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Recheado masala is a spice blend with origins in the Indian state of Goa. It is particularly associated with Goan cuisine, known for its rich and diverse flavors influenced by Indian, Portuguese, and Southeast Asian culinary traditions. Recheado masala is widely used as a marinade, especially for seafood.

The term “Recheado” itself is derived from the Portuguese word “recheio,” which means stuffing. This suggests that the masala was initially used as a stuffing for various dishes, but over time, it became popular as a versatile and flavorful marinade.

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  • The term “molhos” typically refers to sauces in Portuguese. Portuguese cuisine is known for its diverse and flavorful sauces, which have evolved over centuries, influenced by regional ingredients, historical events, and cultural exchanges.
Historical Influences:
  • Portuguese cuisine has been shaped by various influences, including Moorish, Mediterranean, and African culinary traditions, due to the country’s history of exploration, trade, and colonization.
Age of Discoveries:
  • During the Age of Discoveries (15th to 17th centuries), Portuguese explorers played a crucial role in establishing trade routes to Asia, Africa, and the Americas. This led to the introduction of new ingredients and spices to Portugal, influencing the flavors and diversity of sauces.
Use of Spices:
  • The Portuguese have a long history of using spices, a tradition that dates back to the exploratory voyages. Spices like black pepper, cinnamon, cloves, and nutmeg became integral components of Portuguese cuisine, contributing to the complexity of sauces.
Influence of Colonial Territories:
  • Portugal’s colonial territories, especially in Africa, India, and Brazil, had a profound impact on the country’s culinary landscape. The exchange of ingredients and cooking techniques between Portugal and its colonies influenced the development of sauces.
Seafood and Fish Sauces:
  • Given Portugal’s extensive coastline, seafood plays a significant role in the cuisine. Various sauces are crafted to complement fish and seafood dishes, with ingredients like garlic, olive oil, parsley, and lemon creating distinctive flavors.
Piri Piri Sauce:
  • Piri piri sauce, made from small and fiery chili peppers, is a popular Portuguese sauce known for its spicy kick. This sauce has its roots in African and Portuguese culinary traditions and is commonly used to flavor grilled meats and seafood.
Bacalhau (Salted Cod) Sauces:
  • Bacalhau is a staple in Portuguese cuisine, and sauces are often created to complement salted cod dishes. Olive oil, garlic, onions, and herbs are commonly used in these sauces.
Influence of Olive Oil:
  • Olive oil is a fundamental component of Portuguese cooking and is often used in the preparation of sauces. It not only adds richness to the sauces but also imparts a distinctive Mediterranean flavor.
Traditional Sauces:
  • Cataplana sauce, often used in seafood dishes, is a traditional Algarvian sauce made with tomatoes, onions, garlic, and herbs.
  • Açorda, a bread-based soup, is another traditional dish often accompanied by flavorful sauces made with garlic, cilantro, and olive oil.
Modern Innovations:
  • While preserving traditional recipes, Portuguese chefs and home cooks are also incorporating modern and international influences into sauces, creating a contemporary fusion of flavors.
  • The history of sauces (molhos) in Portuguese cuisine is a reflection of the country’s rich culinary heritage, marked by exploration, trade, and cultural exchanges. The diverse range of sauces adds depth and character to Portuguese dishes, making the cuisine distinctive and appealing to a global audience.

Additional information

Weight 200 kg
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