Working on this spice blend has been a journey. A journey that took me back home to Kingston Jamaica where I found myself immersed in the all the smells and foods that I grew up with.
I have never considered myself much of a cook although perhaps others would disagree. I started off this path afraid to be in the kitchen without a clue where to begin. So when I resolved to turn myself into what I would consider a "home cook," the first place I turned was to my childhood. And this is where I found myself again when I started to develop my own spice blend.
Memories of being in the kitchen with my grandmother watching her as she happily laboured at the stove. The smell and aromas rising in waves from the bubbling pots and pans. Memories of driving through the city as the street vendors would be preparing food to be sold later in the day smoking meats in hollowed out barrels. Memories of afternoons at the beach watching as the fisherman would pull that day's catch into the sandy kitchens of the food huts that lined the nooks along the shore.
In this spice blend are all memories of those smells and aromas of my childhood. Even the name of this spice blend is something my grandmother would often say in the kitchen.
In Jamaican patois, a "likkle more" translates into a "little more." Although often used as a salutation, for this blend I use it as a way to describe the versatility of these flavours. You can use a little more or a little less to reach that perfect flavour.
I have never considered myself much of a cook although perhaps others would disagree. I started off this path afraid to be in the kitchen without a clue where to begin. So when I resolved to turn myself into what I would consider a "home cook," the first place I turned was to my childhood. And this is where I found myself again when I started to develop my own spice blend.
Memories of being in the kitchen with my grandmother watching her as she happily laboured at the stove. The smell and aromas rising in waves from the bubbling pots and pans. Memories of driving through the city as the street vendors would be preparing food to be sold later in the day smoking meats in hollowed out barrels. Memories of afternoons at the beach watching as the fisherman would pull that day's catch into the sandy kitchens of the food huts that lined the nooks along the shore.
In this spice blend are all memories of those smells and aromas of my childhood. Even the name of this spice blend is something my grandmother would often say in the kitchen.
In Jamaican patois, a "likkle more" translates into a "little more." Although often used as a salutation, for this blend I use it as a way to describe the versatility of these flavours. You can use a little more or a little less to reach that perfect flavour.
THIS IS A
Spice Blend Collaboration
INTRODUCING OUR SPICE BLEND COLLABORATION PROJECT
This project is a collection of blends formulated by creators from our community.
The collection reflects the boundless creativity, knowledge, and passion of these creators.
We hope you will support their innovative endeavors.
BROWSE COLLABS
QUICK INFO
A Likkle More
, ground
BLENDER
INGREDIENTS
Ground allspice, crushed hot red pepper flakes, ground nutmeg, smoked paprika, Himalayan salt, garlic powder
TASTING NOTES
A comforting woody earthiness of the allspice berries and nutmeg, A smoky sweet richness of the smoked paprika. A spicy heat from the crushed red peppers. All balanced with the sharpness of garlic and the savouriness of the Himalayan salt.
AROMA
Woody, smoky, musty, floral, and aromatic
CHARACTERISTICS
These flavours work well with heat and only deepen with richness and flavours the longer they are cooked
PAIRINGS
This spice blend pairs perfectly with Unami flavours such as miso or soy sauce. It also pairs well with fresh ingredients such as ginger, thyme and scotch bonnet peppers. It also pairs well with sweet ingredients like maple syrup or brown sugar.
USAGE
This spice blend works well as the main seasoning on all your favourite proteins like beef, pork, chicken, fish and tofu. It can be used in marinades, as a dry rub, or mixed into sauces, dips and aiolis.