Allspice complements most of the other spices in barbecue rubs, including those on this list. You can use allspice with any protein, but it works exceptionally well with pork. Some people claim that it tastes like nutmeg and ginger as well. The most commonly detected flavors include cinnamon, cloves, and black pepper. It gets its name from the fact that it tastes like many spices combined. The key flavor in Jamaican jerk cooking, allspice works well in any type of low and slow open-flame cooking. Toasting brings out its aroma and makes it stand out in a blend. Ground cumin will be easy to find in the spice or Latin section of your local grocery store, but it is a better idea to buy whole cumin seeds and grind them yourself.Ĭumin is also one of those spices that benefit from being toasted before you grind it. It has a mild bitterness that helps to enhance savory qualities, and that goes well with the smoke flavor. Cuminīest known for its role in Mexican and Indian cuisines, cumin brings an earthy warmth to a barbecue spice rub. Also important is the fact that the spice is easy to find and is usually affordable. Use it on poultry, pork, and even seafood. Paprika goes well with all other seasonings and most of the proteins that are likely to wind up on a barbecue grill. Most commercial dry rubs include paprika to enhance the color of the meat and because of the spice’s versatility. You can also get a smokier flavor by using Spanish pimenton instead of the standard paprika made and sold in the United States. The color can be anything from an orange-red to a deeper crimson. Paprika adds color along with sweetness and fruitiness to a dry rub for barbecue. Rubs are a matter of personal taste, so there is no one formula however, the better ones typically have the spices below. Nevertheless, my thoughts and opinions are my own and I would not endorse a product I wouldn’t use myself.Twitter Facebook LinkedIn Email Pinterestīarbecue spices are usually powdered and applied in the form of a dry rub. **DISCLAIMER: I was compensated for this post in the form of free products. You can win the same variety of Spike Seasoning products that I received! These were so yummy! The Spike Original mix is a great way to season your food using only one bottle. You can really see the different herbs and spices in the mix… (Sorry for the blurriness…my husband was shaking the bottle as I took pics!) We also tried the Original blend on a dish we make regularly, oven roasted Boston Butt steaks. They are right when they called it Hot n Spicy! This seasoning has a great kick and I know we will get more when we use up our bottle. My eye was immediately drawn to the Hot n Spicy blend, of course. Spike Vegit–The delicious VERY LOW SODIUM seasoning for those with a salt-conscious mindset! Spike Hot n Spicy–With cayenne and red hot chili flakes! Spike Original–The one that started it all! 39 different herbs, spices and vegetables all lovingly blended with just the right amount of salt! Spike Salt Free–A mix of more than 39 lovingly blended exotic herbs, spices and vegetables with no salt I was sent a variety of Spike products to test out. SPIKE® MAGIC! Seasonings were created by world-renowned pioneer nutritionist, author and speaker GAYELORD HAUSER in his beautiful test kitchen in Taormina, Sicily.Īll Spike Magic seasoning blends are gluten free! So I was super excited to try Spike Seasoning! Down here in Louisiana, if there’s one thing you can count on, it’s that you better season our food well! Our seasoning pantry is full to bursting, but I can’t help trying the newest seasoning salt blend when I find it.
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