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Everyone tends to have their own spin on it, but in general, it’s a Rustic Seasoning Blend that is Spicy Blend featuring lots of Paprika, Cayenne, Garlic Powder, Pepper & Oregano. Various other seasonings can be added to taste.

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Anyone acquainted with Southern Cuisine knows that nothing works in Jambalaya or in Chicken Creole quite like a Cajun Seasoning! It adds Boldness & Warmth to every Scoop, giving your Southern dishes a delicious twist.

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A unique blend of common spices found in the pantries of the American South, Cajun works wonders to Blacken Meat by Coating the Meat & Frying with a Knob of Butter. The Blackened Area of the Meat has a More Intense & Peppery Flavor that is exciting & delicious with a Succulent Inner Meaty Layer & a Robust & Crunchy Outer Layer. Just remember Not to Fry It Too Hard or you'll spoil the quintessential taste of your meal!

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Regularly use it to Season Everything from Jambalaya to Roasted Sheet Pan Dinners to Stir-Fry’s, Soups, Kabobs & more. It especially pairs well with:

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Proteins: Chicken, Fish, Shellfish, Pork, Steak & Tofu.

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Veggies: Especially roasted or in stir-fries. Also, Cajun seasoning is fantastic on all kinds of potatoes Recipes Baked, Roasted, Fries, etc.

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Dips: it’s delicious Stirred into everything from Hummus, Queso, Spinach Artichoke Dips even Guacamole!

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Breads & Crackers: It’s delicious Sprinkled onto Flatbread, Pita Chips, or various Other Kinds of Breads.

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Food Event October 1st World Vegetarian Day.

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World Vegetarian Day was founded in 1977 by the North American Vegetarian Society (NAVS) & was endorsed by the International Vegetarian Union in 1978. 

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October 1st is the annual kick-off of Vegetarian Awareness Month. Make a difference this October by informing others about the benefits of vegetarianism. 

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You will be helping to create a better world because vegetarian diet have proven health benefits, save animals’ lives & help to preserve the Earth.

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A vegetarian is a person who does not consume meat or products of animal slaughter due to ethical, moral, or religious concerns. 

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There are many varieties of vegetarianism. 

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Ovo-Lacto vegetarians, for instance, eat eggs & milk, but no other animal products. 

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Adherents of more strict forms of vegetarianism, such as vegans, tend to abstain from consuming anything that may include any kind of animal products or may be made from animal labor, such as animal testing. 

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Other types of vegetarians include raw vegetarianism, where followers only eat raw foods or products that have been dehydrated; & fruitarianism, where adherents only consume fruits & nuts, preferably obtained without any harm to the plant.

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In India, members of the Jain religion follow a form of vegetarianism that not only prohibits eating animal products, but also restricts consumption of root vegetables like onions, potatoes, & garlic.

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Others on the hand, adopt the vegetarian diet for its health benefits. Research has shown that a plant-based diet can help reduce the risks of heart disease, diabetes, and some kinds of cancer.

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So Enjoy World Vegetarian Day Whatever your Choice be.

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(Pic taken from the net.)

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~Erik Baji Treasuryvala

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International Salami Day began started in 2006 in of course the USA, by the named Salami Appreciation Society.

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The day is credited to salami, a cured sausage & an air-dried, fermented meat, generally made up of beef or pork.

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The word salami is derived from the Latin words” salsiccia” & “salumen” & it mean salted meats. it is a salted & spiced meat, shaped into a thin & elongated casing, & made to undergo natural way of fermentation for stipulated days.

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Sometimes, smoking is preferred for prolonged fermentation due to the environmental weather condition. it is sometimes coated with mold culture like Penicillium to prevent decaying during the drying process.

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Salami was popular among some regions of Europe due to the scarcity of fresh meat & since it can be stored at room temperature for more than 30 days.

