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While there are truly no rules when it comes to grilling with spices, there are a few things that should be kept in mind if you want to achieve maximum flavor with minimal waste. Here are the 6 dos and don'ts of grilling with spices.
While we always want to encourage experimentation with spices, there are certain spices that don't need to be grilled. For example, orange blossom flowers will burn from the intense heat on the grill. So, when deciding which spices to use on a grilled dish, make sure to avoid more delicate spices to reduce waste. More examples of spice to avoid:
These types of spices can hold their own to the high heat of a grill. Examples:
Use rubs or marinades to season your meat (and even veggies!) ahead of time. This allows for the flavors of the marinade to penetrate your ingredients, so that not just the outside is seasoned. This can be done a few hours ahead or up to a day.
Use oil to adhere spices to your ingredients. Otherwise, the spices will simply fall off.
Using more textured spices can create a beautiful, flavorful crust on fish or meat when grilling.
Ingredients like vegetables and light fish are more likely to hold onto the grilled flavor if they're seasoned with spices. If you want to capture that smoky, deep grilled flavor with ingredients like these, use spices to help enhance.
Recipe courtesy of Chef Amanda Freitag made with Chica Adobo.
A simple grilled beef kabab recipe that is adaptable to your flavor preferences.
Hot fresh pita topped with olive oil and za'atar.
This simple grilled veggie dish is topped with OMG Vinaigrette for added flavor.
Salad with grilled corn and onion, dressed in Coquelicot Vinaigrette.