Cajun seasoning takes you to the Deep South

Cajun refers to the French-speaking population and the diverse culture of the southern parts of the United States. Meira’s Cajun Spice makes a deep bow into the Cajun and Creole cuisines. It gives a strong full-bodied character to fried and grilled meats as well as to fish, risottos and seafood and casserole dishes.

Cayenne pepper – handle with care!

The intensely hot Meira Cayenne pepper is suitable for seasoning egg, fish, chicken and hearty meat dishes.

Chili groats – let it burn!

Chili is the nomination for peppers of the plant genus Capsicum, which have a high content of capsaicin. Capsaicin activates receptors in pain neurons in the mouth(not in the taste buds!) which releases nature’s own anesthetics, endorphins.

The aromatic and sweet mild chili groats are suitable for vegetarian and chicken dishes as well as fried meat and fish. The Meira hot chili groats are at their best in casseroles, sauces and pizzas, as well as one of the spices on the spice rack on the tabletop.

Ginger warms you up

IThe root of the ginger – or actually the ground stalk – has a surprisingly strong flavor so be careful when adding it, even in the powered form, to your dishes. Meira Ginger goes well with pork, chicken, seafood and fish, as well as vegetarian dishes. It is also great for baking gingerbread, spice cakes and apple pastries.

Tip: Ginger also relieves a stuffy nose. Mix a teaspoon of ginger with tea or coffee and let simmer for a while. Ginger warms comfortably and relieves the stuffed feeling during flu.

Cumin or jeera or roman caraway

Cumin is a full-bodied oriental spice that was cultivated in the Mediterranean area before the common era. In the Middle Ages, cumin almost completely disappeared from European cuisines, but came back into fashion thanks to Indian food. Heat cumin for a moment in hot oil before using it for meat, chicken, fish, vegetable and rice dishes. Cumin is also a great spice for breads.

Note. Cumin cannot be replaced by caraway, as their flavors are different. The mild aroma of cumin is often liked by those who generally dislike the flavor of caraway.

Cinnamon goes well with almost anything

Cinnamon is an ancient spice that was known almost 3,000 years before the common era. It is used to season pork, beef, mutton, chicken, seafood and fish, as well as vegetarian dishes. Cinnamon is also a popular spice for pastries, desserts, porridge and hot drinks.

Cardamom is popular in the Nordic countries

Cardamom, a relative to ginger, increases the appetite and salivation. It goes well with Asian meat dishes and woks, as well as chicken, vegetable and rice dishes. Meira Cardamom is also suitable for desserts, fruit salads, ice cream and hot drinks. Cardamom is a popular baking spice especially in Finland and Sweden. These countries together consume 15 percent of the world’s cardamom production.

Tip: To get delicious coffee with a subtle scent and exotic flavor, sprinkle some cardamom on the bottom of the filter bag when making coffee.

Turmeric – pepper-like but mild

Turmeric gives a beautiful color e.g. to curry, but unfortunately it also dyes tablecloths, napkins and some plastic containers for good. The flaovor of turmeric softens when heating it in oil or butter for about ten minutes. Meira Turmeric brings oriental aroma and great color to chicken, fish, pork and seafood dishes. You can also use it for rice dishes instead of curry powder.

Note. Turmeric causes some people allergic symptoms and this must be indicated in the product information. It is identified by code E100.

Clove – a burning hot flower bud

Cloves are dried flower buds of a carnation tree. The burning hot clove is used to season almost all kinds of food: pork, beef, mutton, chicken, seafood and fish, as well as vegetarian dishes. It is also great for seasoning gingerbread, spice cakes and apple desserts.

Tip: Try a small amount of cloves to freshen your breath!