Spice Up Your Life

by Katy Berry

Spices are pieces of root, bark, seeds, or other parts of a plant that have been dried and are used to flavor food. All around the world, they are an integral part of cooking. But in America, the use of spices is not as emphasized, and we're missing out. Part of the problem is that we just don't know what the heck half of them are for. Luckily, we tracked down local food historian, Ken Albala, to give us the skinny on spices: where they come from, what they taste good on, and how you can make the most of them. So get in your kitchen, pull out that spice rack, and start experimenting.

Allspice:

"Contrary to popular belief, allspice is not a mixture of spices, but just one," says Albala. It looks like a peppercorn and is actually the dried unripe fruit of the pimenta dioica tree. Allspice is grown in the Caribbean and Jamaica and is a bit spicy, warm, and aromatic. This interesting seasoning works beautifully with savory dishes, and Albala suggests using it with recipes like Jamaican jerk chicken and BBQ sauce. People also tend to put it in autumn desserts like pumpkin pie.

Bay Leaves:

Bay leaves come from the laurel tree. In California, we have some species of laurel trees, but don't try to put these leaves in your food. The bay leaves we enjoy actually come from Turkey. Bay leaves have a sharp and somewhat bitter flavor, and are best used in tomato sauces. Albala suggests throwing a leaf into your sauce to simmer, or tying it in a bouquet with thyme and parsley. You'll be able to smell its fragrant aroma throughout the kitchen.

Cayenne Pepper:

Cayenne is made from the dry ground-up pod of a chili pepper. "This spice is extremely popular around the world because it's inexpensive and easy to grow," says Albala. It has a nice spicy heat, and though commonly associated with Mexican cooking, it's also widely used in Thailand, India, Turkey, Southern Italy, and Spain. Cayenne pepper is best on spicy dishes, but can also be used to add color to food, thanks to its lovely red hue. If you like cayenne, Albala suggests trying other types of chili based spices, like paprika, which is slightly sweeter and milder, and comes from a specific chili grown in Hungary.

Cloves:

Cloves have an assertive flavor and despite once being revered as an important ingredient, they are rarely used today, save for the occasional pumpkin pie. In their height of popularity, during the Middle Ages, cloves were not only used for food, but also as medicine. If you put a clove in your mouth and leave it there for a while, it will numb your gums and tongue. Flavorwise, cloves add a uniquely aromatic warmth and sweetness to dishes, and taste especially good in rich stews. For those who make their own stock, Albala suggests sticking a few cloves in an onion to add flavor.

Cummin

Cumin is closely related to the caraway seed and is similar to mustard in that it's inexpensive and easy to find. It was introduced by the Spanish and is popular in Middle Eastern cooking, though Americans tend to associate it with Mexican food. Its distinctive flavor is slightly bitter, smoky, and some even describe it as sweaty. "It's great for balancing the heat in spicy food and definitely belongs in a pot of chili," says Albala. You can also experiment with it by mixing it with other spices and herbs and roasting it on meat.

Cinnamon:

Did you know that the 'cinnamon' you purchase at the grocery store isn't really cinnamon at all? It's a spice called cassia. Though it tastes similar to cinnamon, it is less expensive, darker in color, and has a more intense flavor. "Americans tend to prefer the stronger flavor of cassia," says Albala. Real cinnamon is light brown, easy to break, and has a papery texture. If you want to try real cinnamon, it can often be found in Mexican markets. Most people associate it with sweet desserts, but it's also delicious in savory dishes. Countries like Morocco and India often use cinnamon in their cooking. Try pairing it with curry dishes or combining it with other spices like cumin.

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Nutmeg:

Nutmeg is from Indonesia, though it also grows in the Caribbean. It is another spice that once had a prominent place in cooking but has become less popular over the centuries. Like many other spices, nutmeg is associated with sweet holiday dishes like pumpkin pie, and is known as a popular garnish for eggnog, but that doesn't mean it can't be used in savory dishes. Try adding a hint of nutmeg to gravy, or a ham glaze.

Ginger:

Ginger comes from Asia and is sometimes referred to as 'the hand' because of its odd shape. "When using ginger, fresh is always preferred," advises Albala. It should be peeled and grated. Fresh ginger is usually white in color, though there is also green ginger which can be sliced into chunks and thrown into a dish. Ginger is a staple of Asian cooking and tastes delicious in stir-fries. Combined, ginger, soy, and garlic are very common flavors in Asian dishes. Ginger is hot in the mouth and has a pungent taste, but its burn doesn't last the way a spicy chili's does, nor is it volatile like horseradish or wasabi. It's in a league of its own, which is perhaps why so many people enjoy it.

Dry Mustard:

Mustard plants can be seen growing in vineyards during the winter because they help keep the soil healthy. It is an extremely common plant, and the very same used to make the bottle of mustard in your fridge. In fact, you can use dry mustard to make your own condiment by mixing it with water, wine or vinegar, salt, and other flavorings. The longer it sits with the water, the spicier it gets. Experiment by combining it with other spices and using it as a dry rub. Or put it under the skin of a chicken with paprika, salt and pepper.

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Pepper:

Perhaps the most important spice of them all, pepper is a major ingredient in every culture. Pepper was once worth its weight in gold, though today it is common and can be grown in any tropical climate. There are different types of pepper: black, white, and green. All three types come from the same exact plant. The pepper plant is a flowering vine, and its fruits are called peppercorns. Green pepper is simply made from immature peppercorns and can be found pickled, similarly to capers. Albala suggests sautéing them in butter and eating them with a steak. White pepper is the same as black pepper except the seed coat has been removed and the pepper has been bleached white. It does not have a particularly good flavor and most people use it simply so they don't have black specks on their food. If you want to try other more exotic types of pepper, consider the long pepper, which is commonly found in Indian groceries. Or Szechuan peppercorns, originally from Thailand and Nepal, which are unusual for their combination of spiciness and slight numbing sensation.

Roy's Seasonings

Want an easier way to try spice combinations? Roy Campbell of Murphys began playing with spices when his wife broke her foot, leaving him in charge of cooking dinner. Looking to have a few pre-mixed seasonings ready to go, Roy headed to the grocery store only to find that many of the seasonings contained preservatives and additives. From there, Roy's Seasonings was born. Today Roy's has seven seasonings to offer, including their most popular blend: The Woodsman, a earthy mix of juniper berry, garlic, ginger, fennel, sage, cumin, savory, rosemary, and fruit powder for a touch of sweetness.

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FOR MORE INFORMATION: ROYSSEASONINGS.COM