(Note: Our conversation was recorded before the start of the US/Israel war started with Iran, and hence makes no mention of this conflict.)

Join us as we delve into the fascinating world of regional citrus fruits—specifically the sweet lemon or "Limu Shirin"—with Dr Simi Rez-Aria Ghassami, a food ethnographer specialising in Azerbaijani and Turkic foodways. Discover the cultural stories, culinary uses, and unique seasonality of this intriguing fruit, along with insights into Iranian citrus traditions and food history.

Main Topics:

• The cultural and linguistic background of Limu Shirin, or sweet lime
• The seasonal and regional cultivation of this unique citrus fruit
• Innovative ways to enjoy and incorporate Limu Shirin in cooking and beverages
• The etymology of citrus names in Iran and related regions
• Dr. Ghassami’s journey from ethnography to food writing and her upcoming book on fermented dairy

Key Insights:

• Limu Shirin is a sweet, spherical citrus fruit similar in size to a blood orange, with a thin, smooth skin that is tricky to peel.
• Its seasonality peaks in Iran's Fars province, and it is rarely found outside its core region due to climate sensitivities.
• The fruit is best eaten immediately after cutting to avoid bitterness caused by ruptured juice sacs.
• In Iran, Limu Shirin is used both fresh and in culinary applications, such as flavouring tea or fish dishes, but it is mostly enjoyed fresh due to its subtle complexity.
• The historical and linguistic connections suggest that citrus fruits like Limu Shirin may have travelled along ancient trading routes, from Mozambique to West Asia.
• Orange blossom water and flower jams made from citrus blossoms are other significant uses of regional citrus and flower products.
• Dr Ghassami shares her journey from academic ethnography to food writing, emphasising her focus on fermentation and food history.

Timestamps:

00:00 - Welcome and introduction to Dr Simi Ghassami and her work

00:44 - The story behind Limu Shirin and its cultural significance

02:26 - How and where Limu Shirin is cultivated and its seasonality

03:45 - Travelling to Iran for citrus photography and cultural insights

04:55 - Comparing Limu Shirin with other citrus fruits like blood oranges and limes

05:25 - Climate and regional growth conditions for Limu Shirin

06:20 - The role of citrus in Iranian cuisine and etymology of fruit names

07:44 - The possible origins of Limu Shirin and the spice trade influence

09:15 - Regional availability and rarity of Limu Shirin outside Iran

10:22 - How to eat Limu Shirin: quick consumption, peeling, and tasting

11:49 - The traditional method for juicing and enjoying the fruit

12:30 - Practical tips on slicing and processing Limu Shirin

13:14 - Distinctive flavour profile and health benefits, especially for colds

14:24 - Using Limu Shirin in drinks: the Van D’Orange and other recipes

15:51 - How to incorporate Limu Shirin into cooking and food preservation

18:24 - Sourcing Limu Shirin in the UK and regional availability

20:07 - Other citrus and flower products: orange blossom water and jams

21:08 - Final thoughts on using fresh versus cooked citrus

22:09 - The potential for culinary innovation with limu shirin and citrus

23:00 - Cultural expressions, poetry, and language connections of sweet and poetic names

24:38 - Simi’s journey from ethnography to food writing and her upcoming book

26:26 - The history of fermented dairy in Central Asia and its cultural significance

27:24 - Promoting her book and upcoming book tour plans

28:28 - Simi’s cookery classes in Bath and beyond

29:48 - Conclusions, gratitude, and closing remarks

Resources & Links:

• Fermented Dairy of Central Asia - Simi Ghassami's Book
• Oxford Food Symposium
• Dunya Supermarket, Stapleton Road - Bath

Connect with Dr. Simi Ghassami:

• Instagram

Enjoy this flavorful exploration into the cultural, linguistic, and culinary worlds of the regional sweet lemon and beyond!

Discover the rich tapestry of Lebanese culture, identity, and cuisine through the eyes of food writer Angela Zaher. In this episode, Angela shares her powerful personal stories, insights on regional food traditions, and the significance of lemons and citrus in her life and Lebanese culinary heritage.

Main Topics:

• The influence of Lebanese and Palestinian cultures on food and identity
• The evolution of Levantine cuisine and regional variations
• The cultural significance of lemons and citrus in Lebanese traditions
• How food promotes visibility and connection within the diaspora
• Practical tips for cooking with lemons, including recipes for Mujadara and hummus
• The role of ingredients like sumac and orange blossom water in enhancing flavours

Key Insights:

• Angela emphasises the importance of regional differences in Lebanese food, comparing culinary variations to Italy’s local pasta styles
• She shares personal stories about her family’s lemon trees and the tradition of Lemonade in Lebanon
• The episode explores how food transcends borders, uniting people across cultures through shared flavours
• Practical advice includes tasting as you cook and creative ways to incorporate lemons and citrus into everyday dishes
• Angela discusses her involvement in food events, including a panel on Palestinian food at the British Library for the 2026 Food Season.

