Top 10 Spices Used in Portuguese Cuisine
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Piri-piri or Peri-peri: This fiery chili pepper is a staple in Portuguese cuisine, often used to add heat and flavor to dishes like grilled chicken or seafood.
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Paprika: Both sweet and smoked paprika are frequently used in Portuguese recipes, adding depth of flavor and vibrant color to stews, marinades, and sauces.
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Bay Leaves: Known as "folha de louro" in Portuguese, bay leaves are used to infuse soups, stews, and braises with their distinctive aroma.
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Cinnamon: Used in both sweet and savory dishes, cinnamon adds warmth and complexity to Portuguese desserts, as well as meat and poultry dishes.
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Garlic: A key ingredient in Portuguese cooking, garlic is used liberally to flavor everything from marinades and sauces to soups and stews.
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Coriander: Fresh coriander leaves and ground coriander seeds are commonly used in Portuguese cuisine, imparting a citrusy, slightly spicy flavor to dishes.
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Cumin: Ground cumin is used to season meats, fish, and vegetables, adding earthy notes and a hint of warmth to Portuguese dishes.
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Cloves: These aromatic flower buds are often used whole or ground to add a sweet and spicy flavor to desserts, mulled wine, and savory dishes.
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Allspice: Also known as "pimenta da Jamaica" in Portuguese, allspice is used to season meats, stews, and pickled dishes, adding a complex flavor reminiscent of cloves, cinnamon, and nutmeg.
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Oregano: Oregano is a popular herb in Portuguese cuisine, used to season grilled meats, seafood, and tomato-based sauces.
