Spices
Spices work magic in the kitchen, transforming a meal from undistinguished to unforgettable. Small amounts of spices can unlock subtle flavors in food, decrease the need for salt, and please the palate. Spices like pepper, allspice, cloves, nutmeg, mace, cinnamon, ginger, saffron, and turmeric are an integral part of the kitchen cabinet today. Spices are made from roots, leaves, stems, seeds, bark, buds, and fruits of plants and trees that mostly grow in the southern hemisphere. The heart of the spice lies in its aroma, which can be retained if the spice is stored well. Ground spices retain their flavors for almost a year if stored in air tight containers, away from heat and light. Listed below are a few common tips:
· Spices not only add flavor to food, but can also be used to cure ailments, such as indigestion and bronchitis, that arise out of environmental changes.
· When using whole spices instead of ground spices, always use 11/2 times the quantity specified in the recipe.
· Do not use more than one dish in a meal that uses the same spice. Also keep in mind that you need not plan a meal in which all the dishes use a spice or herb, just one is generally enough.
Through this book we have tried to describe the benefits of everyday spices in terms of their usage, aroma, and medicinal properties. So, follow us into the world of spices, get to know their botanical and traditional uses, and savor special recipes that bring out the aromas of the spices used.
Cloves
General description
The botanical name of Clove is Eugenia Caryophyllata. The name Clove is derived from the French word clou, which means nail. The clove grows as a small evergreen tree with large branches and leaves. It requires huge amounts of moisture to grow properly. Bunched flowers can be found at the ends of the branches. The flower buds are green. When the petals of the flower or the corolla fade and the calyx turns yellow, the buds are cut from the tree. They are then dried and sold as cloves. Cloves are made up of vaporous oil, gallotannic acid, gum, resin, and fiber. Due to the high volume of oil in cloves, care must be taken to store them in dark bottles and in cool places.
Geographical sources
The clove tree is grown primarily in the Molucca Islands, South Philippines, East and West Indies, Mauritius, Sri Lanka, Madagascar, and Brazil.
Traditional uses
Cloves can be added to rice to increase its aroma. It can also be used in baked ham, breads, cakes, and mulled wines. Cloves are also the main ingredient in kretek, the clove cigarettes of Indonesia.
Medicinal uses
In the field of herbal medicine it is used as a stimulant and as a carminative for nausea, indigestion, and dyspepsia. The medicinal value of the spice lies in its oil.
Taste description
Cloves have a very strong, sweet, and pungent taste or aroma.
Try this recipe: Chicken Stuffed with Spices
Serves 4
Cooking time: 45 minutes
Ingredients:
Skinless Chicken, 21-24 oz.
Refined oil, 2 tablespoons
Onions, 8
Ginger powder, 2 teaspoons
Garlic powder, 2 teaspoons
Salt to taste
Milk, 1/2 cup
Yogurt, 1/2 cup
For the stuffing:
Oil, 3 tablespoons
Outlander Spices Cloves powder, 1 1/2 teaspoons
Cardamoms, 2 pieces
Bay leaves, 2 leaves
Onions, 2
Ginger powder, 1 teaspoon
Cashew nuts, 10, ground to a paste
Coriander powder, 2 teaspoons
Salt to taste
Almonds, 6
Chopped Raisins or sultanas, 1/2 cup
Method: Add the cloves, cardamom pods, and bay leaves to flavor the oil. Remove the spices from the oil and grind them together with a little water. Set aside. Add the ginger, cashew nut paste, coriander powder, and salt to the oil. Sauté until light brown.
Add the sliced almonds and sultanas. Stir, and add the ground spices and ground onions. Stir well. Remove the pan from the heat, and stuff the chicken with the mixture. Close the chicken with cocktail sticks. Lace the chicken with string, so that it does not lose shape and holds in the stuffing. Heat the oil for the chicken in a large pan. Add the sliced onions, and fry until transparent, then add ginger and garlic. Fry until the water has evaporated. Add the chicken, and fry carefully, browning it all over. Put in salt and milk. Bring to a boil. Simmer, keeping the pan covered, until the chicken becomes very tender and very little gravy is left. Whisk and add the yogurt to the gravy; stir, and put on very low heat till the gravy is thick.
Cinnamon
General description
The botanical name of cinnamon is Cinnamon zeylanicum. The tree grows tall, 20 to 30 feet high, with hard bark, small white flowers, and oval berry like fruits. The tree should preferably be grown in pure sandy soil and in a shady place with a consistent amount of rain and sunshine. The bark is used to make cinnamon sticks and when distilled, it yields camphor. The ripe fruits are boiled, and the oil produces cinnamon suet. Cinnamon contains oil, tannin, mucilage, and sugar. Other varieties of cinnamon include Cinnamon cassia, Cinnamon culiawan, and Cinnamon iners.
