#Seasoned to taste with a mix of Indian and Cajun spices

[chicago-geniza]

Stew 👍

[feyburner]

a while ago you shared your rice onions bell peppers chicken recipe as your go to meal and i made it last night and it was amazing!!! tysm for sharing it. do you have any other chicken recipes that can be made in a wok/kadhai? I don’t have an oven so I was pleasantly surprised to make sth that actually tasted good and not just sth i whip up for sustenance 😅

Yeah for sure. I rarely use the oven when I’m cooking dinner, I do pretty much everything on the stovetop in a wok or frying pan. It's faster and gives me more control.

I think the best thing you can do is learn basic techniques. Once you have the basics down, you don't need a recipe to whip up a quick weekday dinner. You can just cook whatever you feel like cooking, with whatever's in your kitchen: whatever cut of meat, whatever veggies, whatever spices in your pantry.

99% of what I do is just the same basic techniques with different seasoning profiles, veggie sides, and carbs (rice, flatbread, potatoes, noodles).

Here are 4 things to do with chicken in a wok.

Dry Rub + Saute

The easiest and fastest. Simply make a spice mix, massage it into every nook and cranny of the meat (whole or chopped, either way), let it sit for a bit while you get other stuff ready and heat the pan (ideally you'd let it rest in the fridge for a few hours, but it's not necessary), then saute in oil.

The spice mix can be whatever you want (or a premade one, who cares). It's honestly hard to find a combination of random herbs and spices that doesn't taste good. After all, the basis of all cuisine is "doing stuff with whatever we have around," and I've never met a cuisine I didn't like. My go-to spice mix is 1 spoonful brown sugar plus roughly equal parts (1-2 tsp each) paprika, garlic powder, onion powder, chili or cayenne powder, salt, black pepper, plus 1-2 dried herbs. (Basically Cajun spice mix.)

How to saute (it's one of those things that everyone just assumes you know how to do, but maybe you don't!): First, heat wok over high/medium-high heat. You know the wok is nice and hot when you flick a couple drops of water in there and they instantly evaporate. Then, drizzle in enough oil to give the bottom of the wok a solid unbroken sheen. Swirl the pan so the oil coats the whole bottom. Watch the oil. When the surface is shimmering/trembling (should be very quick if your pan is already hot), it's ready. Carefully add your chopped meat or veggies in a single layer--don't overcrowd the pan, the meat will steam instead of brown. Let the meat sizzle untouched for like 2-3 minutes, then flip to brown the other side. You don't need to constantly stir or toss--that just lengthens your cooking time because the meat isn't touching the pan long enough to brown. That's how you get tough chicken! For chopped chicken, 6-7 minutes of pan-touching is plenty of time to cook through.

Marinate + Saute

Same thing as a dry rub, just wet. There are lots of ways to marinate chicken. The thing to remember is marinade = acid. Acid breaks down proteins, which tenderizes the chicken/meat.

Typical marinade acids: lemon juice, vinegar, soy sauce, buttermilk, yogurt. Simply pick one and build the rest of the marinade around it. If you use something very acidic, like lemon juice or vinegar, you'll want to balance it with fat: roughly equal parts lemon juice and olive oil. For soy sauce, it's really salty, so you'll want to balance it with something sweet: honey, brown sugar (i.e. teriyaki). Buttermilk and yogurt are great bases for a spice mix--think US Southern buttermilk fried chicken, or Indian yogurt marinades.

Once you have a balanced base, you can add whatever herbs and spices you want. Then just make sure all the meat is coated in marinade, cover, and chill in the fridge for a few hours. Then saute as usual (though you might want to use a little bit more oil to avoid bits of marinade sticking and burning).

Curry

Very easy and delicious. There are 1 million kinds of curry. This is just me but I think of it as a spectrum from thin to thick. "Thin" would be like Japanese or Thai style, where the base is primarily broth or stock (sometimes with coconut milk/cream) thickened or flavored with roux or curry paste. "Thick" would be like certain types of Indian curry, like makhani style with the blended tomato-onion base, or yogurt base, or creamy cashew/peanut/etc. base.

The main building blocks are gonna be onion, garlic, ginger. Then spices and other seasonings, obviously depending on what kind of curry you're making: curry powder, garam masala, lemongrass paste, cumin, coriander, cardamom, chili, mustard, cinnamon, cloves, turmeric, etc.

If you are making "thin" style, you might want to make a roux. A roux is just equal parts fat and flour cooked in a pan.

How to make roux: 1/4 cup flour, 1/4 cup butter. Melt butter in pan, add flour, stir constantly over medium-low heat until desired color. Light roux = cook 5 min just until blond/golden, use for white sauces like bechamel. Brown roux = cook until caramel color, use for curries and soups. Dark roux = cook until deep chocolate brown, use for gumbo or jambalaya (mostly for flavor, not thickening).

To make roux for a curry, make a light or brown roux and add curry spices near the end. Let it fry for 1 minute or so to bloom the spices. Remove from pan and set aside to cool.

Another way of thickening curry is to cook chopped or diced onion until softened, then sprinkle on 2-3 Tbsp of flour + whatever spices you're using and stir for 1 minute or so to cook the flour and bloom the spices. Then add liquid.

3 basic curry methods:

Japanese style. Make curry roux. Heat oil in a wok. Add chopped onion and cook until softened. Stir in minced garlic and ginger (or ginger-garlic paste). Add chopped chicken and cook, stirring, until white on the outside. Add 4 cups chicken stock. Add chopped carrots and potatoes. Season with soy sauce, honey, etc. Simmer 15-20 minutes, uncovered, until chicken is cooked and veg is softened. Take 1 ladleful of cooking liquid and whisk into your roux until smooth. Stir that mixture back into your curry. Simmer, stirring, 5-10 minutes until thickened.

Thai style. Heat oil in a wok. Add curry paste or ginger/garlic/lemongrass paste + curry spice mix and fry 1 minute to bloom. Add 2-3 cups stock a little at a time, whisking, to avoid lumps. Add chopped chicken, onion, potato, whatever else you want, plus 1 can coconut milk/cream. Season with fish sauce, tamarind, sugar, etc. Simmer 15-20 minutes, uncovered, until chicken is cooked and veg is softened.

Indian tomato-base style. Marinate chopped chicken in yogurt marinade with curry spices for a few hours. Heat oil in a wok. Add minced garlic and ginger (or ginger-garlic paste) and curry spices. Fry 1 minute to bloom. Add chopped onion (and bell pepper if you want) and stir together. Add 1 x 28oz can tomato puree. Cook, stirring, 5 or so minutes until slightly darkened. Carefully transfer to a blender and blend until smooth. Transfer back to pan. Add 1 can coconut milk/cream or 1ish cups heavy cream. Simmer 30-40 minutes. Meanwhile, in a separate pan, sear chicken on both sides just until browned and caramelized. Add to curry and cook for 10 minutes until cooked through.

