[1] The newest, Chocolate Covered Pretzel Oreos: We hope it becomes part of the permanent line (all photos © Mondelez International).

[2] Cherry Blossom Matcha Oreos, a limited edition dropping on May 15th.

[3] Oreo x Ritz, sweet x salty.

[4] Lady Gaga Oreos were introduced for the debut of her “Chromatica” album.

[6] What’s up, doc? Carrot Cake Oreos (but only for a limited time).

[7] Rainbow Oreos supported LGBTQ+ pride and inclusivity.

[8] We created our own Nibble Oreos! You can add photos, too.  

It’s no surprise that the Oreo is America’s favorite cookie brand. In fact, it’s the world’s most popular cookie brand.

There were two original Oreo flavors: original (chocolate) and lemon meringue.

The chocolate flavor was far more popular, and Nabisco discontinued lemon meringue in the 1920s. But surprise: A revised Lemon Creme flavor returned to the permanent line in 2004.

Oreo has created scores of flavors, for its permanent line as well as seasonal flavors and special editions.

> Check them out below,

Oreo continues to innovate with new flavors and collaborations, so keep an eye out for the latest releases in stores or on their official website.

Today the latest limited-edition Oreo is on store shelves—and no doubt will go fast, so head out right now!

The flavor is Chocolate Covered Pretzel Oreos: chocolate flavor cream sandwiched between golden pretzel-flavored cookies that are topped with salt (photos #1 and #8).

It’s a sweet-salty dream, and we hope it will dream itself into the permanent line.

But the brand doesn’t rest on its laurels: In 9 days the brand will launch another limited edition of Cherry Marcha Oreo Thins (photo #2).

Head here to get yours.

> Sign up for the Dunk Club to be the first to learn about new products, sweepstakes, and get early access to limited releases.

> The history of Oreo cookies.

> Recipes with Oreos.

> The history of cookies.

> The different types of cookies: a photo glossary.

> National Oreo Day is March 6th.

> All the cookie holidays (44!).
 
 
DID YOU KNOW that you can personalize Oreos with photos, text, and more?

See what we did in photo #7, and head here to create your own.

[9] We had to be restrained from eating the entire package.
 
 
PERMANENT OREO FLAVORS

 
 
LIMITED-EDITION & SEASONAL FLAVORS

Some of the limited editions have returned to the line; others were discontinued. While not an exhaustive list, the varieties are impressive!

 
Oreo has also created collaborations such as Oreo X The Batman, Oreo X Coca-Cola, Oreo x Pokémon, and Oreo x Super Mario, and more.

What’s next from this iconic brand? Stay tuned!
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

   ]]> https://blog.thenibble.com/2025/04/26/michelles-maccs-gourmet-coconut-macaroons-in-17-flavors/ Sat, 26 Apr 2025 15:37:35 +0000 https://blog.thenibble.com/?p=150723
Continue reading "Michelle’s Maccs: Gourmet Coconut Macaroons In 17 Flavors!" →]]>

If you’re looking for an especially tasty gift for someone who loves coconut, you can’t do better than Michelle’s Maccs.

They handmade, gourmet treats are gluten-free, egg-free and nut-free (except for Hazelnut and Peanut Butter, which are baked in dedicated pans).

All-natural and enrobed in one of the world’s finest couverture chocolate, Belgium’s Callebaut, they’re baked to order.

We are in heaven with each bite.
 
 
EXCEPTIONAL FLAVORS
 
There are the basics with plain coconut (photo #5):

 
And these may be the best “classics” you’ll ever taste.

Yet Michelle is a master at flavoring macaroons, which leads to the challenge:

How can one select from all these great flavors? Two solutions:

 
Even so, if you’re a connoisseur of everything delicious—but not wealthy enough to buy everything at once—you’ve got to prioritize. In alphabetical order, take your pick:

 
PARTY IDEA: For Mother’s Day, Father’s Day, or any party time: How To Pair Macaroon Flavors & Beer.
 
GET YOUR MICHELLE’S MACCS!

They’re sold in packs of 4 or 12.

And they can be customized for parties and special events.

Use code GIFT4MOM at checkout for complimentary gift packaging (choose the gift option and then apply the code).

