Tired of having the usual spices? You probably need to try out Charnushka, Blade mace, Urfa Biber. Never heard about them? You need to use google to check about them. Each of these strange names is a whole new adventure into a new culture and complex seasonings. If you’re ever traveling into new places, do try out new cuisines to excite your taste buds with new flavors. So, let’s explore the spices that might be strange for you but they can change your cuisine completely.
- Amchoor Powder
It is a blend of tangy spices that is very commonly used in Pakistani and Indian cuisines. It is mostly used in samosas, chaats, chutneys, and pickles, etc. It has a citrus flavor that comes from the unripe, dried mangoes that are crushed into a fine powder. You have used this powder differently with meat and vegetables.
- Black Cardamom
It belongs to the same family and genus as the green cardamom, but it has a different flavor. It is prepared in a small bowl and it contains a robust flavor reminiscent of bacon. Black cardamom is mostly used in Indian cuisine but it translates perfectly into other cuisines too. Sprinkle it over Chinese braised beef, or Vietnamese pho stock and enjoy! Whenever you’ve to use it, make sure to toast the pod lightly in a dry pan to amplify the flavor.
- Black Garlic
Black garlic puree with cheese, crackers, and nuts, what else do you want? This spice is prepared by ripening bulbs in hot and humid conditions. It has a subtle sweet and savory taste that makes it a very popular spice of the American cuisine. It adds flavor to tomato sauce, dips, risottos, salad dressings, tapenades, mashed potatoes – to everything.
- Blade Mace
The only plant that produces two different types of spices is the nutmeg tree. Its seed produces nutmeg, while the seed covering makes blade mace. The flavors of these two spices are almost similar, but blade mace is a little fine, making it a perfect substitute in delicate desserts, pastries or fruit pies. It is also a popular ingredient of savory in northern European cuisine i.e. it’s used in potted shrimp, Swedish meatballs and Hot Toddy.
This spice has multiple names like black caraway, kalonji, black caraway, nigella, and black onion seed. It has a subtle flavor that is somehow like thyme and cumin. These seeds are mostly used in Middle Eastern cuisine i.e. in flatbreads, rye, crackers, and bread, etc. It is often mixed with other spices to form flavorful seasonings and blends. It is one of the significant ingredients of garam masala blend that is commonly used in South Asian and Indian cookery. Let’s spice your chicken wings with it and satisfy your taste buds!
- Fennel Pollen
These are also known as fennel seeds or anise. These seeds are hand collected from wild fennel in Italy and California. It has a citrus, sweet, and anise flavor. Most commonly, it is a popular spice in Sicilian cuisine. It packs a striking punch, that’s why it’s used sparingly to give a finishing touch to a dish. Try sprinkling it on pork chops, pasta, or seafood and be wow!
- Hibiscus Blossoms
When Hibiscus blossoms are soused or soaked, it releases a tart fluid. That fluid is the ideal base to beverages i.e. vodka cocktail, refreshing agua de Jamaica, etc. The uses of hibiscus blossoms aren’t limited to just beverages, they are also used to add punch to marinades and salsas. Its most commonly utilized in Western Africa but it’s also a popular ingredient of Asian, Mexican, and Latin American cookery.
- Porcini Mushroom Powder
It is one of the most popular spices that is used in European cuisine. If you want to add a nutty, mushroom flavor to food, add the dried porcini powder in it. Its best for adding into beef gravies, soups, broths and risottos for giving it an instant taste boost.
- Sansho Peppercorn
Sansho peppercorns belong to the same family Sichuan peppercorn. It is one of the most popular and traditional spices used in Japanese cuisine. It has a stronger, citrusy flavor that tingles on the tongue. Sansho Peppercorn adds a great flavor to pork and complex seafood dishes.
- Urfa Biber
Urfa Biber belongs to the same family as Aleppo pepper. This spice has a sultry, mild heated flavor which is exceptionally versatile. It can be used on almost anything. It’s perfect to use in kebabs, raisin, chocolate, brownie and what not. You can use it most traditionally by pairing it with vegetables like eggplant that are most popular in Turkish cookery, or twist is up in a traditional Mexican mole sauce – it’s up to you!