Store cupboard Standby: Diego Ricaurte’s of Palmito on Cumin
Cumin in one of my favourite spices. It can be very powerful; it’s a pungent spice and some people don’t like it, but you just need to use the right amount. You can use it in in different ways - dry roasted, fried, powdered, roasted and crushed - and create different flavour profiles. It can bring flavour to a lot of things. For example, at Palmito, we roast quite a few vegetables on the open fire grill. We don’t try to do too much to them, just par-boil them and chuck them on the grill. But I always find that, if you add cumin in some form - to whatever the garnish is, or just on top of them, mixed with other spices - it really enhances the wood smoke flavour.
One of the nicest things is when we do grilled beetroots. We get some cold pressed rapeseed oil, some dry roasted cumin and a little bit of whatever chilli powder we’re working with like Aleppo or a South American chilli like rocoto, and we toss the beetroots in the oil. It brings a certain warmth, and it’s a really nice contrast to the roasted vegetable flavour. It’s one of my favourite things to eat.
Diego Ricaurte is chef/director of Palmito restaurant
The Details
Palmito
16 Western Road,Hove BN3 1AE.
01273 777588; palmito.co.uk
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