Geographical sources
The cinnamon tree is a native of Sri Lanka, Malabar, China, Sumatra, Eastern Islands, Brazil, Mauritius, India, and Jamaica.
Traditional uses
Popularly known as a baking spice, it is widely used in cookies, cakes, and desserts. Cinnamon is also used in lamb, chicken, and meat dishes in both Arabian and Indian cuisine. Stick cinnamon is used to add a characteristic flavor to pickles.
Medicinal uses
In the world of herbal medicine cinnamon is used as a carminative, astringent, stimulant, and antiseptic.
Taste description
Both stick and ground cinnamon have a woody fragrance that is sweet.
Try this recipe: Apple Pie
Serves 4
Cooking time: 55 minutes
Ingredients:
11/2 lbs of cooking apples, peeled, cored, and thinly sliced.
Brown sugar, 1/2 cup
Outlander Spices ground cinnamon, 1/2 teaspoon
Short crust pastry:
Plain flour, 1/2 cup
Butter or margarine, 3 oz.
Ice water, 1-2 tablespoons
Water and caster sugar to glaze
Crème à la vanilla:
Egg yolks, 2
Corn flour, 1 teaspoon
Caster sugar, 1 tablespoon
Milk, 11/4 cups
Vanilla essence, 1/2 teaspoon
Method: To make the short crust pastry: Sift the flour into a bowl. Rub in the butter or margarine until the mixture resembles fine bread crumbs. Add the water gradually and mix to a firm dough.
To make the apple pie: Layer the apples with the sugar and spices in a 4-cup pie dish, finishing with a layer of apples. Roll out the pastry thinly to a circle about 2 inches larger than the pie dish. Cut off a narrow strip all around, and use it to cover the dampened rim of the pie dish; brush with water. Roll the pastry lightly onto the rolling pin, and place it over the apples, sealing the edges well. Trim and flute the edges; make a hole in the center. Brush with water, sprinkle with sugar, and bake in a preheated oven, 200º C (400º F), for 30 to 40 minutes. Add the essence; then strain. Serve the pie hot or cold with the crème à la vanilla handled separately.
To make the crème à la vanilla: Cream the egg yolks with the corn flour and sugar. Bring the milk to a boil, pour onto the egg yolk mixture, and stir well. Heat gently, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
Pepper
General description
The botanical name of pepper is Piper nigrum. Pepper is actually the dried berry of the piper tree, which grows 10 to 12 feet high. It is a perennial vine with a smooth woody stem and leaves that are dark green with long, strong stalks. The pepper flowers are white. Its fruit is circular and turns red and wrinkled when ripened. The plant can be propagated by using cuttings. The ripe fruits are collected and then dried in the sun. Black pepper is the spiciest of peppers found in the market. Green peppercorns are plucked when they are immature and are bottled in brine to be sold. The other species of pepper are Piper trioicum, Piper pellucidum, and Piper umbellatum.
Geographical sources
Pepper is grown in India, Indonesia, Malaysia, and Brazil.
Traditional uses
Pepper is universally used to add flavor to dishes in all types of cuisine. It is often used in pickles, stocks, and sausages.
Medicinal uses
It is used as an aromatic carminative to treat ailments of the lower intestines. Pepper aids digestion and is very effective in cases of dyspepsia and nausea.
Taste description
It has a hot and pungent flavor. White pepper is less sharp in pungency and slightly fermented. Green peppercorns are the mildest.
Try this recipe: Salmon in Tartar Sauce with Peppercorns
Serves 8
Cooking time: 1 hour and 10 minutes
Note: Prepare the tartar sauce at least one day ahead.
Ingredients:
Skinless salmon fillets 8 pcs, 6 inches long and 6 inches wide
Fat-free mayonnaise, ½ cup
Fat-free sour cream, ½ cup
Red onion finely chopped, ½ cup
Capers, chopped coarsely and drained, 2 tablespoons
Outlander Spices Peppercorns, 2 teaspoons
Vegetable oil, 2 tablespoons
Method: To prepare the tartar sauce, mix the first six ingredients in a small bowl. Add salt and pepper to taste. Cover and refrigerate for at least a day. For the salmon preparation, preheat the broiler. Spray vegetable oil on two rimmed baking sheets. Cut the salmon crosswise into thick slices about 1/4 inch each. Broil the salmon slices for 2 minutes until their centers are opaque. Cover these pieces and chill for one hour. To serve, arrange the chilled salmon pieces on a plate, and pour the tartar sauce over them.