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The cuisine of the Southwest is one of the four great culinary traditions of China. It is distinguished by its limited use of soy sauce and a preference for spices, fermented soy pastes, spice infused oils and chili-based condiments that are as aromatic as they are hot.

Eğirdir is a tiny resort island on a beautiful lake, a short drive from Isparta, in Western-Anatolia, Turkey. The principal activity of islanders and tourists alike is strolling around the small harbor. It was during our first obligatory stroll that we met Ilknour.

Our thoughts usually turn to India, Mexico, the West-Indies or the Middle East when we think of spice growing areas. In the past few years there has been escalating curiosity and interest in certain plants, fruits and roots from the Gaspésie region of Québec. These ingredients from the Boreal forest are definitely taste and flavor modifiers, which as far as we are concerned qualifies them as spices.

As an avid fan and conscientious emissary of rum punch, I decided to investigate the origins of this delicious and highly evocative beverage. Where exactly, and when in fact was rum punch created? It turns out that there are as many rum punch recipes and speculated origins as there are islands in the Caribbean. In fact there may even be more when we consider that most families have their own versions of this “get-the-party-started” guarantee that’s always served on the rocks.

Being the tea fanatic/importer that I am, I am frequently asked many, many questions about tea. Most questions I more than happy to answer, as I am always in the mood to discuss tea, the best ways to chose them, store them, infuse them and taste them. There are thousands of different ways of appreciating a good cup of tea, and I love exploring all the different infusion and tasting methods the wonderful world of tea has to offer. However, there is one question, my most frequently asked, that I have a very difficult time answering: “What is the best tea in the world?”

Everyone can benefit from the slightest hint of inspiration when on kitchen duty. Even the best cooks are inclined to change a technique, substitute a spice, an herb or even replace an ingredient at the last minute, if sufficiently motivated to do so. I contend that there is no other tool in the kitchen, or in life for that matter (why not go for broke?) which provides as much creative incentive as a mortar. Be it a single spice, a blend, an herb, garlic or even chilies; once placed in a mortar and the pounding or rotating using the pestle begins, the odours reach the nostrils and like magic, the mind begins to race.