There are those out there, like myself, who find themselves bordering on addiction when it comes to spice and then there are those who are the reverse – won’t go near anything if they detect the smallest hint of the stuff. The key is to find a happy medium!
In the ten years I’ve been living in Ireland, I have noticed a huge shift in the attitude towards ethnic foods in general. Its no doubt that the Irish palate has become more adventurous and to attest to this fact are the numerous Indian, Chinese and of late Thai take-aways popping up like daisies around every corner.
Yet, so many people I come across are intimidated to cook Ethnic cuisine in their own homes from scratch. I understand that there is a convenience to using a jar of curry sauce but when it comes to flavour and nutrition nothing beats the real stuff!
Its only natural now that we’ve acquired a taste for this wonderful exotic fare the next step on the agenda should be learning how to cook it properly and to do that there are a few basic rules of thumb that we need to familiarise ourselves with.
Rule one: acquiring a better understanding of spice. I once read somewhere that man began to use spices around 50,000 BC when someone discovered that some leaves gave meat a good flavour.
Naturally high in antioxidants, spices – sagaciously combined or in their own right – not only “lift” everyday meals, but also contribute to overall well being. Fennel, for instance, is traditionally used to alleviate toothaches as well as congestion, asthma and coughs. In India, fennel oil is a popular ingredient in cough medication. Similarly, turmeric – an acclaimed antioxidant – mixed with hot milk and honey is a traditional Indian cure for colds. And oil extracted from celery seeds is used to medically treat bronchial conditions. Scientific evidence now suggests that herbs and spices work in your favour by blocking potential carcinogens, boosting immune function, and lowering LDL cholesterol. Typically, fresh herbs and spices contain higher levels of antioxidants than dried or processed products.
There are hundred’s of spices – some hot, some mild, some intensely flavourful, some imparting more subtle tones. For example, spices such as Cumin, Garlic, Cloves, & Turmeric, all have a strong taste and can easily over power a dish. Other less intrusive spices such as Coriander, Saffron, & Cardamom can do wonders to perk up an ordinary meal.
Rule two: time to get over the famous Myth: Food flavoured with spice automatically translates to hot! This is absolute rubbish! Would a pinch of paprika sprinkled over roast potatoes or chicken marinated in a little ginger, garlic & soy sauce make the end result fiery hot? I think not.
All spices are not fiery hot, even chillies of which there are over fifty varieties can be highly flavourful yet mild at the same time. The Paprika (Hungarian word for pepper) & the Mulato (very important chilli in Mexican cooking) are examples of the mild varieties.
Rule three: understand your Masalas - the Indian word for a blend of spices. In India or Thailand the base for any dish revolves around the Masala. This is where the fun comes in…begin by following a couple of recipes and then experiment. If you like the flavour of ginger or cinnamon throw in a little more of this spice than is suggested in the recipe. Also, try substituting fresh varieties for the dried, ground alternatives. For example, grated, crushed or finely chopped ginger or garlic, fresh chillies or freshly chopped coriander or mint leaves all impart a rich fresh aroma and flavour adding further depth to the dish being prepared.
Rule Four: remember being creatures of habit it will take a while before we or those we are trying to convert adjust to the unfamiliar. You can’t raise a child on tomato sauce and pasta and expect him to drool over a Moroccan Tagine (stew) over night (no matter how long you may have slaved over it). Why would it be any different for an adult? I suggest gradually introducing a bit of spice to the foods you (or those you are cooking for) are currently accustomed to. For instance, add a bit of garlic puree and paprika to tomato sauce or a pinch of turmeric and a few crushed cardamom pods to rice before cooking. A little smidgen of grated nutmeg and chopped chives to mashed potatoes or a pinch of chilli and cinnamon to chocolate puddings or cake all work very well.
Rule Five: invest in a good cookery book and start experimenting. Don’t be disheartened and give up if initial attempts don’t come out perfect. For more ideas, recipes or if you have a question on ethnic cooking or spices please visit www.orgapod.com and we’ll do our best to help.
This is one of my favourite Spice Mixes or Masalas. This mix is delicious rubbed into meat, poultry or fish before grilling or barbecuing.
Barbecue Spice Mix.
Note** don’t worry if you cannot find celery seeds. Just substitute with a different dried herb of your choice.
Ingredients:
2 tsp celery seeds, ground
1 tsp paprika
½ tsp nutmeg powder
½ tsp chilli powder
1 tsp garlic powder or finely chopped
1 tsp onion powder or sliced medium red onion
2 tsp dried marjoram
2 tsp soft light brown sugar
1 tsp ground black pepper.
Method:
Mix all the ingredients thoroughly. Use as is or mix with a glass of red or white wine and 3 tbsp of flavoured or plain oil to create a simple marinade.