The line is certified kosher by United Kosher Supervision (UKS).

> Head to MichellesMaccs.com.

Note: Michelle advises that the macaroons should be eaten within a week. Otherwise refrigerate them.

They can also be frozen, if you’re a one-piece-a-day enthusiast, as we are.

From our experience, you can keep them for longer than a week in the fridge, without freezing. The coconut becomes less moist, but they’re still delicious.
 
 
> The history of macaroons and macarons, and how they differ.

> The history of cookies.

> The 11 basic cookie styles.

> The different types of cookies: a photo glossary.

> The year’s 44 cookie holidays (National Macaroon Day is May 31st).

> How to keep cookies fresher for longer.
 

[2] Mango Maccs are a tropical flavor duo.

[3] Espresso Maccs.

[4] Pumpkin Spice Macaroons.

[5] Raspberry Blackout Macaroons.  

[6] “Simple” Maccs mean that the coconut is sweetened but not flavored.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

 
 
   ]]> https://blog.thenibble.com/2024/11/09/what-is-sotol-a-mexican-spirit-that-isnt-tequila-or-mezcal/ Sat, 09 Nov 2024 18:27:24 +0000 https://blog.thenibble.com/?p=147621
Continue reading "What Is Sotol? A Mexican Spirit That Isn’t Tequila Or Mezcal!" →]]>

[1] Sotol can be drunk with salt and lime, similar to tequila (photo © Cristian Rojas | Pexels).

[2] Hacienda de Chihuahua is the leading producer of fine sotol. Sotol plata (a.k.a. blanco, joven, or silver) is not aged. It goes straight from distillation to the bottle (photos #2, #3, #4, #5, and #16 © Hacienda de Chihuahua).

[3] Sotol reposado is aged for several months to a year years.

[4] Sotol rustico is aged for two years.

[5] Sotol añejo is aged for at least one year.

[6] Sotol extra añejo, called Sotol H5, is aged for five years.

[7] Sotol Por Siempre is a spirit from Chihuahua, Mexico, made from the wild-harvested sotol plant. It is produced by Compania Elaboradora de Sotol, a sixth-generation distillery (photos #6, #7, #10, #11, #13, #14, #15 © Sotol Por Siempre | Back Bar Project).

[8] Desert Door Sotol is an American brand, made in Texas. Different expressions won gold, silver, and bronze medals at the 2024 London Spirits Competition 2024x (photo © Desert Door).

[9] A sotol plant in the Mexican desert. You can buy a starter plant here (photo © Pan’s Garden).

[10] The plant grows wild, as does agave. Read more about it (photos # © Back Bar Project).

[11] Sotol roasting in a pit.

[12] Sotol is made in northern Mexico while tequila and mezcal are made in the south (map © MapPorn | Reddit).

[13] A glass of sotol (photos #13, #14, and #15 © Sotol Por Siempre).

[14] While some cocktails are crafted to showcase sotol, you can substitute sotol for any spirit in classic drinks. Here, a Margarita made with sotol instead of tequila.

[15] A Bloody Mary (or Bloody Maria) made with sotol instead of vodka. The Mexican version made with tequila is a Bloody Maria (photo ©.

[16] Crema de Sotol cream liqueur is made in two flavors, Nuez (pecan, shown) and Chocolate.

[17] A bottle of pechuga, infused with raw fruits, spices, and chicken or turkey breast (photo © Convite Pechuga).

[18] Sotol de vibora, shown with the pina (heart) and in the jar, a rattlesnake infusing in the sotol (photo © Casa Ruelas Sotol).  

While we have no Mexican or indigenous ancestry, we enjoy celebrating El Día de los Muertos (the Day of the Dead), which takes place every year on November 1st and 2nd.

We like to take a day to remember our deceased ancestors, and we’ve developed a ritual in our small, New York City apartment. It usually involves of tasting of Tequila and Mexcal.

This year we added sotol.

What is sotol, we wondered, after receiving the offer of a bottle from the leading producer, Hacienda de Chihuahua, a family distiller in Delicias, Chihuahua, Mexico.

> There’s more about the brand below.

Sotol, one of six spirits distilled in Mexico, has long been under the radar. In fact, only two of the six—tequila and mezcal—have much recognition outside of the regions where they are created.

