Ras El Hanout

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Ras el Hanout Ras el Hanout This spice blend captures the traditional flavors of this Moroccan favorite. The name “Ras el Hanout” actually means, loosely translated, “top of the shop.” The reference here is that the spice blend contains the very best blend of the finest spices the merchant has to offer. The “Ras” in the name of the blend refers to the title given to Ethiopian kings. Thus, this blend of spices represented the very best the spice merchant had to offer; it was their “King of Spices.” There are as many different variations of Ras el Hanout as there were spice merchants. What is consistent, is that the blends contained a large number of different spices, sometimes exceeding over 20 different individual components. Traditional recipes could include ingredients like orris root (the root of a type of orchid), and galangal which while available today can sometimes be difficult to find. Other traditional recipes included ingredients like hashish! This version embodies the deep, rich fullness of the spice mixture that is a satisfyingly and ethereal floral note without sharp edges. This makes it an extremely versatile blend that can be used in traditional dishes like chicken tagine, but is also delicious in a vegetable casserole or added to grilled fish. It works wonders to spice up another North African staple, couscous. Simply add ½ to 1 teaspoon of Ras el Hanout to 1 cup of couscous as it cooks. Ingredients: 60 mg saffron 30 g paprika 20 g ground ginger 15 g ground cumin seed 7 g ground coriander seed 6 g ground turmeric 5 g ground cinnamon 3 g ground fennel seed 3 g ground allspice 3 g ground green cardamom 3 g ground nutmeg 2 g dill seed 1 g caraway seeds 1 gram cayenne pepper 1 g ground cloves 1 g mace 1 g ground brown cardamom 1 g ground black pepper 1 bay leaf, crushed Directions: Combine all ingredients, mix well. Store in an airtight container..

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Product Catalog Bazaar Spices at Union Market 1309 5th Street NE Washington, DC 20002 202-379-2907 Bazaar Spices at Atlantic Plumbing 2130 8th Street NW Washington, DC 20001 202-379-2907 [email protected] | [email protected] www.bazaarspices.com www.facebook.com/bazaarspices | www.twitter.com/bazaarspices www.instagram.com/bazaarspices | www.pinterest.com/bazaarspices SPICY DC BLOG www.spicydc.com 1 Bazaar Spice|1309 5th Street NE, Washington, DC | 202-379-2907 | www.bazaarspices.com TABLE OF CONTENTS Who We Are We are Ivan and Monica, the owners of Bazaar Spices. We have lived in the District of Columbia for over 10 years. We left the Who We Are ....................................................................................... 2 corporate and nonprofit worlds to pursue our entrepreneurial dreams. Witnessing how local markets contribute to the fabric of a What We Do ....................................................................................... 3 community and how the spice and herb shop, alongside the butcher Why Bazaar Spices ............................................................................. 3 and the baker, forms the foundation of these markets; we were inspired to launch Bazaar Spices. What’s the Difference ........................................................................ 3 Product Categories ............................................................................. 4 Being fortunate to have had the opportunity to visit markets in the four corners of the world, we gained a deep understanding
Tips to Roast Vegetables Spice Guide

Tips to Roast Vegetables • Roast at a high oven temp- 400 to 450 degrees F • Chop vegetables in uniform size so they cook evenly • Don’t over crowd the pan, otherwise they will become soft • Roasting veggies with some oil will help them become crispier • To get the most flavor/crispier roast them on the top rack • Seasoning before putting them in the oven will add flavor • Flip veggies halfway through to ensure even cooking • When roasting multiple types of veggies, ensure they have similar cooking times. Good pairs include: Cauliflower and Broccoli cc Carrots and Broccoli Baby potatoes and Butternut Squash Onions and Bell Peppers Zucchini and Yellow Squash Asparagus and Leeks Spice Guide Table of Contents Spices by Cuisine Herbs and Spices 1 Mexican Coriander, Cumin, oregano, garlic powder, cinnamon, chili powder Herbs and Spices that Pair well with Proteins 2 Caribbean Chicken Fajita Bowl Recipe 3 All spice, nutmeg, garlic powder, cloves, cinnamon, ginger Shelf life of Herbs and Spices 4 French Nutmeg, thyme, garlic powder, rosemary, oregano, Herbs de Provence Spices by Cuisine 5 North African Tips to Roast Vegetables BP Cardamum, cinnamon, cumin, paprika, turmeric, ginger Cajun Cayenne, oregano, paprika, thyme, rosemary, bay leaves, Cajun seasoning Thai Basil, cumin, garlic, ginger, turmeric, cardamum, curry powder Mediterranean Oregano, rosemary, thyme, bay leaves, cardamum, cinnamon, cloves, coriander, basil, ginger Indian Bay leaves, cardamum, cayenne, cinnamon, coriander, cumin, ginger, nutmeg, paprika, turmeric, garam masala, curry powder Middle Eastern Bay leaves, cardamum, cinnamon, cloves, cumin, ginger, coriander, oregano, za’atar, garlic powder 5 Shelf Life of Herbs and Herbs and Spices Spices Herbs Herbs are plants that’s leaves can be used to add flavor to foods.
Paprika—Capsicum Annuum L.1 James M

