Cooking with Spices.... Part I

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” Alice May Brock

Unlike herbs, spices are  more stronger, sharper, fiery and more fragrant. I just love cooking with spices as it ads "Va Va Voom" to your cooking. Using the right amount of spice to your food takes your cooking to a whole new level making it really exciting.

Herbs are best used fresh, however most of the time your spices are always found dried - either whole or ground to a powder.

My advice to you is buy spices in small quantities. In this way you can make the most of their their fragrance and flavour. Using the freshest of ingredients whether its spices, herbs or other ingredients is an investment and it makes your meal totally special.  You may choose to ground your own spices for the freshest taste or buy the ground version.

It is important to store your spices in an airtight container and place them in a dark space in your as a cupboard or pantry.  Replace jars of dried herbs and spices after a year, to make sure you always get the most out of the flavours. Spices should be kept away from moisture, sunlight and sources of heat (don't keep them near your stove or away from the sun). This way you don't do any damage to your spices.

If you are not used to cooking with spices it maybe scary in the beginning. Like herbs try the same with spices, by adding just enough to give the right amount of flavour. Don't over spices as most spices are really pungent and will make your dish quite unpleasant. If you are unsure, it would be best to follow a recipe until you gain confidence. Try adding spices near the end of cooking time as some spices cooked to long tends to go bitter.

I am going to discuss the most commonly used spices in cooking today with a little description. If you watch this space you will also find some handy recipes.

Allspice:

Also known as Newspice, Jamaica Pepper or Myrtle Pepper. Allspice is the dried berries from the Pimenta Dioica Tree. This is an amazing little spice - 5 flavours in one. It tastes like a combination of cinnamon, cloves, nutmeg, ginger and pepper. You will find them in your supermarket where it can bought whole or grounded.  In my spice cupboard I have the grounded version. It adds wonderful flavours to stews and soups and it is very popular in the  Caribbean. In the West we often use it in baking to add flavour to cakes and biscuits.  In South Africa it is one of the spice mixed for pickling and making chutneys.

Anise and Star Anise:

These seeds taste like liquorice and are often used in baking cakes and biscuits.  They also go very well with fish, poultry, sauces, and creamed based soups.  It even goes extremely well with cabbage.  Star Anise is a similar tasting spice that has a star shaped pod, originating from the Far East.  Star Anise is one of the key spices for Chinese Five Spice, which is used to flavour stocks, and meat dishes. It is also used to flavour liquors like Pernod, Ricard and Sambuca.

Capers:

A caper is a pickled unripened bud of the Capparis Spinosa or just plainly the Caper Bush.  After the buds are harvested, they are dried in the sun, then pickled in brine, vinegar or wine.  The curing brings out their tangy lemony flavor, and taste very similar to Green Olives.  When shopping for Capers you'll find them at your supermarket in a pickled form. They add a pungency to sauces, salads and cooked vegetables like asparagus and peppers.  Mostly used in Mediterranean cuisine. It is the key ingredient for making Tartar Sauce.

Caraway Seeds:

They are small seeds that are very aromatic with a combination of anise and cumin. Key spice in many ingredients like rye bread, harissa paste, cheese, casseroles, fatty and rich meat dishes as well as curries.  Commonly used in European Cuisine such as German and Scandinavia. Caraway seeds also has a wonderful health benefit as it is known to aid digestion. Apparently in Roman times, caraway seeds were chewed on after eating a heavy meal in order to relieve gas, indigestion and any other stomach ailments.

Cardamon:

Small green pods that holds about 20 little black seeds. This plant, which is related to ginger and turmeric, originates from India. Cardamon has a very strong and unique taste which is extremely aromatic and pungent. Its one of those spices that you either love it or can't stand it. Black Cardamon is more smoky and not as bitter - more of a fresh and minty flavour.  Green cardamon has a very strong lemony and eucalyptus aroma. It is an acquired taste, which you will either love or hate.  Cardamon in India is like Vanilla in the West.  They use it in almost every dish from curries, rice, desserts and even in tea.  To use the pods and seeds in cooking, it is best to crush the pods yourself by using a pestle and mortar.  Once the pods are opened the flavour and aroma of the cardamom is released and you must use immediately as it looses it flavour very quickly.

