Seasonings are an integral part of any kitchen. But they are especially appreciated in the East. We can say that all the famous and so beloved spices came to us from there. Many people like spicy seasonings, so today it is about how to prepare various mixtures of spices that most suit the taste preferences of spicy lovers.
Eastern seasonings
In addition to the fact that there is a traditional spice from dried chili peppers, on its basis you can cook a lot of various hot food additives. The origin of the recipes is diverse: starting from the southern borders of Russia and ending with distant India.
Spicy oriental seasoning "Lutenitsa"
To prepare it you will need:
- Cayenne pepper - 1 kg;
- sweet peppers - 1 kg;
- two heads of peeled garlic;
- 1 medium-sized eggplant;
- celery root (large);
- according to Art. a spoonful of salt, sugar, cinduh herb (or seasoning “salt salt”);
- third of a glass (50 ml) of wine vinegar.
Cooking technology
Spicy oriental seasoning is obtained with an average degree of hotness. First, peel the eggplant and celery. Cut into circles. Remove the septum and seeds from the pepper. Bake eggplant, celery, bell peppers and garlic in the oven. Peel hot peppers and cut them into pieces (work with gloves). Peel off the thin peel that is found after baking. In the blender, mix the eggplant, celery, sweet pepper and chili, and garlic. Salt. Transfer to a saucepan and cook for 10 minutes after the mixture has boiled. Spicy oriental seasoning is ready. You can eat it simply with bread or serve with meat dishes. You can also cook the seasoning with vinegar and sugar for longer storage and put the mixture in jars.
Spicy oriental capsicum condiment
This Ossetian version is made from young green pods of hot red pepper. It does not require additional ingredients. It is only necessary to blanch the pods with young shoots (without stems) for a minute, then squeeze it well with your hand so that the excess liquid is gone. Fold in a saucepan, pour water (cold) and cook 5 minutes after boiling seasoning. Drain the hot water, rinse the shoots again, squeeze out a little and, as it should be salted, tightly tamp in a glass container. Keep cans closed in the refrigerator. They serve seasoning for meat, pre-fill it with sour cream or katyk.
Burning fragrant mixture "Baharat"
This mixture of spices and spices is used in many countries of North Africa and the Persian Gulf as a seasoning for vegetables and meat. There is no generally accepted cooking recipe, but here is a rough list of ingredients that must be present in baharat: black and allspice, nutmeg, coriander, cumin, cinnamon, cloves, hot and sweet peppers, cardamom. Sometimes crushed rose buds are added. Black pepper (bahar) is the main and required component. Before adding the mixture to the dish, it must be fried in vegetable oil. Most often with this seasoning they cook dishes of lamb, quince, fish.
Other spicy oriental condiments
The names of oriental spices are obscure to the average person. Chutney (chutney), harissa (harissa), Thai mixture (thai powder), berber, vindaloo (vindaloo), jaikap (jangkap), nioi (m'oi), sambal (sambal) - this is a small part of seasonings that are very popular and common in Asian countries. All of them contain chili (pepper) in their composition and are considered to be very sharp in taste.