Rice for Uzbek plov: which variety to choose
Devzira, lazer, alanga, chungara or basmati: which rice suits Uzbek plov, how the varieties differ, and how long to rinse and soak each one.
Guides to Uzbek food and tableware
Each guide answers the questions chefs and buyers ask about one Uzbek ingredient or piece of tableware, and links to the products we supply.
Spices for Uzbek plov: zira, coriander, barberry and chilli
Zira is cumin, not caraway. What coriander, barberries and dried chilli add to Uzbek plov, how much goes in per kilo of rice and how to store whole spices.
Uzbek dried apricots for wholesale buyers: kuraga, uryuk and sulphites
Kuraga, kaisa or uryuk: how they differ, why dried apricots turn out orange or brown, EU sulphite labelling, UNECE grades and storage.
Uzbek tableware: lagan, piala, kosa, choynak and Rishtan ceramics
What a lagan, piala, kosa and choynak are, how plov and tea are served, what Rishtan ceramics are, and how to choose Uzbek serveware for a restaurant.