We’d written a lot about tequila, mezcal, and about other indigenous Mexican foods and beverages such as pulque.

But sotol, along with (three more traditional Mexican spirits below), was nowhere in our consciousness.

That changed with when we had our first sip of sotol. It was an añejo (aged), and beautiful: flowers, grass, and vanilla on the nose, a complex palate barely sweet with a good herbal and peppery finish. Warm and comforting!

We’re excited about this emerging category, which is our Top Pick Of The Week.

If you’re a fan of tequila and mezcal, buy yourself a bottle. Your tequila- and mezcal-loving friends would like one as a gift.

If your local liquor store or Uber Eats can’t get you a bottle, there are plenty of online sellers (the unaged Plata is about $35, the Anejo about $50).

And, you can have a party to introduce your whole circle to a sotol tasting, by itself or along with tequila and mexcal.

> The history of sotol is below.

But let’s start with some comparisons of sotol and its two better-known cousins.
 
 
WHAT’S SOTOL MADE FROM?
 
Sotol is a spirit distilled from the piña (also called the crown, head or heart) of the Dasylirion plant (photos #8, #9, #10), which is native to the deserts of Mexico and the American Southwest. The plant is bush-like with spiny leaves that resemble a sea urchin.

It is made in very small quantities by a few families in northern Mexico.

The word sotol comes from the Nahuatl (Aztec) word tzotolin, which means palm tree or “palm with long and thin leaves.”

Sotol is distilled from the Desert Spoon plant (Dasylirion wheeleri), which is commonly called sotol or sereque. It is a succulent, but is not an agave**.

 
While tequila is by law made only from Blue Weber agave, Agave tequilana, mezcal (can be made from 30+ varieties of agave; and although there are some 22 species in the genus Dasylirion plants, as noted above, sotol is made from Dasylirion wheeleri.

 
> See more about the sotol plant below.
 
Production Regions

 
With sotol, each plant takes about 15 years to mature, and one plant typically produces only one 750ml bottle of spirits. The agaves of tequila and mexcal take eight to 15 years to mature, and one plant yields five to seven bottles.
 
Production Process

The production processes of all three are similar:

 
 
Flavor Profile

 
 
Denominación de Origen (Denomination of Origin) or D.O.

The catgegory of sotol received protected status under a Denomination of Origin in 2004. It is recognized by 27 countries, but not yet by the U.S. This means that American companies currently can produce a product called sotol. One such brand is Desert Door Texas Sotol, crafted in Texas.

The Mexican D.O. requirements for sotol include:

 
 
Sotol Curado & Sotol Liqueur

Sotol curado is a traditional way of flavoring sotol plata/bianco by infusing it with various ingredients, similar to mezcal curado.

The sotol is infused with fruits (apples, peaches, raisins, and others), herbs, nuts, and spices. They are generally sipped like an apéritif before dinner (but feel free to enjoy it as a digestif, after dinner).

A selection of these ingredients are left to infuse in the sotol for several days or weeks, so the flavors can blend.

Sotol de víbora (rattlesnake sotol) is a meat-infused sotol which is infused with—yup—rattlesnake meat (photo #18). Take that, you puny mezcal worm!

Tequila de víbora is also made, along with tequila con alacrán, which is infused with scorpions. These are novelties produced in tiny amounts.
 
 
Pechuga Mezcal

Pechuga is a traditional style of mezcal that is infused with chicken or turkey breast (pechuga means breast). Far from a novelty item, it considered one of the most premium expressions of mezcal, a complex, traditional, and highly regarded (photo #17).

Like sotol curado, it infuses some of the same foods used in the offerings to the dead.

Pechuga is traditionally distilled three times. The first distillation removes impurities, the second distillation infuses ingredients similar to those used in sotol curado: almonds, apples, cinnamon, herbs, pears, pineapple, plantains, plums, tejocotes, and wild rice, among other possibilities.

The third distillation suspends a raw chicken or turkey breast in the still (pechuga means “breast” in Spanish). This is a traditional method of mezcal production that originated in Oaxaca.

We will shortly review Convite brand pechuga, which uses turkey breast (and is perfect for Thanksgiving, no?).
 
