The mix of spices for the preparation of Chakalaka, is designed to flavor this recipe with spicy and aromatic notes. The typical South African vegetable sauce, is created with a spicy blend, including masala leaves and curry powder, which reinforces the sautéed vegetables and beans in the original recipe. Also discover its unique taste as a barbecue sauce, perfect spiciness on grilled meat and sausages.
Ingredients:
tomato, onion, peppers, garlic, cumin, chili pepper, black pepper, paprika, salt, cinnamon, allspice, cardamom.
Wild fennel flowers are the small inflorescences that form the umbrella of the plant, highly appreciated as a condiment in cooking. They are collected at the beginning of flowering, dried and then "shelled" in order to obtain this fragrant spice, with a complex and balanced taste. The fennel flower is particularly suitable for flavoring pork, mushrooms, aubergines, olives and typical dishes such as snails in a pan.
Couscous is the most popular dish in Morocco and North Africa, but spread all over the world. Giving an aromatic flavor with the couscous flavoring on dishes is something unique and makes the taste of the food particular.
Ingredients
ginger, cumin, coriander, turmeric, cinnamon, nutmeg, black pepper, cloves, hot paprika.
This mix of Middle Eastern spices is widespread in Lebanese, Israeli and Syrian cuisine. Elevates the flavors of each dish and creates a unique, pungent and slightly smoked aroma, on white and sheep meat dishes, legume soups, fish. Also called a blend of 7 spices, Baharat is also used on rice and marinades.
This spice blend called Tsire is used as a condiment to enhance the flavor of kebabs and West African cuisine. A spice used above all on meat, before or after cooking, which enhances the taste with pungent but refined notes, with different shades between sweet and spicy. Also excellent in stews, on vegetables and to create exotic sauces.
