Historically, herbs and spices have been used since the beginning of time for their amazing health benefits. Early documentation suggests that hunters would wrap the meat they had gathered in the leaves of various bushes, discovering the enhanced flavors that became infused into the meat. Over years, as these hunters and gatherers collected berries, nuts, seeds, and bark, they would pack them together, accidentally discovering the blend of flavors that favorably masked unpleasant tastes and odors. They even found that some herbs or spices would keep food fresh for longer periods of time.
Ancient civilizations did not distinguish between using herbs and spices for enhancing the flavor of foods and using them for medicinal purposes. As leaves, seeds, or roots were discovered, they became popular condiments in that culture. Eventually, spices became a valuable commodity and were used in trade.
Today the spice trade is a global billion-dollar business that can be traced back over 5,000 years. The spice trade was instrumental in establishing global trade. It was the catalyst for establishing trade routes. Spices that had once been impossible to get or were relatively unknown to anyone outside of specific regions were suddenly available to anyone who could afford them.
A spice is the dried fruiting body of a plant. Sometimes called the plant’s fruit, kernel, or seed. It can also be derived from dried roots. Turmeric and ginger are both roots. Cinnamon comes from the bark of a tree. Herbs are generally dried leaves of various plants. There are a few exceptions. For example, fenugreek and methi curry are dried leaves, but they are considered spices rather than herbs.
Many of the spices we use are exotic because they come from faraway places like India, Southeast Asia, the Caribbean, Mexico and Africa. You might not be able to find these exotic spices at your local grocery store, but the worldwide web has made almost anything accessible. However, while these exotic spices might ship to your door at the click of a button, quite a few of them can leave a hefty dent in your wallet.
Spices can be preferred because of the heat they bring to a dish or used to enhance a tone of a dish. Some are used to add bite or draw out a deeper flavor of the food they enhance. Some spices are exotic but easy to find. However, some of these are indigenous to places less accessible but are gaining popularity around the globe. The first of these spices is called Black Nigella, also known as black caraway, black cumin, and black onion seeds. These incredible seeds are roasted until they are crunchy and are used crushed or whole in dishes that are enhanced by the taste of roasted onions.
Cumin comes from the aromatic seeds of a plant in the parsley family. The small, slender plant grows from the Mediterranean to central Asia. Cumin is the flavor that is most commonly recognized in tacos. It has a mild, peppery scent with a warm, earthy flavor and is used in Indian and Latino cuisine.
Some spices that are difficult to find are intentionally hidden by those who strive to protect them from the world. Piment d’Espelette is a paprika from southwest France and is only produced in limited quantities every year. The knowledge of how to grow it is passed down through generations and protected in accordance with tradition. The chilies are hung on cords to dry slowly, giving them a full-bodied, mature flavor and then ground into a fine, bright orange powder. Piment d’Espelette has a spice that is characterized as warm and bold. It is to be added at the end of a cooking process to keep the full flavor. It is great for eggs, fish, meat, and mashed potatoes.
Peppers and chilies are a great source of heat for many dishes. Pasilla de Oaxaca chili is gaining popularity worldwide. Unlike the traditional chili that is known for its heat, the Pasilla de Oaxaca has a smokiness with less heat and is similar to smoked jalapeños. It is popular among vegetarians because it adds the smoky flavor that is favored in meat dishes without actually involving meat in the dish.
Saffron is the most expensive spice in the world. It comes from the stigma of a blue flowering crocus, and it must be handpicked. It takes between 200 to 500 flowering crocus stigmas to generate one gram of saffron, explaining the expense of the spice. Luckily, it only takes a small pinch of saffron in a recipe to allow the essence of the saffron to beautifully color the dish, adding an aromatic earthy flavor to meats, sauces, and pasta dishes.
Curry is more common in the United States than it once was. As Indian dishes gain popularity, curry has become a well-known spice. Curry dishes that are prepared in Southern India use leaves from the curry tree. However, curry as we know it is not just one spice. It is an umbrella term that refers to several dishes that originated in Indian cuisine. It is a complex combination of spices and herbs that usually includes cumin, turmeric, ginger, and fresh or dried hot chilies.
Turmeric is a main spice used in many Indian dishes and is said to be the most powerful herb on the planet at fighting disease. Turmeric comes from the Curcuma longa plant that grows in Southeast Asia. The root is dried and ground into the distinct yellow powder we use as a spice. It has a warm, bitter taste and is used to flavor and color curry powders, mustards, butters, and many cheeses.
Fennel Pollen is difficult to find but worth the hunt. It has become quite trendy in recent years as it has elements of citrus, licorice, and an essence of marshmallows. Fennel pollen is very versatile, and you can use it on everything. It is popular to sprinkle on soups and roasted vegetables. However, it is advised that users start with a light dash as it can overpower a dish quickly.
Trying something different can seem a little intimidating, but it can also be very exciting. Don’t be afraid to reach for something new. There are so many options for you to add a little bit of exotic spice to your life. Here are a few recipes to help get you started.