 
Sotol Liqueur

Hacienda de Chihuahua blends sotol with heavy cream, natural flavors, and sugar to make two expressions of cream liqueur: Nuez (pecan) and Chocolate.

It is extraordinarily smooth and can be served as an after-dinner drink as well as a topping for ice cream and dense loaf cakes (carrot, pound, zucchini) or fruitcakes, instead of hard sauce.
 
 
TOP PICK OF THE WEEK: HACIENDA DE CHIHUAHUA SOTOL

Founded in 1881, Hacienda Tabalaopa*** was the first New World effort of the family that founded Hacienda de Chihuahua more than a century later.

Hacienda Tabalaopa is a 90,000 acre farm founded to distill brandy by the great-great grandfather of Hacienda de Chihuahua’s founders, the Elias Madero family, who realized the time was right to introduce the world to sotol. It was awarded a bronze medal at the 2006 San Francisco World Spirits Competition.

Both Hacienda de Chihuahua (founded in 1996) and Hacienda Tabalaopa remain family-owned [source].

Hacienda de Chihuahua is now the world’s leading producer of sotol. The brand was the first to export sotol globally and is a market leader in the category.

The Hacienda de Chihuahua product line includes:

 
All varieties except the Plata are aged in new French white oak barrels.
 
The standard aging length are roughly the same for sotol, tequila, and mexcal.

The Hacienda de Chihuahua brand is also:

 
 
GET YOUR HACIENDA DE CHIHUAHUA SOTOL
 
 
THE SOTOL PLANT, A.K.A. DESERT SPOON

The Desert Spoon or sotol plant, Dasylirion wheeleri, is a large yucca-like plant that grows in (and is harvested in) the wild-harvested†.

It grows to a ball-like shape with hundreds of three-foot-long narrow “ribbon” leaves with serrated edges (photos #9 and #10). The plant can live up to 100 years because its roots are left intact during harvesting.

It is native to, and grows wild in, three northern states of Mexico (Chihuahua, Coahuila, and Durango) as well as in southwest Texas, and southern Arizona and New Mexico.

The plant that belongs to the Asparagaceae family. Dasylirion/Desert Spoon is a relatively small genus of semi-succulents native to the Chihuahuan Desert. It flourishes in dry weather and rocky conditions, from flat to hilly or mountainous areas.

The mature plant produces a 10-15 foot-high stalk densely covered with with cream-yellow flowers (photo #9).

In addition to making sotol, the plant has long been used by indigenous people as a source of food‡‡. The tough leaves can be used to weave baskets and rope. Because the flower stalks are the perfect density for starting a friction fire (like sticks from a tree), they are harvested annually [source].

It is often used as a center piece in cactus gardens, and You can buy a starter plant here.
 
 
OTHER SPIRITS FROM MEXICO

Thanks to Back Bar Project for this information. Go to the website to find more information about them.

In addition to mezcal, tequila, and sotol, Mexico produces:

 
Plus, there’s pulque, the non-distilled alcohol that existed long before the Spanish brought the technique to make distilled spirits. It is believed to have originated with the ancient Otomi civilization around 2,000 B.C.E.

Pulque is also made from agave, but is different in these key ways:

 
 
THE HISTORY OF SOTOL

For possibly 1,000 years, sotol has been distilled by the Anazasis and Tarahumara tribes of northern Mexico.

A non-distilled alcohol fermented like beer, may have been made as far back as 7000 B.C.E. [source].

The indigenous Rarámuri of Chihuahua fermented juice from the Desert Spoon piña into a beer-like alcoholic beverage as early as 800 years ago.

Then in the 1500s, Spanish colonists introduced European distillation techniques that enabled production of a true sotol.

Because of the effort to distill spirits rather than ferment pulque, sotol has been historically consumed by the wealthy and distinguished.

That’s why there are only a few commercial examples in the market today. (In addition to Hacienda de Chihuahua, we counted Clande Sotol, Desert Door, La Higuera, Los Magos, and Sotol Por Siempre.

Production isn’t more extensive because until very recently, sotol was largely unknown outside of its northern regions. The ongoing interest in artisanal foods, and the leadership of Hacienda de Chihuahua, will deliver this niche spirit the fan base it deserves.

