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Use spices to create an Ashkenazi dish

Many spices are required for zhug

Culinary spices offer a wide range of benefits to caterers, not least of which is their ability to bring out the natural flavour of other ingredients.

They can be used to bring an entirely new taste sensation to a dish - and our resident expert Chef Steve says this kind of versatility is precisely why he loves herbs and spices so much.

He also says that researching the culinary traditions of other cultures is one of his key professional inspirations.

Here at Schwartz for Chef, we really advocate culinary innovation - so why not combine these approaches?

In an article for the Guardian, Ruth Joseph and Simon Round - authors of the Warm Bagels & Apple Strudel: Over 150 Nostalgic Jewish Recipes cookbook - recommended a dish that paired chicken and rice with zhug.

They explained that it is a combination of Ashkenazi and Sephardi cooking - and preparation involved the use of cardamom, coriander, cumin and other spices.

Related Products: Chopped Garlic in Oil, Ground Coriander, Ground Cumin, Whole Cardamom

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