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Tunisian Fire Chef Salt

SKU: OB0008
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Roam through a Tunisian bazaar, and piney caraway, gingery cardamom, and citrusy coriander will engulf your senses. Red saffron and golden turmeric radiate the color of fire. We add crackling crystals of Moroccan sea salt to launch it all on a head-spinning voyage to North Africa. Scatter these sun-drenched flavors on spit-roasted lamb, swirl them into couscous, and massage them into grilled fish and vegetables.Roam through a Tunisian bazaar, and piney caraway, gingery cardamom, and citrusy coriander will engulf your senses.

Ingredients

Moroccan Sea Salt has been made for thousands of years off the coast of Morocco where the Mediterranean meets the Atlantic. The salt tastes bright and refreshing with an edgy coarseness. That's just what we needed to stand up to the spices in this bold invigorating blend.

Caraway Seeds come from the same plant family that brings us dill, fennel, and cumin. The crescent-shaped seeds are slender, ridged, and elegantly striped. They have a lemony eucalyptus flavor with a hint of anise and show up frequently in German dishes like sauerkraut and rye bread. But caraway is also an essential flavor in North African spice blends such as tabil and harissa.

Coriander Seeds are the pale brown and perfectly round seeds produced by the same plant that gives us fresh cilantro leaves. Their aromas of lemon and sage feature prominently in spice blends such as Tunisia's ras el hanout, Ethiopia's berbere, and Egypt's dukkah.

Cardamom pods look like pale green paper lanterns. Each one holds nine to twelve tiny black seeds that are saturated with refreshing camphorous eucalyptus oil. it is the rhizome of a tropical plant that looks like ginger root when whole, but transforms into brilliant golden-orange powder when ground. Its flavor is earthy and warm.

Saffron threads are the hand-harvested stigmas (sterile female sex organs) of a purple crocus flower. There are only 3 saffron threads per blossom, and it takes thousands to make an ounce. That's why one ounce of saffron costs about the same as a half-ounce of gold. Saffron's flavor is floral and hay-like with a faintly bitter finish. Its color when dried is brick red, but when moistened it turns into liquid sunshine.

Evaporated Coconut Palm sugar is kettle-boiled and crystallized from the flower nectar of coconut palms grown in Bali. It looks like raw cane sugar, but has a more honey-like flavor.

Piri-piri Peppers (African bird chiles) are small bullet-shaped, mahogany-colored chiles that rank among the hottest in the world (100,000 to 200,000 Scoville units, a measure of a chile's heat-producing oil). We use them sparingly to enhance but not overpower the other flavors in this blend.

Malabar Black Pepper is the principal black peppercorn of India. It is pungent and aromatic with a pleasant lingering heat. Similar to Tellicherry but less intense, the balance of volatile oils in Malabar pepper provide a mild aromatic counterbalance to the biting heat of the piri piri pepper in the blend.
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