I’ve been experimenting with “blooming” spices in olive oil. This simmering process deepens the flavor of the spices and infuses the oil with all their savory flavors. It’s wonderful!
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Spice Oil
(recipe inspired by Bon Appétit)
Simply heat a few tablespoons of oil and add in one half to one teaspoon of each spice (freshly ground is best if you have a spice grinder, though I love coriander seeds whole!). The oil will begin to simmer and make a crackling sound. Let it simmer for 2-3 minutes, then remove from heat and pour the oil into a bowl (scrape all the spice bits in too!). Here are the spices I used:
cumin
paprika
crushed red pepper flakes
coriander seeds
freshly ground peppercorns (a colorful mix)
Into the bowl of warm oil, stir a few cloves of minced garlic, 1 tsp lemon zest, and fresh lemon juice and salt to taste. This is great drizzled on cooked fish or scallops.
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Yesterday, lunch was yellow rice with fresh cilantro and seared tilapia with a generous drizzle of spice oil (both under the rice on the plate and atop the fish). Delicious, bright, and savory flavors!
This oil would also be nice drizzled atop a platter of hummus.
And, spice oil + flat bread = an extremely tasty snack or appetizer!
Yum! I can imagine the flavors and now my mouth is watering…
Roasting and blooming spices are a staple of Indian cooking, and the difference in the depth of the spices is really noticeable. This is such a great thing.
…yes it is. I like your comment! Cheers! 🙂