HS637 Paprika—Capsicum annuum L.1 James M. Stephens2 Paprika is a type of mild pepper that is dried, ground, and used as a spice. Most of the paprika peppers grown in the United States have been introduced from southern Europe. In areas where grown, selections have been made for color, shape, and thickness of pods, and flavor of the ground product. Some of the local selections have become fairly well established as to type, but none as varieties. Processors have developed varieties for dehydration, but these are not available for public planting. The so-called Hungarian paprika is grown more widely in the United States than any other. Spanish paprika is also grown but to a lesser extent. Figure 1. Paprika pepper. Description Credits: James M. Stephens, UF/IFAS Hungarian paprika produces fruits that are 2–5 inches long, Culture depending on the strain. The shape varies from conical In Florida, very little paprika is grown, although like other (pointed) to oblong (tapering), and walls are usually thin. peppers it appears to be well adapted here and to other Some strains are more pungent (hot) than others, but most pepper-growing areas of the South. Years ago it was grown are mild. There appears to be great variability in the strains commercially in South Carolina and Louisiana. of paprika coming directly from Hungary. Some are much smaller and rounder than the United States selections Paprika is started from seed, early in the spring as soon as already described. frost danger has passed. Plants are spaced 12 inches apart in rows 3 feet apart.
Eggpops Are the Perfect Solution for the Hottest Trends in Customized, Portable Protein!

EGGPOPS ARE THE PERFECT SOLUTION FOR THE HOTTEST TRENDS IN CUSTOMIZED, PORTABLE PROTEIN! See back for recipe inspiration! EGGPOPS ARE SIMPLE, FUN AND ATTENTION GRABBING — which makes them perfect for serving as an LTO item, as part of a PopUp concept or at special events. Sauce ‘em, dip ‘em, coat ‘em, pickle ‘em, dust ‘em! EggPops are an ideal canvas for exploring global ﬂavors. MEDITERRANEAN/ GLOBAL LATIN AMERICAN/ NORTH ASIAN MIDDLE EAST/ CARIBBEAN AMERICA FOCUS NORTH AFRICAN Chili Lime Tandoori Spicy Orange Blossom Water Smoked BRINE/MARINADE/ Salsa Verde Ginger Mirin Piri Piri Dill Pickle Juice SMOKED - Submerge a Jalapeño Pineapple Miso Sauce Pepperoncini Juice Beet Juice shelled hard-boiled egg in Mojo Soy Dashi Green Olive Juice Buffalo Sauce brine or marinade for a few hours to infuse the flavors into the egg. Or trying smoking it for a unique flavor profile. (and/or) (and/or) (and/or) (and/or) Salsa Verde Crema Sriracha Aioli Tzatziki Maple Bacon Glaze Sofrito Aioli Sambal Crema Shakshuka Dip French Onion Dip Zesty Al Pastor Crema Gochujang Aioli Green Goddess Dressing Cajun Remoulade Chimichurri Sauce Thai Sweet Chili Sauce Sun-Dried Tomato Pesto Pimento Cheese Crema DIP - Create a dip/sauce Aji Amarillo Crema Szechuan Orange Sauce Harissa Yogurt Blue Cheese Dip base for the shelled Pinapple Jerk Glaze Korean BBQ Sauce Romesco Aioli South Carolina Mustard BBQ hard-boiled eggpop to Guajillo Pepper Confit Kaya Coconut Cream Balsamic Aioli Blackened Cajun Aioli rest in. (and/or) (and/or) (and/or) (and/or) Elotes Flavored Powder
Pasta Recipe Builder Inspired by the Flavors of the Middle East*

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Gerard's Bistro

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A Review on Chemistry and Biological Activities of Laurus Nobilis L

