Essences and extracts lifts an otherwise average dish, just like how travel perks up an otherwise mundane life. I'm sure my upcoming trip to Egypt is going to yield a bonanza of scrummy yummy exotic spices and herbs. The expedition to the Khan El Khalili souk in Cairo is going to be legendary.
On my list is saffron, lavender extract, cardamom, pickled lemons, vanilla beans, anise, whole nutmeg... it might well be endless.
And what's flavour without some colour? My haul from Phoon Huat yesterday included some unusual shades for macarons, and some pretty glittery bling as well.
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