There is more than one type of paprika, using hot chilis or sweet plus you can make it smoky as well. Chili powder will vary but uses chili’s, cumin and garlic powder. Again you can find variation in terms of heat developed. Cayenne pepper is a hot and fiery pepper used in some of these mixes.
Cajun seasoning is made from salt, paprika, garlic, black and white pepper, onion powder, ground cumin, cayenne pepper and then oregano, thyme and any other suitable herbs you like to add. You can mix the paprika to use smoked, sweet or hot.
Gremolata is a traditional Italian ‘sauce’ with parsley, garlic and lemon zest. No other ingredients are required and you can see that this means it is more of a garnish than a sauce. It has evolved to include a little bit of lemon juice and even olive oil, however this moves into more of a pesto.
A good fajita seasoning will allow the smokiness of that history to come through alongside a fiery heat, smoked paprika and chili work best. It is important to let the fresh ingredients of the fajita come through as well, so a few background spices like cumin, garlic and coriander allow that.
Both nutmeg and mace are from the myristica genus of tree. Nutmeg is the seed found within the fruit of the tree and mace is the dried seed covering (aril) that is lace like in appearance. Both share a flavor and aroma of delicate warmth and sweetness, with mace having a much more pungent taste.
Good cinnamon substitutes include nutmeg, allspice, whole cinnamon, cardamom, ginger, pumpkin spice mix, mace, cloves or cinnamon sugar. Each of these substitutes has a different flavor and way to add value to the dish you are cooking.