Journal of Pharmacognosy and Phytochemistry 2017; 6(4): 1153-1161 E-ISSN: 2278-4136 P-ISSN: 2349-8234 A review on chemistry and biological activities of Laurus JPP 2017; 6(4): 1153-1161 Received: 18-05-2017 nobilis L. essential oil Accepted: 19-06-2017 KK Chahal KK Chahal, Mandeep Kaur, Urvashi Bhardwaj, Nancy Singla and Department of Chemistry, Punjab Agricultural University, Amandeep Kaur Ludhiana, Punjab, India Abstract Dhirendra Kumar Singh Laurus nobilis L. commonly known as bay belonging to the family Lauraceae is one of the most useful Department of Chemistry, essential oil and is an industrial plant used in foods, drugs and cosmetics. Bay is cultivated throughout Punjab Agricultural University, Ludhiana, Punjab, India the world mainly in tropical and sub-tropical Asia, Australia, Pacific region and South Asia. Bay essential oil can be extracted from various parts of plant and chiefly consisted of 1, 8 Cineole, sabinene, Ankit Panchbhaiya α-pinene and p-Cymene. Due to presence of various chemical constituents in bay, various biological and Department of Chemistry, pharmacological properties have been reported such as antibacterial, antifungal, antioxidant, insecticidal Punjab Agricultural University, and nematicidal activities. This review highlighted chemical composition and biological activities of Ludhiana, Punjab, India Laurus nobilis which will be useful to the researcher for further study. Neeraj Singh Keywords: Laurus nobilis (L.), essential oil, chemical composition, biological activity Department of Chemistry, Punjab Agricultural University, 1. Introduction Ludhiana, Punjab, India The natural plant products are chemical compounds extracted from plants which are synthesized by following pathways of primary or secondary metabolism. The study of natural products involves isolation of these compounds in a pure form by hydro-distillation, soxhlet extraction and chromatographic methods and analysis of their structure, formation, use, purpose, etc.
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The Better Choice BCFoods offers a wide range of high quality, affordable, natural food products to our customers around the globe. Vegetables Our global network of production and distribution centers allows us to deliver high quality products at the most competitive prices throughout the year. • Sustainable product • Available in various cuts • Clean label and sizes • Optimum quality Garlic & Onion Staples in all types of cuisine, BCFoods offers many types of onion and garlic from our global network. • Sustainably grown • Available in various cuts • Clean label and sizes • Optimum quality Citrus Peel Upcycled from citrus used for juicing, this is a sustainable option for teas, beers, spice blends, and food flavoring. • Sustainable product • Available in various cuts • Optimum quality and sizes • Clean label Herbs & Spices Add flavor without the sodium. We recently expanded our herbs and spices offerings. • Optimum quality • Available in various grinds • Clean label and cut sizes Custom Blends We can produce pre-blends or your entire formulation, ready to use in your desired packaging. BCFoods standardizes your formula to ensure 100% accuracy every time. • Optimum quality • Manage one SKU instead • Clean label of many • Standardization • We hold and manage your • Large or small scale runs inventory Fruits Great options for healthy snacking and natural low sugar foods. • Optimum quality • Available in various cuts • Clean label and sizes Contact BCFoods 1330 North Dutton Ave. Suite 100 | Santa Rosa, CA 95401 +1.707.547.1776| [email protected]
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Because Flavor is Everything Victoria Taylor’s® Seasonings ~ Jars & Tins Best Sellers Herbes de Provence is far more flavorful than the traditional variety. Smoky Paprika Chipotle is the first seasoning blend in the line with A blend of seven herbs is highlighted with lemon, lavender, and the the distinctive smoky flavor of mesquite. The two spices most famous added punch of garlic. It’s great with chicken, potatoes, and veal. Jar: for their smoky character, chipotle and smoked paprika, work together 00105, Tin: 01505 to deliver satisfying flavor. Great for chicken, tacos, chili, pork, beans & rice, and shrimp. Low Salt. Jar: 00146, Tin: 01546 Toasted Sesame Ginger is perfect for stir fry recipes and flavorful crusts on tuna and salmon steaks. It gets its flavor from 2 varieties of Ginger Citrus for chicken, salmon, and grains combines two of toasted sesame seeds, ginger, garlic, and a hint of red pepper. Low Victoria’s favorite ingredients to deliver the big flavor impact that Salt. Jar: 00140, Tin: 01540 Victoria Gourmet is known for. The warm pungent flavor of ginger and the tart bright taste of citrus notes from orange and lemon combine for Tuscan combines rosemary with toasted sesame, bell pepper, and a delicious taste experience. Low Salt. Jar: 00144, Tin: 01544 garlic. Perfect for pasta dishes and also great on pork, chicken, and veal. Very Low Salt. Jar: 00106. Tin: 01506 Honey Aleppo Pepper gets its flavor character from a truly unique combination of natural honey granules and Aleppo Pepper. On the Sicilian is a favorite for pizza, red sauce, salads, and fish.
Season with Herbs and Spices

