Lately, I have been adopting different blends as my go-to's. I have four.
The newest is tajin, a Mexican blend that has become popular. Lime, chili peppers, salt. Simple. Spicy, tangy.
The blend I use the most is also simple. Put cumin, coriander, and black peppercorns (all as whole seeds) in a pepper grinder. Works on everything.
I am also enjoying Ras El Hanout. Arabic for "top of shelf," it's a wonderful blend. Available from all spice merchants but I use the one from Spice House.
Finally, there are various Persian herb blends I get at an international market. Floral and huge, most have parsley, dill, and similar green herbs and somehow they capture tons of flavor that the jars in the supermarkets lack. Sabzikoko is my current fave. It comes in a big bag so you can use a lot. In mideast cooking, they use herbs by the handful, not by the teaspoon the way western recipes do. Using hard-to-overdose herbs like these lets me go big and really learn how that herb is best used.
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