All of these are very hard to fuck up, since they're so similar to soup. Pick a style, pick some spices, go for it.

Finally,

Stir Fry

Who doesn't love stir fry, the world's most versatile food. "Stir fry" as a technique is different from "saute" in that it uses a bit more oil and a slightly lower heat, so there's a slightly longer cook time. (And you're stirring more.) For stir fry, you'll want to velvet your chicken to make it super tender and juicy. Otherwise, all you're doing is making a stir fry sauce and then cooking chicken and veggies in stages.

To make a stir fry sauce: The equation is: Water + fat + balance of sweet, salt, spice, sour + thickener. My go-to is like 1/3ish cup water + 1-2 Tbsp sesame oil + brown sugar, soy sauce, hot sauce, lemon juice or rice vinegar + 1 Tbsp cornstarch mixed with 1 Tbsp water to create a cornstarch slurry. Just mix everything together and set aside. Then saute your chicken first, remove from pan. Add your veg to the pan in stages depending on how long they take to cook: first something like broccoli or carrot, cook for a few minutes, then onion and pepper, then minced garlic and ginger at the very end (garlic burns easily). Add your chicken back in, give a stir, pour your sauce in, give it a stir, done.

Good god this got long. Sorry. Work was slow today so what else am I gonna do.

Anyway, hope this helps! These 4 basic things, in combination with the wide world of seasonings, can create infinite easy meals. Let me know if you try anything. Good luck!

[healthtolife]

Best Cajun Seasoning Recipe With Indian Spices

Introduction

Best Cajun Seasoning Recipe With Indian Spices, Creating a Cajun seasoning blend with Indian spices combines two diverse culinary traditions to produce a rich, aromatic spice blend. This mix is easy to make and allows for customization based on personal taste.

What Is Cajun Seasoning?

Cajun seasoning comes from Louisiana, where it’s a staple in traditional Creole and Cajun cooking. This flavorful blend usually includes spices like paprika, garlic powder, onion powder, cayenne pepper, and a mix of herbs.

Its well-balanced combination of savory, spicy, and smoky notes makes it ideal seasoning for a variety of dishes—from meats and vegetables to even popcorn! This versatility and bold taste are why it’s loved by so many cooks around the world.

The Popularity of Cajun Seasoning Around the World

As people worldwide embrace bold flavors, Cajun seasoning has become increasingly popular. Its unique blend of spices works well in a wide range of dishes, making it a go-to for anyone who loves a touch of heat and depth in their cooking.

Its spicy, smoky profile brings a satisfying kick that appeals to spice enthusiasts everywhere.

Why Indian Spices?

Making your spice mix at home can be incredibly rewarding. You have complete control over the flavors, spice level, and ingredient quality, so you can tailor it exactly to your taste. Plus, it’s a lot of fun—you get to be creative and put a personal twist on the classic blend.

There’s something satisfying about experimenting with different spices to craft a seasoning that’s uniquely yours! Read More

[bizzna-pop]

Creative Popcorn Seasoning Suggestions to Entice Customers

In the dynamic landscape of retail, distinguishing your brand from competitors is vital for success. One effective way to capture attention and entice customers is by introducing unique and imaginative popcorn seasoning options. Whether you own a café, theater, or a specialty popcorn shop, adding innovative flavors can not only draw in new clientele but also keep your regulars eagerly returning for more. Here are some captivating popcorn seasoning ideas designed to elevate your offerings and boost your sales.

1. Sweet and Savory Delights

The fusion of sweet and savory flavors has become a favorite among snack enthusiasts. Consider incorporating seasonings like Maple Bacon, Honey BBQ, or Salted Caramel Pretzel into your lineup. These delectable combinations offer an enticing balance that appeals to customers seeking a distinctive and satisfying snacking experience, turning popcorn into a crave-worthy treat.

2. Bold and Spicy Flavors

For those who relish a bit of heat, bold popcorn seasonings can create an unforgettable snack experience. Explore tantalizing flavors such as Sriracha Lime, Cajun Spice, or Jalapeno Cheddar. These zesty options not only deliver a flavorful punch but also leave a lasting impression, making your popcorn the go-to choice for adventurous eaters.

3. Global Flavor Inspirations

Popcorn is a beloved snack enjoyed around the world, providing a perfect canvas for global culinary influences. Consider offering seasonings inspired by international cuisines, such as Garlic Parmesan (Italian), Tandoori Masala (Indian), or Wasabi Soy (Japanese). These distinctive flavors cater to customers who are eager to explore diverse tastes, elevating their snacking experience to new heights.

4. Decadent Dessert Flavors

Transform your popcorn into an indulgent dessert option that satisfies any sweet tooth. Consider enticing flavors like Cookies and Cream, Cinnamon Roll, or Chocolate Peanut Butter. These rich and satisfying options not only enhance the traditional popcorn experience but also create a sense of indulgence that customers will love.

5. Healthy and Guilt-Free Alternatives

As health-conscious consumers seek snacks that align with their dietary preferences, offering popcorn seasonings that are low-calorie, gluten-free, or organic can set your brand apart. Options like Nutritional Yeast (a cheesy vegan alternative), Herb Mix (featuring Rosemary & Thyme), or Sea Salt & Cracked Pepper cater to those wanting to enjoy snacks without compromising their health goals.

6. Engaging Customizable Popcorn Bar

Elevate your retail experience by creating a customizable popcorn bar where customers can mix and match a variety of seasonings. This interactive approach not only adds a fun element to your shop but also encourages creativity and personalization. Provide an extensive selection of seasoning shakers, allowing patrons to craft their own unique flavor combinations and enhancing customer engagement.

Conclusion

Incorporating innovative popcorn seasoning ideas can significantly transform your retail offerings, providing a compelling reason for customers to choose your brand over competitors. By addressing diverse taste preferences and dietary needs, you can attract a wider audience and increase sales. Start experimenting with these creative popcorn seasoning concepts today, and watch your retail business pop to new heights!

[digitaljoes]

Elevate Your Chicken Game: Perfect Marinades and Seasonings for Every Part

When it comes to chicken, the right marinades and seasonings can turn an ordinary dish into an extraordinary culinary experience. Whether you’re grilling, baking, or frying, understanding which flavors complement each chicken part can elevate your cooking game to new heights. Let’s dive into the world of marinades and seasonings, exploring the perfect pairings for every major chicken part.

Chicken Breast: The chicken breast, known for its lean and versatile nature, pairs well with a variety of marinades and seasonings. For marinades, consider options like lemon herb, garlic and herb, teriyaki, or honey mustard for a burst of flavor. If you prefer seasoning, Italian seasoning, Cajun seasoning, lemon pepper, or garlic powder can enhance the taste profile of your chicken breast dish.

