Red long pepper is an ancient, but relatively unknown spice.
It originates from India, and is used extensively in Ancient Greece and Rome as a medicinal and culinary ingredient.
They look like small, dried cones, like small pine nuts. Their flavor is warmer and deeper than black pepper with notes of cinnamon, nutmeg, cardamom and sometimes licorice.
They have a persistent spicy aftertaste, but not as "hot" as chili.
To use it, you break the peppercorns into pieces (with a mortar or grinder) before using them. They do not grind easily in a regular pepper mill.
Add them to broths or sauces for a more complex flavor, and in marinades for meat.
Also try in mulled wine or teas with cinnamon and cloves.
Grams: 100gr.
The Cambodian red pepper is soft and aromatic, offering a sweet flavor note to your dishes.
It is excellent for seasoning chicken, poultry, white meat, pork knuckle, lamb, warm salads and anchovies.
It can also be used as an alternative to black pepper, especially with red meats or fatty fish.
Grind it at the last minute for a richer flavor and aroma!
Cumin gives a special aroma and taste to your dishes, it is slightly bitter and peppery.
It is widely used in Indian, Arabic, Mexican and Cretan cuisine.
It is intertwined with the Smyrna soutzoukaki (meat balls), goes well with chicken, fish, legumes, sauces.
It gives a wonderful flavor to your breads and doughs.
Baking soda is a purely chemical spice, as it is pure sodium bicarbonate.
In the kitchen, it is used to give volume to various preparations such as meatballs, cakes, cookies and others.
It is also used as a household cleaner and it is also used in washing machines to dissolve salts!
Tip: Put a lot of baking soda in a bowl to "pull" bad smells from your refrigerator.
