When I started The Foreign Fork, my spice usage was limited almost exclusively to salt, pepper, and garlic powder. What a boring way to live. But spices aren’t as scary as they seem! Each time we cook with a new spice, I’ll add it to The Spice Cabinet with a brief description on usage. By the end, we’ll have an Encyclopedia of Flavor to help make every dish exciting.
The Spice Cabinet
Cumin: Flavor, History, and Usage
QUICK FACTS Flavor: Bitter, warm, and earthy Use with: Savory recipes such as chili, meat, fish, and stews. HISTORY Cumin is mostly grown in the middle east, and its major producers are Iran, India, Turkey, and Morocco. Its history goes back 5,000 years when ancient Egyptians used the spice in their mummification process. In Roman…
Cardamom: Flavor, History, and Usage
Quick Facts Flavor: A very strong flavor with sweet, citrus-y notes. It has also been described as tasting a bit like pine with undertones of eucalyptus. Use with: Most often in Indian, Persian, and Arabic cuisine. An essential ingredient in garam masala. The flavors go well with both savory and sweet dishes. It is best…
Nutmeg: Flavor, History, and Usage
HISTORY Nutmeg grows on an evergreen tree that originated on the Spice Islands. It was once used for medicinal purposes in China and India and was even considered an aphrodisiac at one point! PRODUCTION OF NUTMEG The same tree that produces nutmeg also produces a spice called mace. The trees grow small fruits that will…
Marjoram: Flavor, History, and Usage
Quick Facts Flavor: Similar to oregano but slightly sweeter. Grassy. Use with: Mild-flavored, fresh ingredients. History of Marjoram Marjoram originated in the Mediterranean. As time went on, love for the herb spread to Asia, North Africa, and the Middle East. During the middle ages, it found its way to Europe! This herb is now very…
Black Pepper: Flavor, History, and Usage
QUICK FACTS Flavor: Warm, oily, and full-bodied Use with: Red meats, game, fish with strong flavors, and seafood. In small quantities, black pepper also enhances the flavor of lighter dishes, such as eggs, salads, etc. HISTORY If you were to hop in a time machine and travel back to 1000 BC, you’d see a…
Cinnamon: Flavor, History, and Usage
Quick Facts about Cinnamon Flavor: Warm, woody, and a bit floral. Has a milder taste than its cousin, cassia. Use with: Complements fresh ingredients such as apples, pears, and bananas. Also used in savory dishes such as rice or lamb dishes in the Middle East, India, Pakistan, and Malaysia (for example, the Kabuli Pulao rice…
Cloves: Flavor, History, and Usage
QUICK FACTS Flavor: An incredibly powerful flavor… one of the strongest in the world! The flavor is strong, warming, sweet, and a little medicinal or fruity. Use with: Marries well with allspice, bay, cardamom, cinnamon, fennel, ginger, and nutmeg. Used in recipes on every continent around the world, but particularly in Middle Eastern, Indian, and…
Garam Masala
QUICK FACTS Flavor: A blend of warmth, sweetness, and spiciness. Use with: Everything. Seriously. (See below) HISTORY Garam masala is a very popular spice blend originating in Northern India. In Hindi, garam means warm, and masala means spice blend, and as a result the spice was named in this way. PRODUCTION Ingredients of…
Salt: Flavor, History, and Usage
QUICK FACTS Flavor: Salty… one of the five main taste groups (along with sweet, sour, bitter, and umami) Use with: Savory dishes, sweet dishes to enhance flavor, bitter dishes to reduce bitter flavor, watery vegetables before cooking, and raw meat before cooking HISTORY Salt is a necessity of life. In order for our bodies to…