I definitely prefer thai basil over a basic italian sweet basil.  Unlike the sweet basil, thai basil has purple flower buds which are surprisingly edible.  Between the bright green leaves and purple flowers, an anise aroma appears to compliment the obvious sweetness of the basil and adds a definite oomph to any dish!  Thai basil, also known as holy basil is used in Thai, Vietnamese, Laotian cuisine, specifically curry and seafood dishes.  Personally, I replace sweet basil with thai basil in classic dishes like a marinara sauce and grilled chicken with lemon and basil.  I have never seen thai basil in grocery stores, I grab mine every Wednesday at the Civic Center Farmer’s Market in San Francisco!

Civic Center Farmer’s Market is on Market between 7th & 8th Ave.  If you go around 3 almost everything becomes a dollar!

Wednesday: 7am-5:30pm

Sunday: 7am-5:00pm

Saffron, the world’s most prized and expensive spice!  Saffron has extreme aromas of deep honey and tastes similar but slightly bitter.   The deep red gives off a yellowish golden color to the food that accompanies the spice, specifically rice, risotto, and seafood.  Saffron is used in Spanish, Italian, Indian, Moorish, Mediterranean, and Asian dishes.  It is most popular in the infamous Spanish dish, paella.  

Honeycomb is basically condensed honey.  The combs are made of hexagon cells made by honeybees to hold both their honey and pollen.  Honeycomb is amazing on toasted bread, and perfect for a cheese plate drizzled with a balsamic reduction.  If you want a salty, creamy texture, blue cheese would compliment the honey wonderfully.  I prefer a nutty, aged cheese like Parmigiano-Reggiano with either toasted walnuts or sliced Prosciutto di Parma.  Other cheeses that would pair nicely due to personal preference could be Goat, Ricotta, or Feta cheeses.