Hey everyone, this week it’s recipe week and I’d like to talk to you about one of my favourite curries.
The humble korma, however, doesn’t have the best of reputations, being considered both too mild and too desert-like to be called a “proper curry” by many.
It’s the sweet, rich, creamy, coconut-heavy and utterly chilli free dish used to introduce people to the spices of indian cuisine but, in my opinion, it’s a little more than that.
Made well, the almond, coconut and dairy base of this dish gives it the unique, rich, mild and milky flavour you might expect, ideal to be built upon with other things, such as its often quite complex spice palette. In fact, it’s a perfect carrier for these spices because, as with chilli, their flavours are mostly oil based, allowing them to be absorbed into the milk fats quite easily to spread throughout the meal.
But, depending on where you look, you’ll see many variations on the korma, some of which have rather different ideas on what flavours should permeate its thick, underlying sauce.
Hey there heat eaters, it’s time for another winter warmer.
This time, though, we’re staying away from the chilli and making another one of my extreme other spice desserts.
This month’s spice of choice? Cinnamon extract:
Hello again spice lovers, this week we’re going to look at another of my sample sauces from ChimouliS but this one’s a little different.
Instead of being hot like their Scotch Bonnet sauce or fruity like their Pear one, today’s offering is both. It’s their Pineapple Ghost Chilli sauce.
Happy tuesday again, everyone.
This week I wanted to showcase a less extreme sauce. I wanted to but the allure of my favourite chocolate was just too strong.
You see, I’m not the biggest fan of dark chocolate. I enjoy chilli chocolate regardless but I’ve still always wished for a milk version. Of course, that never seemed possible when I was younger, the lactose present was just too cooling. But now, in the age of ghost pepper everything, Grim Reaper Foods have delivered: Continue reading