Confectioner’s sugar is also called powdered sugar, and icing sugar in the United Kingdom. White granulated sugar is very finely ground, sifted and mixed with about 1% to 3% starch, cornstarch, or calcium phosphate to keep it dry and to prevent caking. 10X (ultra fine or superfine) is the finest powder and what you will find on your supermarket shelves. Bakers and confectioners are the only ones who have use most other grades such as 4X (fine) and 6X (very fine). If you have no confectioner’s sugar, you can put some granulated (regular) sugar in a blender with a pinch of cornstarch and process it.

Herbs de Provence are a mix of Marjoram, Savory, Basil, Rosemary, and Thyme for seasoning. Delicious for your meat, roast meat ( pork or beef ), barbecue,

Green beans are available year round, with a peak season of May to October. Green beans are also called string beans and snap beans. Green beans were once called string beans. Today they are stringless; just break off the end as you wash them. Leave whole or cut into desired lengths. Wash beans thoroughly in clear, cool water. Lift beans from the wash water and leave garden debris behind. Rinse again. Beans can be cooked whole, cut crosswise, diagonally or French-cut. If you want sweet tasting, crisp fresh beans, cut them as little as possible. Cut older, more mature beans in the French style. Boiling, steaming or microwaving are popular ways to prepare beans. Stir-frying preserves the best qualities of the fresh bean. Whatever cooking method you choose, remember to cook beans as little as possible using the smallest amount of water as possible. TIP: The fewer beans in the pan, the quicker they cook and the better they taste. If cooking more than one pound at a time, use separate pans.

Mango which is not fully ripe and is still green in color. It is, though, surprising that the unripe fruit gives a remarkable spice much used in Northern India.