Barbecue, an ancient and tempting form of cooking, has been loved since ancient times. Under the charcoal fire, the oil of the ingredients gradually seeps out, giving off an attractive aroma, and when combined with various spices, it is a delicacy that will make people remember forever.
However, many people rely only on cumin as a spice when grilling, believing that this will make a delicious barbecue. Cumin adds aroma, but here are a few spices to keep in mind for a charred grill with a rich texture: cumin, coriander seeds, and white pepper. Below, we will explore in detail the role of these four spices in barbecue and how to use them.
The most common spice for barbecue: cumin
Cumin, one of the most common and commonly used spices in barbecue, has a unique aroma and taste that can significantly enhance the flavor of grilled food. Cumin has a strong aroma with a distinctively spicy sensation that adds a fascinating aroma to grilled food.
The unique aroma of cumin blends with the aroma of grilled food, making the whole dish even more enticing. For some ingredients with a fishy smell, cumin can effectively neutralize the fishy smell and enhance the umami of the ingredients. The spicy taste of cumin can bring a subtle taste change to barbecued food, allowing people to feel more layered when tasting it.
Barbecue has the following three spices in addition to cumin
Xiao Xiao Xiang
Cumin, also known as coriander or fennel seed, is a commonly used spice. When grilling, cumin has a special aroma that adds a fresh flavor to the grilled food and makes the whole dish even more enticing. Cumin has a soft and slightly sweet taste, which neutralizes the oiliness of grilled food and makes it more harmonious on the palate. The flavor of cumin can be combined with other spices in barbecued food to create a richer flavor.
Coriander seeds
Coriander seeds, also known as the seeds of coriander, are a commonly used spice. In barbecue, the role of coriander seeds cannot be ignored either. Coriander seeds have a refreshing aroma that adds a unique aroma to grilled food and makes the whole dish even more enticing. For some ingredients with a fishy smell, coriander seeds can effectively neutralize the fishy smell and give the ingredients a fresher aroma. The coriander seed has a slightly nutty aroma and a slight spiciness on the palate, which adds a subtle taste change to grilled foods.
Ground white pepper
White pepper, the powder from which white pepper is ground, is a commonly used seasoning. In barbecue, the role of white pepper is equally important. White pepper has a spicy flavor that adds a unique spiciness to grilled food, giving people more excitement when tasting it. White pepper powder is effective in neutralizing the fishy smell in the ingredients and enhancing the umami flavor of the ingredients. The spicy taste of white pepper stimulates the appetite and makes it more enjoyable to eat while grilling.
In barbecue, relying on cumin alone as a spice is not enough. To bake a rich barbecue dish with a charred exterior and tender interior, you need four spices: cumin, coriander seeds and white pepper. Their unique aromas and flavors add more layers and variety. When using, it can be matched and adjusted according to personal taste and ingredient characteristics to achieve the best taste effect.