To turn a boring dish around, you just need to add an exotic spice. But in order to start experimenting with new textures and flavors you need to know them first. On Part 1 of our top ten we introduced you to Kalonji seeds, Sumac, Galangal, Annatto Seeds, and Grains of Paradise. Now the spotlight is on 5 new Burma Spice extoic spices, are you ready to start the journey through this exciting culinary world?
This Superfood —Palmaria palmate—is an alga harvested in the northerly Atlantic and Pacific oceans. It has twice the nutritional value of kale, but the most exotic fact about this seaweed is that its flavor and umami, resemble that of bacon. It. literally. tastes. like. BACON! This nutritious seaweed has gained tons of popularity amongst vegans and vegetarians who fry it and incorporate it in their vegan recipes.
This one is an Indian staple. It is made from sun-dried, unripe mangoes, and has a citrus-like quality; the citric acid in mangoes predominates before the fruit ripens. Amchur brings a sour fruitiness to recipes and acts as a balancing flavor where spicy and sweet might otherwise predominate.
In Northern India—where amchur sees most frequent use—it is considered essential in vegetarian cooking. Amchur is generally added close to the end of cooking time, as overcooking will deplete its delicate flavor, so grilling with it isn’t a good idea. When starting out, it is also best to use amchur sparingly, to taste. Think of it as a more flavorful substitute for lemon.
Mace is one of those elusive spices. It is very rare, and to find a Mace of gourmet quality, even more. Mace is actually the lacy coating (called the aril) of the nutmeg seed. This red coating is removed by hand from the outer shell of the nutmeg and then dried, becoming a yellowish-brown spice. Mace’s flavor is described as a combination of cinnamon and pepper.
At Burma Spice, we’ve found that the best environment for whole mace cultivation is in southeast Asia. That’s why we source from the top growers in that region, bringing you the highest quality product imaginable.
Ajwain is a pungent spice used in Indian and middle eastern cooking. It is also known as ajowan caraway, ooman, bishop’s weed, and carom. It was originally from the Eastern Mediterranean but is now mostly cultivated along river banks in Central Asia, India, and much of Egypt.
It has a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. Even a small number of fruits tend to dominate the flavor of a dish.
Kaffir Lime Leaves are one of our top sellers. Due to their aroma and vibrant taste, our regular costumers can’t praise them enough. These leaves and rind have a perfume unlike any other citrus, sometimes called mysterious or haunting. There is a combined lemon/lime aroma mixed with its own unique taste.
Kaffir Lime Leaves are essential for Thai soups and other southeast Asian dishes. Their flavor profile combines well with basil, cardamom, chiles, cumin, curry leaves, and even seafood products such as fish cakes.