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Summer Vegetable Paella with Saffron & Pickled Pepper Aioli

Summer Vegetable Paella with Saffron & Pickled Pepper Aioli TIME: 50-60 minutes SERVINGS: 2 We’re celebrating the flavors of Spain with tonight’s seasonal paella, a hearty rice dish that originated in the Spanish province of Valencia. Our vegetarian paella features peppers, squash, and green beans—blanched and shocked, then stirred in just before serving to preserve their crisp texture. The rice gets its incredible flavor (and color) from a blend of traditional spices, including aromatic saffron and two kinds of paprika. A bright, creamy aioli is perfect for drizzling. MATCH YOUR BLUE APRON WINE Crisp & Minerally Serve a bottle with this symbol for a great pairing. Ingredients KNICK KNACKS: 1 cup 4 oz 6 oz 2 cloves 2 Tbsps 2 Tbsps 2 Tbsps CARNAROLI RICE SWEET PEPPERS GREEN BEANS GARLIC MAYONNAISE TOMATO PASTE IBERIAN-STYLE SPICE BLEND* 1 1 1 2 Tbsps 1 oz LEMON SUMMER SQUASH YELLOW ONION ROASTED GOLDEN SWEET ALMONDS PIQUANTE PEPPERS * Black Pepper, Spanish Paprika, Smoked Paprika, Rosemary, Dried Oregano, Dried Thyme, & Saffron Download our iOS or Android app, or log in to blueapron.com for how-to videos and supplier stories. 1 1 Prepare the ingredients: F Heat a small pot of salted water to boiling on high. F Wash and dry the fresh produce. F Peel and small dice the onion. F Medium dice the squash. F Cut off and discard the pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice crosswise. F Cut off and discard the stem ends of the green beans. Halve crosswise.
Periodic Table of Herbs 'N Spices

Periodic Table of Herbs 'N Spices 11HH 1 H 2 HeHe Element Proton Element Symbol Number Chaste Tree Chile (Vitex agnus-castus) (Capsicum frutescens et al.) Hemptree, Agnus Cayenne pepper, Chili castus, Abraham's balm 118Uuo Red pepper 33LiLi 44 Be 5 B B 66 C 7 N 7N 88O O 99 F 1010 Ne Ne Picture Bear’s Garlic Boldo leaves Ceylon Cinnamon Oregano Lime (Allium ursinum) (Peumus boldus) (Cinnamomum zeylanicum) Nutmeg Origanum vulgare Fenugreek Lemon (Citrus aurantifolia) Ramson, Wild garlic Boldina, Baldina Sri Lanka cinnamon (Myristica fragrans) Oregan, Wild marjoram (Trigonella foenum-graecum) (Citrus limon) 11 Na Na 1212 Mg Mg 1313 Al Al 1414 Si Si 1515 P P 16 S S 1717 Cl Cl 1818 Ar Ar Common Name Scientific Name Nasturtium Alternate name(s) Allspice Sichuan Pepper et al. Grains of Paradise (Tropaeolum majus) (Pimenta dioica) (Zanthoxylum spp.) Perilla (Aframomum melegueta) Common nasturtium, Jamaica pepper, Myrtle Anise pepper, Chinese (Perilla frutescens) Guinea grains, Garden nasturtium, Mugwort pepper, Pimento, pepper, Japanese Beefsteak plant, Chinese Savory Cloves Melegueta pepper, Indian cress, Nasturtium (Artemisia vulgaris) Newspice pepper, et al. Basil, Wild sesame (Satureja hortensis) (Syzygium aromaticum) Alligator pepper 1919 K K 20 Ca Ca 2121 Sc Sc 2222 Ti Ti 23 V V 24 Cr Cr 2525 Mn Mn 2626 Fe Fe 2727 Co Co 2828 Ni Ni 29 Cu Cu 3030 Zn Zn 31 Ga Ga 3232 Ge Ge 3333As As 34 Se Se 3535 Br Br 36 Kr Kr Cassia Paprika Caraway (Cinnamomum cassia) Asafetida Coriander Nigella Cumin Gale Borage Kaffir Lime (Capsicum annuum) (Carum carvi)