Around the World in Four Flavors

by RogerSeptember 21, 2021

Sometimes you just need some new flavors to put to work in your regular cooking routine. On today’s episode we take a quick trip around the world to look at four distinct flavors: Gremolata from Italy, Harissa from Tunisia, Black Bean Garlic Sauce from China, and Achiote from Mexico.

Mentioned in this Episode

Gremolata is a very simple garnish that can add a tremendous amount of flavor to your food. The combination of fresh, bitter Italian parsley, tangy lemon zest, and sharp fresh garlic is a triple threat of flavor. It goes especially well with rich dishes, like a braised pot roast, that needs a bright pop to cut through the fat.

Making a fresh gremolata takes only a couple of minutes. You can also substitute ingredients or add extras to make a completely new garnish to suit your taste.

Harissa is one of my favorite pepper sauces. Bright, fresh, and fiery, it’s a natural accompaniment to North African dishes like couscous or tagines. However it’s so versatile you can use it as a marinade, mix-in base for soups and stews, or just use it to dip your favorite vegetables in.

There are a huge variety of harissa recipes, but here is one from The Mediterranean Dish has a recipe that is quite similar to Paula Wolfert’s. You can also find harissa in Middle Eastern markets and all over online. Mina Harissa is one of my favorites with a beautiful bright fresh flavor, and just enough spice to warm you up.

Paula Wolfert’s Mediterranean Cooking appears to be out of print, but “The Food of Morocco” would be a fantastic addition if you are interested in North African cuisine.

Black bean garlic sauce (made from fermented black soybeans, or douchi) packs a huge amount of salty funkiness and umami. It can elevate your Asian stir fry and sauce game with as little as a tablespoon. Ming Tsai has a good recipe for home cooks. Otherwise you can find prepared sauce in most grocery stores and ethnic markets. Of course, you can find it online too.

Achiote paste will give your food a rich orange hue while adding an earthy, peppery flavor. You can make your own, but I think the prepared products work just as well. El Yucateco and La Perla del Mayab are two popular brands, and can be found in most Latin markets. A key ingredient of Achiote is annatto seeds.

Conchinita Pibil (Yucatan slow roasted pork) is a classic dish which uses Achiote. Belizean stew chicken is another must-try.