From the Spice Road to the Art of Flavour

On a busy mid week it is totally proper to be interested in only two things for the evening meal. The first is health, that is obvious. The second is creating the best natural flavour in the shortest amount of time. Without the need to be too chefy.

Home cooks will have their own solutions to this of course and many are shared in our Comments and Suggestions page in the Sunday Art of Flavour epicurean blog but there is one cuisine that is often overlooked when time is short. Creole.

Before we go any further with this, new Readers may not be aware that we discussed Creole Seasoning early last year, so for those who missed it, we will revisit a little of our story at that time.

Louisiana - the beginning

Learned home cooks will no doubt understand the exciting food of New Orleans. But perhaps not so apparent is the role that the state of Louisiana has played in developing these amazing flavours for the American South.

A brief look at the history of Louisiana is interesting. A French colony named after the French King Louis XIV, that was later sold to the United States in 1803.

The Louisiana cuisine came from the Creoles. That is, a group of Spanish and French people, giving us the distinctive Creole flavours that we speak of today.

The Natural Spices

True Creole flavours come from Paprika, Thyme, Basil, Oregano, Garlic Powder and Onion Powder plus Cayenne Pepper. The Cayenne Pepper may be so, but home cook readers should note that we don't agree.

In our previous article we thought the Cayenne Pepper way too aggressive. Rather, home cooks could use any of the milder chilli flakes available to give a better balance, including the wonderful Turkish Aleppo Chille we currently hold in stock. See SPICES

Clearly this is only our view and we appreciate that many home cooks would not agree but our belief is that heat should not take centre stage in any recipe.

Blackened and Excitement

Taking the recipe further, Creole Seasoning recipes usually start with the lead; Blackened. That is; Blackened Chicken or Blackened fish. To an Australian home cook nothing could be more of an anathema to a finished dish than blackened anything.

True but these simple natural spices of Paprika, Thyme, Basil and Oregano blended together with Garlic and Onion powder, a little olive oil and rubbed into chicken, pork or fish will transform the dish.

Excitement with health and without time consuming preparation. For more on Creole, see recipe for Blackened Creole Chicken in Recipes

Stay well everyone

Arthur Huxley

www.spiceroadspices.com.au