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  2. Tajín seasoning - Wikipedia

    en.wikipedia.org/wiki/Tajín_seasoning

    Description and ingredients. Tajín Clásico seasoning (often referred to as simply Tajín), the company's most popular product, is a seasoning powder consisting of ground chiles de árbol, guajillo chili, pasilla chili, sea salt and dehydrated lime. [4][5] It is a grainy reddish powder with flavors that are sweet, salty, and sour, with a mild ...

  3. Zatarain's - Wikipedia

    en.wikipedia.org/wiki/Zatarain's

    Zatarain's is an American food and spice company based in New Orleans, Louisiana, in the United States that makes a large family of products with seasonings and spices that are part of the cultural cuisine and heritage of Louisiana and New Orleans ' Cajun and Creole traditions that includes root beer extract, seasonings, boxed and frozen foods.

  4. Chorizo - Wikipedia

    en.wikipedia.org/wiki/Chorizo

    Chorizo (/ tʃəˈriːzoʊ, - soʊ / chə-REE-zoh, -⁠soh, [2][3] Spanish: [tʃoˈɾiθo, tʃoˈɾiso]; Portuguese: chouriço [ʃoˈɾisu]; see below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents.

  5. 42 Chorizo Recipe Ideas That Are Sure to Spice Up ... - AOL

    www.aol.com/entertainment/42-chorizo-recipe...

    Grilled chicken . Seared pork chops . Baked salmon... For premium support please call: 800-290-4726 more ways to reach us

  6. Chorizo Poached in Red Wine Recipe - AOL

    www.aol.com/food/recipes/chorizo-poached-red-wine

    Bring to a boil. Cover and simmer over moderately low heat, turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand for 5 minutes. 2. Transfer the chorizo to a work ...

  7. Vegeta (condiment) - Wikipedia

    en.wikipedia.org/wiki/Vegeta_(condiment)

    Vegeta is a brand of savoury condiments of dehydrated vegetables, spices, and MSG, produced by Croatian food company Podravka. It is considered a staple of Eastern European cuisine. [1][2] The product was originally developed at Podravka's labs in Koprivnica, then part of Yugoslavia, in 1958. Zlata Bartl, a Bosnian Croat chemical technician who ...

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