Try the Trendi­est Fla­vors Tonight New sea­son­ings make it easy

The Saratogian (Saratoga, NY) - - NEWS -

Fam­ily Fea­tures e xotic fla­vors com­mon in the mid­dle east­ern re­gion of the world like harissa, za’atar and shawarma are hav­ing a mo­ment, ap­pear­ing on restau­rant menus and in pop­u­lar make-ath­ome recipes.

Now is the per­fect time to give these fla­vors a try. thanks to new global sea­son­ings from mc­Cormick Gourmet, the spice com­bi­na­tions are al­ready blended for the ul­ti­mate taste and sim­plic­ity.

made from high-qual­ity herbs and spices, the sea­son­ings are usDa-Or­ganic cer­ti­fied and Non-GmO Project ver­i­fied so you can feel good about the in­gre­di­ents used in your cook­ing. the ex­pertly blended spices help cre­ate dis­tinc­tive global-in­spired dishes that take your home din­ing ex­pe­ri­ence to the next level so you can ex­plore these fla­vors from around the world without leav­ing the com­fort of home.

Za’atar: this tra­di­tional mid­dle east­ern blend of spices in­clud­ing thyme, oregano and se­same seeds is per­fect for sprin­kling on flat­breads, roasted veg­eta­bles, nuts or pop­corn. it can also be mixed into hum­mus or oil for dip­ping.

Harissa: a spicy fla­vor found in North african cui­sine, this sea­son­ing is made from a com­bi­na­tion of chilies, warm spices and mint. add it to meat and veg­gies be­fore roast­ing, stir it into cooked rice and grains, mix it into yo­gurt to make a dip or com­bine it with roasted bell pep­pers and oil to turn this spice into its name­sake sauce.

shawarma: Often as­so­ci­ated with the slow roast­ing of meat, this mid­dle east­ern street food fa­vorite is made with cinnamon, co­rian­der, car­damom and more. use this sea­son­ing to fla­vor an easy mari­nade for chicken, pork or steak.

look for these fla­vors as well as new Peru­vian and Berbere sea­son­ings in the spice sec­tion of re­tail­ers na­tion­wide. Find more recipe ideas at mcCormick­

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.