Ajika is a hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian regions of Abkhazia and Samegrelo. Ajika is usually red, though green ajika can be made with unripe peppers.
Pastes are thick sauces, in their simplest form, and are made by crushing or blending ingredients together either in a blender, food processor or using a mortar and pestle. Pastes are made with numerous different ingredients and are very versatile and can be used in many ways in cooking.
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Green Seasoning is a mixture of fresh herbs, onions, garlic and hot peppers. Making your own green seasoning is very easy. Choose herbs that you like. You must use fresh herbs to make green seasoning; dried herbs won’t work. There are certain herbs that people don’t like, feel free to leave out those herbs. Along with the fresh herbs, you will need onions, garlic and hot peppers.
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Filfel Chuma, (Hebrew: פלפלצ’ומה), also spelled pilpelshuma (lit: “pepper garlic”) is the typical hot sauce of Libyan Jewish cuisine. It is made from powdered sweet and hot peppers and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice and salt are sometimes added.
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Green Curry is a variety of curry in Thai cuisine. The name green curry derives from the colour of the dish, which comes from fresh Thai basil and green chillies. The sweet in the Thai name (wan means sweet) refers to the particular colour green itself and not to the taste of the curry.
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Gochujang is a savoury and pungent fermented Korean condiment made from red chilli, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.
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Hot and spicy, with a wildly sweet aroma! It is wonderful on pork, chicken and seafood. This is the next best thing to being on the beach in Jamaica. This recipe is intended for rotisserie or indirect grilling methods but can also be used for roasting meats in the oven.
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Yellow curry is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as yellow curry in Western countries but is a different blend of spices from Thai yellow curry.
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This Thai curry is unlike many of the Thai curries that you will be familiar with. Jungle curry contains no coconut milk since no coconuts grow in the jungles of northern Thailand. It was also originally prepared from wild boar but these days it is mainly prepared from pork or chicken.
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Making a curry paste from scratch is one of those rewarding things you might do once in a while when you have plenty of time on your hands. Luckily there are some good ready-made curry pastes available from Asian grocers to get you off the hook if you are in a hurry.
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Although a trip to your local supermarket or Indian specialty store may provide a wide choice of ready-made tandoori pastes by brands such as Pataks, we believe that for a few minutes’ extra effort, you will find yourself rewarded with the true taste of this style of Punjabi cooking.
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Because Brazilians use onions and garlic so much in their foods they have created an onion and garlic base to help them save time. This base, called tempero caseiro in Brazil, is a simple mix of onions, garlic, olive oil, and salt that can be stored in the fridge for up to two weeks.
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