Spices come from the buds, bark, stems, roots, berries and seeds of plants. Any part except for the leaf is termed a spice, the leaves are classified as herbs.
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Spices are generally grouped into five categories based on flavor - sweet; tangy; pungent; hot and amalgamating. Today we will delve further into the pungent spices and discover there secrets.
Pungent spices are the ones which give a burst of flavor. They are relatively strong and as such only a small amount is needed. But don't be fooled into thinking that such a small amount of ingredient must mean it is not important. The pungent spice is the secret to many a superb dish and often is the difference between OK and gourmet.
Caraway Seed
An ancient spice, known to be used as early as 3000BC. Caraway seeds were valued for their medicinal uses as well as culinary.
The seeds have a warm, earthy aroma with hints of aniseed, orange peel and fennel. Caraway seeds assist in balancing rich, fatty foods and thus is often used in cheese dishes. It is also a common ingredient in garam masala, used in Indian cuisine.
Cardamom
This is a very versatile spice and can be used in either sweet or savory dishes. Green pods are picked from a native Southern Indian tropical plant. The pods contain 10 to 20 tiny brown seeds. These seeds have a warm, flowery taste.
Cardamom is used in Indian curries, Middle-eastern dishes, rice dishes and desserts. Use ground cardamom or often a bruised cardamom pod is called for. The pod is slightly squashed which assists in releasing the flavor.
Celery Seed
The celery seed comes from and ancient European herb. It has a strong flavor that compliments well with tomatoes and vegetable juices. Celery seed will often find it's way into a 'Bloody Mary'.
Celery seed is often blended with other spices such as paprika, ginger, cinnamon and pepper to create spice blends for seafood, chicken and red meat.
Cloves
We have probably all used cloves at one time or another. But did you know they are a natural antiseptic and anesthetic.
Cloves are the dried flower buds of a tropical tree native to Maluku (previously Indonesian Spice Islands). They are crimson in color but have little flavor when first picked. Once dried they turn dark brown and eugenol, a pungent oil develops.
Cloves although native to Indonesia played a large role in the spice trade and are found in almost every cuisine the world over.
Cumin
Cumin is native to the Nile valley and has been found in the tombs of Egyptian pharaohs. It has also been used in England since the 13th century. The Spanish took cumin seeds to the Americas and it is an integral part of Mexican chili powder.
It has a pungent, earthy, curry-like flavor and used to produce full-bodied flavor curries. For the best results use gently roasted whole seeds or good quality dark, oily cumin powder. Try some in your pumpkin soup next time.
Fenugreek
This is one of those things I can never work out how to spell. Fenugreek seed comes from a clover looking plant and has been used medicinally since ancient times.
It has a distinct bitterness that adds distinct bite to hot curries such as vindaloo. Hard to believe but the seeds produce an extract that is used to make imitation maple syrup.
Galangal
From South-East Asia, galangal is similar to ginger but has a sharper aroma. It comes from the rhizome of the plant and is used in Thai cooking.
The pungent flavor helps to neutralize overly fishy flavors.
Ginger
Ginger comes from the rhizome (root) of the tropical ginger plant. The strength of flavor of the piece of ginger is determined by how old the rhizome was when picked. Young, tender rhizomes are almost sweet as opposed to older rhizomes which are more fibrous and have a strong flavor.
Find ginger used in many Indian and Asian dishes. It can be used in desserts and in savory dishes. Ginger is also good for upset stomachs.
Juniper
The juniper berry is a small blue-black berry with a unique pine aroma and astringency. It is best known as the flavor enhancer of gin.
Use dried juniper berries to reduce the strong flavor of game and the fattiness of duck. It is very strong and only a few berries is needed - 5 berries per 1 pound of meat. For a spectacular chicken casserole spice for pork (red wine, sage, thyme, bay leaves), add a couple of juniper berries.
Lemon Myrtle
A native of Australia, it is the leaves that are used (a contradiction to the rule that leaves are herbs). They give a unique fresh lemony aroma and a flavor that is more like lemon zest.
Fantastic in Asian dishes especially with chicken, seafood and vegetables.