Chicken Thighs: Chicken thighs, with their juicy and flavorful meat, are perfect for absorbing bold marinades and seasonings. Experiment with marinades like soy sauce and ginger, barbecue, honey lime, or balsamic vinegar for a mouthwatering result. Alternatively, seasonings such as paprika, cumin, chili powder, thyme, or rosemary can add depth and complexity to your chicken thigh recipe.

Chicken Legs (Drumsticks): For those craving a rustic and hearty chicken dish, drumsticks are the way to go. Marinate them in buttermilk and hot sauce, jerk marinade, citrus marinade, or yogurt and Indian spices for a burst of flavor. When it comes to seasoning, try combinations like onion powder, garlic salt, smoked paprika, or black pepper to create a savory and aromatic coating.

Chicken Wings: Chicken wings, beloved for their crispy skin and tender meat, are a crowd-pleasing favorite at any gathering. Dive into marinades such as buffalo sauce, Asian-style marinade (featuring soy sauce, ginger, and garlic), honey sriracha, or classic barbecue for a finger-licking experience. If seasoning is more your style, reach for options like Old Bay seasoning, garlic powder, onion powder, or chili flakes to spice up your wings.

In conclusion, mastering the art of chicken cooking involves understanding how to enhance the natural flavors of each chicken part with the right marinades and seasonings. Whether you’re grilling, roasting, or frying, there’s a perfect pairing waiting to take your chicken dish from good to great. So next time you’re in the kitchen, don’t be afraid to get creative and experiment with different flavor combinations. Your taste buds will thank you!

Remember, these suggestions are just the beginning of your culinary journey. Feel free to mix and match marinades and seasonings based on your preferences and culinary inspiration. Happy cooking!

[goelglobalimpex]

Exploring the World of Spice Companies

Spices have been an integral part of human culinary history for centuries. These aromatic, flavorful, and often exotic ingredients have the power to transform a simple meal into a culinary masterpiece. Spice companies play a crucial role in bringing these delightful flavors to our kitchens. In this blog, we will explore the fascinating world of spice companies, from their history to their impact on our global palate.

Modern Spice Companies: A Blend of Tradition and Innovation

Top masala & Spices Company in India builds upon the rich history of the spice trade, combining tradition and innovation to provide high-quality spices to consumers around the world. These companies source, process, and distribute an incredible variety of spices, herbs, and blends, catering to the diverse tastes and preferences of consumers.

Sourcing and Quality Assurance

Spices Export Company in India is meticulous in sourcing the best ingredients from around the world. They maintain relationships with farmers and suppliers to ensure the quality and authenticity of their products. From saffron grown in Iran to paprika from Hungary, sourcing is a key part of their operation.

Spice Blends and Mixes

Many spice companies create unique spice blends and mixes that reflect the culinary traditions of various regions. These blends, like garam masala, curry powder, or Cajun seasoning, make it easier for home cooks to add complex flavors to their dishes.

Packaging and Presentation

Packaging plays a crucial role in the spice industry. Many companies have invested in beautiful and functional packaging that not only preserves the freshness of the spices but also adds an aesthetic element to the kitchen.

Sustainable Practices

Modern Spices Export Company in India are increasingly conscious of sustainable and ethical practices. They strive to support fair trade, reduce environmental impact, and promote responsible farming and harvesting methods.

Impact on Culinary Experiences

The influence of Top masala & Spices Company in India extends beyond the spice rack. They contribute to the global food culture by introducing people to new flavors and helping them experiment with different cuisines. These companies often provide recipes and culinary inspiration, making it easier for home cooks to explore diverse flavors from around the world.

In addition, the accessibility of high-quality spices through spice companies has elevated the culinary experiences of consumers. Whether you're preparing a classic Italian pasta dish, an Indian curry, or a Mexican salsa, the availability of authentic spices enhances the overall taste and authenticity of your home-cooked meals.

[just-another-hhazbin]

I need recipe or dish requests y’all because now that I’m recovering from school it is time to take back the kitchen and experiment.

[beatrice-otter]

Easy ways to make food taste better

Like many people, I don't cook meals from scratch very often. I can! My parents viewed cooking as a basic skill that everyone needs to know, so they both taught me themselves and had me do cooking in 4-H. (4-H is very good at encouraging children to build skill sets in whatever area they're doing projects/competing in, so that if you start as a pre-teen and continue on through High School you will end up with a very complete skill set in $area, whether that's cooking or photography or raising/showing animals or sewing or woodworking or one of a million other subjects. If you have kids and you live in the US, I highly recommend seeing if there is a 4-H club in your area because your kid will learn so much.) But I don't often choose to cook. I eat a small range of basic, low-prep foods, but I (literally) spice things up so that a) they taste better and b) they don't get monotonous. But I know how to do so because I know what I like from learning to cook a wide variety of things, and a lot of people who eat the same way I do don't have that skill. So here's a cheat sheet. First of all, you have to learn what spices you like. And I don't mean spices as in just "things that make food spicy" I mean all the stuff that goes into food to flavor it. There are a lot of spices out there, it can get very complex, but spice blends are your friend! Do you like Italian food? Italian Blend Seasoning is for you. Is it as good as tailoring all the herbs and spices to the flavor profile of each dish as a true chef would do? Nope! But it is perfectly acceptable. Do you like Indian food? Curry powder is the same way. There are others, too. Garam Masala is a spice mix for people who like South Asian food. Creole Spice Mix is for Cajun food. If you want to move beyond spices mixes, google recipes for your favorite dish and see what spices/seasonings are used in the recipes. Chances are, you will like those. In addition, you're probably going to want powdered garlic and either dried onion flakes or onion powder. Are they as good as fresh garlic and onion? No! You know what they are? Easy to use and shelf stable. Also, you can buy them in large containers relatively cheaply, and they make pretty much ANYTHING better. Second, learn what condiments you like. Not just ketchup, I'm talking all the other sauces that come in bottles. This one is easier, because you probably already know So now that we know what spices we like, we start adding them to things! Basic Rules for learning how to put seasonings in stuff: 1) Start small. You can always add more, but it's a lot harder to take stuff out. 2) Keep tasting as you add seasoning, so you can tell when you're done. 3) limit the number of seasonings/flavorings you're adding, especially when you're starting. Pretty much everything goes with garlic and onion, but not every spice goes with every other spice. If you're using a spice blend, you probably don't have to add anything else. If you're using individual spices/seasonings and you don't already know what flavors pair well together, keep it simple. 4) Garlic, onion, salt, and pepper are the basics. There are extremely few flavors that won't go well with them. If you think it needs something but don't know what, try one of those. 5) If you want to get fancy and do your own combinations of seasonings, check out recipes of dishes you like to see what seasonings are used together and what proportions they use. You can adjust it to your taste, but it will give you a place to start. 6) If you are doctoring a prepared meal and don't know where to start, check recipes online for what that dish would have if made from scratch, and add those seasonings to taste. Over time, you will get better at figuring out what you like and how things combine and what goes with what. Once you know more, that's when you start getting wild and crazy. Yes, I know, there are a lot of jokes about white people and spices, but "intense, in-your-face flavors" are for people with a lot of experience at making it the right intense flavor. You can get there! But if you're just starting out, start small and work your way up. Here's the key: since I only have spices I know I like, and I add a little bit at a time and taste it as I go, I can mix and match fairly easily. The worst that's going to happen is that sometimes two flavors don't mix as well as I'd like. Some results are better than others, but the only times I've had something I couldn't stand to eat was when I dumped a whole lot in at once. So now we're ready to start adding flavors to things. Here are some examples: Campbell's condensed Tomato Soup is kind of boring. But if you cook it with milk instead of water (so it's creamier) and add some Italian Seasoning mix, it is no longer boring. Campbell's chicken noodle soup is much better if you put some dried onion flakes, garlic powder, and spice mix of your choice in before you cook it. Unless you're buying the really high-end gourmet stuff, you can probably improve any soup by adding the right seasonings (to find out what you should use, google that type of soup and look at recipes.) Boxed macaroni and cheese is also easy to change up. Tonight, I was feeling fairly basic. So when I made it, I put in a generous dash of garlic and onion powder, a smaller dash of paprika, a dash of salt, some frozen peas (cooked with the noodles in the same pot), and some grated Parmesan cheese out of a can. It tasted great. (All of this is in addition to the regular packet of cheese powder that comes with it and the milk and butter it says to add.) If I'd been in more of an Italian mood, I could have used Italian seasoning mix instead of the paprika. Or maybe grabbed some other spice from the cupboard. Or put in a dollop of ranch dressing or salsa or other condiment that goes well with cheese. There are so many possibilities. This works in a lot of other ways too! I eat a lot of baked potatoes. They're healthy (providing lots of nutrients), cheap, and easy to make. (About 4-5  minutes in the microwave for a large potato.) And you can put almost any flavor with potato and it will work. Seriously. Microwave the potato, cut it open, mash down the insides, put a little butter on it, put your seasoning of choice on it. Or pick a condiment. Or melt a slice of cheese on top of it (I recommend waiting until the potato is pretty much done, cutting it open and mashing the insides, then putting the cheese slice on top and microwaving it for another 30 seconds). On weeks where I'm really low on spoons, I will have baked potato and chicken nuggets every night of the week and the baked potato will taste different every night of the week. Night one: Italian seasoning mix. Night two: Ketchup and Mayo. Night three: Curry. Night four: melted cheese. Night five: honey mustard salad dressing. Night six: paprika and garlic and onion powder. Night seven: barbecue sauce. In fact, most vegetables work really well for adding flavorings. Take the veggie, throw it in a bowl, put in a bit of butter and your seasoning of choice, and microwave it for a few minutes. Voila! If I want to cook and want something simple, the easiest "from scratch" meal you can make is "meat with condiment." No, seriously, choose your condiment. Here's an example with chicken: take the chicken pieces, cover them in condiment of your choice (barbecue sauce, honey mustard salad dressing, etc.) and bake it for 30 minutes. At 30 minutes, take it out, turn it over, put a tiny bit more of the condiment on what is now the top, and bake it for another 15 minutes. There you have it! Whatever cut of meat you have, you can put the condiment on it and bake it according to the instructions for that cut of meat, and it will be good. (Unless you pick a condiment you don't like, but why would you do that?) Eggs are also easy to doctor up with the seasonings and condiment of your choice. I make scrambled eggs a lot. Sometimes I put in mayo and italian seasoning. Sometimes I put in ranch dressing. Sometimes I put in curry powder. With scrambled eggs, put the seasonings in while you're cooking them, but put condiments in after. What are some simple tricks you use to make basic and pre-packaged food taste better?

comments Comment? https://ift.tt/iHWDgpd

[blackchefs]

West African Cuisine - All About Healthy Eating Habits And Secrets

Some African cuisines are more authentic than others. For example, in North Africa, the Arab influences of Egyptian and Moroccan cuisine mingle with the architecture to create an exotic, unique, and extraordinary style. Yet, it’s still steeped in a traditional African ambiance. In East Africa, Indian spices lend a calming effect to South African cuisine as intense aromas with balsamic undertones fill any eating space. In Southern Africa, European foods have become staples in local restaurants, and the meals developed around these ingredients border on authenticity alone. But perhaps what we most love about West African cuisine is its incorporation of so many different cooking genres - you can never know what to expect from one meal to the next, which makes this region's cuisine even more enjoyable!

West African cuisine is a cooking style that women recognize for incredible food preparation skills. Creole cuisine, Cajun cuisine, and New Orleans soul food are all types of cooking invented by women in times past. West African foods is a versatile and delicious mix of spices used to flavor fish, meat, chicken, and plant-based foods consumed by people in many countries.

One of the most important meals a woman can make is a central West African dish known as Jollof Rice. For generations, West African cuisine has been renowned worldwide and continues to be one of the staple foods in many households today. This flavorful, hearty rice dish originates from Senegal but has become popular in other parts of Africa and other regions of the world like Europe and Asia. One of the key ingredients found in any version of this spicy rice dish is chili pepper which is used liberally to give it a mild to extra hot spicy finish to fit everyone’s tastes.

West African foods are fundamentally very functional, as many Africans do not just eat food to satisfy their palates - it is also a way of life. People from Africa's continent often use food as a form of medicine due to its varied seasonings. While this may seem strange or unusual to some people, it is indeed a reality in many cultures around the world. One can understand how food could be considered medicinal when considering that there are many herbs and spices used regularly in this type of cooking that is known to assist with dealing with age-related ailments like arthritis, for example, along with other common diseases associated with aging.

Africans consume vegetables with the large amounts of oils that result from cooking. Consuming vegetables has enormous benefits for the body and mind because of their nutritional value. Everyone knows about the health benefits, including fighting off cancer and combatting other diseases. Africans realize that uncooked un-puréed vegetables must be cooked with oil for your body to process it. Otherwise, it would pass through your digestive system without any perceived beneficial effect.

The Balangwu Suya Paste is made from authentic West African recipes that recently gained popularity as a food item in the United States. This unique blend can be used to make spicy chicken wings, kebabs, and much more. Similarly, the Odeiga Spicy Paste is also made from an authentic 200-year-old recipe for Creole Red Sauce. It's a favorite for making roast turkey; you can use it with chicken too, or pork in general during your Thanksgiving celebrations. And don't forget about the Alafia Tomato Paste - it's great for pairing with pasta dishes, pizza, vegetables, and so much more!

Most West Africans foods are cooked with fish and chicken. A popular and flavorful dish of this is made by adding flaked and dried fish to heated oil along with chicken, yam, onions, chili oil, and water. They tend not to fancy hard meats; as a result, beef and mutton are not very common in West Africa. The diet consists mainly of fish- or chicken-based meals rather than beef or mutton. This better ensures that the West African diet will be healthier than other African regions.

