In this comprehensive eDossier we take a journey into the world of spices and herbs. Because what would a good barbecue be without the right flavour?
In this eDossier, Marco Greulich shows us spice mixtures that are anything but boring. We trace the white gold of salt and show that it is more than just a spice - whether in grain form or as a salt plank on the grill. Of course, there are also suitable grill recipes. This also applies to pepper. FIRE&FOOD has embarked on a taste journey through the world of pepper and learned a lot of interesting things about Kampot pepper in Cambodia.
In this e-dossier, we also explore the spiciness of chili and show what makes it so indispensable for grillers. We have compiled a wealth of information about the power bulb ginger, the peppy horseradish, the all-spice allspice, the black gold molasses, the tonka bean, the trendy root turmeric, the jack-of-all-trades star anise and the great bulb garlic. There are also fine and seasonal BBQ recipes, e.g. with wild garlic, basil, onions or mustard.
Get more spice on your grill with this eDossier!