Spice Road Spices
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The Art of Flavour
Are we adding flavour in moderation with everything but Salt ?
I really do think that what follows needs to be said. It won't take long so please stay with me. And this small piece is only my view of course and really forms the basis for the Epicurean Post. No doubt many will not agree but for whatever the reason, it seems to me we are much too timid when adding our flavours to favourite recipes.
You may have noticed that in most Epicurean Post recipes we invariably mention that a rich, Home Chef style stock be used in the recipe rather than the supermarket cardboard version with limited flavour, compensated with salt.
So we thought it might be useful to look at how Home Chef stocks can add a wonderful flavour foundation to a recipe and how easily they can be made . No doubt many of our subscribers are creating their own unique stocks or broths and we would love to share your comments and suggestions.
Chicken Stock and Health
When it comes to flavour, being born in Morocco gives you a solid head start.
And to be rated alongside the flavour of Palestinian Za'atar Spice Blend or the Berebere Spice Blend from Ethiopia places the exciting Moroccan Chermoula in very special company .
Your Herbs and Spices and The Art of Flavour
It's all about proper flavour. Following on from Tomato Paste part 1 (Epicurean 51) our many skilled subscribers will no doubt be aware that it is equally important that the true flavour from your spices be extracted at the beginning of the recipe.
Tomato Paste - The Art of Flavour.
Our learned subscribers may have noticed that many of our recipes mention tomato paste should never be added halfway through a recipe. And further, our recipes have also noted that it is essential you caramelise the tomato paste at the beginning of the recipe. Important stuff.
We were reminded of this from a recent comment in an American food journal where the need to caramelise tomato paste was looked at in some detail. Many of the points in the article were covered in our previous blog, however, for home chefs a little of the detail might be worth repeating.
Our wine making friends will not like to read this but frying or grilling with grape seed oil is not a good move.
For home chefs there seems little point in working towards a full health diet to then stuff it all up by frying or grilling with grape seed oil.
There are a great many nice things about putting the Epicurean Journal together and one of the nicest is the Texts, Emails and Recipe suggestions from subscribers.
Mostly we show suggestions and comments under Subscribers Comments, however, we occasionally receive a note that warrants special status.
Not wishing to start on too dramatic a note but Salt can sometimes cause health issues.
Extending this to our campaign for healthy and fresh ingredients, our view at Spice Road Spices and the Epicurean is that it would seem rather pointless to rattle on about the acknowledged health benefits of Farmers Markets and Grass Fed Beef, then stuff it all up with an overload of salt.
This is a special Blog covering unique Salt Free Recipes and News for an enjoyable Salt Free diet.
Plus a curated selection of premium Salt Free Spices to create your own special flavour in your recipe. Toasted and ground on the day of dispatch for your freshness
Salt Free - Spices - Flavour. Simple enough for all those looking for a Salt Free diet. So let's cut to the chase on this. You need to start with a recipe of course and there are plenty of excellent Salt Free recipes about, each with one common denominator. They rely on Spices to replace the salt flavour and then add their own flavour character to the recipe.
And this brings us to the problem. Many of the spices available in Australia are either diminished by age, well into their 3 month life span by sitting on store shelves or simply produced from inferior growers.
Our spices begin their journey.