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Fats & Oils

Achiote (Puerto Rican annatto oil)
Ghee (Indian clarified butter)

As Adam and Eve discreetly demonstrated, the fig has been around for a very long time. The fig tree, or Ficus carica, was one of the first fruits to be domesticated by humans, probably in the area of Asia Minor. From there cultivation spread throughout the Mediterranean, and figs became a favorite of the ancient Babylonians, Greeks and Romans. The crop was introduced to California's Central Valley in the 1800s and has been highly successful.

There are many varieties of fig grown today, ranging from white, yellow, brown and green to the deepest purple-black. Calimyrna, Smyrna, Brown Turkey and Black Mission are common cultivars. The fig is special in that it requires the help of a symbiotic wasp to successfully pollinate and produce ripe fruit.

Figs figure prominently in the cuisine of Morocco, Italy, Greece, Turkey and the Middle East. They are very perishable and must be eaten within days if fresh. However, figs dry very well, and dried figs were an important food in caravans crossing the desert. Fresh figs are a luscious counterpoint to prosciutto and salty cheeses such as feta or ricotta salata. They also pair well with dessert wines, grappa, brandy, ice cream, and yogurt or mascarpone sweetened with honey. Dried figs are common in the tagines of Morocco. They can also be made into jams and jellies, used in chutneys, or even grilled fresh for a barbeque.

Figs produce two crops per year, the first coming in mid- to late-spring, the second falling in late summer. So if you see fresh figs at the market, snap them up. They won't last long.