Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance cash advance in interest deducted from them.

THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

Archive for Salts/Seasonings

TIP OF THE DAY: Homemade Poultry Seasoning

What’s in poultry seasoning? What can you substitute for poultry seasoning? What’s the correct recipe?

We’ve gotten this question more than a few times. The answer is really simple:

Make homemade poultry seasoning from the dried herbs you already have on the shelf. You don’t need to buy pre-blended poultry seasoning.

Premixed poultry seasoning is one of those convenience spices that has emerged in the last few decades. What did Grandma and Great-Grandma use?

A mix of rosemary thyme, sage, salt and pepper. McCormick’s poultry seasoning makes things a bit more interesting by adding marjoram (a basil relative) and nutmeg.


This yummy roasted chicken uses rosemary and thyme. Get the recipe. Photo courtesy McCormick.


Bell’s Seasoning, popular for use on poultry, is a mix of ginger, marjoram, oregano, pepper, rosemary, sage and thyme.

You can follow McCormick’s ingredients and add your own notes of interest, from chili and cilantro to parsley and tarragon. There is no one “right” recipe for poultry seasoning.

If you only have two herbs, that’s enough, as shown in this delicious roast rosemary chicken recipe that uses rosemary, thyme and seasoned salt.

So the next time you need to season poultry, peruse your options and simply shake them onto that bird!

Find more of our favorite poultry recipes.



TIP OF THE DAY: Try Smoked Sea Salt

Smoked sea salt ranges from pale, like
Maldon (in photo), to dark brown. Photo


What can you do if you have a gas grill, but crave the smoky flavor of meat grilled over wood chips?

Michaele Musel, chef of Double R Ranch Co., producers of aged beef, suggests this option for those who grill without an open fire.

“There’s an easy way to replicate the smokiness of coal and wood, using a gas grill and smoked sea salt,” says Chef Musel.

Smoked sea salt is available at specialty food stores or online. Get a box for yourself, and a second box or jar as an inexpensive gift for someone who likes to cook. (Put smoked salt on your “stocking stuffer” list.)

Different artisan salt companies make smoked sea salt. Perhaps the most beautiful is the smoked version of Maldon sea salt, harvested from the Atlantic Ocean off the southeast coast of England in Essex.

Maldon salt has unique pyramid-shaped flakes which are visually arresting when used as a finishing salt. Here’s more about Maldon salt in our Artisan Salt Glossary.



Use smoked salt on deviled eggs, fish/seafood (yummy on salmon), grilled and roasted meats, pasta, roast chicken and other foods. We even use a pinch on an egg salad or tuna sandwich. It just might get some people to eat more veggies. You can evoke the flavor of bacon in soups and stews by adding this “vegan” smokiness.

Choose Your Style. In addition to flakes, smoked salt is also available in fine and coarse grain sizes. For the most flexibility, get the flakes or coarse grain, which can be used as decorative salts. If you need a finer grain, crush or grind the salt.

Make Sure It’s Natural. Before you buy a smoked salt, make sure that it is naturally smoked. A natural salt is slow-smoked in cold smokers over a wood fire, which infuses the salt crystals with delicious, smokey flavor. Companies that take a shortcut use liquid smoke flavoring that can create a bitter taste.

Taste Before Using. While any smoked salt can be used when a hint of smoke is desired, taste it first to judge the smokiness. Some brands are smoked much more heavily than others.



Here are chef’s Musel’s tips for achieving a smoky flavor from a gas grill. The chef likes to grill a tri-tip, part of the sirloin.

1. PREPARE GRILL. Prepare a gas grill for indirect cooking according to manufacturer’s directions for medium heat.

2. SEASON MEAT. Season the tri-tip roast or other cut with smoked sea salt and pepper. Place the roast on a cooking grid over direct heat. Grill, uncovered, for two minutes on each side.

3. INDIRECT HEAT. Move tri-tip to indirect heat. Grill, covered, one hour to 1 hour and 15 minutes or until the internal temperature at center of thickest part of the roast reaches 135°F for medium rare; 150°F for medium doneness.


Photo courtesy Double R Ranch.


4. TENT MEAT. Transfer the roast to a carving board and tent loosely with aluminum foil. Let it stand for 5 to 10 minutes. Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium doneness.

