Recipes — Molinos Spice Institute

Spice hunt: Nutmeg

Posted by Paula on

Spice hunt: Nutmeg

Nutmeg is a mild spice typically used in baking for its warm, nutty and slightly sweet flavor. Because of its popularity, it can be used in many different cuisines and applications. There’s more to this spice than meets the eye. Do you know that nutmeg was one of the most expensive spices in Medieval Europe? The reason was that it came all the way from the other side of the world. I’ve learned to appreciate and put more value on this particular spice as it actually takes seven to nine years to harvest this spice from the day it was...

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Dried Red Chillies

Posted by Arundas on

Dried Red Chillies

Dried whole chilies make excellent chili con carne and Mexican red chili sauce. Clean, toast, and simmer in chicken stock to make the perfect chili puree or toss in the blender to make your own coarse chili powder.

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Black Pepper - a master spice from India

Posted by Arundas on

Black Pepper - a master spice from India

Black pepper comes from the pepper plant—a woody vine native to India that produces the black, round spice that made its way to all kitchens around the world. Black peppercorns are mostly used in cooking savory items but it is also widely used to flavor liquors and wine. This master spice gives off a woody, citrusy smell with a floral undertone and heat levels ranging from mild to kicking. It can be used in different spice blends, rubs and dressings for almost all types of cuisines around the world.

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Papadum - a light and crispy Indian snack

Posted by Arundas on

Papadum - a light and crispy Indian snack

Papadum is a very simple Indian snack dish served often with meals. Also known as Appalam or Papad, it is a light and crispy snack, often deep-fried in any vegetable oil, and sometimes toasted over fire. When fried, the papadum's flour forms hundreds of tiny bubbles all over the disc, letting each disc take on its own distinctive shape. South Indians love to crumble the crispy fried papadum with their hands and drizzle it over their curry-soaked rice to give their meal a crunchy texture (when eaten quickly before the papadum becomes soggy!). North Indians take a different approach by...

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