Toasting and grinding whole spices makes you feel like an alchemist. Naturally aromatic spices take on deeper and more complex flavors with a little help from a frying pan. In turn, enhancing the rich flavors in all your favorite recipes.
Favorite Spices For Toasting
Cumin Seeds
Cumin's savory pungency has been essential in curries for thousands of years. It is also a key flavor in American chili and barbecue sauces, certain Swiss and Dutch cheeses, Mexican bean dishes, and many Central Asian dishes.
Moroccan Coriander Seeds
The most commonly imported type, Moroccan seeds are pleasantly sweet and used in Middle Eastern, Indian and Latino cooking. Unless you are pickling or brining, these seeds should be gently toasted to activate their natural oils before grinding.
Sichuan Peppercorns
Sichuan peppercorns are full of surprises. They're actually seed husks, not peppercorns. They're fragrant and lemony, not purely spicy. They have a numbing effect on the tongue, which opens taste buds to other sensations.
Fennel Seeds
Wild fennel is one of two scents we think of as distinctly Sicilian (the other being orange blossoms). Fragrant and mysterious, fennel has a taste similar to anise. Properly used, it adds a royal note to biscotti, candies and herbal tea.
Toasted Curry Powder
Curry made from whole, toasted spices is what dreams are made of. Use this homemade toasted curry powder in any recipe that calls for curry powder.
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