This traditional blend from the Bahia region of Brazil can be used for spicing meats before cooking, or added to soups and vegetables.
Tempero Baiano is a complex, distinctive and versatile spice blend to add zest to savory dishes such as seafood, vegetables, soups, beans, stews, and sharp greens such as mustard or collards.
Use Tempero Baiano to season bean soups and stews like chili or sprinkle some on your roasted potatoes.
You can also add it to fish and seafood.
Rub chicken with olive oil and then Tempero Baiano before roasting.
In some traditional recipes, the heat of this spice blend is tempered with coconut milk.
ContentsParsley, nutmeg, turmeric, oregano, basil, black pepper, white pepper, chili, bay leaves, sea salt
BackgroundThe name Tempero Baiano literally means “seasoning from Bahia,” because it originated in Brazil’s northeastern state of Bahia. This versatile spice is used in most of the Brazilian meals and chefs, because there are many variations of the blend, cook with their own version resulting in the variety of flavors offered in Tempero Baiano.
The Brazilian cuisine is both rich and diverse. It is heavily influenced by the Portugese, Africans and Native Indians. It’s hard to compare the Brazilian cuisine with other South American countries because it has a strong identity of its own setting it apart.
Bahian cuisine contains contributions from the Portuguese colonists and the native Amerindians, but the most important influence on Bahian cuisine came from the enslaved Africans, who not only brought their own style of cooking with them, but also modified Portuguese dishes with African herbs and spices.
Fresh, natural, pure herbs and spices blended and packed in Australia from imported and local ingredients then flown directly to our California Epicurean Kitchen.