Portuguese Spice Blend Recipes
MOROCCAN SPICE BLEND
For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. -Carol Ward, Deming, New Mexico
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 10
Steps:
- Combine all ingredients; store in an airtight container.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
PORTUGUESE SPICE BLEND
Make and share this Portuguese Spice Blend recipe from Food.com.
Provided by Dienia B.
Categories Portuguese
Time 5m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Grind paprika, pepper, parsley, chili powder, cumin, oregano, lemon zest, cinnamon, ginger, cloves, allspice, nutmeg and bay leaf together.
PIRI-PIRI OR PERI-PERI SPICE MIX
Entered for safe-keeping. From June 2012 Vegetarian Times. In Spain and Portugal, piri-piri or peri-peri are used as generic terms for hot sauces and chili powders used for barbecue. This recipe is smoky and hot, with a bitter-sour hint of lemon peel.
Provided by KateL
Categories Spanish
Time 2m
Yield 1/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in small bowl. Store in airtight container.
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Occupation Freelance WriterEstimated Reading Time 3 minsAuthor Wendy PontePublished 2013-05-02
- Piri Piri. It was during the Portuguese subjugation of the African coasts, beginning in the 1400s, that their huge love affair with the small hot pepper piri piri was sparked.
- Cinnamon (Canela) Cinnamon is used often in Portuguese desserts (sobremesas), as it is in many cuisines. It is also used very frequently in Portuguese savory dishes, which is not as common in European cuisines.
- Paprika (Colorau) The Portuguese are responsible for distributing this much-loved spice around the globe during their centuries of colonizing, exploration, and trading.
- Bay Leaves (Louro) Bay leaves appear in almost every soup and stew in Portuguese cooking. The bush the leaves are harvested from can be seen across the countryside in Portugal and were often used to delineate property lines in the past.
- Salt (Sal) Some of the best Portuguese dishes rely on just coarse salt and garlic for flavor. One example is the exquisite trout from the Serra de Estrela region.
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