Reference: 0103
Cajun is a spicy spice blend typical of Louisiana (USA). Suitable for all types of red meat and game, it adds an extra edge to shellfish.
paprika, oregano, garlic, pepper, thyme, onion, nutmeg.
May contain traces of CELERY and MUSTARD, SOYA and MUSTARD.
Caiun, a spicy and very tasty spice blend, enriches roasted, fried and grilled meat dishes. The term Cajun is used to define the language, customs, music and gastronomy typical of the French colonies in the southern United States. The cuisine of New Orleans called Cajun-Creole have the particularity of this cuisine and their refusal to waste. Accustomed that apparently useless scraps are recirculated and from leftover rice Calas rice will be created, from stale bread a pudding, vegetable and meat scraps will find their meaning in the following day's dish, gumbo or jambalaya. Always with the addition of spices to give the dish a new flavor.
The Cajuns, French-speaking and Catholics, are the direct heirs of the French settlers living in Louisiana, in the United States of America. From this American territory, inhabited mostly by a component of French-Canadian immigrants, then united with the presence of a French-speaking African-American population gave rise to the name of Cajun, from which the spice then took its name. Spicy Cajun cuisine is very popular in certain circles, as is music. Let's say that we are faced with a historical-territorial minority that lives a situation similar to that of other minorities in Europe, with all the advantages and disadvantages of the case.
Use in the kitchen : Cajun chicken. Ingredients: 8 chicken thighs 1 tablespoon of white wine 2 tablespoons of butter 1 onion 100 gr bacon 2 tablespoons of tomato paste 2 tablespoons of flour 500 ml chicken (or vegetable) broth cajun a pinch.
PREPARATION: prepare the spice mix. Flour the chicken legs. In a pan, fry an onion and diced bacon in butter and oil. Add the thighs and brown them. Deglaze with white wine and add the tomato paste, diluting it with a little broth. At this point, add the spice mix according to your tastes. Cover with a lid and cook over low heat for about thirty minutes, gradually adding the broth so that the mixture is always full of sauce. When the chicken is cooked, take the cooking juices and pass it through a vegetable mill with small holes. I recommend all the fund, including bacon. Put everything back in the pan, mix the sauce with the legs and serve them immediately!
Specific References
Federica C. published the 17/05/2022 following an order made on 13/05/2022
Spezie immancabili per la preparazione di piatti cajun con crostacei e molluschi. Questo mix è ottimo anche per marinare la carne bbq
Anonymous customer published the 14/12/2020 following an order made on 06/12/2020
Ottimo
Anonymous customer published the 05/06/2020 following an order made on 27/05/2020
Tutto ok!!! Consiglio
Federica C. published the 17/05/2022 following an order made on 13/05/2022
Spezie immancabili per la preparazione di piatti cajun con crostacei e molluschi. Questo mix è ottimo anche per marinare la carne bbq
Anonymous customer published the 14/12/2020 following an order made on 06/12/2020
Ottimo
Anonymous customer published the 05/06/2020 following an order made on 27/05/2020
Tutto ok!!! Consiglio
Cajun is a spicy spice blend typical of Louisiana (USA). Suitable for all types of red meat and game, it adds an extra edge to shellfish.
paprika, oregano, garlic, pepper, thyme, onion, nutmeg.
May contain traces of CELERY and MUSTARD, SOYA and MUSTARD.
Chinese Five Spice Powder is a traditional spice blend used in Chinese cooking. This blend of spices gives dishes a slight hint of mentholated flavor.
star anise, cloves, cinnamon, Sichuan pepper, fennel.
The Ethiopian curry is the most traditional and emblematic blend of spices and aromatic of Ethiopian and Eritrean cuisine. It is a fairly spicy spicy mix with smoky and musky notes.
chilli, salt, cardamom, garlic, turmeric, paprika, ginger, ajowan, basil, lippia abyssinica, thymus, fenugreek, cinnamon.
Spicy and aromatic, Zhug is a blend originally from Yemen with a complex and intense flavor. It gives the palate the nuances of various oriental spices, combined with garlic and chilli. A small amount is enough to add a touch of spiciness and color to many dishes of soups, rice, vegetables and meat. It can also be used for marinating, and creates delicious pungent notes in stews and barbecue grills.
green pepper, garlic, cayenne pepper, coriander, cardamom, chili, parsley.
Harissa is a specialty that Tunisians accompany us with every type of meal, even breakfast. The culinary use of the Harissa blend is endless. Excellent in the preparation of white meat (chicken or rabbit) with a marked spicy accent.
cayenne pepper, paprika, coriander, garlic, cumin, kummel, dried tomato, chillies, mint.
