sea even before land is sighted.

  • Hot, spicy flavor.
  • Use in baked goods, curries, baked beans, and beef stew, and as a pickling spice.


Europe had Jamaican ginger as early as 1585. It was used to protect against plague during the Black Death. It was already used in medieval times as an ingredient of gingerbread. In the 1800s, a tincture of ginger (“digest an ounce of ginger in a pint of spirits in gentle heat for a week”) was an “expellant to purgative droughts” and a cure for seasickness.

  • Sweet, spicy flavor.
  • Use in pies, pickles, puddings, cookies, cakes, cheese dishes, salad dressings, and soups. It’s also an important ingredient in Chinese, Indian, and Arab dishes.


The dried aril of nutmeg, mace comes in pressed, flat blades when fresh. It is most commonly used ground. Old recipes used mace sparingly (often with cherries) because it was quite precious.

  • Has a soft nutmeg flavor.
  • Use in doughnuts and other baked goods and sauces, or with chicken, creamed fish, seafood, and fruits.


Nutmeg was once considered good for head ailments and eyesight. Some old-timers used nutmeg to remove freckles. In 1760, large quantities were burned in Amsterdam to keep prices high.

  • Spicy, sweet taste.
  • Add to sweet foods, cakes, cookies, applesauce, eggnog, souffles, pies, custards, and meat and vegetable recipes.


A symbol of sleep, poppies grow where battles raged and where England’s holy maid Margaret slew the dragon.

  • Nut-like, sweet flavor.
  • Good in breads, cakes, pastries, and salad dressings. Try also with vegetables and noodles.


Open, “Sesame” is what Cassim forgot in Ali Baba’s tale. In East India, the seeds found culinary and ceremonial uses, including rituals for burial and fertility.

  • Nutlike flavor when toasted.
  • Use the white seeds in breads, rolls, and cookies. The black seeds are used in Asian cooking to coat meat and fish before cooking and to season rice and noodle dishes.


The pod of a climbing orchid, vanilla grows in tropical climates and was used by the Aztecs for flavoring chocolate. Frugal housewives bury chunks of it in sugar for a subtle vanilla flavor.

  • Sweet, rich taste.
  • Use in custards, ice cream, cookies, and pastries, and to flavor sauces.
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