For people in the UK these spices shops may be useful.
The Spice Shop
Spice Mountain
I went to the Spice shop on Sunday and had a really good conversation about (you guessed it) chocolate quinoa and pizza.
He gave me this advice by email.
Currently we do not have any wattle seeds in stock, but there are a few things I can recommend that might enhance your quinoa porridge recipe.
Spice wise what I find pairs best with chocolate are things like Tonka beans, grains of paradise and chilli.
Tonka beans are also called Venezuelan vanilla and tastes like a cross between vanilla and marzipan. You would use it like you would nutmeg and grate a little into the quinoa when you add your chocolate.
Grains of paradise taste like a mild sweet pepper. Grind a little and add towards the end to add a little warmth to your porridge. Pairs well with cinnamon.
If you're feeling a little adventurous, you could replace the paprika and use a mild chilli such as the New Mexican Chilli powder which in the colder months can add a touch of warmth and pairs well with chocolate.
I would also suggest using a different type of chocolate, I find green and blacks has too much acidity and not much flavour. There are some great chocolates available but personally I would recommend a nice Peruvian or Mexican cocoa powder. He thinks Tony's is better than Green and Blacks.
The Spice Shop
Spice Mountain
I went to the Spice shop on Sunday and had a really good conversation about (you guessed it) chocolate quinoa and pizza.
He gave me this advice by email.
Currently we do not have any wattle seeds in stock, but there are a few things I can recommend that might enhance your quinoa porridge recipe.
Spice wise what I find pairs best with chocolate are things like Tonka beans, grains of paradise and chilli.
Tonka beans are also called Venezuelan vanilla and tastes like a cross between vanilla and marzipan. You would use it like you would nutmeg and grate a little into the quinoa when you add your chocolate.
Grains of paradise taste like a mild sweet pepper. Grind a little and add towards the end to add a little warmth to your porridge. Pairs well with cinnamon.
If you're feeling a little adventurous, you could replace the paprika and use a mild chilli such as the New Mexican Chilli powder which in the colder months can add a touch of warmth and pairs well with chocolate.
I would also suggest using a different type of chocolate, I find green and blacks has too much acidity and not much flavour. There are some great chocolates available but personally I would recommend a nice Peruvian or Mexican cocoa powder. He thinks Tony's is better than Green and Blacks.