The Spice of Life!

#CWRU #InternationalFlavor

Food, flavors, spices, tastes - they very across the world. Food habits are shaped by environment, climate, available ingredients and often class and income. Often an "exotic" food, is just the staple diet of a region.

Spices are a huge part of international cuisine. A spice is just a flavoring derived from a plant. In contrast to herbs, spices are almost always dried and ground before use.

Spices around the world

Chinese Cuisine: Aniseed, Bean Paste, Chile Oil, Garlic, Gingerroot, Green Onions, Hot Red Peppers, Sesame Oil, Sesame Seeds, Soy Sauce, Star Aise

Mexican Cuisine: Bell Peppers, Chiles, Cilantro, Cinnamon, Cocoa, Coriander Seeds, Cumin Seeds, Garlic, Lime, Onions, Oregano, Vanilla

French Cuisine: Bay Leaves, Black Pepper, Chervil, Chives, Fines Herbes, Garlic, Green and Pink Peppercorns, