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Spicy Lemonade:Combine Aleppo Marash with Lemon Juice, brown sugar, fresh mint, and sparkling water to create an irresistible refreshing drink!
Anxious to try this superstar spice seasoning for yourself? Here is a fun and easy recipe found on the spice jar label to get you started:
Cut each thigh into strips and place in a bowl. Sprinkle with the garlic and USimplySeason Baharat. Mix well and leave to marinate in the fridge for at least one hour (up to six).
Using two metal skewers about 5cm (2in) apart, thread a quarter of the meat onto the skewers. Repeat, making 4 pairs of skewers in total. Make sure that the chicken is packed quite tightly.
Heat the oven to 220°C /425°F. Sear the skewers in a hot frying pan, then transfer them to the oven. Roast until golden and cooked (about 15 mins).
Rest for 5 mins and squeeze over with the lemon juice.
Serve in pitta pockets with coriander and yogurt and salad.
Bengali five spice is usually fried in oil or ghee before adding anything else to the pot, flavoring the oil and releasing the aroma of the oils in the seeds, and causing them to pop in the pan. Other ingredients are added at this point, the mixture adding sweetness and bringing forward the flavors of vegetables, beef, fish, or lentils.
Use as a dry rub for meats, poultry that will be grilled, roasted, or panfried. USimplySeason Berbere can be combined with oil to make a seasoning paste or a dip for flatbread. It is often fried in oil at the start of cooking to provide the seasoning base for a stew or other dishes.
Essential Ingredient in Doro Wat/Wot/Wet, the chicken stew that is considered an Ethiopian national dish
Here are recipes that use USimplySeason Berbere:
Here are recipes that use USimplySeason Chinese Five spice:
Here are some fun and easy recipes to get you started using this wonderful spice blend:
Harissa sauce should last for weeks in the refrigerator. Add to freshly chopped garlic and olive oil to create a tasty paste.
Whisk together mayonnaise, garlic, olive oil, lemon juice, and harissa. Season to taste with salt. Cover and refrigerate for at least 30 minutes. Store leftovers in a covered container and use it within a few days.
Here are some more recipes using this wonderful spice blend:
Click here for more recipes that you can use with USimplySeason's Harissa Spice
Here is a fun and easy recipe to get you started using this wonderful spice blend: Jerk Chicken Ingredients
How to make...Make Jerk Marinade - Mix well fresh orange juice, soy sauce, apple cider vinegar, olive oil, fresh lime juice, and USimplySeason Jamaican Jerk spice seasoning blend in a small bowl. Marinade the chicken - Place your chicken in ziplock bags and pour the marinade over your chicken. Let the chicken marinate for at least 4 hours and up to 24 hours in the refrigerator. Grill - Remove from the fridge 30-45 minutes before you plan to cook or grill.
Here's a recipe to get you started using this wonderful spice blend:
Click here for more recipes that you can use with USimplySeason's La Kama Spice
Sprinkle some in your cold salads or sauces, use a dash for plating and accenting, steep some for a flavorful and caffeine-free herbal tea, or mix into your health and beauty recipes for a kiss of nature's best. (Mixology hint: If you're celebrating something special, try steeping these high-quality leaves in your Mint Julep ingredients for an extra kick of freshness!)
If you can’t imagine serving lamb without the ubiquitous mint jelly, this recipe takes advantage of fresh mint, so it brings with it a bold, fresh flavor.
How to make...
Here's a recipe to get you started using this wonderful seasoning:
All-Purpose Meat Marinade: Combine Urfa Marash with Olive Oil, Lemon Juice, Garlic, and Salt to create an irresistible all-purpose meat marinade!
Food Pairing: Fried eggs, Hummus, Carbonara, Raspberry barbecue sauce, eggplant dip, lamb meatballs, flatbread, kebabs, roasted veggies,
Spice Pairing: Oregano, onion, orange peel, garlic, rose
#sprinkle over rice pilafs, pizza, rich stews
Here’s a quick marinade for an added blast of flavor for a meat dish.