Five Spices You Don’t Use (That You Should)
A few fresh spice ideas.
Image via Wikipedia
5 Spices You Don’t Use (That You Should)
Feeling as if your recipes are bland? Want to add extra punch to the flavor of your entrée? Try adding these often overlooked spices to your next meal.
Cumin – This spice is most associated with taco meat seasoning. Cumin adds a savory, spicy flavor to chili, spaghetti sauce and nearly anything Tex-Mex.
Paprika – Many consider this to be a spice that is used for coloring only. Actually paprika has a mild but pleasant flavor, smoky and mildly spicy. Paprika adds both color and flavor to tuna and chicken salads and is a great addition to homemade barbecue sauce.
Fresh garlic – While it is easy to reach for the garlic powder or garlic salt instead, adding freshly minced garlic greatly enhances the flavor of recipes that require this ingredient. Use fresh garlic in nearly any Italian dish, or use as a great topping on garlic bread.
Cayenne pepper – This is a dark red, very spicy powder that easily adds body and spice to chili, Mexican and Cajun dishes. Use sparingly as this pepper is very hot.
Cilantro – This is the main spice behind salsa. Use cilantro to make homemade salsas, chutney and other fresh vegetable or vinaigrette dishes.
Liked it
Published in: Cooking
Shelby Dedge | Dec 6, 2009 | Reply
Hah Mr.Archer its every thing to do with 5, I read them all and they were DELISIOUS! But I didnt eat them mind you