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Graines a Roussir

April 12, 2014 by Ariel 3 Comments

Graine_a_roussir

Here’s an easy recipe for an amazing and versatile spice blend that comes from the Caribbean!  My step dad has a lot of family in Guadeloupe and this is where I was exposed to the delicious French Caribbean cuisine.  I’m a sucker for a good chicken colombo and I always have some roucou in my fridge.

The only name I know for this blend is in French and it’s called: graines à roussir.  If I was to give you a quick French course, the word “graines” means seeds and “roussir” means burn lightly, roast, turn brown.. you get the idea?  I guess the best way to translate this would be: seeds to burn lightly.

That’s what you will want to do with these before either use them whole or in powder form, grill them gently on the stove top till they start smelling good and make sure not to burn them.

I usually make a bunch in advance, roast the pack, process it to powder and keep the powder for easier use.  Although I’m sure doing it right on the spot is a much better option if you want maximum flavour.

Personally, I enjoy the simplicity of always having some already grounded in a small container.  Mainly used as rubs for red meats, chicken or fish but you can also use them for a ton of other things like sauces and even bread!

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Filed Under: Ingredient Spotlight, Recipes, Spice Blend Tagged With: ariel rebel, arielrebel, Caribbean, chicken colombo, cuisine, cumin seeds, fennel, fenugreek, french, Graines à Roussir, Guadeloupe, mustard seeds, recette, recipe, seeds to burn lightly, yellow

Grains of Paradise / Alligator Pepper

January 23, 2013 by Ariel 4 Comments

I love being adventurous in my kitchen.  As much as I don’t like to over complicate things when it comes to cooking, discovering new spices is one of my favorite activities and thank you so much for the local groceries and the amazing website MySpiceSage.com, trying and learning about spices from all around the globe is now simple, affordable (most time) and so delicious…

I recently came across some GRAINS OF PARADISE also called alligator pepper on myspicesage and I just had to try it!   I fell in love with the name at first, then my stomach started calling for it the more and more I was reading about their taste and history.  Today I wanted to post a recipe of roasted fennel and grains of paradise but since the story of these little seeds is so interesting, I thought you guys deserve a bit of theory before anything.

Ready for this culinary adventure?

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Filed Under: Ingredient Spotlight Tagged With: Aframomum Melequeta, alligator pepper, grains of paradise, Guinea Grains, Guinera Pepper, information, medieval, roots, west africa

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Ariel. French Canadian, digital nomad and creative soul in constant evolution. Mostly extroverted and a little introverted too. Awkward at times yet pretty joyful and easy going most of times. Through my wanders & culinary discoveries I hope to become a better cook and a better person. Follow my delicious adventures and let's share a piece of time together.

Ingredient Spotlight

Graines a Roussir

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