Celery Seeds:

Although related to the vegetable celery we purchase by the stalk, this little, brown seed is actually the fruit of Apium Graveolens, which is a member of the parsley family. They have a more intense celery flavour.  Often used in seasoned salts, sauces, dips, stews and soups.  Try adding some to your coleslaw or potato salad for that something really special.

Chilli/Dried Chilli Flakes/Powder:

I have to admit I love cooking with fresh chillies.  They just give that little extra zing to food.  Most of the times I cook with fresh chillies but dried chillies can work just as well, if not better.  They can range from being extremely hot to mild and sweat... sorry I mean sweet, however some chillies can make you sweat.  Chilli powder is chillies mixed with other spices like garlic, cumin, coriander, oregano and cloves.  Even though chillies have been dried don't be fooled they have a more deeper flavour and intense heat so be careful when working with them and always wash your hands.

Cinnamon:

Pancakes without cinnamon is not pancakes.  Milktart without cinnamon could not be called a milktart.  What would sweet pumkin be without a good blob of butter, sugar and cinnamon. Baked apples or apple pie... need I say more?  Cinnamon is the dried bark from the Cassia tree. It has been rolled, pressed and dried.  Both sticks and ground forms has a sweet woody fragrance.  The sticks are perfect for flavouring liquids like wine and milk, can also be used to flavour meat dishes, stews, and curries. Ground cinnamon is perfect to add character to cakes, biscuits and other yummy sweet goodies.

"I like cinnamon rolls, but I don't always have time to make a pan. That's why I wish they would sell cinnamon roll incense. After all I'd rather light a stick and have my roommate wake up with false hopes.”  Mitch Hedberg

Cloves:

Cloves go way back in history and could possibly date back to Ancient China.  Cloves were a very expensive and coveted spice.  Wars were fought, mainly between Europeans, in order to gain control over the clove trade.  The Dutch took it a step further by burning down all the clove trees in existence, apart from those that grew on an island that they controlled.  Cloves can be used either whole or ground.  They have a very pungent, spicy and fruity flavour.  This is a very strong spice so use it sparingly.  Cloves is one of the key spices used in Garam Masala and Breyani.  Often used whole to stud a nice big piece of ham to enhance the flavour. Used extensively in African, Middle Eastern and SE Asian cooking to flavour foods like meat dishes, stews, rice and curries. In South African we use cloves to spice Boerewors (Farmers Sausage), Bredies (Type of Stew) such as Waterblommetjie Bredie and Afrikander (Lamb Chops).  It is also used in sweet dishes like apple pie, biscuits, apple sauces, or sweet breads.  Add some cloves to mulled wine or other milk based dishes.

 Coriander Seeds:

Coriander must be one of the most commonly used spice throughout the world.  These seeds are from the fragrant coriander herb or cilantro.  They are small round brown seeds.  When crushed they have a sweet, citrus and nutty aroma.  They are excellent in stews, and meat dishes.  In South Africa we use them in a lot of our dishes to add flavour to Boerewors and Curries.  In Germany I know that they also use it so season sausages. In Russia it can be a replacement for Caraway seeds in Rye Breads.  One of the best ways to release those awesome flavours is to toast them quickly in a dry pan before you crush them. (Doing so releases those awesome flavours and aromas which will make your dish more flavoursome) Coriander is sold whole and ground, but whole seeds provide a more complex flavour, which doesn't taste anything like the herb (leaves).

Cumin Seeds:

If you think cumin - you automatically think curry and Indian dishes. And you will be 100% correct. It is one of the most important key spice used in making curries and spice mixtures like Garam Masala. Cumin is a great spice to add to other spices. Very popular in Indian and Mexican Dishes. I can't imagine making my famous Chili Con Carne without this amazing little spice. They have a wonderful warm and earthy flavour which adds a lovely richness to meat and bean dishes. You can also use whole seeds in Rye Bread. Like coriander they can be bought whole or ground and if you are using them whole its best to toast before using to release those flavours. Try adding some cumin to roast potatoes, courgettes, aubergines or cabbages, chutneys, and lentils or pulse for that something different. Its just perfect!

