It’s all about the spices
It takes definitely good grilling skills to create the perfectly grilled food, but as food without salt is totally pointless to make or eat, the same applies for spices. Once you know how to use spices on your food, they add style, and cooking flavours you never imagined, leaving those you cook for ecstatic about your food! Here is our selection of the top 3 grilling spices you can use for your grilling:
The warm, balsamic and aromatic flavor of oregano makes it the perfect addition to Mediterranean cuisines. This popular herb whose name means “mountain joy” is available throughout the year. While many people think of pizza when they think of oregano, this wonderful herb can add a warm, balsamic and aromatic flavour to many different dishes, especially those of the Mediterranean cuisine on the grill! Oregano is known botanically as Origanum vulgare and is called wild marjoram in many parts of Europe since it is closely related to the herb that we know as sweet marjoram. Its name is derived from the Greek words oros (mountain) and ganos (joy) since not only was it a symbol of happiness, but it made the hillsides on which it grew looking beautiful. Whether you are grilling pork, chicken or lamb, oregano is the perfect seasoning to add spiciness, and flavourless to your food.
Thyme belongs to the herbs derived from the mint family. Its’ most common variety is garden thyme with gray-green leaves and a pungent minty, light-lemon aroma. Another well-known sub-variety is lemon thyme, an herb with a more pronounced lemon aroma. A delicate looking herb with a penetrating fragrance, thyme is an herb we should all take time to investigate and enjoy. And with about sixty different varieties including French (common) thyme, lemon thyme, orange thyme and silver thyme, this herb is sure to add some spice to your life. Thyme is perfectly combined with grilled lamb; especially if you are grilling lamb chops. Add it just before removing the cooked lamb from the grill. Make sure you don’t let it cook long on the grill as it might add bitterness to your food. Thyme will make your grilling shine!
A red powder made from grinding dried sweet red peppers; used as a garnish and seasoning. The color varies from bright orange-red to deep red, depending on the peppers used. Most commercial paprika comes from Spain, South America, California and Hungary. Hungarian paprika is thought to be the finest. Paprika releases its color and flavor when heated. Thus, sprinkling ground paprika over colorless dishes may improve their appearance, but does little for their flavor. Similarly, if you want to color the contents of a dish, stir the paprika into a little hot oil before adding. Paprika works well in marinates prepared for the grill, and can also be used for instant marinate if you prefer to add instant flavor to your grilling. Works well with chicken, lamb and fish! Paprika, we love you!