Spice Road Spices
The Art of Flavour
Spice Road Spices
The Art of Flavour
Easy Recipes and natural Spice Stories from the Sunday Art of Flavour Post.
Leaving aside the quite extraordinary health benefits of Fenugreek, this Spice, originally from the Mediterranean and in use for over 4000 years, will add an almost secret flavour dimension to your favourite recipe, especially recipes that are a little bit zippy by design.
Spice Road Spices - The Art of Spice Flavour
When it comes to Seasoning flavour, being born in Morocco and Tunisia gives you a solid head start.
For Home Chefs there is no escape. Think of the stunning Greek style, lamb shoulder bake and you will find an essential. Citrus.
And Citrus continues. Look to your favourite Risotto or a Salad Dressing. Perhaps a prized sauce that you have developed in the privacy of your home kitchen. Or your favourite (very secret) BBQ marinade. Maybe a vegetable Capanata from Spain or Italy. Even a two hour Bolognaise stew from Italy and there it will be again. Citrus.
Slice the Ancho Peppers down the centre, open the skin and remove the seeds and the top stem.
Break the skin into smaller pieces then place in a bowl with very hot tap water. Cover the skins completely - use a small plate to press down if the skins float to the surface - and allow to sit for about 30 minutes.
The first thing you will notice once started on your brief journey for Roasted Garlic is the smell. Soft, warm, slightly sweet and very inviting. Caramelised pretty much covers it.
We did a brief piece on Roasted Garlic some time ago and since then more and more recipes are noting this amazingly simple flavour essential
Spice Road Spices - Easy Mid Week Natural Flavour Recipes
The learned Foodie, Adam Florance mentioned using Parsley Stems in his excellent recipe for Moroccan Lamb Riblets Adam would not advise the addition of Parsley Stems as opposed to Parsley Leaves without good reason and given that Parsley is an essential in so many recipes, we decided to look into this Parsley business further.
And neither are all Herbs and Spices!
For many of the very special Foodies across Australia the differences in Cinnamon are common knowledge. However, for general interest and starting out Foodies we should note that there are two types of Cinnamon available but only one genuine Cinnamon. Ceylon Cinnamon from Sri Lanka.
The other Cinnamon is the one you will find in most supermarkets. Cassia or fake Cinnamon. Generally from Indonesia, China or Vietnam, the bark is harvested from the Cassia tree and while it is a good deal cheaper than Ceylon Cinnamon it has a very poor flavour imitation of real Cinnamon and a slightly bitter after taste.
All this came to mind when we received our latest delivery of true Ceylon Cinnamon. Looking at the Cinnamon differences, we reflected that the same quality differences are evident with pretty much all Herbs and Spices.
Predictably, we would say that our Spices are the purest and the freshest of course but more importantly, we care about how the Herbs and Spices are grown and harvested.
I know we have used this opening before but from the texts received relating to our previous piece we thought it would be good to dig a bit deeper into this special relationship between Goats Cheese (Chevre) and the ancient Egyptian spice blend, Dukkah.
The unique compatibility with Dukkah is simple enough. Dukkah is made up of Nuts, Sesame Seeds, Coriander, and Cumin. The crunchy texture of the nuts is a lovely counter to the smooth rich and earthy tang of the Goats Cheese. And when combined with the citrus and sage notes of the Coriander and the warm, spicy Cumin, you will have pure North African, Middle Eastern flavour. Awesome !
Easy Recipes and natural Spice Stories from the Sunday Art of Flavour Post.
Even the name sounds old fashioned and rightly so. Lard is an ancient part of our cooking with a history going back thousands of years.
