Cooking with Spice

Included among those early
spices were black pepper, cumin, cinnamon, ginger, cloves and nutmeg to name a
few.
The spice trade picked
up in Europe during the years of the Crusades which made them even more popular
than ever. Since those early days, the spice trade grew and the East India
Company formed by the Dutch in 1600 became one of the most powerful trading
companies in history.
People often lump herbs
and spices into the same barrel, but they are entirely different. Herbs are
fresh or dried leaves of plants, usually green in color. They are grown in
temperate climates all over the world. We have herb gardens in our yards or
smaller ones in our kitchens. Fresh herbs are also available in our grocery
stores or supermarkets today.
Spices are the flower,
fruit, or seeds of a plant. They may also be the bark or root of tropical
plants. Spices come in a variety of colors from black and brown to orange, red,
and yellow. Some plants have been known to produce both herbs and spices. One
such plant is Coriandrum sativum. The leaves may be dried to make the herb cilantro
or the spice coriander. One of the best attributes of spices and herbs is that
they add very few calories to our good. Other good things include having
substantial antioxidant qualities because of flavonoids. Cumin and ginger are
two of highest in antioxidant activity.
Many countries adopted
certain spices and herbs to liven up their cuisine. Chinese, Indian, Mexican,
Italian and Greek all have spices and herbs especially identified with dishes.
Many cooks stick to the same old favorites and rarely experiment with different
ones to liven up our recipes, but others of us enjoy mixing and matching and
coming up with new flavor combinations for our foods.
Although not as popular
today, many early medical remedies included special herbs put together for
their healing powers.
The list of herbs and
spices is long and colorful. This month I’m listing the most popular spices.
Next month I’ll post more about herbs and their uses.
Cayenne Pepper is a strong, spicy product made from tropical chilies. In its powder form, it is used in a number of ethnic cuisines such as Mexican, Indian, Southeast Asia, Chinese and African. It comes in around 200 varieties and is known to add a little heat to your dish.

Cinnamon comes from the dried bark of
several different types of laurel tree and was one of the most sought after spices
in early history.
Cloves
are native to the
Molucca islands in Indonesia and are the fruit of the clove tree. Pungent in
both taste and smell, most of us have enjoyed cloves with our baked hams or in
Wassail at Christmas.
Garlic
can be traced back
to over 5,000 years ago. The pods are made of up cloves which can be minced
from the fresh pod, dried into a powder, mixed with salt, or minced and preserved
in liquid. It has also been used as a way to ward off evil spirits and to cure ailments.
Ginger
was first
cultivated by the Chinese and Indians, but its true source is unknown. It is a
root fairly common today in both the solid form and dried powder. It is the prime spice in our favorite gingerbread concoctions.

Star
Anise is the fruit
of a small Oriental tree native to China and Viet Nam. The boat-shaped pods
give the fruit a start shape. It has a strong licorice flavor like regular
anise, but star anise is bitter. It's a rather pretty fruit.
Tumeric is the root from a plant in the ginger family and has been used as a medicine, flavoring and dye for centuries. It is primarily grown in India, China and Indonesia. It’s an essential component of curry powder.
Tumeric is the root from a plant in the ginger family and has been used as a medicine, flavoring and dye for centuries. It is primarily grown in India, China and Indonesia. It’s an essential component of curry powder.
Saffron
is a rare spice
coming from the stigma of a flowering plant in the crocus family. To make one
pound of saffron, pickers must collect as many 225,000 stigma. It has a
pungent, bitter flavor and is orange in color. Today it can be purchased
online.
For more about curry and making your own blend, visit
https://www.spicesinc.com/p-3832-all-about-curry-powders.aspx
Here is a picture from my own cabinet with a few of my favorite spices.
Because we didn't have enough entries last month, I'm extending my give-away to this this month. Leave a comment and tell me about your favorite spices and be entered. Be sure to leave your email address as well. If you entered last month, you may enter again for an extra chance.

Martha Rogers is a multi-published author and writes a weekly devotional for ACFW. Martha and her husband Rex live in
I use most of the spices you mention on a regular basis, except for star anise. I personally love licorice but hubby isn't a fan. Thanks for the fun post!
ReplyDeletebcrugattwcdotcom
I love licorice, too, but have to be careful about how I use it because my family doesn't care for it. Thanks for stopping by.
ReplyDeleteI love cinnamon and allspice. They go on so many things. I also love Italian spice. Especially with meals that need that little extra oomph. I grow and use/love basil, thyme and rosemary. I love to rub these on roasts. quilting dash lady at Comcast dot net
ReplyDeleteGreat idea for the herbs, Lori. I like the fresh herbs better than the dried, but haven't had much success growing them. Thanks for sharing.
ReplyDeleteI'm on my own right now so not doing much in the way of cooking that requires spices. Maybe when my daughter is back home, she likes to cook and we can try some out.
ReplyDeleteI absolutely loved home economics in middle and high school. I still have all my recipes and recipe box and the apron we made as well as all the other clothing items. I home schooled my daughter and we included that in our curriculum as well.
Linda - rayorr[at]bellsouth[dot]net
LOL! I made an apron in middle school home ec too. With all of our moves, it got lost somewhere, but I still have all the recipes I collected back then. It's really different now, and I'm glad you included it for your daughter. Thanks for stopping by.
DeleteI have a lot of spices in my cabinet. I make my own taco seasoning; so,the ones I use most often is chili powder, onion powder, garlic powder, paprika, oregano powder, cumin, and salt. I, also, like having cayenne, curry and turmeric on hand. bluedawn95864 at gmail dot com
ReplyDeleteI love mixing up spices as well. Yours sounds great. Chili powder, Paprika, oregano and garlic are staples in my cabinet as well. Thanks for sharing.
DeleteConnie, you're the winner of my book Lasso Around Her Heart. I'll email you.
ReplyDelete