“Ethnicize” Any Meal You Make

According to an article in the October issue of Prepared Foods Magazine, there are certain flavors that are inherent to typical international dishes. You can keep this in mind when you are experimenting at home, if you want to create the perfect “Thai” hot dog, for example, or a “French” hamburger!

The Building Blocks of Ethnic Cuisines:

Italian – Tomatoes, garlic, basil, balsamic vinegar, olive oil, prosciutto, Parmesan.

Mexican – Corn, chiles, beans, lard, squash, vanilla, sesame, cinnamon.

Chinese – Ginger, garlic, scallions, Sichuan (sic) pepper, chilies, soy sauce, mushrooms.

French – Leeks, carrot, onion, celery, cram, butter, eggs, thyme, parsley, bay leaves.

Spanish – Garlic, saffron, tomato, smoked paprika, olive oil, piquilla peppers, jamon

Greek – Lemon juice, olive oil, oregano, olives, yogurt, feta, lamb, eggplant, zucchini

South American – Tomato, lime, potatoes, onions, chiles, oranges, black beans

Thai – Basil, garlic, ginger, chiles, mint, tamarind, lemongrass

Indian – Garlic, ginger, onion, curry paste, lamb, cardamon, tumeric, cumin

Cajun – Celery, onion, bell pepper, crawfish, file, boudin, roux, redfish.

Got it? Get it! Go!

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