Ras el Hanout is a spice blend common in North African cooking and features especially heavily in Moroccan cuisine. Questions occur what is Ras el hanout, Ras el hanout uses, a recipe for Ras el hanout, the name in Arabic means “head of the shop,” and literally refers to the best spices the store has to offer.
Some say it refers to its Ethiopian roots, where the term ‘ras’ is a title for a king, a way of slightly glorifying the spice purveyor and his wares. Others suggest that it simply refers to the fact that the merchant makes his blends in the front of the shop in full view of the purchaser.
It has also been suggested that the term Ras el hanout spice could refer to the shape of the conical piles of ground spices, perfectly sculpted, perfectly enticing. More likely Ras el hanout ingredients, according to one of my Moroccan friends is a Ras el hanout seasoning that refers to the house blend of the particular shop or stall, suggesting that the offering is the best Ras el hanout of the shop, the finest the merchant has to offer.
Recipes with Ras el hanout include Ras el hanout chicken, Ras el hanout lamb, Ras el hanout tagine
Use it to flavor chicken, lamb, or beef at the barbeque.
Jamaican Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican Jerk seasoning. The term Jamaican Jerk marinade (also commonly known as Jamaican jerk spice) refers to a spice rub.
Jamaican Jerk seasoning recipe is 100% Jamaican right down to its very core. Fragrant, savory, sweet, and tenaciously hot, jerk is truly a part of Jamaica’s history and can be traced back hundreds of years (at least since the middle of the seventeenth century) to the Maroons. We solve your query of where to buy Jamaican Jerk seasoning and Jamaican Jerk sauce recipe.
Traditional Jamaican Jerk is a method of cooking pork. Nowadays Jamaican Jerk chicken, Jamaican Jerk chicken wings, Jamaican Jerk, and seafood, or Jamaican Jerk choice beef can be seasoned in this manner as well. Jamaican Jerk paste is a complex blend of seasonings including scallions, onions, scotch bonnet peppers, salt, thyme, allspice, black pepper, and many other spices. All of its ingredients grow on the island’s fertile green landscape.
Jamaican Jerk choice cooking has developed a global following, most notably in the United States, Canadian and Western European cosmopolitan urban centers The word jerk is said to come from charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word jerky in English.
90 Grams Pouch, Shelf life 365 days.
PRODUCT DESCRIPTION • No artificial flavors or preservatives! • Made in Australia. • HACCP Certified. • Sprinkle or Rub on to meat or vegetable of your choice. •Barbeque or Bake as desired. • Quality spices sourced from all over the world.
Bahārāt (Arabic: بَهَارَات) is a spice mixture or blend used in Middle Eastern, Turkish cuisine and Greek cuisine. Bahārāt is the Arabic word for 'spices' and probably derived from the ancient name of India, Bharat. India was the primary producer and trader of spices in the known world. It was the major trading partner with the Middle East from 700 AD to 1400s AD.
Just as South Asia has garam masala and North Africa has Ras el hanout, the Middle East's all-purpose spice blend is Baharat allspice, it is often added to frying onions to release its fullest flavor, Baharat spice is a superb lamb rub. It also seasons kofta, chicken kebabs, and many vegetable recipes.
Cooks in the Middle East often turn to the Baharat spice blend to add spice and a little heat to ground meat dishes, vegetables, couscous, and Tunisian egg tagines. The flavorful and subtly exotic taste of this Arabic Baharat recipe is great for Mediterranean cooking, or a simple way to spice up plain dishes like rice and meatballs.
This mixture of Baharat spice mix is a finely ground spice that is often used to make Baharat chicken, season lamb, fish, beef, and soups and may be used as a condiment Baharat seasoning, is a mixture of the most fragrant spices. Dash over your favorite meat and chicken stew dishes during preparation for an exotic flavor.
70 Grams Pouch, Shelf life 365 days.
• No artificial flavors or preservatives! • Made in Australia. • HACCP Certified. • Sprinkle or Rub on to meat or vegetable of your choice. Barbeque or Bake as desired. • Quality spices sourced from all over the world.
Cajun Creole cuisine is influenced by people born to settlers in French colonial Louisiana, specifically in New Orleans. Creole foods are a combination of many different cultures, from French to Irish to West African. Creole seasoning primarily relies on herbs like oregano, bay leaf, basil, thyme, rosemary, parsley and paprika.
Dukkah meaning a mixture of spices— along with toasted nuts, salt, and garlic—was used to sweeten the coarse bread of daily life in ancient Egypt. That tradition lives on today in Dukkah recipe, a popular Dukkah spice blend that modern Egyptians enjoy just as their ancestors did thousands of years ago.
In North Africa recipe for Dukkah is made by, street vendors and will sell it in small paper cones, along with pita bread dipped in oil, for you to dip into the mix.
We answer your question of how to make Dukkah our Dukkah seasoning is used not only as a Dukkah dip but also to make Dukkah salmon, Dukkah lamb, or Dukkah chicken.
A great recipe for a steak or lamb chops on the grill. The garlic and onion create a nice depth of flavour while a dash of pepper and specially selected spices give it that unmistakable Southwestern kick.
Taste the sunshine in the herb garden all year long with this classic combination of pepper, citrus and herbs. This blend hits all the high notes on your palate, making it an excellent all-purpose seasoning. Citrus has a great ability to enhance other flavours, and the pepper and herbs will complement almost any dish. Sprinkle Lemon Herb Pepper over fish, chicken, vegetables, pasta, or just about anything else. Perfect for those of you trying to reduce your salt intake, but who don’t want to sacrifice great flavour.
The word “chipotle” comes from the ancient Aztec word for hot pepper, “chil” and the term “potle” for smoked. In Mexico, “chipotle” almost always refers to smoked jalapeños. Because large, fleshy jalapeños did not dry well in the sun, the Aztecs turned to smoking them for preservation.
With the delightful flavour produced by the smoking process, smoked jalapeños became popular in the marketplaces of Tenochtitlán, the ancient Aztec capital now known as Mexico City.
Our Chipotle seasoning carries the same traditional flavours with the addition of garlic and coriander. Excellent to barbeque chicken.