|
|
My go-to spices are: Mild berbere - its an Ethiopian spice mix. Hot is also good but my parter doesn't do hot so mild is good. It's a great steak rub. Ras al Hanout - which basically means "top shelf spices". It's like masala in that it can be a mix of all sorts of stuff, whatever the mixer prefers. But it's usually generally useful. Sweet pimenton - Spanish paprika. Comes in sweet/mild, and spicy. Always smoky. Much more flavour than regular-rear end paprika. Honorable mention to hawaij spice mix from Yemen. It's a great yellow spice mix that goes great on roast vegetables and for making pilau rice. Sadly I doubt I can get any here so what I've got is what I've got. Other honourable mention goes to caraway seeds, which are an essential ingredient to any eastern European cabbage or sauerkraut based dish. Also kicks rear end in rye bread. Try putting them in coleslaw! |
#
¿
Jul 29, 2022 04:49
|
|
|
|
| # ¿ May 11, 2024 16:14 |
|