Ginger:

Ginger has a thick brownish colour skin and must be very firm to touch.  The flesh is  typically a white, yellow or light green colour.  Ginger has a lemony, pungent and quite spicy (heat) in flavour.  Ground ginger on the other hand is very different in taste.  Ground ginger is used mostly in baking.  Fresh ginger is normally peeled diced or grated and added to Asian dishes, curries and stir fries.  Young roots are very scarce (most likely you'll find at an Asian Food Store) and called Green or Spring Ginger.  It has a pale, thin skin that requires no peeling, very tender and has a milder flavor.  Ginger normally pairs really well with Garlic.  In Western cuisine, ginger is traditionally used sweet foods such as ginger ale, gingerbread, ginger snaps, and ginger biscuits.  In India fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable dishes. I personally have also found that when I'm feeling nauseous I take a bite of fresh ginger and keep it in my cheek.  It helps to get rid of the nauseous.  I don't know why but it works!

“Money can't buy you love, but it can get you some really good chocolate ginger biscuits.” Dylan Moran quotes

Mustard Seeds:

Mustard seeds are small and round.  Mustard seeds can be white, yellow, black or brown, depending from which plant.  They often added to hot oil at the beginning stages of curry.  This gives your curry a lovely strong and nutty flavour.  The taste between white and black mustard seeds is like day and night. And if the recipe calls for Black Mustard seeds then please do the recipe some justice and use black mustard seeds!  The black seeds are extremely pungent and have this amazing flavour. They are more difficult to harvest, therefore they are more expensive. White seeds are much milder but can have the fieriness of the black, depending on how they’re prepared. Black or brown mustard seeds are widely used in Indian, Bengali and Southern Asian, cooking.  They are great for making chutneys, pickles, curries, and adding flavour to gravies that is served with meat dishes. Seeds are also used to make the popular mustard sauce whether it is Djion, Hot English, or German Mustard. The ground mustard seeds are just as hot and pungent and is often the key ingredient to homemade mayo and other condiment sauces.

Nutmeg and Mace:

 

Nutmeg and Mace are two different types of spices coming from the same tree. Nutmeg is the dried nut-like seed for the evergreen nutmeg tree.  Mace is the lacy outer layer  that covers the nutmeg nut.  Mace is sold either in blades or ground.  It adds a milder nutmeg flavour to soups, sauces, sausages, pâtés and fish dishes.  Nutmeg has a slightly sweeter, warm and nutty flavour where as mace has a more delicate flavour.  Mace is often preferred in light-coloured dishes for the bright orange, saffron-like colour it imparts.  Nutmeg is a flavorful addition to cheese sauces and is best grated fresh. Try adding it creamy sauces or dishes, spinach, pumpkin.  The West uses it mostly in baking.

 "After 1656 the Dutch, who had gained control over the Moluccas, chose the islands that could be most easily defended. They then burned all the nutmeg trees on the other islands to make sure no one else could profit from the trees. Anyone caught trying to smuggle nutmeg out of the Moluccas was put to death. The Dutch also dipped all their nutmegs in lime (a caustic substance) to stop the seed from sprouting and to prevent people from planting their own trees. Pigeons, however, defied these Dutch precautions. Birds could eat nutmeg fruits, fly to another island and leave the seeds behind in their droppings." — Meredith Sayles Hughes

Paprika:

This is my ALL TIME FAVOURITE SPICE.  There is hardly a dish that I cook that doesn't contain paprika.  It just adds that something really special to my cooking.  And not to mention colour. Paprika is the ground bright red powder from sweet or sweet hot dried peppers.  It is far milder than cayenne pepper with a  sweetness.  Most important spice used in Hungarian Cuisine - Goulash for example, where the flavour of the entire dish is based on the paprika spice. (Goulash is a type of thick and spicy stew that is made from beef, onions and loads of paprika).   It is also used in Spanish dishes and is used to flavour sausages such as Chorizo.  Most of the time paprika is used for garnishing eggs, cheese dishes, and dips. Out of all the paprika's smoke paprika is the bomb!  I bought me a tin which I use for really special dishes.  It gives your food this most amazing sweet and smokey flavour. It is just pure awesomeness! I tried this recipe (WATCH THIS SPACE!) for a BBQ Sauce/Rub which I used on Pork and then thrown on the Braai. Yummy... it was amazing!

Peppercorns:

I cannot imagine cooking without this magical spice. Nothing is nicer than adding freshly ground pepper corns to your food for that extra kick. As black peppercorns are the most commonly used, each peppercorn has its unique flavour which works well on its own or mixed for that something really special.  Pepper must be the oddest spices as it dates back to ancient Egypt.

