Harissa is a Tunisian hot chilli sauce commonly eaten in North Africa whose main ingredients are bird’s eye chili peppers , serrano peppers and other hot chillis and spices such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive … Read More →
Category Archives: Spices from Around the World
Green Chile Chicken Enchiladas
Ingredients 12 corn tortillas vegetable oil for pan-frying 3 cooked boneless skinless chicken breast halves, shredded (recipe follows) 10 ounces shredded Monterey Jack cheese 3/4 cup minced onion 1/4 cup butter 2 teaspoons cumin 1 teaspoon smoky paprika 1/4 cup all-purpose flour 1 cup chicken … Read More →
Preserved Lemons
6 lemons 2/3 cup kosher salt 1 to 1 1/2 cups fresh lemon juice (from 5 to 6 additional lemons) 2 tablespoons olive oil Special equipment : a 6-cup jar with a tight-fitting lid Blanch lemons in boiling water 5 minutes, then drain. When cool … Read More →
Papadzules
These authentic Mayan stuffed tortillas have an unusual filling, hard-boiled eggs. This recipe uses a pumpkin seed sauce, however some people use other types of squash seeds. Ingredients: 12 corn tortillas 8 hard-boiled eggs, coarsely chopped 2 onions, one peeled and coarsely chopped the other … Read More →
Chile Sauce
Fresh roasted chiles are ideal, although you may substitute frozen roasted chiles. Use green chiles for chicken and pork dishes and red chiles for beef. Chile sauce is great in enchiladas or over burritos for a “wet” burrito. Ingredients: 2 lbs red or green chiles, … Read More →
Roasted Harissa Chicken with Preserved Lemon, Mint, Almond Couscous
This is a great variation on a Sunday roast, best served warm rather than hot. We always steam couscous ahead, and then warm it in the microwave before serving. Add as much fruit as you like as it will help to douse the heat of … Read More →
Pepper Corns
Pepper is an excellent seasoning for virtually every food except sweets although the German cookie pfeffernusse is flavored with the hot spice. Peppercorns are the fruit of Piper nigrum, an evergreen climbing vine native to the jungles of India’s Malabar Coast. As demand for pepper grew, cultivation … Read More →
Sweet And Sour Pickled Lemons
Ingredients: 2 pounds Lemons (Nimbu) 4 cups Sugar (Cheeni) 1 1/2 cups Water 3 tablespoons Salt (Namak) 2 teaspoons Red chili pepper (Lal Mirchi) 4 Cloves (Lavang) 1 inch Cinnamon (Dalchini) How to make sweet and sour lemon pickle: Peel the lemons, dice … Read More →
Chili Butter
Ingredients: 1 cup (250g) butter, softened 2 tbsp chili powder 2 tsp ground cumin 2 garlic cloves, minced 1 / 4 cup finely chopped cilantro salt and freshly ground black pepper Directions Place the butter, chili powder, cumin, garlic and cilantro in a mixing … Read More →
Japanese Seven Spice (Shichimi togarashi)
Shichimi togarashi Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. Shichimi togarashi is also called seven spice (shichi is “seven” in Japanese), because seven ingredients are generally used. It … Read More →
The Spicy Gourmet
Herbs are soft stemmed plants with leaves or seeds used in medicine or for flavoring foods. Spice is a substance obtained from a plant with strong taste or smell used to add flavor to food. The spice shelf in any kitchen or store is beguiling, … Read More →
Molasses Cookies
Ingredients 1 1/2 cups shortening 1 cups white sugar 1 cup light brown sugar 3/4 cup molasses 2 eggs 3 3/4 cups all-purpose flour 1 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1 … Read More →