Posts Tagged ‘organic spices’

Cardamom, the exotic and warm spice

Friday, March 31st, 2017

Spotlight  on Cardamom, one of Steenbergs key products

Steenbergs Organic Cardamom pods

Steenbergs Organic Cardamom pods

 

Often being regarded as the ‘Queen of spices’, cardamom is one of the most expensive and beautifully perfumed spice in the world. Originating from India, both the seeds and pods give a very pleasant and warming flavour. Cardamom has also traditionally been one of the key ingredients in Ayurveda and Chinese medicine. It has been linked to helping with gum infections, throat problems and even inflammation of the eyelids.

Cardamom also works so very well in hot beverages. From cracking a few pods into black loose leaf tea to a golden chai latte. All you need to make two cups of this warming drink includes 2 cups of unsweetened almond milk (coconut milk is a great alternative for a more creamier base), 1 cinnamon stick, ½ a teaspoon of organic Fairtrade turmeric, 6 cardamom pods, crushed and 1 tablespoon of date syrup.

Simply heat the almond milk (or milk of choice) and pop in the cinnamon stick, ground turmeric and cardamom pods and stir occasionally. Once it has come to a simmering point, add in your date syrup and strain off your milk with a mini sieve, pouring into your cups. Enjoy right away.

Recipe for a delicious warming cardamom and turmeric almond drink

Recipe for a delicious warming cardamom and turmeric almond drink

Tip: Make sure you store your cardamom pods in a cool dry place and away from direct sunlight as this can weaken its beautiful and warming aroma.

Article and recipe created and researched by:

Niki Behjousiar

Recipe Creator and founder of nikibakes

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh

 

nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.

 

A slice of North Africa: Harissa with rose spice blend

Thursday, March 9th, 2017

Continuing with our series spotlighting one of the Steenbergs key products.

Harissa is the staple spice for North African cuisine and adds a good kick of spice and warmth to your meals. Harissa is most commonly used for soups, stews and even a spice rub for meat and fish. Like the Steenbergs blend, rose petals are also a common addition and add a flamboyant touch to your dishes. A little does go a long way so if you prefer a slightly milder flavour you can control it easily by adding a little less but still getting that warming and savoury flavour which is characteristic for this lovely blend. It’s a hot blend of organic crushed chillies coming together with organic caraway, organic coriander and organic cumin, a true slice of North Africa wafting into your kitchen.

Steenbergs Organic Harissa with Rose Spice Blend, created and blended in North Yorkshire.

Steenbergs Organic Harissa with Rose Spice Blend, created and blended in North Yorkshire.

Harissa with Rose Spiced Sweet Potato Fritters

These fritters are delicately flavoured with the Steenbergs Organic harissa with rose and are quite easy to make. They are perfect for picnics or a light brunch served with a couple of poached eggs and a light garden salad.

All you need is:

Ingredients:

(Makes up to 15 fritters)

(Use organic/natural real food ingredients where possible)

Prep time: 5 minutes

Cooking time: 20-25 minutes

Total time: 40 minutes

2 sweet potatoes, peeled and coarsely grated

1 teaspoon of happy hippy flower salt

½ teaspoon of organic smoked paprika

½ teaspoon of organic harissa with rose

2 spring onions or 1 red onion, chopped finely

1 tablespoon of all-purpose flour

2 free range eggs

1-2 tablespoons of coconut oil for frying

 

From your kitchen:

 

A wooden spoon

A sharp knife

A shallow frying pan

A grater

A silicone spatula

A couple of tablespoons for measuring

A mixing bowl

A tablespoon for measuring our your fritters

 

Recipe for Harissa with Rose spiced fritters.

Recipe for Harissa with Rose spiced fritters.

Method:

Step 1:

In your mixing bowl add in the grated sweet potatoes, spring onions (or red onions if using) and mix well with your all purpose flour, use a wooden spoon for this so it’s evenly dispersed.

Step 2:

Crack in your eggs one by one and using your spatula mix well until the mixture comes together. At this stage add in your lovely harissa with rose, smoked paprika and seasoning and whisk again until it’s all well dispersed into your mixture.

Step 3:

Heat your frying pan over a medium high heat and melt your coconut oil. Fry your fritters using your tablespoon for measuring them out evenly. Fry on each side for a couple of minutes or until the edges start to go golden brown.

These gorgeous fritters are wondering with some sliced avocado as well with extra harissa with rose sprinkled on top, a double whammy of flavour!

Recipe created and researched by:

Niki Behjousiar

Recipe Creator and founder of nikibakes

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh

nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.

Recipe: Potatoes Dauphinoise With Long Pepper and Grains of Paradise

Wednesday, October 28th, 2015

With the nights drawing in and the leaves turning a rusty orange colour, I had promised Sophie that I would make Potatoes Dauphinoise, one of her favourites.  This is a tasty, homely dish that is full of the richness from the cream and milk.  I prefer a Maris Piper potato for this, as well as for roasting potatoes in general, so I have used them here.  You can use any potato as long as it does not get too floury and collapse.

For seasoning, I used the classic garlic and onions, but instead of simply pepper and salt, I have gone more exotic and used Indonesian long pepper and Ghanaian grains of paradise, plus some nutmeg.  These are all old, classic spices, but the long pepper and grains of paradise are certainly much less used these days.  Then I sprinkled over some delicious, bright red paprika from Murcia as a final garnish.