[litte-baby-girl]

Tips to make your Food more Spicier

Zesty nourishment was not a piece of my culinary experience growing up, yet when I was acquainted with it further down the road, I was snared. At whatever point I requested nourishment, I went for the fiery decisions. In the event that a dish on a menu had a star or a little chile pepper beside it, that was the dish I needed. I had my cutoff points, nonetheless. I recall when my companions at school went to get grill and got the most sizzling, spiciest kind – the thoughtful that accompanied portions of white bread for coolants. They stayed there eating it while their countenances turned red and sweat spilled out of them. I'm almost certain their lips and tongues were too numb to even think about evening taste the nourishment. That didn't appear to be charming to me. Fiery is acceptable; combustible isn't to such an extent.

Nothing makes me more joyful than cooking with bunches of flavors. Fiery nourishment doesn't really need to be hot. It can simply be stuffed with season, yet hot can be fun, as well. Perhaps hot nourishment is unfamiliar to you or you need to expand your resilience. At the point when I met my significant other, he didn't care for hot nourishment and now his resistance is much higher than mine. Possibly it's not how to eat zesty nourishment that you need to adapt however how to prepare fiery nourishment. How would you make nourishment hot and tasty however not require a fire quencher? How would you offset hot flavors with different tastes, for example, sweet or severe? Here are some useful hints on the most proficient method to prepare hot nourishment.

1. Find out About Different Spices and Cuisines

Making fiery dishes isn't just about dumping hot sauce on your nourishment. There are numerous sorts of flavors and distinctive fiery cooking styles. In Chinese cooking, Szechuan nourishment will in general be hot from bean stew oil and Sichuan peppers. Japanese cooking has fiery toppings, for example, wasabi and shichimi which is a mix of seven flavors including hot red peppers. Some Thai dishes additionally utilize a ton of chiles. South Indian food will in general be spicier than North Indian with heaps of red chiles and dried bean stew powder. Cajun and Creole dishes use flavor mixes with cayenne, paprika and chile peppers while Jamaican nourishment utilizes super-hot scotch hat peppers. Mexican food utilizes hot peppers, for example, habanero and jalapeno.

On the off chance that you intend to prepare fiery nourishment, there are a few flavors and sauces you should have in your storeroom.

Allspice is developed in Jamaica. Its fragrance and taste is warm and sweet. Individuals at times erroneously think it is a mix of flavors since it is like the blend of cinnamon, cloves and nutmeg. Allspice is utilized in Caribbean cooking just as in preparing.

Chile peppers arrive in a wide assortment of warmth levels from gentle ringer peppers to jalapenos to seriously hot habanero and Scotch hood peppers.

Squashed red pepper, otherwise called red chile pieces or red pepper drops, is produced using an assortment of red peppers, for example, ancho, ringer and cayenne. You may know this flavor from the shaker bottles on the tables at Italian eateries and pizza places. Be that as it may, the root of red pepper chips is India. While new chiles have direct warmth and sweetness, dried chile pepper is all the more full-bodied and smoky. Furthermore, hot!

Curry powder is a mix of flavors including cumin, coriander, turmeric, fenugreek and numerous others. There are an assortment of curry powders that vary in flavor and length a wide scope of warmth from gentle to hot. Curry powder is utilized in Indian, Thai and Jamaican nourishment.

Chile powder, which is utilized in Mexican and Latin plans, is likewise a mix of flavors. It contains an assortment of peppers just as garlic, cumin and oregano and can likewise have various degrees of warmth relying upon the mix.

Ginger is utilized in Asian food just as in preparing. It is warm and fiery. You may not consider ginger a hot zest yet a lot of it can consume.

Harissa is a well known hot sauce utilized in Tunisia. It is normally produced using grounded red winged creatures eye stew peppers with olive oil, garlic, cumin and coriander.

Hot sauce, otherwise called stew sauce or pepper sauce alludes to any zesty sauce topping produced using bean stew peppers and different fixings. In the United States, hot sauces are ordinarily produced using bean stew pepper, vinegar and salt. The assortments of peppers that are utilized frequently are cayenne, chipotle, habanero and jalapeno.

Sriracha hot sauce is a customary Thai hot sauce made basically of ground chilies, garlic, vinegar, sugar, and salt. Sriracha is frequently called "chicken sauce" after the most generally sold U.S. brand's name. You can figure out how to make your own right now.

Wasabi is a hot sauce predominantly eaten with sushi and other Asian nourishment. It is a green assortment of Japanese horseradish. You can purchase wasabi in powder, glue and sauce.

2. Start Small

On the off chance that you are new to fiery nourishment, I wouldn't suggest beginning with habanero peppers. Take a stab at adding modest quantities of flavors to your dishes. Keep in mind, you generally include all the more yet you can't take it out once it's in the nourishment. Perhaps the greatest error individuals make with respect to flavors is to include excessively or too much. Test with only each kind of hot zest in turn to check whether you like it and on the off chance that it works for the dish you are making. Flavors should improve the kind of nourishment, not spread it up.

At the point when you are cooking aromatics, for example, onion and garlic for your sauteed greens or pasta dish, include a spot of squashed red pepper to the oil. This Asian Cucumber Avocado Salad has only a touch of cayenne in it to make it zesty. Take a stab at spiking your ketchup with a scramble of hot sauce for a hot kick. Swap out chime peppers in a formula for poblano or jalapeno peppers. Whenever you make macintosh and cheddar or need a cheddar sauce for your nachos, attempt this Spicy Vegan Cheese Sauce. Rather than simply salt, sprinkle some chile powder on your fries like these Spicy Raw Jicama Fries. Appreciate old top picks like Buffalo Tofu Fries with the perfect measure of warmth for you.

3. Increment the Heat Slowly

So you had a go at adding poblano peppers to your paella and you cherished it. That doesn't mean you should hop to habaneros next. At the point when you discover a flavor that you like and can endure, increment the level a tad. Take a stab at utilizing chipotle peppers in adobo sauce, being mindful so as to evacuate the seeds where a large portion of the warmth lies. You can utilize them to make this Chipotle Cashew Cream or this Smoky White Bean and Yellow Pepper Hummus. Add some minced jalapeno to your next dish and afterward attempt a fruity serrano pepper like right now. Attempt this Spicy Eggless Coriander Quiche which has reasonably hot green chiles for heat. Construct your resilience gradually until you discover the warmth level that is directly for you. In the event that you accomplish stir your way up to habanero peppers, attempt these Habanero Kale Chips and these Raw Habanero Pepper Crackers.

