A Spicy Encounter – Part 4 of 4 – Spicy, Spicy, and Amalgamated Spices
Spices come from the buds, bark, stems, roots, berries, and seeds of plants. Any part except the leaf is called a spice, the leaves are classified as herbs.
Spices are generally grouped into five categories based on taste: sweet; pungent pungent; hot and blending. Today we will delve deeper into hot, spicy and amalgamated spices and discover their secrets.
TANGY SPICES
Hot spices tend to have a distinctly sour taste, hence the name spicy. By using these spices, you can reduce the amount of lemon juice or vinegar in the recipe due to its own tangy taste.
Each of the hot spices has a distinct flavor that is unique and works well to produce exotic flavors.
Sumac
Sumac is made from the outer pulp of the ripe crimson berry of a Middle Eastern plant. It is high in malic acid, which is what gives green apples their flavor.
This deep purple powder is a relatively new ingredient in main cooking, but kebab shops have used it to flavor onion rings for years.
Sumac works well with tomatoes and salads and is great with avocado. It is also excellent for spreading meat.
Tamarind
Tamarind comes from the pods of trees native to East Africa and possibly South Asia. As the pulp inside the pods oxidizes, it turns black and becomes extremely sticky. This sticky black mass called tamarind is very rich in tartaric acid and is used as a bitter agent in many Indian recipes.
Recipes often call for tamarind water. This is done by steeping 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.
HOT SPICES
Often times it is the spicy spice that makes a dish “spicy.” These should be used sparingly so that the heat does not overpower the taste of the food.
chili
The best known of the hot spices. It is definitely personal taste as to how much chili to use.
Different varieties of chili peppers provide a different level of spiciness. The membrane and the seeds inside are the hottest part and can burn the skin, so be careful when preparing not to rub your eyes.
Dried chili has a different flavor due to the caramelised sugars and has a more robust flavor. Use it in a variety of savory dishes, but start in moderation until you discover your tolerance for heat.
Horseradish
The scorching heat of horseradish is created by cutting or scraping the root of the plant. Cutting the root causes sinigrin (a glycoside) and myrosine (an enzyme) to combine and form an oil. This oil is what produces those vapors that clean the head and cause tears.
Horseradish is generally served raw with roast meats and ham.
Mustard
Mustard is very versatile and can be used in a variety of ways. Mustard seeds only get hot when they come into contact with liquid. The liquid activates the enzymes within the seed that create the heat. The water heats the mustard, while the vinegar inhibits the enzyme and produces a milder flavor.
When brown mustard seeds are fried, as used in some Indian recipes, the enzyme breaks down and instead the seeds impart a nutty flavor without the heat.
Mustard is often served with roast meats and vegetables. Add it to casseroles and casseroles for an extra “bite”.
Pepper
Pepper is universally accepted and probably the only spice that is put on the table for dinners to add to their own taste.
The pepper comes from peppercorns harvested from a tropical vine native to South India. Peppercorns chopped green 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 distinctive flavor.
White pepper, which is spicier, is prepared by soaking the peppercorns in water for a few days and then rubbing the black skin. Green and pink peppercorns are the same peppercorns that are soaked in brine rather than dried. However, the dried pink peppercorns come from a different tree native to South America.
AMALGAMENT SPICES
These play a special role in bringing together the flavors of other spices in spice blends. They generally have a mild flavor and that is why they pair well with most other spices.
Candle nut
Native to northern Australia and parts of Southeast Asia, walnuts look similar to macadamia nuts but slightly heart-shaped. The candle nut is so named because native Australians used to burn it and due to its high oil content it keeps burning for a long time.
They have a mild toxicity that is destroyed by cooking. It is used as a thickener in many Asian dishes.
Coriander seed
Coriander leaf is an herb that has a distinctive flavor that you either love or hate. While the coriander seed is soft and very pleasant to the palate.
It is used in many Asian foods.
Fennel seeds
The fennel bulb is eaten as a vegetable and the seeds are dried as a spice. It is native to southern Europe and the Mediterranean. While it has a mild anise flavor, it is also sweet and complements the savory dishes of Europe and Asia.
Dry roasting the fennel seeds causes them to develop a caramel flavor.
Peppers
Paprika is the name given 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 resembles bell pepper, without any lingering spiciness or bitterness. It is often used to add color to dishes and pairs well with other spices.
Poppy seed
These come in two varieties: blue and white. Both come from the 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 blue seeds are great for pasta and baked goods.
Sesame seed
Sesame seeds come from ripe pods that break open and send the seeds flying in all directions at the slightest touch. The white sesame seeds that we are used to seeing have the shell removed, while the black sesame seeds still have the shell intact.
White sesame seeds are used in baked goods and in some Asian dishes. Black sesame seeds are predominantly used in Japanese cuisine.
Turmeric
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 pairs well with cumin, coriander, cardamom, and chili.
It works particularly well in curries, Middle Eastern seafood recipes, and Moroccan spice blends.
Well there you have it, a short introduction to the world of hot, spicy, and amalgamated spices. Enjoy cooking and use spices with confidence.