9 little-known spices from around the world (9 photos)

What is it? Pasta, made from red peppers, eggplant, garlic and chili, azhvar - a popular condiment in the Serbian cuisine. How you choose to eat it - is entirely left to your discretion. In the Balkans as an independent azhvar popular salad, but it is also often used as a paste. Red peppers can be replaced by a sharp grades, making the dish even more spicy. Recommended use: Azhvar - a great seasoning for hot dogs and sandwiches.

2. Curry Ketchup

What is it?

Exactly as it sounds. Curry Ketchup is made by mixing ketchup or tomato paste, curry powder. It becomes easy taste of umami ketchup, but with the aroma of curry, resulting in a very special dish.

Recommended use:

Ketchup curry - a key ingredient of the German dish Currywurst. Try it sometime in the sausage in hot mastiff.

3. Pebre

What is it?

Pebre - Chile is a popular condiment cooked coriander, onion, olive oil, garlic and peppers au. For the uninitiated peppers au Peruviyskie also known as hot peppers, they have an average sharpness.

Recommended use:

Chileans usually smear Pebre on grilled meat on the fire.

4. Yeast extract

What is it?

Yeast extract is sold under many names, but they are all the same - a by-product mix of brewer's yeast, vegetables and spices. It is mainly used as a rich, fragrant spices to toast and crackers.

Recommended use:

Because of its strong, rich taste, it is recommended to use the yeast extract only almost tasteless or very simple product.

5. Shichimi


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