3 Ways to Spice Up the New Year
These harbingers of heat—like Italian hot peppers in olive oil, Piment d'Espelette and Turkish Marash chili—bring the bold, vibrant flavor we crave after a holiday season of rich, luxurious eats (and without the calories to boot!).
This brilliant, hot chili paste from IASA—made from locally-grown hot peppers from Salerno—has a round, fiery addictive heat that lingers on the palate and keeps you coming back for bite after bite.
Spice it up: Keep this all-purpose condiment at the ready for spicing up any dish—add a spoonful to sautéed greens, whisk into salad dressings, use as a garnish for hard-boiled eggs or add a generous spoonful to ground pork with a hearty sprinkle of fennel pollen for almost instant hot Italian sausage.
Piment d’Espelette AOP—hailing from the Basque region of the southwest France—has long been loved by chefs around the world for its fruity flavor, fragrant red pepper aroma and gentle spice.
Spice it up: This coveted pepper powder's warm, food-friendly heat that complements dishes of all types from spice rubs to sauces (Bonjour, Basque Chimichurri!).
Marash Chili—a staple in Turkish cooking and close relative of famed Aleppo Pepper—is cherished for its well-balanced heat and notes of sweet roasted red pepper and dried fruit as well as its higher essential oil content (yes flavor!) and moist texture.
Spice it up: A pinch of crushed Marash Chili adds a warm, nuanced heat to salad dressings, meat rubs and spice blends. Try our recipe for Turkish Lamb Kofte with Fresh Herb Salad (pictured above).