But as bartenders seek to enticing customers with something new, and more liquor distributors pick up brands, Americans will have more opportunity to “try it before you buy it.”

(After tasting Hacienda de Chihuahua’s luscious Añejo, we’ve asked Santa for a bottle of Extra Añejo—called H5 at this hacienda—if he’s feeling flush.)

The category also appeals to drinkers who care about organic products. Since the Desert Spoon plant is wild harvested (not yet cultivated), sotols are completely organic, grown without fertilizers or pesticides.

> The history of tequila.

> The history of mezcal.

*From colonial times, Spain heavily taxed agave spirits in order to protect producers of Spanish wine and brandy. As with moonshine in the southern U.S., raicilleros built secret tabernas deep in the jungle. If they were discovered by revenuers, they were destroyed. After centuries of illegal production, the government recently granted raicilla a D.O., opening the door for commercial production. But an environmental concern is if it becomes popular, the harvesting of more types of wild agave plants would cause environmental impact [source and Claude.ai].

**Succulents have thicker, fleshier leaves or stems plus roots that are known for their ability to store water in their cells. Semi-succulents can store less water, but it’s enough to help them tolerate drier conditions.

***Tavalopa was the name the original Hispanic settlers gave to the area east of what is now the eastern bridge in Hillsboro—later called Happy Flats by Anglos. Some early history.

†Wild harvesting is far more sustainable than farming or cultivating.

‡Terroir, pronounced tur-WAH, is the French word for soil, land or terrain. It can be loosely translated as “sense of place,” the sum of the effects that the environment has on the creation of what is grown there. It includes the special characteristics of soil, geology, aspect and altitude that give a cheese, grape, bean, or other agricultural product that result in its individuality.

‡‡The piña/crown is pit-roasted, peeled, crushed, mixed with water, and distilled to make sotol. Or, the baked crowns can be pounded into a pulp, and dried to make a cake-like food. The stalks can be boiled, dried, and stored as a vegetable. The flower stalks can be roasted in ashes and eaten as greens..
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

   ]]> https://blog.thenibble.com/2024/09/29/rosh-hashanah-recipes-including-zoodle-kugel-with-zucchini/ Sun, 29 Sep 2024 13:13:03 +0000 https://blog.thenibble.com/?p=143076
Continue reading "Rosh Hashanah Recipes Including Zoodle Kugel With Zucchini" →]]>

This year, the Jewish New Year, Rosh Hashanah, begins October 2nd at sundown*. A traditional part of the festival’s dinner is kugel (KOO-gull), a casserole-like (or baked pudding-like) side that is served as part of the main course.

The name means, simply enough, “head (i.e. beginning) of the year.”

Kugel, in Yiddish, is a baked casserole, also called a “pudding,” most commonly made from egg noodles or potatoes. It is a traditional Ashkenazi‡‡ Jewish dish, a baked pudding often served as a side dish on the sabbath and Jewish holidays.

You don’t have to be Jewish or a celebrant of any holiday to enjoy a good kugel, warm from the oven or at room temperature. Kugel is comfort food for any time.

Our Nana’s kugel was a classic noodle kugel or noodle pudding (lokshen kugel in Yiddish), a combination of extra-wide egg noodles, cream cheese and/or cottage cheese, raisins, apples, cinnamon, sugar and vanilla—with optional sliced almonds.

> Here’s her kugel recipe. As a kid with a sweet tooth, we couldn’t get enough of it.

The most popular traditional savory kugel is potato kugel, made of shredded potatoes and onions.

But with an eye toward healthier eating, mixed vegetable kugels have become very popular in recent decades. There are more kugel recipes below.
 
> The history of kugel.

> More favorite Passover recipes are below.
 
 
TYPES OF KUGEL

As with many dishes, there are as many types of kugel as there are cooks who conceive them.

You may even have enjoyed kugel without knowing it: Baked rice pudding is a kugel (rice kugel). Carrot pudding (a side dish that evolved into dessert—carrot cake—in the 20th century) is a kugel.

Sweet kugels tend to include fresh or dried fruit, as well as sugar. Beyond the traditional apple and/or raisin kugel, they can be made with butternut squash, cherries or other berries, peaches, pineapple, rhubarb, and dried fruits.

