Journal

The VESA Journal

Ingredient stories, fermentation notes and recipes from our kitchen.

Blog · 4 min read

Why Omani black lime belongs in chocolate

A sun-dried citrus with smoke, sourness and depth. Here's why it makes dark cacao taste brighter.

Blog · 5 min read

The mould behind miso, soy and sake. What it does, and why we keep reaching for it.

Recipe · 3 min read

Ten minutes, one pan, and a spoonful of fermented green chilli thecha for serious heat.

Recipe · 2 min read

Tart, savoury and very hard to stop eating. The easiest snack in the VESA kitchen.

Blog · 4 min read

Saffron, spice and nut cream: keeping the festive memory, losing the heavy sugar.

Blog · 3 min read

Why a forest mushroom makes our caramel taste deeper, darker and less sweet.