I.e. my chef friend had ground jalapeno at her apartment, shit was good. Like cayenne level heat but with a different flavor
I had to go to like an international food market to find some near me which is weird given how ubiquitous jalapeno peppers are
Amchur is amazing, as is sumac. They’re quite similar but traditionallythey are used in different cuisines.
Asafoetida/hing is also really great when used properly but it hardly gets any play outside of traditional south Asian cooking and it’s the first spice on the chopping block when a curry gets adapted to a western recipe which is a crying shame.
Lemon myrtle is absolutely delicious. Lavender is too but it’s something that is very polarising.
Mace doesn’t get enough love.
Nigella seeds/kalonji are wonderful, so are ajwain.
I’ve never tried epazote because Mexican food is really dismal here but I hear it’s one of those herbs that becomes a must-have once you start using it. On that note, chipotle peppers are super expensive here so I buy dried ground chipotle pepper and make an adobo directly into whatever dish I add it to.
Someone else mentioned sumac colors everything purple and consequently will make curries gray and gross, does amchur not have that property
Amchur doesn’t impart any strong colour.
In my experience, sumac imparts a sort of saffron yellow but it probably depends upon how fresh it is or how it’s handled but it’s a very strong spice so idk if you’re going to notice it having a huge impact on the colour of your dish imo. It’s not going to turn a dish into tyrian purple or anything.
@[email protected] okay which of you is telling me the truth about the pigmentation 》:|
There’s got to be some confusion here, because it is a very purple spice and while it doesn’t dye things as aggressively as say turmeric does the tint it adds is very much purple. I’ve used it in curry before when I didn’t have lemon or vinegar to give it the little bit of acid it needed to really bring out the flavor, and it tasted amazing but looked completely grey because the purple of the sumac and the orange of the turmeric clashed. I personally don’t care about the appearance of my food, but other people were definitely hesitant to try that particular curry because of the color.
I’ve also added it to tea that I was brewing and it added a clear purple tint. When mixing it into baked goods it also stains the dough purple a bit. Looking it up it’s historically been used as a red or purple dye, so the exact hue of it may vary by species (like chinese sumac looks like it has much paler fruit than the mediterranean variety from the pictures on wikipedia, so it may have a different color when dried and ground too) or by how fresh vs dried the fruits are.
Other considerations aside, natural dyes are notoriously fickle things so it’s going to come down to what else the sumac gets mixed with.
Probably the most relatable example of this is if you ever used red cabbage juice as a pH indicator - those changes in pH make a huge difference to the colour that the juice shows.
I wouldn’t be at all surprised if sumac imparted a deep red or purplish colour in enough concentration (when in the right situation - e.g. sumac lemonade) but I’ve never seen za’atar turn dough or labneh or vegetables an unusual colour so idk. I’m no expert and I’ve never looked into it deeply but I am a sumac aficionado and I’m handy in the kitchen so make of that whatever you will.