If you have a guest list of adventurous foodies, consider fall fruits like goji, honeyberry, pawpaw, persimmon, rambutan, or starfruit (carambola).

While carrots, corn, and sweet potatoes are not fruits, they are made into sweet kugels as well as savory kugels.

Savory kugels were traditionally potato kugels with a touch of onion, but broccoli, cabbage, carrots, cheese (anything, from Emmental to Parmesan), spinach, yellow squash, and zucchini have become popular.

Like cauliflower and mushrooms? Put them in your kugel. Check out the savory kugel recipes on Pinterest, where we found this garlic farfel kugel from All Recipes!

Whether sweet or savory, go modern by adding your favorite herbs and spices.

 
Today’s featured recipe is a savory kugel created by Hannah Kaminsky of Bittersweet Blog, which focuses on vegan fare.

It’s not only savory, it’s vegan, dairy-free, gluten-free, and low-carb, made with spiralized zucchini noodles.

“Silky stands of spiralized zucchini ribbons elevate the conventional noodle kugel to all new heights,” says Hannah. “Vegan, gluten-free, and kosher, it’s a more savory take on the dish that everyone will crave.”
 
 
RECIPE: ZOODLE KUGEL INSTEAD OF NOODLE KUGEL: VEGAN & SAVORY

Hannah made this kugel a vegan recipe with vegan sour cream and nutritional yeast instead of cheese.

We used regular sour cream and Parmesan.

This recipe finds a place between tradition and innovation. You can add whatever you like: caramelized onions, garlicky mushrooms, thinly shaved fennel, fresh dill, and roasted red peppers or sun-dried tomatoes. The possibilities are endless.

Prep time is 20 minutes, cook time is 60 minutes, additional time is 15 minutes.
 
Ingredients

[1] Zoodle kugel: zucchini kugel with a dab of sour cream (photos #1, #2, and #3 © Hannah Kaminsky | Bittersweet Blog).

[2] The side view of this velvety kugel.

[3] Before or after the main course, you can serve a separate “kugel course” with a green salad.

[4] A classic noodle kugel with raisins. Here’s the recipe (photo © Collecting Memories | Blogspot).

[5] Recipe in The Gefilteria Manifesto (photo © Flatiron Books).  
Preparation
 
1. PREHEAT the oven to 350°F and lightly grease a 13 x 9-inch (or 3-quart) baking dish.

2. SPIRALIZE the zucchini using the wide ribbon slicing blade, creating long noodle-like strands of zucchini (“zoodles”). Toss with 1/2 teaspoon of salt and let stand for 10 minutes.

2. DRAIN the excess water, gently pressing down on the zucchini to get out as much liquid as possible. Gently blot with a clean kitchen towel to further dry. Toss with the onion and garlic, and set aside.

3. PLACE the white beans, tahini, tapioca flour, Parmesan/nutritional yeast, lemon juice, olive oil, and vegetable stock in a blender or food processor. Purée until completely smooth, pausing to scrape down the sides of the bowl as needed to incorporate everything.
4. TRANSFER the vegetables to the prepared baking dish, spreading them out in an even layer. Pour the bean purée all over, using a spatula to smooth it out. Tap the whole pan on the counter several times so that the batter falls down in between the zucchini noodles.

5. BAKE for 50-60 minutes, until golden brown on top. Let cool for at least 15 minutes before serving.

6. GARNISH with a dollop of sour cream or Greek yogurt, if desired.
 
 
MORE KUGEL RECIPES

 
 
MORE ROSH HASHANAH RECIPES

With Pre-Dinner Drinks

 
Soup, Mains, & Sides

 
Desserts

________________

*In the Hebrew calendar, it is held on the first day of the Hebrew month of Tishri, and the first of the Jewish High Holy Days specified by Leviticus 23:23–25. It is marked by the blowing of the shofar, and begins the ten days of penitence culminating in Yom Kippur. Rosh Hashanah is followed by Yom Kippur, Sukkot, Simchat Torah, Chanukah, Purim, Passover, Shavuot, completing the year. This year, the Hebrew year 5725 begins at sunset on October 1, 2024. Here’s how to convert dates in the Hebrew calendar to the Gregorian calendar.

