Spanish Pinchitos Seasoning
The Quirky Foodster Team
Ingredients
- Cumin, coriander, paprika, garlic, and saffron or turmeric for color, reflecting the dish's Moorish/North African-influenced flavor profile within Spanish cuisine
Method
- Combine ground spices; typically mixed with oil to form a marinade paste.
- Cumin and coriander components are typically lightly toasted before grinding.
Origin: Spain (particularly Andalusia) — the seasoning for pinchitos, skewered grilled meat with roots in Moorish culinary influence.
Use: A marinade for skewered meat before grilling.
Classic Dishes: Pinchitos morunos (‘Moorish-style’ skewers, the name itself acknowledging the dish’s North African/Moorish culinary heritage within Andalusian cuisine).
Storage: Dry spice component keeps 6 months to a year sealed and dark; wet marinade keeps 1-2 weeks refrigerated.
Variations: A notable example within this reference of Spain’s centuries of Moorish/North African cultural contact expressing itself directly in a specific, still-popular regional dish and its spicing — worth presenting with that historical context clearly stated.
Substitutions: A simplified cumin, coriander, and paprika marinade.
- Cumin, coriander, paprika, garlic, and saffron or turmeric for color, reflecting the dish's Moorish/North African-influenced flavor profile within Spanish cuisine
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