Also known as Flemish bayleaf, Vlaamse laurier is a type of tree that has been cultivated in Flanders since the 16th century and is as such recognized and protected. It is a decorative bay tree that has been trimmed down to a perfect shape. It must be at least five years old and grown in a pot.
The trees are remarkably uniform in size and shape, which is a result of more than 400 years of cultivation during which the best mother plants were used to further perfect the next batch. In addition to being genetically outstanding, each tree is perfectly pruned to achieve symmetry and a variety of shapes such as a pyramid, sphere or pillar.
Jambú (lat. Acmella oleracea), is a leafy green herb native to the Amazon rainforest and certain regions of South America.
It is known for its distinct tingling and numbing properties, which make it a popular culinary and medicinal herb. The primary characteristic of jambú is that it provokes a unique sensation known as the "electric daisy effect." When consumed, the leaves of the jambú plant cause a tingling, numbing, and slightly buzzing sensation in the mouth hence it being described as consuming a mild electric shock.
Aveluk is a type of native Armenian wild or mountain sorrel with a slightly sour flavor. It is a traditional ingredient typical of authentic Armenian cuisine that finds wide usage in dishes such as aveluk soup and aveluk salad. The leaves of aveluk are typically collected during the spring season, and they are then made into braids, which are either used fresh or hung to dry in a windy place, away from direct sunlight.
In Armenia, the aveluk braids are traditionally made by women and are usually very long, even up to four times the height of the one who’s making them. Praised for their exquisite flavor and remarkable medical benefits, fresh or dried braids of aveluk are available at numerous markets.
Lemon myrtle is a shrub or tree native to Queensland, Australia. Fresh or dried leaves are used for human consumption, and lemon myrtle is a great producer of citrol, the oil responsible for its signature flavor and aroma. Some say that these leaves have more lemony aromas than actual lemons, which is not surpirising considering that myrtle has more than 90% citrol, while lemons have about 5%, making lemon myrtle an ingredient with the most intense lemon aroma in the world.
Due to its tangy and citrusy flavors, it’s often used as a substitute for lemon zest or lemongrass. The spice is often used in marinades, pancake batter, and meat rubs. In Australia, lemon myrtle is traditionally used with prawns, shortbread, whole baked fish, and roast chicken.
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