What if sesame and perilla oils were treated with the attention European producers give extra-virgin olive oil? Enter Queensbucket.
Everyone has a flavor that tastes like home. In Brazil, where I’m from, it might be the smell of garlic and onions sizzling in oil, filling the kitchen before a meal has even begun. In Thailand, the floral steam rising from a pot of jasmine rice. For those who grew up with them, these flavors become part of how a cuisine is recognized. Over time, they settle into its muscle memory.
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