Garam Masala is believed to contain a balance between all six flavors. It has warmth and sweetness, warmth, spiciness and a hint of floral undertones. When these spices are combined, they create a mix that adds incredible depth and complexity to a variety of dishes.
cinnamon, cumin, nutmeg, coriander, cardamom, black pepper, cloves.
To flavor barbecued or grilled chicken meat, try this Chicken BBQ blend, versatile on different recipes. Complex and balanced flavors between salty, sweet and slightly pungent. Perfect for enhancing the white meat of chicken breast, wings, thighs, quarter legs; also for the whole barbecue chicken. They can give a unique taste to grilled dishes, including poultry and vegetables.
brown sugar, salt, allspice, nutmeg, cinnamon, mustard seeds, chilli, cloves, fenugreek seeds, smoked paprika, turmeric, lemongrass, ginger, garlic, cumin, basil, coriander, fennel.
This barbecue blend is perfect for traditionally flavoring shashlik, skewers of meat typical of the regions of Central Asia and the Caucasus. The taste notes mix sour, pungent and intense flavors, to enhance the characteristics of grilled meat, which can be lamb, beef, pork or chicken.
paprika, pepper, garlic, onions, salt, turmeric, parsley, coriander, basil.
A particular Curry, left whole to be pounded in a mortar when needed. Originating in the Goa area, it has a full-bodied and moderately spicy hot blend.
kummel, turmeric, galgant, Jamaican pepper, cloves, chili, mustard, coriander, ginger, fenugreek, fennel.
A mix of spices that transports our mind to its homeland, South Africa. Its taste varies from pungent to smoky to then move on to a strong flavor. Although born as an ideal blend to flavor grilled or grilled meats, its flavor also enhances dishes such as stewed meat and couscous.
Ingredients : pepper, ginger, mustard, cassia cinnamon, nutmeg, thyme, pepper, garlic, bay leaf, turmeric, brown sugar, salt, cumin, kummel, coriander.
Packaging : 50 / 150g stackable airtight pet jar.
Packaging: 300g / 1000g kraft bag with zip to save freshness.
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.
cardamom, celery, parsley, carrots, ginger, fenugreek, garlic, turmeric, smoked paprika, cumin, pepper, leek, clover, garlic, allspice, salt, cloves , sugar. Also use raw with a pepper grinder-
This Santafé BBQ spice mix is inspired by New Mexico-style barbecue, often enriched with spicy and savory rubs. The famous local peppers and other typical ingredients of the rub, make this blend unique and give pungent notes; favoring the exquisite external crust of the grill. A spicy blend perfect for flavoring white or red meats, such as the famous cuts of beef and pork, but also fish, eggs and vegetables.
mustard, ancho pepper, smoked paprika, garlic, cumin, coriander, nutmeg, oregano, turmeric, thyme, allspice, basil, rosemary, tarragon, orange, ginger, salt, marjoram.
Similar to spicy Indian curry, Masala is used to season white pork and lamb, with an aromatic touch and balanced in flavors. Born in Mauritius, with a recipe handed down over time, it can give a versatile touch among the many flavors that reach the palate, to be creatively modulated in your recipes, based on the dish you prepare.
turmeric, coriander, fenugreek, cumin. ginger, chillies, allspice, nutmeg, cardamom, cloves.
Perfect for baked or grilled fish, this blend of spices adds flavor to meat and vegetables with balance and many different nuances. The classic taste of herbs such as oregano, sage, thyme and parsley is pungent with white pepper, garlic, ginger, mustard and coriander. In your pantry, this rub enriches the possibilities of flavoring in a tantalizing way any seafood or land dish, bbq or baked meats.
oregano, thyme sage, white pepper, lemon powder, parsley, onion, garlic, rosemary, ginger, coriander, yellow mustard, Thai green curry salt, brown sugar.
Similar to Indian curry but more delicate, Sweet Masala is a unique mix that brings together the flavors of licorice, mustard, coriander, cumin and other aromatic and intense spices. Perfect for flavoring fish, vegetables and white meats, it is called Indian saffron for its ability to create deisi flavors, with an aftertaste rich in sweetish nuances. Try it with different creative recipes!
Ingredients: turmeric, licorice sticks, mustard, coriander, salt, fenugreek, basil, cumin, celery, chillies, garlic.
Of Indian origin, curry has become a fundamental ingredient even in Western recipes. Ideal with all types of meat, fish and vegetables. It will enrich the flavor and make a pleasant tantalizing aroma in all your dishes.
coriander seeds, turmeric, fennel, seeds, salt, cumin, garlic, fenugreek, laurel, chilli 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.
nutmeg, cinnamon, garlic, coriander, cardamom, allspice, garlic, paprika, kummel, cloves, cumin, pepper.
