Thinking it might be good with a lobster pasta. I keep sniffing the bag every time I walk into the kitchen.
My nephew travels and returns with spices and oddities for his old aunt.
"The third great gift of the Mapuche is merkén, the characteristic spice of the Mapuche. It starts with aji cacho de cabra, a.k.a. the goat horn pepper, which is dried, smoked over a wood fire, and then ground in a stone mortar with salt, toasted coriander, and cumin or oregano. The latter ingredients, of course, borrowed from the Spanish. It’s used as a table seasoning, or a dry rub, or mixed into a variety of modern preparations, including chocolate truffles."
My nephew travels and returns with spices and oddities for his old aunt.
"The third great gift of the Mapuche is merkén, the characteristic spice of the Mapuche. It starts with aji cacho de cabra, a.k.a. the goat horn pepper, which is dried, smoked over a wood fire, and then ground in a stone mortar with salt, toasted coriander, and cumin or oregano. The latter ingredients, of course, borrowed from the Spanish. It’s used as a table seasoning, or a dry rub, or mixed into a variety of modern preparations, including chocolate truffles."