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Pods of tamarind in my Berlin Asian store The disadvantage of growing up not only in a house where food was the least priority - we had books, after all, lots of them - but also the traditional tastes were very simple - garlic was part of (almost) everything so it didn't count as a 'spice' and adding chilli or pepper to a dish was a great cooking achievement (did I say my mom actually never used salt in the kichen) - was that I had a very long way acknowledging basic spices and flavors. While some were debating about what kind of Oriental spices are suited for the lamb, I was slowly exploring various peppers and trying to understand how much salt I shall add to a soup to make it really tasty.  As usual, I was able to use this relative disadvantage as an opportunity to better explore a flavor and therefore to set the basics for my own knowledge about foods and their hidden qualities that a good spice can perfectly outline.  During my journey, besides the Middle Eastern flavo...

I am always curious to try unusual fruits and vegetables, because this diversity shows how rich and extraordinary our world is. However, when it comes to introducing them into the daily menu, my brave curiosity stops only at tasting them, one bit at a time. As for now, my best source of 'exotic' fruits and vegetables is my Asian markt but I would be very curious to try other products from South-America for instance, which are almost impossible to be found in Germany in their fresh state.  Compared to California, the source of products distributed at the iconic Berkeley Bowl market, Germany has a very unfriendly weather therefore, creating local variants is almost impossible. Registered dietician Laura McLively created an unique book based on her own exploration of 'one of the nation's most renowed retailer of exotic fruits and vegetables'. Since the late 1970s, the Berkeley Bowl is following a very simple yet efficient motto: 'If we can find it, we'll buy it...