5. CARVE & SERVE. Carve the roast across the grain and serve on French bread with salsa or other condiments. Chef Musel likes to serve this dish with slow cooked pinquito beans and a green salad.



TIP OF THE DAY: Things To Freeze In Your Ice Cube Tray

Now, holiday ice trays like this Valentine cube
can be used year-round. Photo courtesy


We have long been advocates of making ice cubes from coffee, tea, juice, wine and soda, so as not to dilute our iced coffee, iced tea, cocktails, punch and soft drinks (original article).

You can add mint leaves to water to create mint ice cubes for Mojitos, basil leaves in water or tomato juice for Bloody Marys and berries in water for any sweet drink.

But the versatile ice cube tray has other uses as well. We use ours to freeze:

  • Fresh herbs (recipe below)
  • Lemon and lime juice (for recipes or to flavor glasses or pitchers of water)
  • Pesto (drop a cube to the water when you make rice)
  • Stock concentrate
  • Anything in liquid or semi-solid form that we want to store in small portions
    Depending on the recipe, you can simply pop the cube into the pot.


    You can transfer the cubes to a freezer bag after they’re fully frozen, or keep them in a covered ice cube tray (if your tray doesn’t have a tight-fitting cover, use plastic wrap).

    When you’re ready to use them, remember that each cube is approximately one teaspoon; eight standard cubes comprises roughly one cup.

    Having alternative uses for ice cube trays has enabled us to buy seasonal ice cube trays—hearts, stars, Christmas trees and pumpkins—without the guilt of taking up storage space with “one-use gadgets.”

    We often give seasonal ice cube trays as gifts, along with our list of things to use them for year-round.


    1. CLEAN. Wash and pat dry. Decide if you want to freeze whole or chopped herbs, and chop as desired.

    2. CHOP. The objective is to have the water cover the herbs, so fill the ice cube tray sections with a tablespoonful of chopped herbs or as many whole herbs as fit. Tamp down whole herbs.

    3. FILL. Fill the tray halfway, using enough water to cover the herbs (though the herbs tend to float). Freeze.

    4. FREEZE. Once the ice cubes are largely frozen, finish filling the tray with water and freeze completely. Remove from the tray and store in freezer bags.

    5. USE. Toss frozen cubes directly into the pot or pan. The heat will defrost the cube. If you need to eliminate the water, add the cube first and let the water evaporate.

    Never again toss out unused, wilted herbs!



    PRODUCT: Benne Wafers (Cookies)

    Benne wafers are small brown-sugar cookies seasoned with sesame seeds. They’ve been popular in the South since the 18th century. How did sesame, which many Americans associate with Asian cuisine, end up in the American South?

    Before we get to the cookies, here’s:


    The plant, Sesamum indicum grows wild in Africa; some varieties also grow wild in India. Today, thousands of varieties are cultivated in tropical regions worldwide. The seeds grow in the pods (the fruit) of the plant.

    Sesame seed is the oldest oilseed crop known to man, domesticated more than 5,000 years ago. It has one of the highest oil contents of any seed. The seeds are also rich in calcium, iron, vitamins B and E and zinc, high in protein and cholesterol-free.

    The nutty, buttery taste, which becomes even nuttier when toasted, led to the use of sesame seed by cuisines around the globe.

    Now on to America:


    Benne cookies, a.k.a. sesame cookies, from Charleston Cookie Company. Photo by Elvira Kalviste | THE NIBBLE.


    In Colonial times, a small amount of benne—the Bantu word for sesame—arrived in Charleston, possibly in the pockets of enslaved Bantu who considered the seeds to bring good luck (irony noted). The seeds were planted, and by the 18th century the crop became cultivated extensively throughout the South.


    According to Southern Sisters Bakers, which makes benne wafers, when plantation owners had large parties, they sent their guests home with benne wafers as a good luck party favor.

    Benne wafers have a richer, less sugary flavor than many cookies, thanks to the use of brown sugar instead of hite sugar. Some recipes add 1/4 teaspoon salt for a subtle salt counterpoint; the salt adds nuance and also makes the wafers pair well with cheese. If you like sesame honey crunch—those small rectangular candies of sesame seeds in a base of honey (we love them)—you’ll like benne cookies.

