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Smoke a fish with spices

Spices could be introduced to smoked haddock

Culinary spices are so versatile - they can bring something new to almost any dish you care to think of.

Indeed, our resident expert Chef Steve says this is one of his favourite things about the ingredients, as well as their ability to bring out the natural flavours of any other food in a recipe.

In an article for the Guardian, chef and patron of Ottolenghi and Nopi in London Yotam Ottolenghi recommended the use of tarragon and bay leaves when smoking a haddock.

Here at Schwartz for Chef, we really advocate culinary innovation - so why not take a meal like this and bring your own twist to it?

Using exciting new combinations of culinary spices that may not have been tried before could create a whole new taste sensation.

This approach could really set your restaurant apart from the crowd and keep your diners coming back for more.

Related Products: Bay Leaves, Ground Black Pepper, Tarragon

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