In this comprehensive eDossier, we embark on a journey into the world of spices and herbs. After all, what would a good barbecue be without the right flavor?
In this eDossier, Marco Greulich presents spice blends that are anything but boring. We explore the "white gold" of salt and show that it's more than just a spice – whether in grain form or as a salt block on the grill. Of course, suitable grilling recipes are also included. The same goes for pepper. FIRE&FOOD embarked on a flavor journey through the world of pepper and learned many interesting facts about Kampot pepper in Cambodia.
Furthermore, in this eDossier, we delve into the world of spiciness and reveal what makes chili so indispensable for grillers. We've also compiled a wealth of information about the powerful ginger root, the tangy horseradish, allspice, molasses (black gold), the tonka bean, the trendy turmeric root, the versatile star anise, and the amazing garlic bulb. In addition, you'll find delicious and seasonal BBQ recipes, for example, featuring wild garlic, basil, onions, or mustard.
Add more spice to your grilling with this eDossier!