†A shofar is an ancient musical instrument used for Jewish religious purposes. It is blown during synagogue services on Rosh Hashanah and at the end of Yom Kippur. The instrument typically is made from a ram’s horn. Like the modern bugle, the shofar lacks a pitch-altering device. All pitch control done by the player’s varying the placement of his mouth (embouchure) to the mouthpiece.

‡A shofar is an ancient musical instrument used for Jewish religious purposes. It is blown during ‡Nutritional yeast is a plant-based substitute with a flavor that’s savory, cheesy, and nutty. It often substitutes for cheese in vegan dishes.

‡‡Ashkenazi is one of two major ancestral groups of Jewish people whose ancestors lived in France and Central and Eastern Europe, including Germany, Poland, and Russia. The other group is called Sephardic, and includes those whose ancestors lived in Spain, Portugal, North Africa, and the Middle East. Understandably, their cuisines were different, based on local ingredients and traditions.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

 
 
   ]]> https://blog.thenibble.com/2024/07/30/try-a-new-but-ancient-spice-hilba-a-k-a-fenugreek/ Tue, 30 Jul 2024 17:54:06 +0000 https://blog.thenibble.com/?p=146939
Continue reading "Try A New (But Ancient) Spice: Hilba a.k.a. Fenugreek" →]]>

[1] A jar of hilba, also called fenugreek (photos #1 and #2 © Pereg).

[2] The seeds can be purchased whole (photo #3) or ground.

[3] The seeds grow in pods. You can grow the plant at home (photo © Luscious Green Balcony).
 

[4] A bunch of fresh fenugreek leaves, ready for salads or cooking (photo © Thamizhpparithi Maari | Wikipedia).

[5] Fenugreek seeds are added to one of the flavored Gouda varieties from Marieka, which spells it foenegreek (photo © Marieke Gouda).

[6] Mixed roasted vegetables with fenugreek/hilba (photo © Pampered Chef).

[7] Here’s a recipe for fenugreek lentil soup with crispy herbs (photo © Simply Nootropics).    
If you like to try new flavors when you cook, it’s time to spice things up with a little-known (in the U.S.) spice superstar: hilba (or hilbeh—the Arabic name), also known as fenugreek (derived from the Latin faenugraecum, meaning “Greek hay”).

The plant’s leaves and seeds are common ingredients in dishes from the Indian subcontinent and have been a staple in Middle Eastern and Mediterranean cuisines.

> The difference between herbs and spices.
 
 
Why two different names for the same spice?

There are often many different names for a product, based on the number of languages of the peoples who use it.

Because Pereg Gourmet Spices, which inspired this article, uses the Middle Eastern name, we’ll use the terms interchangeably.
 
For both, the botanical name is Trigonella foenum-graecum, a member of the Fabaceae family (commonly known as the legume, pea, or bean family).

Hilba packs a flavor punch of warm, sweet, and slightly bitter notes. “It adds a depth of taste that will leave your taste buds dancing,” says Pereg, which re-introduced us to the spice, which we hadn’t had in decades.

The flavor of fenugreek seeds can be bitter by itself but when cooked into a dish it adds a slightly nutty sweetness similar to notes of burnt sugar or maple syrup.

You can toast them lightly, but not too much or the heat will add bitterness.

> How to toast spices, nuts, and seeds.

Ready to embark on a flavor adventure? Hilba is incredibly versatile. Sprinkle it on meats, stir it into soups, or add it to your favorite dips.

> See the recipes below.
 
> Get your hilba/fenugreek. You can order it online from Pereg Gourmet Spices.

The Pereg line is gluten-free, GMO-free, certified kosher by OU, and verified CRC kosher.
 
 
USES FOR HILBA / FENUGREEK

Fenugreek is a “triple-threat,” used as an herb (dried or fresh leaves), a spice (seeds or ground seeds—photo #2), and a vegetable (fresh leaves—photo #4—sprouts, and microgreens).

It has a distinctive maple syrup aroma from the chemical compound sotolon (which also gives the same aroma to lovage).

The seeds are often roasted first, which enhances the flavor and reduces inherent bitterness.

 
> Check out the recipes below.
 
 
GLOBAL TRADITIONS WITH HILBA / FENUGREEK

Here’s how the spice is used in global cuisines [source].

