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DIY Spice Blends November 09 2015
Have you been in the middle of cooking only to find you’ve run out of a spice blend your recipe calls for? Not to worry - there’s a good chance you have its components sitting in your pantry already.
Should you find yourself in a bind, take a look at the below popular spice blends and how you can re-create them:
Chili Powder: Ideal for soups, sauces, dry rubs and marinades - if you happen to run out at home, try combining 2 tablespoons paprika, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper (may need more if you want to increase the heat), 1 teaspoon onion powder, 1 teaspoon dried oregano, and 2 teaspoon ground cumin.
Herbs de Provence: Either in a marinade or as a dried rub, herbes de provence make a great seasoning for grilled meats, fish, and vegetables. This blend typically includes: 3 tablespoons dried oregano, 3 tablespoons thyme leaves, 1 teaspoon basil leaves, 1 teaspoon sage, 3 tablespoons savory, 1 teaspoon rosemary.
Garam Masala: A hallmark of many Southeast Asian dishes - Garam Masala is traditionally made from whole spices, toasted and ground. But if you are in a pinch, try mixing 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground cardamom, 1 teaspoon ground pepper, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
Curry Powder: Used in soups, sauces, rice - or really anything else you’d like to add some flavor to! Combine 3 tablespoons paprika, 2 teaspoons ground cumin, 2 teaspoons ground fennel seed, 2 teaspoons ground yellow mustard, 2 teaspoons ground red pepper, 1 tablespoon ground coriander, 1 tablespoon ground turmeric, 1 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves.
Cajun Spice: This blend if good for more than just gumbo and jambalaya - use at as a dry run for chicken, fish, steak, or pork or give your popcorn or fries a kick! Mix 1 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons paprika, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon red pepper flakes.
Making your own spice and seasoning blends gives you complete freedom in how much or how little of a spice you want included. Feel free to experiment with the above recipes until you find a mix that you like best!
When taste is everything, La Flor is all you need to transform your everyday meal into an extraordinary culinary delight. Shop our selection of spices, herbs, and blends on the web - keep it spicy America!
Cooking with Basil October 29 2015
One of the most widely used culinary herbs, basil truly runs the gamut in the kitchen. Not only the ultimate complement to tomatoes, basil also pairs well with onions and garlic and is commonly used in pestos, sauce, and savory desserts.
Here are some easy ways you can incorporate basil into your weekly menu:
Pesto - Go the traditional route, pair basil with garlic to whip up a delicious pesto sauce:
Infused Oil - Add some flavor to your favorite olive oil!
Seafood Dishes - For a match made in seafood heaven, add basil to your next shrimp or fish dish:
Desserts - Basil and fruits go hand in hand, trust us!
While the above recipes call for fresh basil, should you need to substitute for the dried herb remember that one tablespoon of fresh chopped basil is equivalent to 1 teaspoon of dried.
When taste is everything, La Flor is all you need to transform your everyday meal into an extraordinary culinary delight. Shop our selection of spices, herbs, and blends on the web - keep it spicy America!
Infographic: Your Guide to Spices September 18 2015
When it comes to spicing up a dish - there really isn’t one “right” way to do so. Nevertheless, it’s always handy to have some recommendations. Check out our guide below and you'll be dishing out well seasoned meals in no time!
When taste is everything, La Flor is all you need to transform your everyday meal into an extraordinary culinary delight. Shop our full selection of spices, herbs, and blends on the web - keep it spicy America!
How to Replace Fresh Herbs with Dried Herbs August 31 2015
Many times recipes call for a fresh helping of herbs, but what happens when you don’t have them? Can you use dried? Often times, yes! However, since dried herbs are generally more potent and concentrated than fresh herbs, it’s important you know how to do this successfully.
Keep the below tips in mind:
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Account for the change in strength: Many cooks recommend using one-third to half the amount of dried herb to fresh herb. For example, if a recipe calls for 1 tablespoon of fresh parsley, you only need 1 teaspoon of dried (since 3 teaspoons equal 1 tablespoon). - Use dried when they are most effective: Dried herbs infuse the dish during cooking, especially while simmering or sautéing. This way they have sufficient opportunity to release their flavors and rehydrate.
- Know when NOT to substitute: Sometimes, recipes state ‘do not substitute with dried herbs,’ and as such - you should follow it. It’s more than likely that the chef has experienced a completely different dish when dried herbs were used, a dish that wasn’t very palate friendly.
Account for the change in strength: Many cooks recommend using one-third to half the amount of dried herb to fresh herb. For example, if a recipe calls for 1 tablespoon of fresh parsley, you only need 1 teaspoon of dried (since 3 teaspoons equal 1 tablespoon).