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Title: A Spicy Encounter - Part 4 of 4 - Tangy, Hot and Amalgamating
Spices
Author: Lisa Paterson
Article:
Add a new spicy dimension to your next meal. Discover a whole
world of spices and some new recipe ideas.
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.
Spices are generally grouped into five categories based on
flavor - sweet; tangy; pungent; hot and amalgamating. Today we
will delve further into the tangy, hot and amalgamating spices
and discover their secrets.
<b>TANGY SPICES</b>
Tangy spices tend to have a distinctly acidic flavor thus the
tangy name. When using these spices you can reduce the amount of
lemon juice or vinegar in the recipe due to their own acidic
flavor.
Each of the tangy spices have a distinct flavor which is unique
and combines well to produce exotic flavors.
<b>Sumac</b>
Sumac is made from the outer flesh of the ripe, crimson berry
from a Middle Eastern plant. It is high in malic acid, which is
what gives green apples their tang.
This dark purple powder is a relatively new ingredient in main
stream cooking but has been used by kebab shops for flavoring
onion rings for years.
Sumac works well with tomatoes and salads and is fantastic on
avocado. It is also great as a meat rub.
<b>Tamarind</b>
Tamarind comes from the pods of trees native to east Africa and
possibly south Asia. As the pulp inside the pods oxidizes it
turns a black color and becomes extremely sticky. This sticky,
black mass called tamarind is very high in tartaric acid and is
used as a souring agent in many Indian recipes.
Recipes often ask for tamarind water. This is made by soaking a
walnut sized piece of tamarind in half a cup of boiling water
for 15 minutes, stirring occasionally. Drain the liquid and
discard the pulp. The water can then be used to flavor soups and
curries.
<b>HOT SPICES</b>
It is often the hot spice that causes a dish to be termed
"spicy". These should be used sparingly so that the heat does
not dominate the flavor of the meal.
<b>Chili</b>
The best known of the hot spices. It is definitely a personal
taste as to how much chili to use.
Different varieties of chilies provide a different level of
heat. The membrane and seeds inside are the hottest part and can
burn the skin, so be careful when preparing not to rub the eyes.
Dried chili has a different flavor because of the caramelized
sugars and have a more robust taste. Use in a variety of savory
dishes, but start sparingly until you discover your heat
tolerance.
<b>Horseradish</b>
The searing heat of the horseradish is created by the cutting or
scraping of the root of the plant. The cutting of the root
causes sinigrin (a glucoside) and myrosin (an enzyme) to combine
and form a oil. This oil is what produces those head clearing,
tear inducing fumes.
Horseradish is generally served in a raw state with roasted
meats and ham.
<b>Mustard</b>
Mustard is very versatile and can be used in a variety of ways.
The mustard seeds only become hot when they come in contact with
liquid. The liquid activates enzymes within the seed that create
the heat. Water makes mustard hottest whereas vinegar inhibits
the enzyme producing a milder flavor.
When brown mustard seeds are fried, as used in some Indian
recipes, the enzyme is broken down and instead the seeds impart
a nutty taste without the heat.
Mustard is often served with roast meats and vegetables. Add to
stews and casseroles for an extra 'bite'.
<b>Pepper</b>
Pepper is universally accepted and probably the only spice which
is put on the table for dinners to add to their own taste.
Pepper comes from peppercorns harvested from a tropical, native
southern Indian, vine. Picked green the peppercorns are dried in
the sun, this causes an enzyme to turn them black and creates a
volatile oil called piperine. This is what gives freshly ground
black pepper its distinct flavor.
White pepper, which is hotter, is made by soaking the
peppercorns in water for a few days and then rubbing off the
black skin. Green and pink peppercorns are the same peppercorns
that are soaked in brine instead of being dried. However, dried
pink peppercorns come from a different tree native to South
America.
<b>AMALGAMATING SPICES</b>
These perform a special role in uniting the flavors of other
spices in spice blends. They are generally mild tasting and is
why they combine well with most other spices.
<b>Candle Nut</b>
A native to northern Australia and parts of South-East Asia, the
nuts look similar to macadamia nuts but slightly heart shaped.
The candle nut is so called because the native Australians used
to burn them and due to their high oil content they keep burning
for a long time.
They have a mild toxicity that is destroyed by cooking. Used as
a thickener in many Asian dishes.
<b>Coriander Seed</b>
The coriander leaf is a herb that has a distinct flavor that you
either love or hate. While the coriander seed is mild and very
agreeable to the palate.
Used in many Asian foods.
<b>Fennel Seed</b>
The fennel bulb is eaten as a vegetable and the seeds are dried
as a spice. It is indigenous to southern Europe and the
Mediterranean. While it tastes mildly of aniseed it is also
sweet and complements savory dishes of Europe and Asia.
Dry roasting the fennel seeds, causes them to develop a caramel
like taste.
<b>Paprika</b>
Paprika is a name give to a wide range of red powders made from
the fruit of the paprika plant, which is a member of the chili
family.
Sweet paprika is full bodied and capsicum like, with no heat or
lingering bitterness. Often used to add color to dishes is
blends well with other spices.
<b>Poppy Seed</b>
These come in two varieties - blue and white. Both come from the
opium poppy, which originated in the Middle East.
Poppy seeds have a nutty flavor that is popular in baked goods.
White poppy seeds are used to thicken curries while the blue
seeds are great on pasta and in baked goods.
<b>Sesame Seed</b>
Sesame seeds come from ripe pods which shatter and send the
seeds flying in all directions at the slightest touch. The white
sesame seeds we are used to seeing have had the husk removed
whereas black sesame seeds still have the husk intact.
White sesame seeds are used in baked goods and some Asian
dishes. The black sesame seeds are predominately used in
Japanese cuisine.
<b>Turmeric</b>
Related to the ginger plant, turmeric is a tropical plant and we
harvest the rhizome to make the spice. Turmeric has an earthy
flavor that combines well with cumin, coriander, cardamom and
chili.
It works particularly well in curries, in Middle Eastern seafood
recipes and Moroccan spice blends
Well, there you have it, a brief introduction into the world of
tangy, hot and amalgamating spices. Enjoy cooking and use spices
with confidence.
Happy Cooking
Lisa "The Crock Cook"
About the author:
Lisa hopes you have enjoyed this series on Spices. Join her for
more interesting 'food talk' at her websites, which feature <a
href="http://www.a-crock-cook.com" target="_blank">Crock Pot
Recipes</a>; <a href="http://www.chinese-fortune-cookie.com"
target="_blank">Chinese Fortune Cookies</a> and <a
href="http://www.cupcake-creations.com"
target="_blank">Cupcakes</a>.
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