Southern Spain Pinchito Spice
Pinchito is Spanish for kebab or shish kebab. Brought to Europe in 711 a.d. by North African Arabs, pinchitos are now served in Spain as tapas although more commonly made with pork rather than lamb. We handcraft our intensely flavored version of this “curry” like mixture by mixing together sea salt, cumin, Spanish sweet paprika, oregano, coriander, garlic, caraway, turmeric, ginger, fenugreek, anise, cayenne, cinnamon, black pepper, bay leaves, yellow mustard, mace, cardamom and Spanish saffron.
Great for flavoring meats, soups and vegetables, try using as a sprinkle, rub or marinade. For a twist to your next curry dish replace traditional curry powder with Pinchito spice. To marinate one pound of cubed pork or lamb, mix in 2 tbsp. spice with 1 tbsp. each of red wine vinegar and olive oil. Combine thoroughly in a sealable container and refrigerate for 1-4 hrs.
Ingredients: Salt, cumin, Spanish paprika, Greek oregano, coriander, garlic, caraway, turmeric, ginger, fenugreek, anise, cayenne, Saigon cinnamon, black pepper, Turkish bay leaves, yellow mustard powder, mace, cardamom and saffron
Flavor of Southern Spain Pinchito Spice
This earthy spice is bittersweet, floral, and curried with herbal notes and warm-citrus flavor.
Uses of Southern Spain Pinchito Spice
Season meats, soups, and vegetables. Try in place of traditional curry powder. For marinade, mix in 2 T with 1 T red wine vinegar and 1 T olive oil. See website for full pinchitos (Spanish kabobs) recipe.