Molasses
Molasses is the perfect example of a dual-use product. The viscous residue of refined sugar provides the perfect base for barbecue sauces. With its light-bitter flavour, molasses is a favourite ingredient among cooks and bakers alike. While it’s used in traditional barbecue recipes, such as baked beans, the syrupy gloop is also a key ingredient in sweets and baked goods; gingerbread, toffee and fruit cakes are just three favourite treats that feature molasses. It’s also an important ingredient in the making of rum and stout beer.
Paprika
The main ingredient in many barbecue rubs, paprika is the Hungarian name for sweet pepper and a favourite ingredient in European cooking. For instance, in Austria and Hungary, it gives meat stews and goulash a distinctive flavour profile. Barbecue fanatics appreciate the spice, because it provides colour and a gentle smoky taste, especially when used in pork rubs. “I like the richness that paprika adds to our rubs. I use sweet Spanish paprika — it has a mild, sweet flavour and blends well into our all-purpose rub, which is used on milder cuts of meat like pork and chicken; we also use it on fish,” says George Siu, chef/owner of Memphis Blues Barbecue House in Vancouver.
Cumin
A small helping of cumin imparts a distinctive flavour to barbecued meat. “Cumin is quite strong and should be used in moderation,” warns George Siu, Memphis Blues Barbecue Restaurant chef and owner. “It tends to take over the rub if you’re not careful. You want it in the rub to enhance the cut of meat you’re barbecuing, for instance lamb or brisket.” Cumin isn’t just popular in the barbecue world; it’s an international culinary traveller. The spice is popular in Morocco for kebabs and couscous, in Britain to add flavour to classics such as mulligatawny soup, in Mexico for sauces and chili and in India where it’s used in masalas and curries. In fact, the age-old seed is grown in Iran where many Persian dishes benefit from its warm flavour tones and strong aroma.
Chili Pepper
There are many different varieties of chili peppers or capsicums, which are used in countless barbecue dishes. Their shape, taste and colour depends on their origin. Originally grown in Central and South America, peppers are now cultivated in several countries, including Hungary, Bulgaria, France, Spain, Italy and Israel. The U.S. Peppers’ punch, a trait cherished by many barbecue cooks, is caused by capsaicin and other capsaicinoids — a family of chemicals. Whether raw or lightly cooked, peppers are rich in vitamin C.
