Not so Secret Ingredients

 You heard that right,  folks!  Today, we're talking taste. I researched another list of five unusual flavors,so you don't have to. None of these sponsor me, but if one of these might already be a favorite, keep reading! You might still find something new. They're  still not sponsoring me. So, without any further ado, let's get into it! 

1. Smoked Salt It’s basically just table salt. Which is great, because it can do almost anything else salt can do. But, it's awesome, because it's been wood smoked, usually with Mesquite or Hickory. So you have twice as much flavor, and no chemical junk. It might have a teensy bit of residue, but mostly it's organically changed, which makes it great. 

2. Green Tobasco You probably know Tobasco. And maybe you even prefer Crystals. But this one is different. Made from jalapeños and vinnegar, it's a bit milder and brighter than most other hot sauces.  So it's perfect for chicken or pork.  But don't stop there!  Try it wherever you typically would with regular red. Or, use some of each, like a New Mexican Christmas.

3. Chamoy/Limon While there could be subtle differences, I've also seen the same combination under each name. It's a blend salt, chili powder, and lime juice. It comes in powders,  saucers, and syrups, all of which add an exciting bite to delight your taste buds. Often these are full of presevatives and chemicals, but recently Siete (Not a sponsor.) released a natural version, in both a powder and a sauce.

4. Coaco Nibs These aren't your grandad's chocolate chips.  For one, they're dense, and they don't melt. They're also not sweet. More like coaco powder, but in little rocks. Great for recipes that are already sweetened, or dissolving into coffee. Just make sure you're ready for the pure, dark chocolate in whatever you add these to. Cacao nibs also exist, but they're less processed, which could be tricky to use. 

5. Tamarind.  These are really seed pods, with a sticky inside when fresh. Or sometimes, they're dried,and ground into powder. The result is a spice, like nutmeg or cinnamon. Only instead of a warm, sweet flavor, this is zesty, and almost sour. That powder is also occaisionally used to tenderize meats.  Some people scrape the inside, resulting in a gooey paste. But whichever version you prefer,  it'll transform anything it's introduced to.

I hope that blessed you. For a little more, check out voiceintha on blogspot, facebook, X, and instagram       Thanks!