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“As a cured meat salami is quite robust & will keep well in the fridge”

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“The best way to buy salami is in the whole or a large piece & slice it yourself. If you have a whole or large piece of salami then keep it wrapped in greaseproof paper.

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(Pic Taken From the Net)

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~Erik Baji Treasuryvala

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Ambarella Season Shines in the Fall & Winter Months the Recognition it receive is on Par with Papaya & Mango.

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India doesn’t cultivate many Ambarellas, though a few markets in South India carry them when in season. Despite the country’s suitable growing conditions, Ambarellas are not popular here like they are in Sri Lanka & the Caribbean. Most Indian farmers have Ambarellas as shade trees for other crops, & not for their fruit.

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Today, the fruit grows abundantly in the soils of Sri Lanka & Southern India. Other countries growing include Vietnam, Laos, Cambodia, Zanzibar, Gabon, Central America & the northern parts of South America as well as in certain regions of Australia.

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Ambarellas aren’t a staple in Indian Pantries, though it’s a beloved Souring Agent in the cities along the Konkan Coast. Instead, shoppers stumble upon the fruit while going for drives or when picking up Tamarind Paste perhaps hanging in an Unsuspecting Garden with other ancient trees, or maybe it’s nestled behind a bold, colorful mango tree.

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The best bet of finding Ambarella is coming to Kerala, Karnataka, Tamil Nadu, Maharashtra or Goa & asking a well-established local for its whereabouts. Not only will they have a Spicy Ambarella Curry Recipe passed down to them by their great-grandmother, but they will also know which neighbors grow a tree or two in their yard.

Several Countries Utilize Ambarellas in local dishes:

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1.Sri Lankans make Pickled Chutney from Raw Ambarella. Natives also enjoy eating Raw Ambarellas with a bit of chili powder & salt.

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2.Locals in Malaysia & Indonesia have a penchant for eating Ambarella Wedges with Fish Sauce.

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3.The Vietnamese soak Ambarellas in liquid & then Artificially Sweeten them to taste like Licorice.

4.In Jamaica, they Juice the Fruit & add Ginger & Sugar.

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5.One common Ambarella Curry Recipe in the south of India entails Simmering the fruit in coconut milk with other vegetables the fruit imparts a Sour Taste that balances the Rich Creaminess of the Coconut.

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6.Use Grated Ripe, Yellow Ambarella as a Substitute for Raw Papaya or Raw Mango. 

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7.Make a Classic Trinidad Favorite of Ambarella Chutney: simply pulse the chopped ambarella flesh with garlic, salt & pepper into a chunky texture. Trinidadians add a pungent herb called “Chadon Beni,” or, “Culantro,” but any herb on-hand will work coriander, basil, parsley, & dill are adequate Substitutes.

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8.Create a Sri Lankan Curry by cutting the ambarella into halves. Boil the fruits in water & remove the skin once drained & cooled. In a shallow pan, heat oil & add mustard seeds. When the seeds are popping, add onions & garlic until brown. Then, add cinnamon, curry leaves, curry powder, turmeric, chili powder, sugar, & lastly, the ambarella fruits. Set to a low flame & add coconut milk. Simmer for 10 minutes.

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9.Make a condiment by pressure-cooking ambarella until soft. Once cooled, mash & de-pit the fruit, & then add salt & jaggery to the pulp. Separately, heat garlic & chilies in oil coconut or chili oil works well. Stir the pulp briefly, & then transfer to a jar.

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Zaatar is Most Identified with Middle Eastern & Mediterranean Cooking. A Combination of Herbs, Sesame Seeds, Sumac, & Salt, it is one of the world’s Unique & Best Seasonings. It’s Loaded with Bold Flavors; Great Texture; & even some Health Benefits from Soothing Inflammation to Boosting Cognition!

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There are no Official Standards out there, & that’s why you’ll find different variations of zaatar seasoning on the market.

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zaatar is great to Simply Season some Avocados or Tomatoes for a Snack, Drizzle a little Extra Virgin Olive Oil or to jazz up some Breakfast Eggs, or to include with olive oil for dipping as part of a big Mediterranean spread.