4. Serve the Heat as an afterthought

On the off chance that you are worried that your dish will be destroyed on the off chance that you don't care for the flavor or you have to oblige individuals with various tastes and resiliences, as opposed to placing the zest in the dish, serve it as an afterthought. Make fiery salsas, toppings and sauces and let every individual choose for themselves what they need and the amount of it they eat. This Black Bean and Corn Salsa utilizes two … check them, two sorts of tobasco sauce. This Vietnamese Tofu Banh Mi Sandwich is presented with a vegetarian mayo spiked with Sriracha and my Tempeh "Crab" Cakes accompany a Horseradish-Dill Mayo as an afterthought. These Crunchy Couscous Tacos are presented with a Sweet and Spicy Jalapeno Dressing.

5. Equalization the Heat

At the point when you serve something hot, make certain to adjust the warmth in the dish with different flavors that will chill it off. Numerous Mexican and Indian dishes will in general have harsh cream or yogurt just as lime and cilantro which all have cooling impacts. My Indian Curry Potato Latkes are presented with Cucumber Raita to chill them off. In the event that you are making a curry, offset the zest with coconut milk which will likewise include richness as right now Curry with Green Beans, Fried Tofu and Bean Sprouts. These Cajun Quinoa Cakes are presented with a Lemon-Dill-Sriracha Remoulade which is an ideal case of adjusting corrosive, herbs, warmth and smoothness.

6. In Case of Fire

In the event that you eat something that is excessively hot and your mouth is ablaze, water won't help. Have a go at eating a spoon of non-dairy sharp cream or yogurt, or eat a bit of bread, rice or a few saltines. Boring nourishments help assimilate a portion of the capsaicin so make a point to have some close by.

Notice

What's more, shouldn't something be said about the dish? Try not to stress, if it's excessively zesty, there are things you can do to fix it. Include some sharpness by pressing some lemon or lime on it or include something sweet like sugar or agave to adjust the warmth. On the off chance that you have a greater amount of the fixings other than the zest that went into the formula, include them so the level of flavor will diminish. In the event that you can, include coconut milk or other non-dairy milk to the dish. I once made a group of my Southwestern Tofu Scramble and added an abundant excess zest to it. It was truly unappetizing. Rather than tossing it out, I blended a couple of enormous spoonfuls of veggie lover mayo into it and put it in the ice chest. The following day, I had the most heavenly fiery vegetarian "egg" plate of mixed greens ever!

Zesty nourishment is scrumptious and it tends to be fun yet it's far and away superior when you are the one controlling the warmth level. I trust these tips assist you with increasing pressure on your cooking and get you to adore preparing and eating fiery nourishment.

[currytraders]

Spices: How to use them in the Kitchen

Make your recipes even more delicious by adding tasty spices to them instead! Spices can express much about a culture's cuisine, and spices are used in various savoury and sweet foods worldwide. So, the most basic recipes can be transformed into something that tastes new and interesting with the addition of a little spice. For example, you might want to try a new spice in one of your family's favourite recipes that uses one or more spices. Various plants and trees grow bark, fruits, buds, roots, seeds, or stems used as spices. Compared with plants, herbs are made up of leafy parts that don't possess woody stems. As a result, herbs can be dried or fresh, and herbs have strength and a stronger flavour.

Listed below are common cooking spices that are commonly used in cooking

Allspice

The flavour of allspice is similar to that of an amalgamation of nutmeg, cinnamon, and cloves. That is why it has been given the name "allspice". Both sweet and savoury dishes can be made with this spice, such as Goan fish curry. Undoubtedly, it adds a distinct flavour to baked goods like pumpkin desserts or spiced cakes. It is also utilized in pickling and is one of the main ingredients of jerk seasoning. 

Anise

The flavour of anise is sweet and liquorice-like, which gives foods a sweet taste. It is traditionally used in Southeast Asian cooking to flavour beverages, poultry, bread, pork, and other dishes. 

Cardamom

The aroma of cardamom is strong, and its taste is spicy-sweet and warm. It is used in many dishes such as Goan Fish Curry, tikka masala and many more. Because this ingredient is so strong, you should only use a very small amount at a time. It is widely used in the cooking of East Indian cuisine and Scandinavian cuisine.

Cayenne

Usually, cayenne pepper is considered to be one of the strongest and spicier spices in the world. With over 200 varieties available, it is a staple ingredient in many cuisines, including African, Chinese, Cajun, Indian, Southeast Asian, Mexican, and South American. In addition, it can be used in various ways to add a little heat to various dishes, such as Goan Fish Curry. 

 Chinese five spices

Five different spices make up the Chinese five spice blend, and each spice is included in equal quantities; these spices include cinnamon, star anise, fennel seeds, cloves, and Szechuan peppercorns. In Asian markets and most grocery stores, you can often find prepackaged mixes of this condiment, which has been used in Chinese cooking for generations. You can also make your own. 

Cinnamon

The flavour of cinnamon is woody, sweet, and fruity. In North America, cassia cinnamon is the most common, which comes in wide varieties. In addition to using, it in sweet dishes, you can also use it in savoury stews, curries, soups, and desserts. Also, it is a great dish to serve with beef. In addition to the Rhubarb and Apple Loaf, you can make Goan Fish Curry and other different types of curry with it.

Cloves

When used in sweet or savoury recipes, cloves produce a sweet yet spicy taste. There are many ways to use this spice in baked goods, pickles, smoked meats, mulled beverages, Goan Fish Curry, and sauces. It is possible to use them whole or ground, depending on your preference. It is recommended that you use cloves in moderation since they go a long way when used in moderation. 

[bizzna-pop]

Elevate Your Snack Game: Discover Exciting Popcorn Combinations

In today’s fast-paced retail environment, standing out from the competition is key. A simple yet powerful way to enhance your offerings is by introducing bold, creative popcorn seasonings. Whether you own a café, cinema, or retail popcorn shop, unique flavors can attract new customers and keep loyal ones returning for more. Below are innovative popcorn seasoning ideas that will set your business apart and elevate your sales.

1. Sweet and Savory Sensations

The irresistible combination of sweet and savory flavors never goes out of style. Tempt your customers with exciting mixes like Maple Bacon, Honey BBQ, or Salted Caramel Pretzel. These indulgent blends offer the perfect balance of sweetness and saltiness, satisfying cravings and leaving a lasting impression on customers who love a unique twist.

2. Spicy Flavors for the Bold

For those seeking an extra kick, spicy popcorn options are a must. Bring the heat with bold flavors like Sriracha Lime, Cajun Spice, or Jalapeño Cheddar. These fiery combinations provide just the right amount of spice and flavor, appealing to adventurous snackers looking for something out of the ordinary.

3. Globally Inspired Gourmet Popcorn

Bring an international flair to your popcorn lineup with seasonings inspired by global cuisines. Consider offering Garlic Parmesan for an Italian twist, Tandoori Masala for Indian-inspired spice, or Wasabi Soy for a zesty Japanese vibe. These globally influenced flavors will attract curious foodies, turning ordinary popcorn into a gourmet snack experience.