Armenia: Fenugreek seed powder is used to make a coating paste for basturma (pastirma), air-dried beef. The dish is also found in Albania, Armenia, Romania, Bulgaria, Egypt, Greece, Cyprus, Iraq, the Levant, North Macedonia, Azerbaijan, and Turkey.

Egypt: Fenugreek is known by the Arabic name hilba or helba. Seeds are boiled to make a drink that is consumed at home, as well as in coffee shops. Farmers in Upper Egypt add fenugreek seeds and maize to pita dough to produce aish merahrah, a staple of their diet.

Eritrea and Ethiopia: The word for fenugreek in Amharic is abesh or abish. In addition to a culinary spice, the seed is used as an herbal medicine to treat diabetes.

Georgia: The cuisine uses a related species, Trigonella caerulea, known as “blue fenugreek.”

India: Fenugreek seeds are used both whole and powdered in the preparation of dal, pickles, vegetable dishes, and spice mixes such as panch phoron (Indian Five Spice Blend) and sambar powder (a spice blend of coriander seeds, Bengal gram dal, dried chiles, fenugreek, pepper, pigeon pea dal, and turmeric powder). Fresh fenugreek leaves are an ingredient in some curries, and in potatoes dishes such as aloo methi (which means “potato fenugreek”).

Iran: Fenugreek leaves, called shambalileh, are one of several greens incorporated into the herb stew ghormeh sabzi, the herb frittata kuku sabzi and the soup known as eshkeneh.

Morocco: Fenugreek is used in rfissa, a noteworthy stew of chicken, lentils, and onions served on a bed of shredded msemen flatbread or trid (a.k.a. b’stilla, a paper-thin pastry in the manner of phyllo).

Turkiye: The spice is very popular for basturma/pastirma (air-dried beef). The name comes from the Turkish verb bastırmak, meaning “to press.”

Yemen: A small amount of oud† al hilba (ashwagandha in India) is traditionally added to ground fenugreek seeds, then mixed with water to create a paste called hulbah. It is believed to aid in digestion and perhaps more importantly for Yemenites, lessens or eliminates the maple syrup smell.

Yemenite Jewish: Sephardic Jews in Yemen grind the seeds and mix them with water, where they greatly expand. Hot chile spice, turmeric and lemon juice are added to produce a frothy relish called hilbeh, which eaten with a sop (e.g. bread) for the Jewish New Year, Rosh Hashanah. It is eaten daily and ceremonially during dinner on the first and/or second night of the holiday.
 
 
THE HISTORY OF HILBA / FENUGREEK
 
Fenugreek is believed to have been first cultivated in the Near East, from a wild strain of the genus Trigonella, “little triangle” in Latin due named for its yellowish-white triangular flowers. It is one of the oldest medicinal plants know [source].

Wild members of the genus grow wild in the Canary Islands, southern Europe, non‑tropical Africa, western and central Asia, the Indian subcontinent, and Australia.

Hilba/fenugreek is a member of the Fabaceae (Leguminosae) botanical family, commonly known as the legume, pea, or bean family. It’a a large and agriculturally important family of flowering plants, the third-largest* land plant family with nearly 20,000 known species.

Charred fenugreek seeds, carbon dated to 4000 B.C.E., have been recovered from Tell Halal, Iraq and Tel Lachish, a Bronze Age settlement in Israel.

Desiccated seeds were also found in the tomb of Tutankhamen, the “boy king” (c. 1341 B.C.E. to c. 1323 B.C.E.). Much later, Cato the Elder (149-149 B.C.E.) cited fenugreek with clover and vetch as crops grown to feed cattle [source].

Moving to first century C.E., we find that the Romans flavored wine with fenugreek; and in Galilee, Josephus notes that it was grown as a staple food [source].  
 
EASY RECIPES WITH HILBA / FENUGREEK

Discover a whole new world of flavor!

 
Shahiat tayiba, which is bon appétit in Arabic.
 
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*The first two are Asteraceae, the aster family of flowering plants with more than 32,000 currently accepted species; and Orchidaceae, the orchid family, with some 28,000 known species. For a recap on third place, see above.

†An aromatic resin—think of other edible tree resins like mastic.
 
 

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