In the traditional pintxo moruno, a mix of cumin and saffron is used to flavor meats, fish and sausages, but when my 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.
- Ingredients: coriander, cumin, saffron and spices
- Contains salt
- 1.75 oz. by weight
Mix with olive oil (1 tablespoon per 1⁄2 cup oil) and marinate slices of haloumi or paneer cheese before grilling.
Recipe from Seamus Mullen, Tertulia, New York City.
As appears in the book, The Art of Blending.
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