Traditionally, pintxo moruno is used to flavor meats, fish and sausages, but when my spice blend is added to grilled vegetables, it carries a similar flavor profile. I particularly love thick wedges of fennel sprinkled with Moruno N.21 and braised.
Mix Moruno N.21 with olive oil (1 tablespoon spice blend per 1⁄2 cup oil) and marinate slices of haloumi or paneer cheese before grilling.
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