Ginger paste

Traditional Korean cabbage kimchi is not just a dish but a symbol of Korean cuisine that carries centuries of history. The art of fermentation has allowed vegetables to be preserved for long winter months, turning them into a flavorful delight. Kimchi has a bright, spicy taste that awakens the appetite and pairs wonderfully with rice, meat, and even soups. Its spiciness and complexity come from the combination of garlic, ginger, fish sauce, and shrimp paste. Fermentation gives it a slight tang and rich depth. This Korean delicacy is not only delicious but also healthy—rich in probiotics and vitamins. Kimchi can be consumed right after preparation or left for several months to enhance its flavor. This dish is the soul of Korean cuisine that awakens the senses and warms the heart.

Dal Makhani is a hearty bean soup with lots of spices and cream, one of the main dishes of Indian and Nepalese cuisine. Originally it is made from black mung beans, but you can use regular ones.

Mung dal is a lean version of Indian pea soup, it has no cream, but it does have cabbage, potatoes and lots of spices. Mung peas can easily be replaced with lentils or beans.

Shrimp tacos are a vibrant and aromatic dish from Mexican cuisine that combines the freshness of seafood with the richness of spices. Legend has it that tacos originated among the ancient Aztecs who used corn tortillas as convenient food. In this version, soft tortillas are filled with tender shrimp, juicy avocado, and spicy chili pepper, creating a balance of flavors – from creamy softness to piquant heat. Ginger sauce adds an exquisite touch to the dish while cilantro finishes it off with fresh notes. Toasted tortillas not only enhance the flavor but also create a pleasant texture, making each bite unforgettable. This is an ideal option for a summer dinner or snack, especially when paired with chilled drinks and Mexican sauces.

Funchose is practically devoid of any taste, but absorbs them well. Therefore, the dish acquires the taste and aroma of other ingredients: mushrooms, vegetables, meat, seafood. Noodles are called glass due to the transparency that they acquire during the cooking process. Noodles are almost invisible in the broth, but soup with funchose will be thicker and richer than usual.

Spicy smelt is a fragrant dish of European cuisine that combines the tenderness of fish with the spiciness of spices. Smelt, with its slightly sweet taste, is infused with turmeric, cumin, chili, and garlic paste, revealing new dimensions of flavor sensations. Historically, spiced fish was popular in coastal regions of Europe where spices were added not only for aroma but also to prolong the freshness of the product. Fried onions and potatoes soaked in a rich sauce create a harmonious complement to the fish. The dish is served hot, enjoying its warming effect and deep aroma, especially on cool days. It pairs perfectly with a light salad or fresh herbs, making the meal balanced and rich in flavors.