Potatoes Dauphinoise is delicious with almost any main course, but I think it goes better with meats than fish, because of its richness.

Steenbergs Recipe For Potatoes Dauphinoise Before Baking

Ready For Baking – Steenbergs Potatoes Dauphinoise With Long Pepper And Grains of Paradise

Steenbergs' Recipe For Potatoes Dauphinoise With Long Pepper And Grains Of Paradise

Potatoes Dauphinoise With Steenbergs Long Pepper And Grains Of Paradise

Recipe for Potatoes Dauphinoise with Long Pepper and Grains of Paradise

900g potatoes, about 4 large Maris Piper potatoes
1 medium onion, finely chopped
1 garlic, finely chopped
425ml double cream
150ml milk
15g butter
1 Steenbergs long pepper
½ tsp Steenbergs grains of paradise
½  tsp Steenbergs organic nutmeg or mace powder
Pinch of sea salt
Pinch of Steenbergs organic Spanish paprika

1. Preheat the oven to 180C.
2. Peel and slice the potatoes thinly, then parboil for about 4 minutes, then drain.
3. While the potatoes are boiling, butter a large ovenproof dish.
4.  In a pestle and mortar, crush the long pepper and grains of paradise until quite fine.  Mix in the nutmeg powder and a pinch of sea salt.  Crush again lightly to break down the salt crystals.
5.  Arrange a layer of the potatoes in the ovenproof dish, then sprinkle over some of the onions and garlic.  Next season with some of the spices mix.
6.  Place a layer of potatoes over the garlic-onions-seasoning.  Repeat the sprinkling over of onions and garlic, then season.
7.  Alternate such that you end with a layer of potatoes.
8.  Mix the milk and cream and pour over the potatoes.  If you need to add some more liquid, simply add  little more milk.  Cover with foil.
9.  Bake in the oven for 45 minutes, then remove the foil and bake for another 30 minutes until golden brown.
10. Sprinkle with the paprika before serving.

Steenbergs Spice Taster Panel: organic Garam Masala & Madras Curry

Wednesday, August 26th, 2015

Recently our taster panel had the joy of trying out 2 different spice blends: Madras Curry and Garam Masala.    Curries are very popular in British homes and Steenbergs aims to create authentic yet versatile curry blends to make enjoying Indian cuisine deliciously easy.

madras-curry-powder-organic-curry-blendMadras Curry is a medium hot curry powder, blended to be used as an everyday spice mix. The core elements to Steenbergs Organic Madras Curry Powder are the sweet spices of cinnamon; pungent spices such as cloves, cardamom and cumin to add a depth of character; Indian chilli and organic fenugreek; Keralan organic black pepper and Sri Lankan organic ginger to give it some bite. These almost conflicting flavours are melded together by amalgamating spices – organic fennel seeds, organic coriander seeds and organic turmeric (which also gives it a characteristic yellow colour).  At Steenbergs, we then add a little powdered organic garlic and organic onion to increase the versatility of the curry mix.

Our taster panel excelled themselves in finding different uses for the curry powder, adding it not only to traditional curries, but using it as a meat rub; on roast chicken; in a root soup; in homemade beans; in chilli con carne; in kedgeree; even on popcorn!  We loved the sound of the ‘chicken curry with wild spring garlic’, adding it to ‘fried red onions with kidney beans’ and the delicious list of curries including aubergine, chicken, beef, lamb, prawn, balti style, fish, and cauliflower & potato.

89% of our tasters would use this blend again and the same number would recommend it to a friend.  Many of them think it’s a great ‘store cupboard staple’ and pleasingly one taster commented that ‘it knocks the socks off bog-standard curry powders’.  A few of our tasters will even be using it as their secret curry ingredient going forward!

Interestingly half of our panel don’t normally use spice blends, preferring to make up their own using individual spices.  Here at Steenbergs we have all of the single spices for our customers to experiment and make their own blends but sometimes a quick and easy blend is just what is needed!

Madras curry

Descriptions for Madras Curry colour & aroma

garam-masala-organic-curry-spice-blendGaram Masala is a staple Indian spice blend used widely in Indian cooking. Steenbergs Organic Garam Masala comprises the sweet spice – cinnamon – and the pungent spices – caraway, cloves and cardamom powder.  At Steenbergs we add some wonderful organic black pepper from organic growers in the Palghat region of Kerala in India to give it some bite. Then Axel Steenberg has used organic fennel seeds to bring the flavours together and add some anise tones to the blend.

It is a very versatile blend as shown by the wide variety of uses that our taster panel put it to.  Whether it was sprinkled on beef & fish curry a few minutes before serving; to spice up pea & potato croquettes; in dhal; on scrambled eggs served with Arbroath smokies; to make a salad more interesting; Indian roast vegetables or on Hugh Fearnley Whittingstal’s sausage & parsnips, it shows how popular it was.  We love the sound of the ‘roast butter garam masala chicken’ and the ‘marinated chicken breast with yoghurt & pepper’.

One of our panel adds it to sweet potatoes before baking and enjoys the faces of her guests thinking ‘I can taste some extra flavours but not sure what she’s added!’

A well known spice to many of you, 93% of you would use the Steenbergs Garam Masala again and 89% of you would recommend it to a friend.  Many of our panel are avid curry fans, with some cooking curry at least twice a week but with the popularity of this sweet, warm and spicy blend, we hope to tempt you all to use it more often.

Descriptions for colour & aroma of Garam Masala