SWMO wrote:
That sounds good. I like cumin, and cardamon, I think, but I thought turmeric had no flavor? Is it just for color?
"The man who doesn't like spicy (read hot) seasonings was quite happy" It's good to know I'm not alone. I do throw caution to the wind sometimes and use Ancho powder.
I thought turmeric was just a colorant until I bought some fresh recently. Man oh man what a difference! I recently decided to explore various cuisines on "The Spice Route" and revisit Caribbean foods so my spices are quite fresh.
Fresh turmeric has a gingery taste and smell with a lil citrusy note.
I've been storing my paprika (another spice that only has colour when old) in the fridge for the last coupla years and wonder if I should put the turmeric next to it. I guess it can't hurt.
ETA: Oh and we both think doubling the amt of grilled onions would be a good idea the next time I make this. I also added roasted peppers since they were on hand; fine addition. Since I'm not a good baker I bought whole wheat pizza dough from WF and sectioned it off into 8 balls. Next time I'll add some whole spices and aromatics to the dough's exterior. Unfortunately the idea came after the bread was on the grill, LOL.