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Hot Spices
Spice Origins: A very hot variety of the capsicum chili pepper brought to West Africa by the 15th century Portuguese traders who gave it this Portuguese name. This spice is a very hot pungent chili pepper. Used in spice blends and mixes. Spice Description African Bird Pepper (Capsicum annum), comes in at a scorching 150,000 Scoville Heat Units. Culinary Uses. Try a heaping spoonful in corned beef hash or rice and beans for a fiery endorphin rush. Used as a substitute for cayenne as it is more flavorful.
Spice Blends, Rubs & Mixes
Baharat - Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern)
Bebere - Hot peppers, black pepper, fenugreek, ginger, cardamom, coriander, cinnamon, and cloves. Other ingredients may include ajwain, cumin, allspice, nutmeg, paprika, onion, or garlic. Used to flavor slow-cooked stews. (African)
Bouquet Garni - Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French)
Chili Powder - Ground chilis, cumin, oregano, cayenne, and lots of optional extras to make this seasoning uniquely yours. Use for chili stew, beans, grilled meat, and tacos. (Mexican/Southwestern US)
Chinese Five-Spice Powder - Star anise, Szechuan peppercorns, fennel, cassia, and clove. Adds sweetness and depth to savory dishes, especially beef, duck, and pork. (Chinese)
Curry Powder - Typically includes tumeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian)
Dukkah - Includes nuts (most often hazelnuts), sesame seeds, coriander, and cumin. Great spice rub for lamb, chicken, and fish. (Egyptian)
Garam Masala - Typically includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian)
Herbes de Provence - Usually savory, rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables. (French)
Old Bay - Celery salt, mustard, red and black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika. Created in the Chesapeake Bay area of Maryland, it is traditionally used for shrimp and crab.
Pickling Spice - Most often, bay leaf, yellow mustard seeds, black peppercorns, allspice, coriander. Used for pickling vegetables in vinegar.
Pumpkin Pie Spice Mix - Cinnamon, nutmeg, ginger, and cloves. Used for seasoning pumpkin pie, but also great in other spiced baked goods.
Ras el Hanout - Cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. Use as a spice rub on meat or a simple condiment. (North African/Moroccan)
Shichimi Togarashi - Although the ingredients vary, they typically include sansho or Sichuan pepper, dried citrus peel, sesame seeds, poppy seeds, hemp seeds, ginger, garlic, shiso, and nori. Used on noodles and grilled meats. (Japanese)
Za'atar Seasoning Blend - Thyme, sumac, and sesame seeds. All-purpose seasoning for many Middle Eastern dishes like grilled meats, grilled vegetables, flatbread and hummus. (Middle Eastern)
Literally meaning "seasoning" or "marinade" in Spanish, Adobo seasoning is an all-purpose ethnic blend quickly gaining popularity in southwestern dishes. Our Adobo seasoning features the perfect blend of garlic, onion, and black pepper, along with several other supporting spices. Use to add depth to meats, poultry, fish, beans, and rice dishes.
Hot Spices and Spicy Blends - Information and Spice Variations...
Do you need to feed the fire in your belly? The spicy blends listed below will help tickle your tastebuds with heat.
Spicy food cools you off in hot weather and raises metabolism. Ever since chili peppers were found in the New World, they've been the spice of choice for adding heat to most dishes, but other spices have been used since culinary arts began. Ginger, black pepper, and sichuan pepper have long been used for heat in traditional Chinese cooking, and even freshly ground cinnamon can burn your tongue! We've got straight chilies and other hot spices alone and in blends to put fire on any plate.
Before the 1970's real men not only didn't eat quiche, they didn't eat much of anything that hadn't been hacked from a bovine quadruped and served in its simplest form, along with fried, baked, or mashed potatoes.
Jay Jacobs
Read 4200 times	Last modified on Wednesday, 27 May 2015 11:46
Published in Organic
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