Liven up your favorite spicy recipes with this alternative to run-of-the-mill chili powder.
“Chili powder” is actually made from a blend of spices. Various types of dried chilies are mixed with other flavors like garlic, cumin and oregano.
Chipotle peppers are red jalapenos that have been smoked so they’re not only spicy, they have a deep, rich and smoky flavor. Grind dried chipotles into a fine powder and you have a butt-kicking spice that will add big flavor with the smallest of sprinkles — that’s chipotle powder.
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- Our February spice of the month: Peppercorns.
This under-appreciated spice is anything but ordinary. Grab your pepper mills – we’re serving up fresh facts and 10 recipes that make pepper the star.
A prized commodity dating back to ancient Egypt, pepper is more than just a black powder to mindlessly sprinkle. Grown from the Piper nigrum (a.k.a. pepper plant), peppercorns are available in a rainbow of colors.
The most common variety, black peppercorns, are slightly immature berries that have been dried. Malabar and Indian Tellicherry are two popular varieties, bursting with aromatic warmth.
White peppercorns are fully mature berries whose skins have been removed. They have less heat than the black variety and are ground into a white powder typically used to avoid black specks in food.
Green peppercorns are unripened berries, most commonly found preserved in brine and used to liven up sauces with a punch of salty vinegar and spice.
Some peppercorn blends will also feature pink peppercorns. While these pricey berries look and taste similar, they aren’t true peppercorns. Grown from a special variety of rose plant native to Madagascar and imported from France, pink peppercorns are spicy with a hint of extra sweetness.
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- Nutmeg is available whole or ground; whole is much more potent.
It just wouldn’t be the holidays without this warm and nutty spice. Impress friends and family at the dinner table with some trivia. Did you know nutmeg is actually the seed of a type of tree?
Cut open the fruit of a tropical variety of evergreen tree and you’ll find this inch-sized brown seed. It doesn’t look like much but this little baby packs in warm and earthy flavor when it’s freshly grated. Ground nutmeg is also widely available, but isn’t as potent.
Native to Indonesia, the Caribbean and part of India, the outer covering of nutmeg is cultivated as an entirely different spice known as mace.
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