Spice Road Spices
The Art of Flavour
Spice Road Spices
The Art of Flavour
"Hello Spice Roaders,
This recipe for Moroccan Lamb Riblets has become a firm favourite in our home and we thought that some others might enjoy it as well.
At last! Time for the second review of the The Coffee Warehouse coffees, we thoroughly enjoyed doing Part 1 and were all looking forward to doing Part 2.
A quick recap, we were supplied with the following three blends;
Recipe
Finely slice lemon and cut the slices into wedges. Important, leaving each portion with a section of the lemon rindt
Roasted Garlic v Sauteed Garlic. Very much a personal taste thing of course. Roasted Garlic adds a lovely milder and sweeter taste to your dish while sauteed raw Garlic can be aggressive and dominating especially when finely chopped.
Against this, Roasted Garlic has the draw back that sometimes when a recipe calls for Roasted Garlic, you simply do not have the 45 minutes or space to do a separate roast
Water and Malt and Hops and Yeast. These days nearly every brewery has a t-shirt with some variation of these words and while those four ingredients are essential for any brewer, they are not the only ingredients that brewers over the centuries have used to spice up their ales.
Prior to the proliferation of hops, most brewers would use a combination of local herbs and spices to flavour beers. This spice blend was known as “gruit” and might be as simple as crushed coriander seed with some orange zest - still the base flavouring for most Belgian-style wheat beers - or may be as complex as the recipe for Purl, a hearty ale served warm to English fishermen and flavoured with a combination of gentian, juniper, wormwood, senna, ginger, horseradish, calamus, pepper and galangal.
It might be obvious but just for the record, lemon juice is from the inside of the lemon and really, offers not much more than a citrusy tart liquid.
By contrast Lemon Zest is the lemon skin grated directly from the lemon and offers a lovely scent and positive flavour without being liquidy.
Kampot Pepper, Cambodia
Another absolute classic in our Five Pepper series. And our friends who import and market Kampot pepper in Australia will tell you that of the world's great peppers, Kampot pepper is the best. They may well be correct.
Tellicherry Pepper - India
Much like Indonesian Lampong pepper and the wonderful Kampot pepper from Cambodia, Tellicherry pepper is solely based on a particular region and within that region terroir - the particular effect of farm site, climate and soil.
Vietnamese Pepper
Moving to the second in our series examining a selection of the main pepper producing countries, we will be looking at Vietnamese Black Pepper.
