LCBO Food & Drink Early Summer 2019

TREND SPOTT ING

The Heat Is On A pair of Peruvian peppers have burned their way into the hearts of chefs. AJI AMARILLO A yellow-orange pepper grown in the Andes with a bright fruity flavour and a significant heat level similar to cayenne. Try it in tomato salsa or ceviche. Aji Amarillo (ground), 75 g, $6.99, silkroadspices.ca­ AJI PANCA This chili has the same fire as aji amarillo, though its flavour is more robust and complex. Add a healthy pinch to guacamole or rub it into pork kebabs. Aji Panca (ground), 70 g, $6.99, silkroadspices.ca

spice route To boost your flavour arsenal, here are four trendy spices and blends that will add a pinch of “wow” to your next meal.

1

toes, it’s usually sold coarsely ground, which makes it an excellent finishing spice. Use it as you would dried chili flakes—on every­ thing from eggs to pizza—for less heat but more flavour. Aleppo Pepper, 45 g, $8.95, thespicetrader.ca­ 4 Advieh Made from cinnamon, cardamom, cumin, coriander seed, black pepper, nutmeg and cloves, Persian advieh is similar to Indian garam masala with one fragrant addition: dried rose petals. This sweet, savoury and flo- ral blend is tradition- ally used in rice dishes and stews, though it’s a terrific pre-grill rub for eggplant, chicken or lamb. It’s also the perfect hostess gift for the cook who has everything. Persian Advieh, 60 g, $9.99, silkroadspices.ca

2 Sumac Made from the dried fruit of a sumac tree, this reddish-purple spice adds a tart hit of acidity and a delicate berry flavour to a wide range of dishes. Popu- lar in Middle Eastern cooking, it’s delicious sprinkled on tomato or cucumber salads, swirled into yogurt sauce, or rubbed into kebabs before grilling. Sumac is also a key in- gredient in za’atar, the Middle Eastern spice blend. PC Black Label Sumac, 80 g, $5.49, loblaws.ca 3 Aleppo Pepper Named after an ancient city along the Silk Road (now in Syria), Aleppo pepper is especially popular in Turkey, where it is called pul biber . Moderately spicy with a bright flavour similar to sun-dried toma-

2

3

4

1 Vadouvan Popular with top chefs, this French spin on curry powder has its roots in French colonial India. Originally a paste made with caramelized onions and oil, it’s now more commonly sold dried with dehydrated onions,

shallots and garlic instead. It has a coarser texture than traditional curry powder and usually includes dried curry and fenugreek leaves. Try it in yogurt-based dips, on veggie kebabs or lamb chops. Vadouvan, 80 g, $9.99, silkroadspices.ca

DAILY GRIND For grinding spices, a mortar-and-pestle or electric coffee grinder will handle most jobs with aplomb. But for ease and consistency, it’s worth investing in a proper spice grinder. Cuisinart Spice and Nut Grinder ($64.99, The Bay) makes quick work of the hardest spices and has a removable cup for easy cleanup.

28  FOOD & DRI NK EARLY SUMMER 2019