Baharat is a sensational mixture of sweet and smokey aromatic spices.There are probably as many different Baharat spice mix recipes as there are families in the Middle East. Some are biased toward a country or region, or maybe just a favourite combination of spices. This is one I’ve used in the past for rubbing on… Read more »
Rasam is a delicious pungent and spicy, South Indian soup that uses tamarind as a base, with the addition of tomato, chili, pepper, cumin and other spices as seasonings. The tangy flavours of tamarind mixed with the pepper and other spices make a taste explosion in your mouth. The Indian equivalent of the Jewish Chicken Soup! Every South Indian family has its own recipe… Read more »
Rasam Masala is a spice mix that recalls the days when pepper was the main heating agent in Indian food. It is infused in water, with other ingredients, to create South Indian Rasam or Pepper water, that accompanies a South Indian vegetarian Thali. It also forms the basis for the devastatingly wonderful Mulligatawny Soup…. Read more »
Along with salt, black pepper is probably the most commonly and widely used culinary seasoning. The history of black pepper goes back to at least to the time of the Ancient Greeks and Egyptians, where it was regarded as a spice only afforded by the very rich, and used only in the most expensive dishes…. Read more »
Thai Green Curry is the most popular of Thai curries. This Thai Green Curry Pork recipe features chunks of tender pork simmered in a green curry sauce, containing home made curry paste. It is full of warming and vibrant flavours – a really satisfying dish. Serves 4.