: growing, catching and cooking simple food
Here we look at the myriad of herb and spice mixes used around the world.
Popular in Middle Eastern and eastern Mediterranean regions this spice blend adds a fragrant earthy flavour to your dishes. Regional variants abound but most blends contain the herbs oragano, savoury, thyme and majoram mixed with …
Sumac is a very small fruit native to several continents, that has an exciting citrus taste. Sumac based dry rubs pair with lamb so well and Australia has lots of lamb. 🙂 Please don’t stop …
Cloves are a must-have in your spice collection. They are the dried buds of a tree that originally only grew on a few islands in eastern Indonesia. Cloves are very aromatic and impart a slightly …
Cinnamon is one of my favourite spices. It is the dried bark of the cinnamon tree and is amazingly aromatic and imparts a warm, spicy and earthy flavour. Long strips of the tree’s bark are …
Ground paprika is made from several types of mild, sweet chilli peppers. It is a very versatile ingredient that adds an earthy flavour and a deep red colouring to any dish. Different chilli cultivars make …
Kashmiri Chillies add a warm, earthy flavour and a deep red colouring to any dish. Known for their mild spiceyness they are a versatile ingredient like their cousin paprika. Enjoy, PK Check out some of …
Chinese 5 spice is a must-have blend of sweet, sour and umami flavours. It imparts a red colouring when used as a dry rub, marinade and basting sauce. The perfect example of this is a …
Harissa is a spice blend of Moroccan origin. Generally, it features cumin, chilli, salt, ground coriander seeds, garlic, paprika and caraway seeds. This warm, earthy tasting blend is perfect for rubbing on any meat and …
These tiny little seeds come in a range of colours from very dark brown to yellow depending on the climate where they were grown. They taste like yellow mustard seeds but slightly more intense and …