•  Black Pepper:
  They are known as the reigning King in most kitchens around the world. They have a very strong taste and aroma. Important ingredients to many dishes.
• White Pepper:
  From the same plant as the black pepper, just fully ripened. They have a different tastes - and much milder. Often used in foods where black pepper would spoil the appearance. Light coloured sauces and soups.
• Green Pepper:
  Are the 'immature' berries of the black peppercorn. They kinda look like small dried peas. Its flavour is rather unique compared to the black and white peppercorns. It is sharp, fresh and fruity. Because the decay more quickly you will often find them in the supermarkets dried or preserved in brine or vinegar
• Pink Pepper:
  Pink or red peppercorns goes so well with fruity and sweet dishes. Often mixed into fruit sauces. Its flavour is a combination of sweet, salty and citrusy. My first experience to pink peppercorns was at this coffee shop in Stellenbosch where I ordered a Red Velvet Cake. It came in a pretty little cupcake paperholder with this most amazing cream cheese icing and then for decor they spinkled a few pink/red peppercorns. I must admit I did frown upon this monstrosity but I love trying new things and gave it a go. Lets just say I do not regret every bite and it was the most AMAZING combination I've ever eaten. 

Saffron:

Saffron is the most expensive spice in the world!  The stigmas (3 threads on a flower head) can only be picked by hand and it takes 250,000 stigmas to make just half a kilo of saffron.  Hence the Price!  Saffron is spicy with a slightly bitter taste and therefore must be used sparingly. Which is a good thing - little goes a long way.  If you are privileged to cook with Saffron, don't add other spices that are strong as it will loose its flavour. Just a really interesting fact about saffron (kind of going off the topic of cooking) but saffron dates far back possible to ancient Greece.  Well-known rulers during those times were often drawn to saffron due to its bright colour and perfume. Saffron was often used to perfume the royal baths, halls, courts and amphitheaters or used as a dye to colour royal garments.

Sea Salt:

I only use sea salt in my cooking. I find that is it much bolder in taste and little goes a long way. It is also healthier than table salt as it is more pure and natural. Table salt is highly refined and over processed. Sea salt is literally taken from the sea.  It is the course salt left when the sea water has evaporated.  Depending on the source (whether its from India, Hawaii, France or the Celts), the salt will have a subtle flavour from the natural trace minerals found in that region.  It is easy to enjoy the benefits of cooking with natural sea salt. One can actually choose from a variety including Grey sea salt, Celtic sea salt, or even Black sea salt that comes from India.

Turmeric:

Or Borrie as we call it in South Africa.  It mostly used in Indian, African and Middle Eastern Cuisine.  However in South Africa we use it in our cooking. We add it to chutneys, curries, meat dishes like Bobotie, pickles, and even to rice dishes (Geel Rys) for that wonderful bright yellow colour.  It is also family to the Ginger and you will find it most commonly available in your local supermarket in a powder form already ground. It is very popular in India and is called India's Saffron.It gives all the wonderful colours but doesn't compare in taste. Most households in India has Tumeric more for health properties, as it is an excellent source of Anti-Oxidants.   Next time you have some turmeric try adding it to mayo for depth in colour, potatoes, and pulse dishes for something really special. 

Vanilla:

Using the real thing is so much exciting than using vanilla essence.  A vanilla pod comes as a long black waxy pod full of tiny black seeds.  Next to Saffron, Vanilla is the second most expensive spice in the world.  Reason why vanilla is so expensive is because vanilla, is the fruit of a thick green orchid vine (Vanilla is the only edible fruit of the orchid family) that grows wild in Mexico, Central America and the Caribbeans. Vanilla is the most labor-intensive agricultural product in the world.  It takes between 18 months and 3 years from planting a cutting of the orchid vine till the plant produces orchids. The orchids bloom and die within a few hours unless they are pollinated by bees or by hand.  The beans must stay on the vine for nine months before being harvested. The beans then go through a curing, drying, and resting process for several months.  Pure vanilla, its wonderful aromatic flavor.  When you use the whole vanilla bean the complexity of flavors and luxurious aromas of the bean are released. Perfect for making ice cream, custards, and pastries. Once you've used the real thing there is no turning back.