    You can get a gift tin with a Charleston watercolor on the lid from Byrd Cookies.

    If you want to bake your own benne wafers, here’s a recipe. Like chocolate chip cookies, oatmeal cookies and many others, there are endless recipe variations. You can search online to find one that best suits your tastes.
    Find more of our favorite cookies and cookie recipes.



    PRODUCT: Chili Flakes Grinder

    Some people use chili flakes—a.k.a. red pepper flakes or crushed red pepper—as frequently as they use salt and pepper. The spice a popular table condiment in countries as dispersed as Hungary, Korea and the Middle East. In the U.S., you’re more likely to find the liquid equivalent, a bottle of hot sauce.

    A pinch of heat enhances the taste of dishes from pizza and pasta (the classics are Pasta Puttanesca and Seafood Fra Diavolo) to dips, eggs, salads, soups and cooked vegetables. You can make barbecue sauce, hummus and salsa spicier to taste.; you can create spicy mashed potatoes, spicy rice and spicy yogurt.

    Here’s a gadget for people who’d prefer a finer sprinkling than the conventional chunks of crushed red pepper. The find grind creates a more even seasoning:

    The Trudeau Red Chili Pepper Grinder has a ceramic grinding mechanism designed for just for chili flakes. For $19.99, it’s an affordable gift for those who like their heat. You can pick one up at


    Grind chili flakes into a more delicate grain—just as with peppercorns. Photo courtesy Trudeau.



    Chili flakes are made by roasting red chiles—generally cayenne or New Mexico chiles—then crushing them. The heat comes from the seeds, which contain the chemical capsaicin (cap-SAY-sin).

    Check out our Chile Glossary to discover the history, different types of chiles, and why it’s inaccurate to call them “peppers” or chile “peppers.”



    TIP OF THE DAY: Make Your Own Vanilla Extract

    When life gives you lemons, make lemonade.

    When it gives you a bottle of vodka and some vanilla beans, make vanilla extract.

    Commercial vanilla extracts are 35% alcohol, by law. The alcohol is a neutral spirit, like vodka. So imagine how good your extract will be if you use a good-to-excellent vodka: Good enough to give as gifts!



  • Vanilla Beans. You need 1 ounce of beans (about 8) per 1 cup of vodka. You can buy 16 beans on Amazon for $7.19. Grade B vanilla beans, called extract grade, deliver the most flavor by weight. To make a larger batch for gift-giving, just double or triple the amounts of beans and vodka.
  • Bottle. Select a glass bottle with a tight fitting cap (or cork, if a wine bottle). A brown or green bottle is ideal; the reason many extracts are packaged in brown glass bottles is because the dark color prevents light from entering and aging the contents.

    You can buy top-quality vanilla extract, or you can make your own. Photo by Claire Freierman | THE NIBBLE.


  • Vodka. Use a good quality 80-proof vodka; it will make a more delicious extract. If you want to give the extract as a gourmet gift, using a prestige-name vodka may cost more, but will make a higher-perceived-value gift when labeled “Homemade Vanilla Extract With Grey Goose Vodka”).

    1. PREPARE JAR. Clean jar and implements with boiling water, to avoid any contaminants from impacting the extract flavoring.

    2. PREPARE BEANS. With a damp cloth, wipe down the beans. Slit them lengthwise, leaving an inch at the top. The objective is to allow the flavorful seeds inside (the “caviar”) to macerate in the vodka, along with the whole pod.

    3. ADD BEANS TO JAR. If you are using a jar that’s shorter than the beans, you can cut the beans in two-inch segments.

    4. ADD VODKA & SHAKE. Don’t fill the jar to the rim; some water will leach out from the beans.

    5. AGE & EXTRACT. Store the bottle in a cool, dark place. In 4 weeks, the vanilla will be ready to use in a pinch, but the extraction will continue to intensify the flavor for 6 months—the ideal time at which to use it. After that, the vanilla will continue to mature, like a fine wine, for years. The longer it ages, the more flavorful it will be.

    6. BOTTLE. To give as gifts, use a coffee filter to strain into smaller bottles that have been washed in boiling water. Create your own label. You can include the type of vodka and the preparation and bottling dates.

