| Spices come from the buds, bark, stems, roots, | | | | Pepper |
| berries and seeds of plants. Any part except for | | | | Pepper is universally accepted and probably the |
| the leaf is termed a spice, the leaves are | | | | only spice which is put on the table for dinners to |
| classified as herbs. | | | | add to their own taste. |
| Spices are generally grouped into five categories | | | | Pepper comes from peppercorns harvested from |
| based on flavor - sweet; tangy; pungent; hot and | | | | a tropical, native southern Indian, vine. Picked |
| amalgamating. Today we will delve further into | | | | green the peppercorns are dried in the sun, this |
| the tangy, hot and amalgamating spices and | | | | causes an enzyme to turn them black and |
| discover their secrets. | | | | creates a volatile oil called piperine. This is what |
| TANGY SPICES | | | | gives freshly ground black pepper its distinct |
| Tangy spices tend to have a distinctly acidic | | | | flavor. |
| flavor thus the tangy name. When using these | | | | White pepper, which is hotter, is made by soaking |
| spices you can reduce the amount of lemon juice | | | | the peppercorns in water for a few days and |
| or vinegar in the recipe due to their own acidic | | | | then rubbing off the black skin. Green and pink |
| flavor. | | | | peppercorns are the same peppercorns that are |
| Each of the tangy spices have a distinct flavor | | | | soaked in brine instead of being dried. However, |
| which is unique and combines well to produce | | | | dried pink peppercorns come from a different |
| exotic flavors. | | | | tree native to South America. |
| Sumac | | | | AMALGAMATING SPICES |
| Sumac is made from the outer flesh of the ripe, | | | | These perform a special role in uniting the flavors |
| crimson berry from a Middle Eastern plant. It is | | | | of other spices in spice blends. They are generally |
| high in malic acid, which is what gives green apples | | | | mild tasting and is why they combine well with |
| their tang. | | | | most other spices. |
| This dark purple powder is a relatively new | | | | Candle Nut |
| ingredient in main stream cooking but has been | | | | A native to northern Australia and parts of |
| used by kebab shops for flavoring onion rings for | | | | South-East Asia, the nuts look similar to |
| years. | | | | macadamia nuts but slightly heart shaped. The |
| Sumac works well with tomatoes and salads and | | | | candle nut is so called because the native |
| is fantastic on avocado. It is also great as a meat | | | | Australians used to burn them and due to their |
| rub. | | | | high oil content they keep burning for a long time. |
| Tamarind | | | | They have a mild toxicity that is destroyed by |
| Tamarind comes from the pods of trees native | | | | cooking. Used as a thickener in many Asian dishes. |
| to east Africa and possibly south Asia. As the pulp | | | | Coriander Seed |
| inside the pods oxidizes it turns a black color and | | | | The coriander leaf is a herb that has a distinct |
| becomes extremely sticky. This sticky, black | | | | flavor that you either love or hate. While the |
| mass called tamarind is very high in tartaric acid | | | | coriander seed is mild and very agreeable to the |
| and is used as a souring agent in many Indian | | | | palate. |
| recipes. | | | | Used in many Asian foods. |
| Recipes often ask for tamarind water. This is | | | | Fennel Seed |
| made by soaking a walnut sized piece of tamarind | | | | The fennel bulb is eaten as a vegetable and the |
| in half a cup of boiling water for 15 minutes, | | | | seeds are dried as a spice. It is indigenous to |
| stirring occasionally. Drain the liquid and discard the | | | | southern Europe and the Mediterranean. While it |
| pulp. The water can then be used to flavor soups | | | | tastes mildly of aniseed it is also sweet and |
| and curries. | | | | complements savory dishes of Europe and Asia. |
| HOT SPICES | | | | Dry roasting the fennel seeds, causes them to |
| It is often the hot spice that causes a dish to be | | | | develop a caramel like taste. |
| termed "spicy". These should be used sparingly so | | | | Paprika |
| that the heat does not dominate the flavor of the | | | | Paprika is a name give to a wide range of red |
| meal. | | | | powders made from the fruit of the paprika plant, |
| Chili | | | | which is a member of the chili family. |
| The best known of the hot spices. It is definitely | | | | Sweet paprika is full bodied and capsicum like, with |
| a personal taste as to how much chili to use. | | | | no heat or lingering bitterness. Often used to add |
| Different varieties of chilies provide a different | | | | color to dishes is blends well with other spices. |
| level of heat. The membrane and seeds inside are | | | | Poppy Seed |
| the hottest part and can burn the skin, so be | | | | These come in two varieties - blue and white. |
| careful when preparing not to rub the eyes. | | | | Both come from the opium poppy, which |
| Dried chili has a different flavor because of the | | | | originated in the Middle East. |
| caramelized sugars and have a more robust taste. | | | | Poppy seeds have a nutty flavor that is popular in |
| Use in a variety of savory dishes, but start | | | | baked goods. White poppy seeds are used to |
| sparingly until you discover your heat tolerance. | | | | thicken curries while the blue seeds are great on |
| Horseradish | | | | pasta and in baked goods. |
| The searing heat of the horseradish is created by | | | | Sesame Seed |
| the cutting or scraping of the root of the plant. | | | | Sesame seeds come from ripe pods which |
| The cutting of the root causes sinigrin (a | | | | shatter and send the seeds flying in all directions |
| glucoside) and myrosin (an enzyme) to combine | | | | at the slightest touch. The white sesame seeds |
| and form a oil. This oil is what produces those | | | | we are used to seeing have had the husk |
| head clearing, tear inducing fumes. | | | | removed whereas black sesame seeds still have |
| Horseradish is generally served in a raw state | | | | the husk intact. |
| with roasted meats and ham. | | | | White sesame seeds are used in baked goods |
| Mustard | | | | and some Asian dishes. The black sesame seeds |
| Mustard is very versatile and can be used in a | | | | are predominately used in Japanese cuisine. |
| variety of ways. The mustard seeds only | | | | Turmeric |
| become hot when they come in contact with | | | | Related to the ginger plant, turmeric is a tropical |
| liquid. The liquid activates enzymes within the seed | | | | plant and we harvest the rhizome to make the |
| that create the heat. Water makes mustard | | | | spice. Turmeric has an earthy flavor that |
| hottest whereas vinegar inhibits the enzyme | | | | combines well with cumin, coriander, cardamom |
| producing a milder flavor. | | | | and chili. |
| When brown mustard seeds are fried, as used in | | | | It works particularly well in curries, in Middle |
| some Indian recipes, the enzyme is broken down | | | | Eastern seafood recipes and Moroccan spice |
| and instead the seeds impart a nutty taste | | | | blends |
| without the heat. | | | | Well, there you have it, a brief introduction into |
| Mustard is often served with roast meats and | | | | the world of tangy, hot and amalgamating spices. |
| vegetables. Add to stews and casseroles for an | | | | Enjoy cooking and use spices with confidence. |
| extra 'bite'. | | | | |