"Amba sauce is really sour, more so than tamarind. If I'm garnishing a dish with tahini, then I'll use amba to cut through the richness, otherwise I'll use it in lieu of citrus."
"Stem ginger is such a nostalgic ingredient for me. I often make a chopped stem ginger and spring onion salsa; it's sweet and spicy."
"I go through a lot of tamarind; it's my current obsession. The brand Chang has the best consistency, plus it's tangy, and you get a big tub for not much money."
"I always have a batch of harissa salsa macha too, to sprinkle on most things, whether that's eggs or soup."
Amba sauce is a sour Iraqi condiment used to enhance dishes, especially with tahini. Stem ginger, once disliked, is now a nostalgic ingredient used in salsas. Confit vegetable oil, infused with spices, is utilized in various meals. Tamarind concentrate is favored for its tangy flavor, used in marinades and dressings. Other staples include burnt butter with dates, harissa salsa macha, and various types of olives and tofu, which contribute to diverse and flavorful meals.
Read at www.theguardian.com
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