    7. GOING FORWARD. The vanilla beans are fully extracted after 6 months. They will dry out as the extract is used and they become exposed. You can remove the old beans and add new ones for more intense vanilla flavor; or you can start a new batch for gifting,


    If you start now, you can be giving your favorite bakers a holiday gift of homemade vanilla extract—made with a premium vodka, of course Here are four-ounce brown bottles. Start designing your label!




    TIP OF THE DAY: Try A New Ingredient Every Month

    Today’s tip is from Chef Johnny Gnall. If you have questions or suggestions for tips, email Chef Johnny.

    Home cooks can get intimidated by the thought of trying new ingredients. There’s a time-and-money issue of experimenting with something that might not turn out well.

    But cooking is exploration. Sometimes explorers find that the trip yields nothing exciting, other times they happen upon a game-changer. With all the information and recipes on the Internet, you‘ve got all you need to add vivid new flavors to your cooking.

    Ever heard of galangal (pronounced guh-LAHNG-ull, with a broad “a,” also called galanga and blue ginger)? Native to Indonesia, it is best known in America as an herb that flavors Thai soups.


    Galangal. It looks like ginger but is used in a very different way. Don’t be intimidated by it! Photo by Piano Non Troppo | Wikimedia.

    A member of the ginger family, Zingiberaceae, galangal is similar in appearance to ginger; but instead of ginger’s spice heat, it delivers an earthy, complex favor profile with notes of citrus, pine and cedar (and it’s usually removed prior to serving, not consumed in the same way as ginger). It’s also delicious in stews and stir-fries.

    Once you know what something tastes like—kaffir lime or shrimp paste, for example—you can add it to your favorite recipes to give them new life.


    Unleash your inner explorer and plan to try a new ingredient every month. Your supermarket may have enough to start you off—from enoki mushrooms in the produce department, quinoa with the grains, and the spice rack (check out black cardamom, cubeb pepper, fenugreek, grains of paradise, mastic, za’atar and many others).

    Next, look up international markets and produce stores in your area and go browsing. If there are no local markets, search on the internet. Peruse African, Asian, Latin American and Middle Eastern grocery sites.

    Then, make yourself a list of 12 ingredients you want to try over the next year. Here are some ideas to start you off:

  • Kamut, an ancient, high-protein wheat with a nutty flavor. More about kamut, a whole grain.
  • Laver/Nori, the dried sheets of seaweed used to make sushi rolls. Roll something else in it (we’ve used it for seasoned goat cheese and tuna “rolls”) or use matchstick slices as garnishes on salads, seafood or poultry.
  • Mushrooms—not the ubiquitous white buttons, but some of the more flavorful varieties. You can try a “mushroom of the month.” They’re low in calories and very flavorful. Check out our Mushroom Glossary.
  • Nigella seeds, tiny black peppery seeds popular in Middle Eastern and Asian cooking that are just as much at home in chicken salad, omelets and other American dishes.
  • Nopales, prickly pear leaves with a flavor similar to green beans. Popular in Mexican cuisine, they can be added to salads, scrambled eggs and most Mexican dishes.
  • Quinoa, a grainlike seed that’s one the world’s great complete proteins (it contains all eight essential amino acids). More about quinoa.
  • Sweeteners, from demerara to jaggery, try a new type of sugar instead of refined white sugar on your cereal. Check out our Sugar Glossary for the different types of sugar worldwide; then visit an international market and pick up some.
  • Yuzu, a delightful Asian citrus that we use instead of lemon or lime juice in just about everything. (More about yuzu.)
  • Seasonal vegetables and fruits—our favorite spring dish is a combination of fava beans and ramps. We look forward to it every year, during the fleeting weeks when both are available. We feel the same about stewed rhubarb, a dessert we learned at our grandmother’s knee.


    TIP OF THE DAY: Make Your Own Curry Powder & Chile Oil

    Homemade curry powder. Photo by Magda S.
    | Wikimedia.


    Today’s tip is a teaching moment from Chef Johnny Gnall. If you have questions or suggestions for tips, email Chef Johnny.

    If you produce your own seasonings, you have the discretion to alter them to fit your preferences, whether they be increasing the heat, decreasing the garlic or making whatever changes suit you.

