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Jerk, a spicy Jamaican dry-rub for meat primarily made with allspice and Scotch bonnet peppers; Montreal steak spice, a seasoning mix for steaks and grilled meats; Old Bay Seasoning, a seasoning mix of celery salt, black pepper, crushed red pepper flakes, and paprika originally created in Baltimore [6] and regionally popular in Maryland as well as Mid-Atlantic and Southern states, parts of New ...
In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice).
For Palestinian refugees, plants and foods such as za'atar also serve as signifiers of the house, village, and region from which they hailed. [31] Originally mainly used by Arab bakeries, [32] za'atar is a herb widely used in Israeli cuisine. [32] Some Israeli companies market za'atar commercially as "hyssop" or "holy hyssop".
"The blend of spices is based on a centuries-old custom of mixing together sweet and savory ground spices." That immigrant was Gustav Brunn, who happened to be a spice expert.
Montreal steak seasoning, also known as Montreal steak spice, [1] is a spice mix used to flavour steak and grilled meats. [2] It is based on the dry-rub mix used in preparing Montreal smoked meat, [2] which comes from the Romanian pastramă (the ancestor of pastrami), introduced to Montreal by Romanian Jewish immigrants.
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