Cinnamon is slightly sweet, slightly earthy and slightly hot.
Here’s how to do it
A smoky sweet-wood aroma, sticky texture, and rich plum notes like an aged balsamic: this is garlic noir
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.
What do these creatures do? Apart from quack …
A citrus-skin character that at its best is hot and nose-tingling, sometimes eye-wateringly hot, with a fleeting whiff of turmeric, that’s ginger!
The easiest way to get acquainted with pomegranate molasses is to use it as a drizzle – try it over a tray of roasted vegetables for starters. And just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note.
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