    Here are two Asian seasonings for you to make, store and use: curry powder and chile oil. They’re easy to make, and you can use them in everything from breakfast eggs and luncheon salads to dinner recipes.

    You can give them as gifts, too: delicious ingredients with a personal touch.

    Make them in small batches at first, until you reach a level of comfort with the process. Once you have it down, you can make quarts or more at a time and have them in your pantry for use in specific recipes, or to experiment with—or that last-minute gift.



    This recipe is for a very basic curry powder. Curry powders you buy at the grocery store tend to be pretty generic (especially the domestic products made for the “American palate”), so you really are better off creating your own. It will save you money and enable you to bring out the flavors that you prefer. Throughout India and Asia, each household and restaurant has its proprietary recipe.


  • 1/2 cup ground cumin
  • 1/2 cup ground coriander
  • 1/3 cup ground turmeric
  • 2 teaspoons chile powder
  • 2 teaspoons ground mustard seed
  • 2 teaspoons ground ginger
  • 1 teaspoon cayenne

    1. It’s a good idea to toast your spices in a pan over medium high heat, tossing as you do so; it will make your curry powder that much more aromatic and flavorful.

    2. You can use a food processor or blender to combine the spices, or just mix them thoroughly with a wire whisk. Mix thoroughly and store in a tightly-capped jar or bottle.

    VARIATIONS: Turmeric gives curry powder its orange/yellow color; cayenne, ginger and chili powder provide the heat. As you play around with the proportions, add the spices by the teaspoon. These spices are by no means the only acceptable ones for a curry powder. Try asafoetida, black cardamom, black pepper, caraway, cayenne (red pepper), cinnamon, clove, fennel seed, fenugreek, garlic, green cardamom, long pepper, mustard seed and/or nutmeg. If something smells or tastes right to you, give it a try.

    ADDITIONAL TIP: Save empty spice bottles and refill them with our homemade blends.



    This recipe is for a fermented chile oil—much more complex than a store-bought chile oil.

    I absolutely love oils like this. The fermentation develops the flavor in a unique way and brings out umami, which makes a recipe that much better.

    Drizzle it into soups for a garnish-with-a-kick; add some to salad dressings, sauces and marinades; use as a dipping oil; finish a sauté. It can substitute wherever oil is used as a condiment, alone or in combination with a mild oil.


  • 1 pint red chile flakes
  • 1/2 cup of fermented black beans (available in Asian markets or online)
  • 1/4 cup sliced ginger
  • 10 crushed garlic cloves
  • 1 quart canola oil or rice bran oil

    Homemade chile oil. Photo courtesy Caviar Russe | New York City.



    1. Combine the flavor ingredients in the oil and heat over medium-low heat, to about 150°F (use a kitchen thermometer).

    2. Remove from the heat and allow to cool to room temperature. Once cool, transfer to a jar or other sealable container and cap tightly.

    3. Let the mixture sit for at least a week, preferably two weeks; then it’s ready to go. It’s interesting to see how the favors develop and change as the fermentation process takes place.

    4. Once you’ve made a successful (to your preferences) batch, you can try versions with other herbs and aromatics. For gifts, tie a ribbon around the neck of a bottle and use your computer printer to create a gift label.



    TIP OF THE DAY: 8 Ways To Reduce Sodium Intake

    Not your friend! Photo by Ramon Gonzalez |


    While recent government initiatives have eliminated trans fats and have us eating more whole grains, two villains hidden in prepared foods have been relatively quiet on the media radar. More often than not, too much salt and sugar are hidden in recipes and prepared foods.

    Some salt is needed for normal functioning, but the American Heart Association recommends that you cap your intake at 1,500 mg of sodium (salt) per day. That’s 500 calories per meal, not allowing for snacks.

    But within a meal, one item—a sauce or a prepared vegetable—can contain more than 500 mg of salt. That’s why the average American’s salt intake is more than twice the recommended limit: 3,436 mg sodium daily.

    Even good recipes and good restaurants can use too much salt. Prepared foods are overly laden with it—just read the labels.


