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Suggestions? Adding some spices to my hot sauce
- Thread starter hot stuff
- Start date
Anything you add cumin and coriander to is bound to be killer. Post some pics!
Ha! Taste is so very subjective. It really depends on the flavor profile you are going for. I would totally do cumin, coriander and fennel along with mustard powder - I add those already when I make a sausage bake with veggies. Coriander goes well with fruits, and chile pods are a type of fruit. Fennel - go light on it, as it is strongly-flavored and can overpower. If you don't already have thyme in there, try a bit of that, as well.
Yes, I know taste is subjective but I'm looking for some input from those who like and use these ingredients. It's kind of a curry I think but a little runnier that can be used straight from the bottle. Maybe I'll blend in some kaffir lime leaves. It's all going through my chinois before bottling.
this is what I'm starting with:
I think I'm going to add some yellow onion to it also.
this is what I'm starting with:
I think I'm going to add some yellow onion to it also.
When I do my sausage bake, I kind of "toss in the kitchen sink":
Garlic, mustard powder, coriander, cumin (easy on this), fennel (also easy on this), and thyme you already know about.
Also, filé powder, oregano, cilantro, marjoram, and allspice. Marjoram can overpower, though not to the extent that cumin or fennel do, so go easy there, too. Of course, I add pepper powders, but you've got that covered in your base. I like the idea of the lime leaves, too.
We really like that mix on the sausage bake, and it would probably do well in your sauce, too.
Garlic, mustard powder, coriander, cumin (easy on this), fennel (also easy on this), and thyme you already know about.
Also, filé powder, oregano, cilantro, marjoram, and allspice. Marjoram can overpower, though not to the extent that cumin or fennel do, so go easy there, too. Of course, I add pepper powders, but you've got that covered in your base. I like the idea of the lime leaves, too.
We really like that mix on the sausage bake, and it would probably do well in your sauce, too.
You could go North African or Indian with those spices.
Kaffir lime leaf is more Thai, and these spices aren't so I wouldn't go there.
He means coriander seed, not dried cilantro, yeah that stuff is horrid. Coriander seed is it's own spice and does not taste like cilantro, even though it's the seed of it.
Coriander is AWESOME and is used in Moroccan and Indian a lot.
Remember cumin and fennel go a long way.
Kaffir lime leaf is more Thai, and these spices aren't so I wouldn't go there.
Jamison said:
He means coriander seed, not dried cilantro, yeah that stuff is horrid. Coriander seed is it's own spice and does not taste like cilantro, even though it's the seed of it.
Coriander is AWESOME and is used in Moroccan and Indian a lot.
Remember cumin and fennel go a long way.
The above suggestions are sage wisdom. I'd add that a bit of powdered allspice can augment superhots, and I've also used powdered mango and ginger I get locally from an indian spice store with good results. Think on where you'd like to take it (curry, jerk, thai, etc) and then pair with the requisite spices. Rather than make that whole batch into one 'type' I'd cut it into four or five parts and experiment with them.
re - fennel: I love the stuff. Hard to imagine how an anise flavor like fennel would pair with the mash, but totally interested in the results. I guess I'd likely try and go real savory with it - say in a braised meat dish.
re - fennel: I love the stuff. Hard to imagine how an anise flavor like fennel would pair with the mash, but totally interested in the results. I guess I'd likely try and go real savory with it - say in a braised meat dish.
Yeah and if you see amchoor or amchur, that's the green dried mango SF is talking about.
Did the above and added an onion to it. Taste good at the moment but I think it needs to marry a day or so. Had to use a little distilled white vinegar to get the onion and garlic to puree'. Here's what it looks like today. Later I'm putting it through a chinois and bottling it.
My latest hot sauce. Fermented about 3/4 quart of super hots (mostly moruga) for about a year. Added an onion, 2 globes of raw garlic, 1 globe of roasted garlic. Added some roasted coriander, cumin, mustard and fennel seeds which had been through a blender (had to add some distilled white vinegar to get it to blend) and then added the two together.
You can smell the super hots right away. It explodes in your mouth but not too badly then slides to a nice manageable burn on the tongue. I'm a little surprised it didn't taste more garlicy. The spices are really understated. Still too thick to use an orifice but not so thick it won't pour out easily without it.
Now I just need a name.
You can smell the super hots right away. It explodes in your mouth but not too badly then slides to a nice manageable burn on the tongue. I'm a little surprised it didn't taste more garlicy. The spices are really understated. Still too thick to use an orifice but not so thick it won't pour out easily without it.
Now I just need a name.
It sounds Moroccan to me. All those spices are used to season meat in Morocco. I like that Moruga also starts with Mor.
Mor-Mor Sauce.
When you want more Moroccan Moruga sauce, just shout "Gimme Mor-Mor sauce!"
I can think of better, be back.
Mor-Mor Sauce.
When you want more Moroccan Moruga sauce, just shout "Gimme Mor-Mor sauce!"
I can think of better, be back.
