Great ways to add flavor, depth and sophistication to your daily meals with out the calories and fat, the secret? Spices! So much more than salt and pepper. Pump up your meals with great flavor! Try any of these “out of the ordinary” spices and spice blends!
Adobo - is a Latino spice blend typical in Mexican cooking. Use as a dry rub on fish, chicken, pork. Add to salsa for a flavor boost. Make a marinade by adding to tomato sauce, vinegar and oil or chicken stock.
Bejing Rub - this is a wonderful marinade on chicken or pork. It can be added to sherry and soy sauce to create teriyaki, to soy sauce and vinegar to create the flavors of Korean cuisine, and to Hoisin sauce for grand Chinese barbecue. This rub creates its own glaze when heated and has the typical Chinese seasonings of Sichuan peppercorns, star anise and other sweet spices, is a Latino spice blend typical in Mexican cooking. Use as a dry rub on fish, chicken, pork. Add to salsa for a flavor boost. Make a marinade by adding to tomato sauce, vinegar and oil or chicken stock.
Caribbean Rub - consists of coconut, lime bay leaves, cayenne pepper, cloves, oregano, thyme and garlic. Slightly tangy, this is a great addition to smoked shellfish, barbecued pork and poultry, as well as green salads with fruit.
Dukkah, Egyptian Nut Blend - this African-Middle Eastern nut blend is made with pistachios and almonds instead of the traditional chickpeas. Other savory spices, including coriander and thyme, round out the blend. Blend with a little olive oil and use as a spread. Combine with goat cheese as a unique dip, or crust lamb as a main course. Espresso Rub - ground espresso beans with herbs and distinct spices. It is excellent on veal, steak, tuna and swordfish, as well as vegetables. Add a tablespoon to a brownie mix to pump up the flavor.
Fennel Pollen - our fennel pollen is hand-harvested from wild giant fennel plants in a time- consuming and complex process. We love this spice on just about anything from the most delicate fish to wild game. A complex flavor profile of honey, hay and anise gives this exotic finishing spice the ability to elevate your dishes to the next level.
Grains of Paradise - Indigenous to the coast of West Africa and also known as Melegueta pepper, this spice is related to cardamom. These tiny grains have a hot and peppery taste and the aroma of cardamom. They were used in the past to spice wine and beer. Today, grains of paradise appear almost exclusively in West African cooking. They are one of the components of raz el hanout and are also excellent in mulled wine, with potatoes and eggplants, and in braised lamb recipes.
Herbs de Provence - Contains the traditional herbs and spices that flavor the dishes from an area of Southern France. Our version of the blend contains thyme, basil, savory, rosemary and lavender, among other spices. Use in soups, stews, salads, grilled vegetables, sauces or on fish and meat dishes. Also makes a wonderful dip for breads when added to extra virgin olive oil.
Island Jerk - our hot and sweet island spice for pork and chicken. Whether dry-rubbed or added to olive oil or citrus juice, it makes a wonderful marinade for grilling.
Lemongrass - Thai, Malay, and Indonesian cooks use these greenish stalks to impart a lemony flavor and aroma to their dishes. This ingredient combines well with garlic, shallots, chilies, and cilantro. Excellent flavor enhancer for fish, shellfish, chicken, or pork.
All of the above spices and more are available at our store. Click the highlighted link to view the list. L’Hermitage Gourmet Emporium, 3045 North Federal Highway, # 38, Ft. Lauderdale, Fl 33306. 954-568-2383.
