The Flavour Gift Box brings you the Flavour Ottolenghi’s cookbook and the ingredients we think you might not have in your pantry.
The ingredients included are described in the new Flavour cookbook by Yotam Ottolenghi and Ixta as the Flavour favourites, these are the perfect companion to their stunning new cookbook, which offers innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.
Flavour Cookbook by Yotam Ottolenghi – Aleppo Chili Flakes – Ancho Chilli Whole – Cascabel Chillies – Red Bell Pepper Flakes – Whole Dried Limes – Hibiscus Flowers – Masa Harina – White Miso Paste – Rose Harissa – Black Garlic – gift box.
Mediterranean Aleppo Chile Flakes are made from Aleppo chiles, which are historically grown in Turkey and Syria. They have a sweet, sharp, moderate heat to add authentic Mediterranean flavor without overpowering a dish.
Sweet and earthy, with just a touch of heat, these ancho chili peppers are native to Puebla, southeast of Mexico City.
The Cascabel is grown in several states throughout Mexico including Coahuila, Durango, Guerrero, Jalisco and San Luis Potosi. The flavor profile of the Cascabel is woodsy, acidic and slightly smoky with tobacco and nutty undertones.
The only pepper in its family without a burning heat, it can be used more widely in recipes for their brilliant color and sweet, mild pepper essence.
A staple in Middle Eastern stews and soups, whole dried lime adds a sour depth and flavor to your favorite dishes. To use for stews, simply poke a few holes into each lime, add, and simmer until soft.
Hibiscus Flowers (actually the dried sepals of the hibiscus plant) are the trumpet-shaped, deep burgundy fruits that grow after the flowers bloom.
Ground, nixtamalized white corn for making corn tortillas. An essential ingredient in Mexican cuisine, this nixtamalized corn flour is most often used for making corn tortillas but can also be used to make atole or to thicken stews. Try adding a a bit to corn breads for extra ‘corn’ flavour.
Kyoto Shiro miso is typically made with 1.5 to 2 times as much white rice koji as cooked soybeans and a lower salt ratio than other miso. It is known for its lighter color, smooth texture and milder flavor.
Belazu Rose Harissa has a slow-burning chilli heat, balanced with sweet smokiness that adds real depth of flavor to any dish.
We start with the finest North American Garlic, fermented at high temperatures and finely aged to develop the sweetest notes possible. The resulting product has exceptional sweetness with date, balsamic, and slight garlic undertones, and the consistency is soft and chewy.
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment, popular in Korean cooking. It is made from chili powder, glutinous rice, meju powder, yeotgireum, and salt.
In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. Ottolenghi FLAVOUR combines simple recipes for weeknights, low effort-high impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works. The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food.