Spices….

One of our popular articles was on herbs, which led to thinking about all the many spices that are easily available to all of us.

We may not know them all, or even what works best with the meals that we already eat. As many spices are simply the dried form of herbs, simply click on the link for what works best Herbs….

Actually adding spices can totally transform the flavour and increase the variety of our meals, and can become firm family favourites. The best advice when using dried spices is be sparing, you can always add but you can’t take it away!! In fact some of the newer spices that are in the supermarkets have been blended. With that in mind, here’s an Alphabetical list…..

• Allspice
• Bouquet Garni, Basil, Bay Leaves
• Cayenne Pepper, Chervil, Chilli powder, Chillies, Cinnamon, Cloves, Coriander Seeds, Curry Powder, Cumin.
• Dill
• Fennel, Fenugreek, Five Spice
• Garlic, Garlic granules, Garlic powder, Garlic salt, Ginger
• Juniper Berries
• Mace, Marjoram, Mint, Mixed Herbs, Mixed Spice, Mustard Seeds
• Nutmeg
• Oregano
• Paprika, Smoked Paprika, Parsley, Peppercorns,, Pickling Spice
• Rosemary
• Saffron, Sage, Sea Salt, Sesame Seeds, Sorrel, Star Anise,
• Tamarind, Tarragon, Thyme, Turmeric
• Vanilla

Here’s a few that are blended and which works best with what! There are also several well known chefs that have put together different blends. Schwartz in conjunction with Nadiya have a huge range, one of my favourites is Mango, Lime and coriander seasoning, lovely with chicken and cooked prawns.

• Nooch – Another name for nutritional yeast, has a cheesy, nutty flavour, great for sauces, also sprinkled on salads and popcorn. It has 8g of protein per 2 tablespoons and is fortified with the vitamin B12
• Ras El Hanout – Arabic for “top of the shop” this spice is an ancient Moroccan blend that is rich, colourful and aromatic. Especially blended for tagines, couscous and grilled lamb also works with vegetables and chicken.
• Sumac -Has a tangy, smoky slightly earthy flavour which works well with chicken, fish, lamb and salads, it adds tang and tartness. It’s high in Vitamin C and antioxidants and is good for diabetics.
• Shwarma – Is a blend of cumin, coriander, paprika, garlic, turmeric, cinnamon, cloves and black pepper. It’s tangy, warm and spicy, but not hot. Works great with chicken.
• Zaatar – Middle Eastern mixture of thyme, oregano, marjoram, sesame, cumin and coriander lends itself especially to meat dishes and couscous.

The secret of happiness is variety, but the secret of variety, like the secret of all spices, is knowing when to use it.

daniel gilbert