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Understanding Spices
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Understanding Spices
With more than 88,000 brilliant recipes, ckbk is the ultimate digital subscription service for cooks. Subscribers get unlimited access to the complete content of every cookbook in the collection, so ckbk offers a seamless way to search for, find and cook the best cookbook recipes.
If you’ve been experimenting with spice blends and spices from Seasoned Pioneers, tapping into the vast wealth of knowledge available at ckbk will help you add layers of complexity to your dishes, and allow you to capture the personality and flavour of recipes from around the globe.
Here’s just a taster of what you’ll find…
From Japan to Jamaica and Morocco to Mexico, spice blends are the heart and soul of regional cuisines.
Here are six spice blends available from Seasoned Pioneers – and a couple dishes to make with each of them – to get you started.
Star anise and cassia/cinnamon give Chinese five-spice a subtle, aromatic sweetness.
This Bengali blend of five spices gives great flavor to dal, as well as vegetable and fish dishes.
The fragrant heart of many Moroccan recipes. The name of this spice blend translates roughly as ‘head of the shop,’ meaning it was the purveyor’s signature creation.
This blend of dried spices and citrus peel (the name means ‘seven spice’ but many recipes contain more than just seven) includes dried chilli for a bit of heat.
Jerk is both a spice/seasoning blend and a style of cooking. Jerk seasoning and jerk cooking are closely associated with Jamaica.
Ground mixed spice (not to be confused with allspice) is the key to many a sweet bake in Europe and the U.S.. Its close relation, pumpkin spice, has reached new heights of fame thanks in large part to latte-lovers.
With more than 400 carefully curated titles on the ckbk site and almost 10,000 spicy recipes on ckbk, access to top authors and recipes is guaranteed.
Put your Seasoned Pioneers spices to use with these three top recommendations.
Author John Gregory-Smith shows how simple it is to cook with spices and create recipes that are full of flavor. Try your hand at recipes from all over the world, from China to Mexico.
Key spices: nutmeg, tamarind, saffron
A feast of vegetarian/vegan recipes from the Indian Subcontinent, from Sri Lanka (where author Peter Kuruvita grew up) to Nepal. Kuruvita gives detailed information about how to use spices to give life and character to dishes, and the recipes are broad-ranging and enticing, yet achievable.
Key spices: chaat masala, chilli powder, cardamom
Pepper-meister Christine McFadden collects of more than 100 recipes from around, from Steak au Poivre and Black Pepper Crisps, and documents pepper’s importance in world culinary history.
Key spices: black pepper, quatre-epices, pink peppercorns
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