{"id":612,"date":"2017-09-05T12:07:43","date_gmt":"2017-09-05T17:07:43","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=612"},"modified":"2017-09-11T07:09:19","modified_gmt":"2017-09-11T12:09:19","slug":"less-common-seasoning-glossary","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/less-common-seasoning-glossary\/","title":{"rendered":"Less Common Seasoning Glossary"},"content":{"rendered":"

Less Common Seasoning Glossary<\/strong>
\n\"\"
\n<\/span>
\nHoisin sauce Recipe<\/strong><\/span>
\n<\/strong><\/span> a sweet, spicy, dark red sauce made from<\/span>
\n soybeans, vinegar, sugar, garlic, and various spices, widely used<\/span>
\n in southern Chinese cooking.<\/b><\/span><\/p>\n


\nStir together<\/b><\/p>\n

\n
\n

Ingredients<\/b><\/span><\/p>\n

 <\/p>\n

4 tablespoons soy sauce.<\/span>
\n 2 tablespoons smooth peanut butter.<\/span>
\n 1 tablespoon dark brown sugar.<\/span>
\n 2 teaspoons rice wine vinegar.<\/span>
\n 1 garlic clove, finely minced.<\/span>
\n 2 teaspoons sesame seed oil.<\/span>
\n 1 teaspoon hot sauce (more or less to taste)<\/span>
\n 1\/8 teaspoon black pepper.<\/b><\/span><\/p>\n

 <\/p>\n<\/div>\n<\/div>\n

==========================<\/span><\/p>\n

Variations on Garam Masala<\/strong><\/span><\/p>\n


\n\"\"
\n<\/strong><\/span><\/p>\n

In fact, there is no single garam masala recipe<\/strong>. The ingredients differ according to the<\/span>
\nregion as well as each chef\u2019s individual preferences. But for the most part, garam masala<\/span>
\nwill include coriander, cumin, cardamom, cloves, black pepper, cinnamon, and nutmeg.<\/span><\/p>\n

In other variations on garam masala, ingredients may include turmeric, saffron, fennel<\/span>
\nseeds, ginger, garlic, mustard seeds, mace, star anise, tamarind, fenugreek, bay leaves<\/span>
\nor malabar leaves.<\/span><\/p>\n

In northern Indian cuisine,<\/strong> garam masala is typically used in powder form, while in the<\/span>
\nsouthern part of the country, garam masala is often formed into a paste with coconut milk,<\/span>
\nvinegar or water. Note that in general, any given culture is more likely to feature hotter<\/span>
\nchiles (and more of them) in its cuisine in direct relation to its proximity to the equator.<\/span>
\nThe closer to the equator a population lives, the hotter its food tends to be.<\/span><\/p>\n

This is mainly due to the fact that chilies thrive in hotter climates, and the increased<\/span>
\nexposure to hot sunlight develops higher levels of capsaicin, the chemical that causes them<\/span>
\nto be hot. Due to this, garam masala blends from southern India tend to be hotter than<\/span>
\nthe ones in the north.<\/span>
\n=============================<\/span><\/p>\n

Amchoor or Amchur<\/span><\/strong><\/span>
\nalso referred to as mango powder, is a fruity spice powder made from dried unripe<\/span>
\ngreen mangoes and is used as a citrusy seasoning. It is produced in India, and is used<\/span>
\nto flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out<\/span>
\nof season.<\/span><\/p>\n

What is a good substitute for amchoor?<\/span><\/p>\n

Amchoor or dried Mango powder used in Indian cuisine could easily be replaced with<\/span>
\nTamarind Powder It has a wonderful sweet and sour flavour that works well with fish<\/span>
\nand vegetable curries. Lime powder used in Middle Eastern cooking , especially Persian,<\/span>
\nis used as an evocative souring agent and goes well with lamb, chicken, seafood, veggies<\/span>
\nand more. The following article gives a nice overview of the spice.<\/span><\/p>\n

 <\/p>\n

Middle Eastern Dried Limes Enliven Cooking<\/span><\/strong><\/span><\/p>\n

Food grade Citric acid powder aka \u201csour salt\u201d makes an excellent substitute but lacks<\/span>
\nthe fruity notes of lime or tamarind powder. It\u2019s available in most large supermarkets,<\/span>
\nusually in the baking aisle as well as some health food shops.<\/span><\/p>\n

If it\u2019s not important to use entirely dry ingredients, then as already suggested by others<\/span>
\nlemon and\/or lime juice can be substituted, along with tamarind paste or even rice wine<\/span>
\nvinegar which is less acidic than plain white or malt vinegars and is often used in SE Asian<\/span>
\nsalad dressings. Thai and Vietnamese varieties would more closely match the tartness of<\/span>
\namchoor than Chinese or Japanese brands.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Less Common Seasoning Glossary Hoisin sauce Recipe a sweet, spicy, dark red sauce made from soybeans, vinegar, sugar, garlic, and various spices, widely used in southern Chinese cooking. Stir together Ingredients   4 tablespoons soy sauce. 2 tablespoons smooth peanut butter. 1 tablespoon dark brown […]<\/p>\n","protected":false},"author":1,"featured_media":617,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,123],"tags":[128,127,126,125,130,131,129],"class_list":["post-612","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-tips","tag-amchoor","tag-amchur","tag-garam-masala","tag-hoisin-sauce","tag-middle-eastern","tag-sour-salt","tag-substitute-for-amchoor"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=612"}],"version-history":[{"count":13,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/612\/revisions"}],"predecessor-version":[{"id":636,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/612\/revisions\/636"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/617"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}