Nigella Seeds
I first discovered these about two years ago. They are strong, sharp tasting, little black seeds.
Nigella seeds work well with Indian cooking, potato and other carbohydrates.
Saffron
The most expense and precious spice in the world. Saffron threads are the dried stigmas of a purple, autumn, crocus flower. Each flower only produces 3 stigmas. It takes approximately 75,000 flowers to produce 1 pound of saffron. But because of it's strong coloring power and intense flavor, only a small amount is required.
Saffron produces a bright orange-yellow color and an intense pungent flavor. It is best to buy good quality threads and not powder to ensure authenticity. Soak the threads in warm water for at least 15 minutes prior to use.
Star Anise
Star anise is a dried, star-shaped fruit harvested from a Chinese Magnolia tree. It has a warm, licorice flavor with under currents of cinnamon.
It is used in spice blends and found in Chinese cooking.
Wattleseed
Another native to Australia. It is seed collected from specific species of acacia. Ground wattleseed has a woody, nutty flavor with coffee overtones.
It can be used to flavor ice-cream, cake and cookies or used as a rub on white meats.
Well, there you have it, a brief introduction into the world of pungent spices, don't let their strongness scare you off.
Until our next Spicy Encounter
Enjoy Cooking!
Lisa "The Crock Cook"
Contrary to popular perception it is not all idlis, dosas, vada and sambhar, the region provides for an amazing array of seafood, meats as well as some incredible vegetarian preparations.
Here is only a glimpse into the many-hued tastes of Southern India.
Karnataka
This is the state that brought about the Udupi revolution in the country, if not the world. But there is so much more Karnataka offers! Take the bisi bele bhath for example. This spicy delicacy full of fresh vegetables and lentils is topped off with a unique blend of masalas which is made with coriander, fenugreek urad and chana dal. These masalas, pastes and pickles are a pillar of the cuisine of this region. The state is also famed for its chutneys, the red chilli chutney being one of the most favoured. Coconut, red chillies, chana dal and garlic, tamarind, cloves, and ginger to add flavour, and voila! The delectable Kundapura Koli Saaru is something you'd not want to miss if you love your chicken hot. This curry like chicken preparation uses the Kundapura paste, a unique paste consisting of coconut, red chillies and cumin seeds and whole coriander.
Kerala
The cuisine of God's own country is just as beautiful as the countryside itself. Seafood is huge in this part of the country and so is their love of their all-year favorite - the mighty coconut. The delicacies of this state range from the tangy shrimp coconut curry that can make any meal seem better, to the sweet slurping delight of the much-famed aviyal. Take the simple breakfast of puttu and kadala curry - steamed rice and coconut rolls with a spicy curry of black Bengal gram (black chana), filling, delicious and easy on the stomach. If you want something exotic to try the kallummakaya, a tangy mussels curry that is sure to make any sea-food lover go weak in their knees.
Andhra Pradesh
The home of the hallowed Hyderabadi biryani is one of the spiciest food destinations to visit in the country, if not the world. Their liberal use of spices, chilli and tamarind make the experience here one of a kind. The Andhra style chicken curry is something you'd want to go for if you enjoy spices and tender chicken. If you are a meat lover you would not want to miss the gongura maans, a lamb curry made with gongura leaves that are sure to leave you panting for more. While focusing on the spices, this region also serves up some brilliant desserts. The boorelu, or friend sweet dumplings are a delicacy for every occasion, made with urad dal and jaggery.
Tamil Nadu
Tamil Food is usually differentiated in the following brackets - Sweet, sour, astringent, bitter, salty and pungent. The cuisines here are both spicy and mildly flavoured depending upon the area of preparation and there is no particular trend in the use of spice here. There are some scrumptious delights that this region boasts of. The unique Chettinad cuisine, famed for its use of spices is well known around the world. Try the urlai roast, roasted baby potatoes in a glorious masala mixture if you are a strict vegetarian. Sea food lovers would want to get their bibs on and dig into a bowl of steaming meen kozhambu, a spicy fish curry that is paired with steamed rice.
Each state in this region provides a different experience, all of which bound together by a few common but delicious gastronomic threads. Truly, Southern India is a palette of a thousand flavors.