ROASTED TURMERIC CAULIFLOWER WITH GREEK YOGURT DRESSING
Ingredients:
• 1 medium cauliflower, chopped into small pieces
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon turmeric
• 8 ounces full-fat Greek yogurt
• 2 tablespoons full-fat sour cream
• Juice of one lemon
• 2 garlic cloves, minced
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh mint, finely chopped
• Salt and Pepper to taste
Directions:
Preheat oven to 400 degrees. Toss cauliflower in three tablespoons extra-virgin olive oil, turmeric, salt, and pepper and roast for 45 minutes or until golden brown. While the cauliflower is in the oven, mix Greek yogurt, sour cream, lemon juice, one tablespoon extra-virgin olive oil, garlic, dill, parsley, mint, salt and pepper. Chill the sauce until cauliflower is ready. Serve and enjoy.
SPICY COCONUT SHRIMP SOUP WITH CURRY
Ingredients:
• 1/2 pound raw shrimp, peeled
• 2 tablespoons coconut oil, divided
• 1/2 medium onion, diced
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 teaspoon Black Nigella
• 5 tablespoons Thai red curry paste
• 1 1/2 cups chicken broth (set aside 1/4 cup)
• 2 cans (13.5 ounces each) full-fat coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons lemongrass
• 1 red pepper, de-seeded and sliced thinly
• 1/2 teaspoon sea salt (additional, to taste) and fresh ground black pepper, to taste
Directions:
This soup is super quick to come together — make sure you have all your ingredients measured out, chopped and diced before you start, because it cooks quickly. Combine the coconut milk, 1 1/4 cups of the broth, fish sauce, and lemongrass in a small bowl. Whisk until any lumps in the coconut milk are broken up and set the bowl aside. Heat a medium to large soup pot with one tablespoon of coconut oil. Once the pan is hot, carefully add the shrimp and cook for about one to two minutes on each side (depending on their size) until the outsides are seared and pink but the inside isn’t completely cooked through yet. Remove the shrimp from the pan and set aside.
In the same soup pan, heat the second tablespoon of coconut oil and add in the onions, ginger and garlic, plus a small pinch of salt. Sauté over medium heat for about five minutes until the onions start to become translucent. Stir every minute or so, so the onions don’t burn. While the onions are cooking, steam the broccoli. After the onions are translucent (about five to six minutes), stir in the Black Nigella and red curry paste for about 30 seconds, then whisk in the mixture of coconut milk, broth, lemongrass, fish sauce, and half teaspoon of sea salt until well combined. Turn the heat to medium-low and cook for about five minutes. Then, add in the red peppers and broccoli and turn the heat down to a simmer. Cook for an additional five minutes. Finally, add the shrimp in just to warm them before you are ready to serve.
MOROCCAN RICE PILAF WITH SAFFRON
Ingredients:
• 2 cups long grain rice
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 2 cinnamon sticks
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon white pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 red bell pepper, finely chopped
• 4 1/2 cups chicken stock
• 1/4 teaspoon saffron thread, crushed
Directions:
In a sauce pan, heat the stock almost to boiling. Meanwhile, heat butter and olive oil in a very large skillet or shallow stock pot over medium heat. Add spices (except saffron), together with rice, red bell pepper, and onion. Sauté for about ten minutes or until the onions are translucent, and the rice begins to color. Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer and taste for salt. Adjust the seasoning if desired. Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork and serve.
INDIAN CHICKEN JALFREZI CURRY
Ingredients:
• 6 long, green chilies
• 4 boneless, skinless chicken breasts
• 2 tablespoons sunflower oil
• 2 garlic cloves, peeled and finely chopped
• 3 ripe tomatoes, chopped
• 1 tablespoon ground cumin
• 1 tablespoon curry
• 1 teaspoon ground turmeric
• 1 tablespoon caster sugar
• 1 teaspoon flaked sea salt
• 1 cup cold water
• 2 tablespoons low-fat natural yogurt
• 1 medium onion, cut into 12 wedges
• 1 green pepper, de-seeded and cut into rough 1-inch chunks
• 2 tomatoes, quartered
• 2 teaspoons corn flour
• 1 tablespoon water
Directions:
Finely chop four of the chilies and de-seed a couple or all of them first if you don’t like very spicy food. Split the other two chilies from stalk to tip on one side without opening or removing the seeds. Cut each chicken breast into seven or eight bite-sized chunks. Heat a tablespoon of the oil in a large, fairly deep, non-stick frying pan over high heat. Add the garlic, chopped chilies, chopped tomatoes, cumin, curry, turmeric, sugar and salt, then stir-fry for three to four minutes until the vegetables soften. Don’t let the garlic or spices burn or they will add a bitter flavor to the sauce.
Next, add the chicken pieces and whole chilies and cook for three minutes, turning the chicken regularly. Pour in the one cup of cold water, stir in the yogurt and reduce the heat only slightly — you want the sauce to simmer. Cook for about eight minutes, stirring occasionally until the chicken is tender and cooked through and the sauce has reduced by about a third. The yogurt may separate to begin with but will disappear into the sauce.
While the chicken is cooking, heat the remaining tablespoon of oil in a clean pan and stir fry the onion and pepper over high heat for three to four minutes until lightly browned. Add the quartered tomatoes and fry for two to three minutes more, stirring until the vegetables are just tender. Mix the corn flour with the tablespoon of water to form a smooth paste. When the chicken is cooked, stir in the corn flour mixture and simmer for a few seconds until the sauce thickens, stirring constantly. Remove from the heat, add the hot stir-fried vegetables and toss together lightly. Serve immediately.