The LIPAVI kitchenRubs, Seasoning Blends and Crusts

Umami Vice Seasoning--sinfully savory!

This blend fuses aromatic Caribbean spiciness with exotic Asian zest.

Let’s cook

Precision in the kitchen. Possibility on the plate.

Umami Vice Seasoning--sinfully savory!
From the LIPAVI recipe collection

Gather & prepare

Ingredients

Check off each item as you go.

  • Dried Shiitake mushrooms, 1 oz.
  • Star anise, 1 oz.
  • Cardamon, green 1 oz.
  • Cardamon black, 2 oz.
  • Note: Most spices are available already ground, adding certain amount of convenience. Grinding spices yourself provides a little extra aroma, but the ultimate results are difficult to distinguish from each other. Do what you have to do!
  • Kosher salt, 1 cup.
  • Sichuan peppercorns, 1 cup.
  • Cinnamon, 1 Tablespoon.
  • Allspice, 1 Tablespoon.
  • Nutmeg, 2 Tablespoons.
  • Coriander, 2 Tablespoons.
  • Pepper
  • Cloves, 2 teaspoons.
  • Paprika, Hungarian sweet 2 Tablespoons.
  • Sugar, 2 Tablespoons.
  • Hondashi Miso powder, 2 Tablespoons.
  • Cumin, 2 Tablespoons.
  • Ginger, 1 Tablespoon.
  • Garlic powder, 1 Tablespoons
  • Dried onion, 1 Tablespoon.

Make something good

The method

Umami Vice

Flavor profile: Moderately spicy, distinct. Level of difficulty, 2.5 Above: crusted sous vide beef strip loin.

Procedure:

Pulverize the Shiitake mushrooms, star anise, and cardamoms in a spice grinder. Combine with the remaining ingredients. Store at room temperature in a sealed container. Above: Pork tenderloin, 135 F for 4 hours. Below: Tamarind sauce, haricots verts, heirloom cherry tomatoes, roasted pepper, baguette crouton.

Norm King