Cooking secrets: spicy oriental seasoning

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Spices are an integral part of any cuisine. But they are especially appreciated in the East. We can say that all the well-known and so beloved spices came to us from there. Many people like spicy seasonings, so today we are talking about how to prepare various mixtures of spices that best suit the taste preferences of spicy lovers.

Oriental spices

In addition to the fact that there is a traditional spice made from dried chili peppers, it can be used to prepare a lot of various spicy food additives. The origin of the recipes is diverse: from the southern borders of Russia to distant India.

Spicy oriental spice "Lutenitsa"

For its preparation you will need:

• hot capsicum - 1 kg;
• sweet capsicum - 1 kg;
• two heads of peeled garlic;
• 1 medium eggplant;
• celery root (large);
• under Art. a spoonful of s alt, sugar, mindukh herb (or sharena s alt seasoning);
• a third of a glass (50 ml) of wine vinegar.

Cooking technology

Spicy oriental seasoning is medium hot. To startclean the eggplant and celery. Cut into circles. Remove membranes and seeds from peppers. Roast eggplant, celery, bell peppers and garlic in the oven. Peel and cut the hot pepper into pieces (work with gloves). Remove the thin skin from sweet peppers, which will be found after baking. In a blender, mix the eggplant, celery, sweet pepper and chili, garlic. S alt. Transfer to a saucepan and cook for 10 minutes after the mixture has boiled. Spicy oriental seasoning is ready. You can eat it simply with bread or serve with meat dishes. You can also cook seasoning with vinegar and sugar for longer storage and put the mixture in jars.

Spicy oriental chilli seasoning

This Ossetian version is prepared from young green pods of hot red pepper. It does not require additional ingredients. It is only necessary to blanched the pods with young shoots (without stems) for a minute, then squeeze well with your hand to remove excess liquid. Put in a saucepan, pour water (cold) and cook for 5 minutes after the seasoning boils. Drain the hot water, rinse the shoots again, squeeze a little and, properly s alting, tamp tightly into a glass container. Store jars in the refrigerator closed. Serve seasoning for meat, first filling it with sour cream or katyk.

Baharat Burning Fragrant Blend

This mixture of spices and spices is used in many countries in North Africa and the Persian Gulf inas a condiment for vegetables and meat. There is no generally accepted cooking recipe, but here is an approximate list of components that must be present in baharat: black and allspice, nutmeg, coriander, cumin, cinnamon, cloves, hot and sweet peppers, cardamom. Sometimes crushed rosebuds are added. Black pepper (bahar) is the main and obligatory component. Before adding the mixture to the dish, it must be fried in vegetable oil. Most often, lamb, quince, and fish dishes are prepared with this seasoning.

Other spicy oriental spices

The names of oriental spices are incomprehensible to the average person. Chutney, harissa, thai powder, berbere, vindaloo, jangkap, m'oi, sambal are just a few of the condiments that are very popular. and common in Asian countries. All of them contain chili (pepper) in their composition and are considered very spicy in taste.