5 little flavour bombs
1. Tahini
Tahini The club of tahini is something which Chef is always trying to recruit new members to. Once you’re a signed-up member, there is no looking back. This is the secret to many a dressing and sauce, whether it’s being paired with vegetables, salad, meat or fish. It’s a nutty, creamy, vegan way to enrich your cooking. It’s also uncommonly good poured over vanilla ice cream. We are at B&B Gourmet are evangelical about the Al Arz quality and brand.
2. Pomegranate Molasses
Pomegranate molasses bring a sweet-sharp, fruity depth to everything they are added to. They are the secret something to many-a meatball, sticky glaze and rich stew.
3. Black Garlic
Black garlic is the black magic of any pantry. It tastes something like a liquorice allsort if it were to meet a wine gum and get a drizzle of aged balsamic vinegar. Black garlic is what the word umami has been waiting to describe an indescribable deliciousness savoury, mellow, sweet and rich: these cloves can either be finely chopped and stirred through a risotto, for example, or else blitzed up with yoghurt which then gets spooned over roasted vegetables. These are a little revelation to those who have not yet discovered them.
4. Za'atar
Za’atar ‘If in doubt, add za’atar’, called in Latin Origanum syriacum, considered in biblical scholarship to be the hyssop. We are at B&B Gourmet are evangelical about the Nakhly quality and brand. Few eggs escape without a sprinkle, roast chicken never feels quite complete without a dash, roast vegetables, fish, spreads and dips: they all thirst for a little bit of this first-in-line ingredient made from dried and ground za’atar leaves, roasted sesame seeds, sumac and salt.
5. Sumac
Sumac Another little flavour-bomb here, in powder form, with the added bonus that it makes everything it is sprinkled on look so pretty. This deep ruby red ground spice, made from the dried and crushed berries of the sumac shrub, has an astringent, citrusy flavour and can be sprinkled over all sorts of dishes. As with za’atar, eggs love it, roast chicken adores to be paired with it (particularly in the form of onions which have been caramelised and then mixed though with it) and lentils feel just that little bit less worthy when paired with this lip-smacking spice.
Enjo!
StsySafe and have a great summer!