Friday, 21 October 2016

Let's Talk About SPICES [SMOKED PAPRIKA - CAJUN - PIRI PIRI]


Hi everyone!
Welcome back to today blogpost.

This post is about something different than makeup or beauty (for once)
in fact is about SPICES.

Since I moved here in the UK
I have been experimenting with so many different flavours.

It is much easier in the UK to find different spices.
Back home in Italy we don't have the same amazing variety
(which is pity considering how many amazing spices there are in the world).

I've been also cooking a bit healthier
cutting on oils
so that's why the spices are so important on my diet
to add a good KICK to the food.. whatever it is.. (meat, vegetables)
to SPICE IT UP a bit...
to make it special!


3 of my new favourites are those three

SMOKED PAPRIKA

CAJUN SEASONING

PIRI PIRI SEASONING


I was already familiar back in Italy with

PAPRIKA

but I have never tried the smoked one...

OMG

I LOVE IT!


I don't eat meat anymore
and at times when I add this spice on my food
it reminds me a bit of the "scent" of a smoked bacon
I don't know what it is, but it does make any food tastes better.

I add smoked Paprika on my salted crisps
and they taste so much yummier! 


This second one is MY FAVOURITE out of the 3
(but still I cannot live without the other 2 either)

I'm talking about

CAJUN SEASONING

This guy is sensational
This is a seasoning meaning it's made 
of different ingredients


Paprika, Dried Onion, Dried Garlic, Salt,
Dried Thyme, Dried Oregano... and so on..
you can read the entire list down below.


Same for the

PIRI PIRI SEASONING

here there are similar ingredients of the Cajun seasoning
but with some extra ones


Like
Tomato Powder, Dried Red Bell Pepper, Bird's Eye Chilli Flakes,
Ground Coriander and Dried Parsley..


It's amazing how the mix of all those different spices
can make such an amazing flavour

Both Cajun and Piri Piri
are unique
and make any dish special


Have you tried any of these spices?

Let me know what's your favourite

ciao

Mika xxx

No comments:

Post a Comment