4. Dessert-Inspired Treats

Popcorn doesn’t have to be just savory—sweet-tooth customers will love dessert-inspired popcorn flavors like Cookies and Cream, Cinnamon Roll, or Chocolate Peanut Butter. These decadent combinations transform popcorn into an indulgent treat, perfect for satisfying cravings without the guilt of a heavy dessert.

5. Healthy and Guilt-Free Options

With the growing demand for healthier snack options, offering guilt-free popcorn seasonings can be a big draw. Consider flavors like Nutritional Yeast (a vegan-friendly cheesy alternative), Herb Mix (featuring rosemary and thyme), or Sea Salt & Cracked Pepper for a light yet flavorful option. These healthier choices will appeal to health-conscious customers while keeping your offerings delicious and on-trend.

6. Create a Customizable Popcorn Bar

Take customer engagement to the next level by offering a customizable popcorn bar. Provide a variety of seasoning options, allowing your customers to mix and match their favorite flavors. This interactive experience adds a fun and personalized touch to your offerings, ensuring your business stands out and stays memorable. A popcorn bar not only enhances the customer experience but also encourages repeat business as customers return to experiment with new flavor combinations.

Conclusion

Incorporating innovative popcorn seasonings into your retail offerings is a simple yet highly effective way to differentiate your business in a crowded marketplace. By offering a diverse array of flavors—from sweet and savory to spicy, global, and healthy—you can cater to a wide range of taste preferences and dietary needs, ensuring there’s something for everyone. Start experimenting with these popcorn seasoning ideas to create a unique and memorable snack experience for your customers, ultimately boosting your sales and brand appeal.

[variationinfood]

SLOW COOKER CHICKEN VEGETABLE STEW

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours

Servings 4

Ingredients

1 pound boneless chicken breast or thighs

1/2 teaspoon smoked paprika

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 onion chopped

3 carrots coarsely chopped

2 celery stalks coarsely chopped

10 ounces fresh mushrooms finely chopped (I used the food processor)

salt and pepper to taste

3 potatoes cut up

1 fresh thyme sprig

3 leaves fresh sage

1 small fresh rosemary sprig

1/2 cups tomato sauce

1 cup low sodium chicken broth

Instructions

Season chicken with paprika, salt and pepper. Heat oil in a large skillet. Place chicken in pan and brown on both sides. Remove to slow cooker. Add onion, carrots, celery, and mushrooms to pan. Season to taste with salt and pepper. Saute until vegetables are fragrant and any liquid evaporates, about 5 minutes. Scoop into slow cooker. Add potatoes, herbs, Roasted Garlic Tomato Sauce, and chicken broth to slow cooker and toss everything gently. Cover and cook on high for 4 hours.

What Vegetables Go Well In Chicken Stew

Root vegetables are wonderful for slow cooked stews. Here, I’ve used simply potatoes and carrots, but you can add butternut squash/winter squash, sweet potatoes/yams, turnips, rutabaga or parsnips if you like. Mushrooms and tomatoes would also be nice, adding extra umami flavors.

What Seasoning and Spices Go In Chicken Stew

Choose a global theme and use herb and spice blends that match the flavor profile.

Mediterranean – rosemary, thyme and sage, Herbs de Provence, Fines Herbes, Italian seasoning mix

Indian – curry powder,  garam masala, cilantro (add at the end)

Thai – red, yellow or green curry paste, coconut milk, fish sauce, lime juice (add at the end)

Chinese – five spice powder, dried shitake mushrooms (and their soaking liquid), garlic, ginger, soy sauce, sesame oil

Middle Eastern – cumin, coriander, allspice, cardamon, cloves, cinnamon, nutmeg (or try baharat, a Middle Eastern spice blend)

Caribbean – allspice, ginger, thyme, cayenne, thyme

Cajun – Cajun seasoning, onion, celery, bell pepper, garlic, thyme, tomatoes

[the-surreptitious-solitary]

So this is less "witchy" and more "how to take care of yourself if you don't have spoons and/or money."

ProTip: Eat your rice with beans (or lentils or chickpeas, as suggested below) to get a complete protein, comparable to most meats. Whole nations survive in this stuff. If you're trying to make it from paycheck to paycheck and need a cheap option, this is a great go-to. If you're a spoonie who only gets enough energy to cook once a week, this isn't a bad way to go.

Here are some really simple add-ins to change things up. Keep some of the ingredients on hand and you can toss it together in the microwave with your frozen cooked rice:

Rotel, canned corn, and shredded cheese for a Tex Mex flavor (black beans recommended)

Frozen or canned Asian veggies and sauce for "fried rice" taste (red beans recommended)

Tomato sauce, cooked sausage, and some Cajun spice mix for Louisiana flavor (red beans recommended)

Canned diced tomato with green chillies and Indian spices (use a mix or combine curry, cinnamon, ginger, and cilantro; chickpeas recommended)

Vegetable/chicken/bone broth with Italian seasoning and parmesan for a soup (white beans recommended; Italian white bean soup)

(Source)

Here's your witchy bit:

According to Witchipedia, rice is used for blessing, money, prosperity, fertility, protection, rain, wealth, security and to find treasure. It is also considered healing due to its gentle, easy-to-digest properties.

According to Sacred Wicca, beans are used for protection, exorcism, wart charming, reconciliations, potency, and love.

So, beans and rice are automatically good for protection, and you can call in other attributes while you stir between microwave sessions. Boom. Five minute spoonie witch spell dinner.

Cheap cooking Pro Tip: Rice

Boil like, a metric shit ton of rice at once. just a big ass bag full. then flatten & freeze it in serving size plastic baggies or whatever (you want it to be easy to break off a serving-sized chunk). It will last you for all of time/until the next game of thrones book comes out.

frozen rice microwaves really well, plus lasts forever in the freezer. Great time saving staple food. Are you a lazy tired gremlin who just wants some damn dinner? microwave rice and throw whatever on top of it.

(I swear at this point I’m living off of 1: Unfortunate Semi-Foods I refuse to name, and 2: rice bowls heaped w/ roasted veggies.

turns out the second option is in fact better whoda guessed)

(nother great option is marinated chicken/meat/tempeh on top)

[toldnews-blog]

New Post has been published on https://toldnews.com/business/would-you-put-cumin-on-a-pizza/

Would you put cumin on a pizza?

Image copyright Getty Images

Image caption What role can technology play in the ancient art of spice mixing?

What do Tuscan Chicken, Bourbon Pork Tenderloin and New Orleans Sausage all have in common?

They’re all new spice mix flavours that have been developed by the world’s biggest spice firm using artificial intelligence (AI).

But with taste such a subjective experience, can machines really do the job better than humans? And what does this mean for cultures that see spice as a clear token of identity?

Spice giant McCormick, which sells spices to consumers but also develops flavours for the food industry, says it spent four years crunching through more than 40 years of flavour-related data, using machine learning to come up with new flavour combinations that human scientists might not have considered.