    Dr. David Katz, founder/director of the Yale University Prevention Research Center, recommends a 1:1 ratio of sodium to calories. If the ratio is higher, the food has too much sodium. Most people’s recommended daily calorie intake is around 2,000 calories, so the formula provides more salt than the American Heart Association recommends. But it’s still less than what most of us consume!

    What’s Wrong With Sodium?

    Too much sodium can increase blood pressure, for starters. The Mayo Clinic explains why “just a pinch” of salt here and there adds up to unhealthy levels. Even if you feel young and healthy, you may want to take notice now.

    It’s not difficult to make small adjustments. So we’re passing on these tips from John Bosse, of USANA Health Sciences:
    1. Be an educated consumer. Read nutrition labels and choose foods that are low in sodium. Ideal foods have 5% or less of the daily recommended value of sodium per serving. Try your best to avoid foods containing 20% or more of the daily recommended value.

    2. Savor the flavor. Flavor food with spices and herbs instead of salt. Use chile, curry, garlic, lemon and lime juices, onions, oregano, paprika, pepper, vinegar, wine and other favorites. THE NIBBLE’s favorite addition to savory dishes is fresh herbs—from basic parsley to fragrant fresh basil.

    3. Consider a sub. Lite salts and salt substitutes offer an alternative that, when used in place of salt, will lower sodium intake and increase potassium intake, while still providing the desired saltiness. Always consult your physician before using one of these products as they are not appropriate for individuals with certain conditions or on certain medications.

    4. Look for low sodium options. Look for lower sodium alternatives. Some manufacturers have created sauces and soups with half the sodium of their original recipes. Here are the differences between low sodium, reduced sodium and other terms. We also love raw almonds and other nuts; most nuts can be found without salt (see the health benefits of nuts).

    5. Ask and you shall receive. Many restaurants are happy to make modifications to satisfy their customers. Many sit down restaurants can provide olive oil, vinegar, and lemon wedges as a dressing substitute; you just have to ask. Ordering pizza? Ask them to put half the amount of cheese on it. You might find the pizza still tastes just as good and probably has the same amount of cheese it would if you made your own. Not only will you have greatly reduced the sodium you consume, but also the calories and saturated fat.

    6. Make a trade. We all know that fruits and vegetables are healthful foods, but most of us don’t eat enough of them. Packaged snacks and deli meats are high in sodium. If you consume salty snacks, make a daily effort to sub out one with fruit—an apple, banana, orange or pear, for example. If you don’t like fruit, choose vegetable alternatives such as baby carrots. At THE NIBBLE, we make salt-free potato chips and other veggie chips in the microwave, using this clever device. Swap out processed cereal for a bowl of sodium-free oatmeal (not the instant kind, which has added salt).

    7. Switch the sandwich. If you enjoy a daily sandwich, in most cases, cooked chicken or turkey breast will be lower in sodium than ham and other deli meats. To change it up, use different condiments and salad vegetables, and look for pickles and other pickled vegetables that are low in sodium (or make your own—it couldn’t be easier).

    8. Tip the potassium balance. Professional consensus supports aiming to consume potassium at roughly double the recommended sodium intake. Be sure to eat foods that are rich in potassium, such as low-fat dairy, fruits, vegetables, and unsalted or low-salt nuts and seeds. These are also solid sources of calcium and magnesium. Potassium, along with calcium and magnesium, help to rid the body of excess sodium.

    If You Use Salt, Use The Tastiest Salt

    Check out our Salt Glossary. While all salts have similar sodium and nutritional values,* sea salts and other culinary salts have more flavor than refined sea salts.

    *Sea salts have trace minerals that are removed from refined table salt.



    TIP OF THE DAY: 10 Ways To Use Nutmeg

    There’s nothing like fresh-ground nutmeg. The pre-ground product is pallid in comparison.

    You may use nutmeg in baking—custards and pumpkin pie, spice cakes and cookies—and it’s de rigueur in egg nog. But what about savory uses?

    Following the demise of our decades-old nutmeg mill, we’ve been enjoying our new chrome nutmeg mill from William Bounds. We’ve been adding daily grinds of fresh nutmeg to coffee, eggs and greens.

