![]() ![]() ![]() hopinghoneyĪpart from cumin for some meals – often fried ones and boiled eggs – the condiment of choice in Morocco is harissa. I have adopted the habit at home (I love cumin on all forms of eggs), although mine is in a Sainsbury’s spice jar, which isn’t quite so stylish. In Morocco, salt, pepper and cumin are on the table, often in miniature tagine-shaped pinch pots. In Hungary, paprika is a standard table seasoning. Sgt Cumin’s Lonely Hearts Club Band doesn’t have quite the same ring to it somehow. Pepper, and other spices, expensively imported from the east, put flavour into indifferently preserved or downright spoiled foods. Salt beef and salt fish were staples in some parts of the world before refrigeration. Salt was, first and foremost, a preservative. His chef, François Pierre La Varenne, also instigated sweet courses at the end of the meal to close down the appetite. He didn’t like other seasonings to overpower the food. Apparently, it’s all to do with Louis XIV. ![]()
0 Comments
Leave a Reply. |