After all, would you have thought of trying cumin on pizza?

But some traditional spice producers are unimpressed.

Neelam Verhomal runs Mohanlal Verhomal (MV) Spices in Jodhpur, northern India, along with her mother and six sisters. She laughs when she hears about the AI developments.

Image copyright MV Spices

Image caption Neelam Verhomal uses traditional methods to blend spices in her spice store in India

For her, there is a real human art to creating the perfect spice blends.

“My late father Mohanlal was a scientist and inventor and he actually tested each spice and its chemical composition to prepare the masala blends,” she says.

“My mother would then do the taste test at home – and that made a big difference.”

Her family’s mixes don’t contain preservatives or flavour enhancers and are made using traditional grinding methods, with matriarch Bhagvanti overseeing the process and giving the final sign-off.

So McCormick and its tech partner IBM Research are straying into controversial territory.

As someone of Kenyan-Indian heritage, I can testify that it’s rare for a South Asian family not to possess a masala dabba – a storage box used to create spice blends at home filled with staples such as turmeric, cumin, paprika and asafoetida (hing).

Our own one is more than 60 years old and has travelled through several continents and generations.

Image copyright Dhruti Shah

Image caption Many South Asian homes have a masala dabba spice box as a fixture in the kitchen

Spices aren’t just a flavour, they’re key to culture, heritage and history. So does AI really have a role to play here?

Dr Hamed Faridi, McCormick’s chief science officer, says that deep analysis of tens of thousands of previously successful spice mixes is helping the company come up with new flavours more quickly.

“A product, from the beginning to the end, can take somewhere between 50 to 150 iterations before it is ready for commercialisation,” Dr Faridi says.

If all that data is shared and analysed, the company says it could cut the time it takes to come up with new flavours by 70% and reduce training time for new product developers.

“It takes an experienced product developer about 10 to 15 years to become highly trained in what they do, so it makes business sense to develop a system that means every person is as good as the best person we have,” says Dr Faridi.

Combining flavours is a complex business it seems.

“In a kitchen [at home] you might have maybe one or two types of fresh garlic and possibly a garlic powder,” explains IBM research scientist Dr Robin Lougee.

“But a product developer at McCormick will have potentially 50 different types of garlic, all of which are different sizes, different granule sizes, have different flavour profiles. On top of that they have to consider all of the other constraints.”

These constraints – usually client requirements – can include the need for recipes to be kosher or halal, free from genetically modified organisms, or low in salt, for example, as well as needing regulatory approval.

More Technology of Business

The AI is also useful for suggesting similar flavours that might act as a substitute if a certain spice is hard to come by, says Dr Lougee.

But sometimes the AI isn’t all that clever.

“In the early days of our collaboration, a product developer was trying to make a Cajun rice dish,” she says. “We tried out our suggestion generation engine and it created a great Cajun spice mix, but it left out all the rice.

“It hadn’t yet learned that you have to take into account the application, so all it had done was create a seasoned salt,” she says.

Food technology historian Dr Nadia Berenstein says that in a world full of so many food and drink choices there is a “restless search for novelty” in an increasingly competitive industry. And the battleground is flavour.

Image copyright The Science of Spice/DK

Image caption Dr Stuart Farrimond’s “periodic table” of spices in his book The Science of Spice

Neelam does admit that technology can play a part, given that spices such as green cardamom and pepper from Kerala have been hard to source recently. AI-suggested alternatives could be useful.

But if you don’t have access to commercially sensitive databases produced by the largest spice company in the world, Dr Stuart Farrimond, author of The Science of Spice, has come up with a spice-based periodic table for home cooks.

He believes people now want to know more about where their food has come from and how it is made.

“Spices have always been in demand but there appears to have been a rise in flavour transparency because people are interested in health and also what is going into the food that they are cooking,” he says.

So should traditional spice mix produces fear AI?

“AI is just a tool that’s available to our generation to be able to do what humans have always done, and that’s to explore new tastes and experiences,” says Dr Lougee.

That may be true, but just don’t think of taking away our masala dabba.

Follow Dhruti Shah on Twitter @dhrutishah

Follow Technology of Business editor Matthew Wall on Twitter and Facebook

[krispyreviewcat]

When waffles , cookies , desserts taking all over the place , we got a new guest into the city that is chimney cones. A Chimney cone is traditionally called Kurtoskalas, it is the official dessert of Hungary. This delectable Hungarian Sweet Bread is freshly baked to order with a crispy crunchy outside and a light fluffy dough inside. They are cylinder shaped with a hollow center, resembling a hot chimney when it comes fresh out the oven.

If you enjoy the taste of churros and doughnuts, then you will absolutely love the deliciousness of a Chimney Cone.

Here in kolkata the very first time a newly opened outlet in bhawanipur  name THE DOUGHMAN serving a great quality of fresh and delicious cone . A small outlet with pretty ambience presenting a live experience of making fresh chimney cones is really outstanding.

Well all must be thinking what’s the difference between a normal cone and a chimney cone? Actually, the normal cones you see like the pizza cones they are very thick and hard. But the chimney cones are made very soft and strong in a way that the inner filling does not come out.

This outlet is situated at 24 A, Ray Street, Bhawanipur, Kolkata can easily locatable at gps . They are not only serving yummilicious dessert only but also serving chinese, italian, north indian , mexican through chimney cone . Really interesting right?

One thing I love about their cones is their flavors, they have some regular flavors and some new flavors like starting from some indian spices to chinese cuisine flavours which you have never tried before and the way they have presented it wins the heart. Here are some of my recommendations at the doughman:

Paneer makhni – Paneer makhani (also called paneer butter masala) is a slightly sweet creamy dish of paneer, originating from the Indian subcontinent, in which the gravy is prepared usually with butter , tomatoes, cashews or cream. Spices such as red chili powder and garam masala are also used to prepare this gravy. Twist is, it is served in a cone with this filling of paneer butter masala. Really taste great.

Cheesy blast –  For all cheesy lovers , the filling and also the cone  got a delicious  cheesy  lovers , and it’s really great in taste . The melted cheese is mixed up with veggies , origanoes just yummilicious in taste.

Cajun potato – It is the mixture of  finely chopped onions, chopped coriander and at last give a good sprinkle of the Cajun spice seasoning mix and serve hot. The crispy crunchy, spicy, and creamy Cajun potatoes devoured in a cone really yummilicious in taste.

Mr Oreo – Oreo is always favourite of mine and for everyone too. Usually we got to see a various version Oreo dessert and here also you will get to experience a heart melting tasty oreo dessert served in a chocolate cone with ice cream topped in it.  It is really great in taste .

Finally last but not the least all this delicious item cost just Rs 99 .

Serving , presentation , hygienic is all up to the mark .

definitely a highly recommended outlet .

The doughman When waffles , cookies , desserts taking all over the place , we got a new guest into the city that is chimney cones.