    We asked THE NIBBLE’s chef Johnny Gnall how he uses nutmeg. Here are his favorite uses, along with some musings on nutmeg:

    Nutmeg is a bit of an unsung hero. It’s used in a surprisingly large number of recipes and dishes, but it’s rare that you notice it, especially up front on your palate. In fact, that’s kind of the point. Nutmeg is a spice often used to accent other flavors, the same way a recipe uses salt to bring out the flavor of other ingredients.


    Nutmeg. Photo courtesy Spice Islands.


    Nutmeg is often perceived as a “holiday spice,” but it’s delicious year-round. As with other spices, use it up as quickly as you can. Even a whole nutmeg in an airtight jar will dry out in a few years. If you’ve had the nutmeg for a while, pierce it with a pin. If you get a droplet of oil, the spice is still lively.


    In desserts, nutmeg is often combined with allspice, cinnamon and clove. But nutmeg on its own is a pretty delicious flavor.

    Nutmeg is also a strong flavor, so you only need it in very small doses. Even a pinch can pack a punch that will kick things up a notch.

    Here are 10 ways to give new punch to your recipes with nutmeg. Remember to use it sparingly: Start with a tiny bit, taste often and pump the brakes as soon as its flavor gets to the front of your palate.

    1. Bacon & Pork Belly
    Bacon fans find it practically perfect in every way, virtually impossible to improve upon. It can be amplified, however. The next time you have a recipe with bacon as a primary ingredient (a quiche, perhaps?), try complementing it with a touch of nutmeg. Bacon and nutmeg are at very different ends of the flavor spectrum, but they share earthy roots. You may even start dusting your bacon strips!

    2. Béchamel
    A classic béchamel sauce is made with a dash of nutmeg early in the cooking process. In most fine-dining restaurants, béchamel is usually the start of mac ‘n cheese and other creamy pasta dishes. If you up the nutmeg just a touch, the new angle on a familiar flavor will surprise you. Just be sure to think ahead: If you are adding béchamel to a dish along with other cheeses or ingredients, be sure the flavors complement one another. Nutmeg doesn’t always play well with others (seafood, yes; mushrooms, not really).


    William Bounds nutmeg mill. Photo courtesy
    William Bounds.


    3. Carrots
    Roasted carrots with nutmeg is easy and will knock your socks off. Just toss roasted carrots in a bit of melted butter and season with fresh-ground nutmeg, salt and pepper to taste.

    4. Dough
    Bread dough, cookie dough, pasta dough, pie/quiche dough: Any of these can benefit from the kick a little nutmeg supplies. As with béchamel, however, make sure that whatever else you are putting in or on that dough does not clash with nutmeg.

    5. Goat Cheese & Burrata
    Take ordinary goat cheese and add a pinch of nutmeg to make it extraordinary. Add the seasoned goat cheese to salads, use chunks to garnish soup or just spread it on a slice of toasted baguette. Along the same lines of cheese enhancement, go for pure indulgence with burrata: A tiny drizzle of olive oil and a pinch of nutmeg create fireworks in your mouth.


    6. Hazelnuts
    A bowl of warm, toasted hazelnuts sprinkled with nutmeg is as perfect a holiday party snack as you can find. But don’t wait for the holidays: Serve them year-round with cocktails, wine and beer.

    7. Lamb
    Lamb is a protein that loves nutmeg—perhaps more than any other. If you season the meat with salt and just a teaspoon or so of nutmeg, as opposed to pepper, you will discover a delightful flavor profile. If you’re going to stew lamb, you’re in for a real treat with nutmeg. Remember, though, that with lamb, the “less is more” rule especially applies.

    8. Scalloped Potatoes
    A little nutmeg in the dish adds depth of flavor, while a dusting over the top will give you an up-front hit of nutmeg that then fades into creamy potato.

    9. Spinach & Collard Greens
    If you’re braising, add nutmeg early; you may want to re-up as the vegetables cook. If sautéing, a quick sprinkle when your greens start to wilt should do the trick.

    10. Squash & Squash Soup
    The nuttiness of squash, from acorn to zucchini, is accentuated by a sprinkle of nutmeg.

    The nutmeg tree produces two different spices, nutmeg and mace. Nutmeg is the seed of the fruit that grows on the tree, and mace is made from a red substance that covers it.



    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers
    Facebook Auto Publish Powered By :