Sub berbere in recipes that call for a pinch of cayenne or red pepper. Whether or not the berbere mix brings the heat, the elaborate spice goes well with just about everything. Common to Ethiopia and Eritrea, whether or not the spice blend is actually spicy depends on which blend you’re using. The word ‘berbere’ means ‘hot,’ deriving from East Africa’s Semitic Amharic language. Want to add a little extra complex heat to your cooking? Toss in a bit of berbere, a North African spice blend of cayenne, paprika, Urfa chile, coriander, cardamom, ginger, and fenugreek. For a twist on salad dressing or to bring flavor to dull veggies, slather on the harissa from New York Shuk’s Middle Eastern Pantry. Harissa Sauce brings a subtle heat to make chicken wings, hamburgers, and salmon dance on the tongue. If that sounds spicy, it is - just not burn-your-tongue-off hot. Native to Africa’s Arabic northwestern Maghreb region, the hot chili pepper paste/spice’s main ingredients are roasted red peppers, Baklouti peppers, garlic paste, caraway seeds, coriander seeds, cumin, and olive oil to wrap the flavors. Instead, institute some nuanced spice and complex flavors to your meat and/or carbs with harissa sauce. Say goodbye to corn syrup barbecue sauce and sweet ketchup in your next meal. Sitting at the hub of primeval trading routes, pepper and cloves arrived all the way from the Far East while saffron’s red stems arrive via myth - three stamens from three drops of blood when Hermes accidentally killed his lover Krokos in a game of discus. In addition to Greek table seasoning’s intricate, elegant flavor mix, it’s a trip into ancient times. How To Prepare, Cook, and Fall in Love With Tofu How to Make Michelin-Starred Thai Food From a Master Chef Basic Cooking Techniques You Need to Know (With Videos)
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