Timestamps:

00:00 - Welcome and introduction to Angela Zaher's Lebanese heritage

02:22 - The influence of colonisation on regional terminology and identity—“West Asia” versus "Middle East"

04:22 - Food as a means of visibility for diaspora communities

05:33 - The impact of historical borders on Lebanese cuisine and regional influences

06:53 - Commonalities and variations in regional dishes like knafeh and hummus

08:23 - The significance of lemons and their flavour in Lebanese cooking

11:03 - Memories of lemons in Lebanon, including family lemonade traditions

12:29 - How lemons are used for health and flavour in daily routines

13:33 - The deep connection between lemons, citrus, and Lebanese baking and desserts

15:09 - Tips for tasting and adjusting recipes, with a focus on hummus and lentil dishes

17:23 - The story of lentils in British culture and how they’re used creatively at home

19:14 - Hospitality in Lebanese culture, with lemons and citrus as a welcoming gesture

21:00 - Lemonade stories: Family traditions and the importance of fresh ingredients

22:42 - The impact of orange blossom and rose waters on flavour and digestion

25:20 - The layering of citrus and floral notes in Lebanese drinks and desserts

26:47 - The value of organic lemons and homemade citrus products

28:33 - Culinary experiments with lemons in risotto, desserts, and drinks

33:13 - The potential of hybrid citrus and creative uses of lemon varieties

35:02 - Quick recipe overview: Mujadara and homemade hummus tips

37:17 - The use of sumac as a lemon substitute in Lebanese cooking

39:11 - Angela’s social media and upcoming culinary events, including the British Library panel on Palestinian food

41:12 - Final reflections on Lebanon, family, and the importance of preserving culinary heritage

Resources & Links:

• Angela Zaher on Instagram – Follow Angela for recipes, tips, and cultural insights
• Sumac spice – Elevate your cooking with this lemony spice
• Orange Blossom Water – A versatile ingredient for baking and drinks

Connect with Angela Zaher:

• Instagram

Enjoy exploring the flavours and stories from Lebanon through Angela’s heartfelt insights and delicious recipes.

In this episode:

• Rose shares her background and journey into product innovation at FeverTree.
• The importance of ingredient quality and provenance in flavour development.
• How global trips and supplier relationships influence product story and taste.
• The creative process behind new flavour profiles like blood orange ginger beer.
• The role of regional influences and terroir in sourcing citrus ingredients.
• Collaboration strategies with partners like Angostura and Mirabeau.
• Market trends: shifting consumer habits towards premium, non-alcoholic drinks.
• The significance of branding and packaging, especially in flavour prioritisation.
• Innovation tactics starting from bar trial, iterative tasting, and supplier collaboration.
• Future product directions and the potential role of unique ingredients like bergamot and yuzu.

Timestamps:

00:00 - Introducing Rose Cottingham and FeverTree's innovation journey

02:05 - Rose’s background and her role as Director of Innovation

04:12 - How ingredient quality and provenance drive product differentiation

06:45 - The story behind sourcing blood oranges from Mount Etna

08:30 - The significance of terroir and environmental factors in flavour development

10:15 - The process of developing the blood orange ginger beer

12:47 - From bar experiments to market-ready products: the development process

15:32 - The launch and branding strategy for new products like blood orange ginger beer

18:00 - The importance of supplier relationships and regional ingredient sourcing

21:10 - The influence of travel and field trips on flavour discovery

23:00 - Exploring innovative citrus varieties and regional nuances

26:10 - Collaboration with bitters and partners to create distinctive flavours

29:20 - How consumer trends shape product development and branding focus

31:00 - The evolving beverage market: shift towards premium and non-alcoholic options

33:30 - The role of flavour storytelling and ingredient authenticity in branding

35:45 - Quickfire questions: favourite mixer, cocktail, and citrus fruit

38:00 - Wrap-up and future possibilities for FeverTree’s innovation roadmap

Resources & Links:

• FeverTree Official Website
• Angostura bitters
• Mirabeau Wines
• Crowd Farming
• Shrub London
• Todoli Foundation, Valencia, Spain
• Oscar Tintori, Tuscany