Laurel is also called "Laurel" or "Poets' Tree", it has been known for centuries in cooking and herbal medicine. Its dried leaves are used both to flavor dishes and as an infusion. An infusion based on bay leaves helps digestion: it avoids annoying fermentations, fights stomach discomfort and loss of appetite. Very useful in the kitchen for flavoring potatoes, stews and second courses such as white meat stew.
For extreme heat, try the Carolina Reaper, a fiery delight from South Carolina. It is a new hybrid of the Capsicum Chinense family, obtained by crossing two species of strongly spicy chili peppers, the Pakistani Naga Morich and a Red Habanero. One of the strongest chili peppers in terms of heat, to be carefully sipped for an intense and rather strong flavor in your dishes.
Spicy and aromatic, Zhug is a blend originally from Yemen with a complex and intense flavor. It gives the palate the nuances of various oriental spices, combined with garlic and chilli. A small amount is enough to add a touch of spiciness and color to many dishes of soups, rice, vegetables and meat. It can also be used for marinating, and creates delicious pungent notes in stews and barbecue grills.
Ingredients
green pepper, garlic, cayenne pepper, coriander, cardamom, chili, parsley.
