Stories of scent and flavour
Where spices come from, the blending room, and the shop in Kanazawa. Writing about scent, one piece at a time.
What makes the six CHAInstant chais different? One trunk of twelve spices, six layers on top
The six CHAInstant chais share one trunk — the same twelve spices, tea leaves and red sugar — with one to four
Turning a flavor met on a trip into a household staple | A table that continues from Kanazawa
"The whole family is hooked on the curry kit we met on a trip to Kanazawa" — voices keep arriving of travel fl
Vetiver Tea: How Long Can You Keep Brewed Tea? | Storing a Batch and When to Finish It
Store brewed tea in the refrigerator and finish it between the same day and the next. A note on making preserv
Why We Chose Tea Bags | Used Right Down to the Spent Leaves
Inspice Chai and Vetiver Tea are not powders you dissolve; they are tea bags. Part of the aroma moves into the
What is the difference between cinnamon and cassia? | Two barks, told apart by the cut end
Cinnamon and cassia are both dried bark from trees in the laurel family. They are, however, different trees. M
A Kanazawa souvenir: choosing aroma | Seasonings you can carry home unrefrigerated
For a Kanazawa souvenir, seasonings are a third option. Light, shelf-stable, they do not melt and they do not
Why we put salt in chai | Rock salt gives sweetness and aroma their outline
Inspice chai contains rock salt alongside its 12 spices and tea leaves. Not to make it salty, but by design, t
Pot chai and microwave chai | How the aroma comes out, and how to choose
Chai simmered in a pot, and chai made with a mug and a microwave. The same spices, yet the way you extract the
Does chai contain caffeine? | How to handle the evening cup
Chai is a drink made with black tea, so it contains caffeine. The honest answer, and how to choose on days whe
Two landscapes drawn in aroma
Are you feeding your gut bacteria?
