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 flavor?
In this eDossier, Marco Greulich shows us spice blends that are anything but boring. We explore the white gold of salt and demonstrate that it's more than just a spice—whether in grain form or as a salt plank on the grill. Of course, there are also suitable barbecue recipes. The same applies to pepper. FIRE&FOOD embarked on a taste journey through the world of pepper and learned a lot about Kampot pepper in Cambodia.
In this e-dossier, we also explore the spice of chili and reveal what makes it so essential for grillers. We've compiled a wealth of information about the powerhouse ginger, the peppy horseradish, the all-spice allspice, the black gold molasses, the tonka bean, the trendy root turmeric, the all-rounder star anise, and the wonderful bulb garlic. There are also delicious and seasonal BBQ recipes, for example, with wild garlic, basil, onions, or mustard.
Add more spice to your grill with this eDossier!