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Za'atar can be used in the same way you might use any other seasoning blend in meat marinades, as part of dips, or on Roasted Vegetables, to name a few.

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Some common uses for Za'atar include:

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Mix Za'atar with Olive Oil & Drizzle it over Flatbread: Pita, Naan, & other Flatbreads are Traditional in Middle Eastern Cuisine, but you could also use the Infused Oil with Thick Slices of Italian or French Bread that are Crisped up Under the Broiler.

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Season Meat or Seafood with za'atar: Sprinkle za'atar on Chicken, Beef, or Seafood before Cooking. It gives a Great Flavor to the Protein of your Choice.

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Use Za'atar on Roasted Vegetables: Toss Chopped Vegetables or Chickpeas with Olive Oil & Za'atar Seasoning Before Roasting for an Earthy Flavor.

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Add Za'atar to Dips: It's a classic move to add za'atar to Hummus, but you can also Combine it with Labne, a Yogurt-Based Spreadable Cheese that can be Eaten with Pita Triangles. To make a Festive Party Dip, combine Za'atar with Labne, Fresh Garlic, Feta Cheese, & Olive Oil. Blend it or Puree it in a Food Processor & Chill the Dip Before Serving with Pita & Cut Vegetables.

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Make a Salad Dressing: Combine Za'atar with Olive Oil & Lemon Juice & use it to Dress Salad Greens.

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Sazon, is a Type of Flavorful Seasoning, or Seasoning Salt, used in Spanish & Mexican Cooking. Since Sazon means ‘Seasoning’ in Spanish, it is easy to see where the name for this Multi-Purpose Seasoning comes from.

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Sazon has a distinctively Savory Taste, Reddish in Color; Sazon Seasoning typically includes Cilantro (Coriander), Cumin, Ground Annatto & Oregano. While Ground Annatto (Achiote) is a Main Ingredient in Sazon Seasoning, it can be Difficult to Locate & Purchase unless you look in Hispanic Markets or Purchase it Online. However, don’t worry! A Combination of Ground Turmeric & Sweet Paprika makes a Great Substitution for Ground Annatto! It is actually very Appealing and Palatable in Flavor.

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Since Sazon is a Multi-Purpose Seasoning, you can use it in a many ways. It’s quick & simple way to add a Powerful & Vibrant Punch of Flavor to Spanish & Mexican Dishes.

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Sazon Seasoning can be used in Steak, Chicken, Fish, Soups, Stews, Tacos, Rice, Ropa Vieja & Beans.

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No Kitchen should be without a Good Supply of this Multi-Purpose Herb. It can be used as a Garnish & Flavoring & as a Vegetable Parsley can be used in almost Any Savory Dish. It’s especially god use in great quantities in Fresh Salads or in Soups & Tomato Sauces. Chop or Shred it & Mix with Butter to Melt over Fish or to Glaze Vegetables. There is just as much Flavor in the Stalk as the Leafs Both are Used To Flavor Stews & Stock.

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A Sprig of Parsley is more than just a Garnish; it’s a Fresh Herb which Adds its Element Taste to Any Dish you Cook. It finds a Place in Boiled Potato Delicacies, Grain Based Salads, Vegetable Soups, Fresh Juices, Starters & also in Dips & Spread.

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It’s Delicious when Deep Fried & Served as a Vegetable. Use it in Marinades, Stuffing in Omelettes the List Goes On. Combine Chopped Parsley with Chopped Green Onions; Mint Leaves Lemon Juice & Olive Oil or Add Parsley to Pesto Sauce to add More Texture to its Green Color.

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Serve a Colorful Salad of Fennel, Orange, Cherry Tomatoes, Pumpkin Seeds & Parsley. It should be Added towards the End of Cooking Process so that it can Retain its Best Taste Color & Nutritional Value.

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