I grew up with garlic, basil, oregano, cumin, salt, and pepper as the main seasoning. Many other seasonings were used, depending on the meal.
Our dinner table had a plethora of delicacies from all around
the world. My parents are both excellent cooks and our meals were restaurant
quality. Each of my parents have different cooking styles—both wonderful in
their own way.
My father loves to try recipes from different countries.
We had meals that were Indian, Chinese, French, Italian, Mexican, Bolivian,
Greek…just to name a few. My mother is a great cook, too. Her specialty is meat
and potatoes and comfort food. She also makes a wonderful European dishes.
We traveled the world in our dining room. Perhaps that is
why I took such an interest in global travel.
While our meals were delicious, my husband
prefers more flavor and heavy seasoning. His family also serves amazing meals
exploding with flavor. It wasn’t until we watched a presentation by Dr. Llaila Afrika about melanin that I understood why he requires more seasoning than
me. Dr. Afrika explains that those with high levels of melanin have a more refined palette, clearer hearing, and sharper eyesight.
Eureka!
I don't use a lot of salt in my cooking. If I use any at all, it is only a dash. Because my melanin-loaded husband does have a keener palette than me, I have had to use more seasoning overall, not just salt.
The seasoning is reasonably priced at $1.99. Since we go through so much of it, I decided to see if I could replicate this seasoning and fill the empty grinders. After a quick online search, I found a recipe for this seasoning.
The recipe calls for equal parts of:
- Rainbow peppercorns
- Coriander seeds (easier to find ground than whole)
- Mustard seeds
- Course sea salt
- Red pepper flakes
- Dehydrated onion
- Dehydrated garlic
I added Pink Himalayan sea salt, to the mix.
Step 1: mix equal parts of ingredients
Step 2: fill the grinder with mixture
If there is any remaining, store it to refill the grinder.
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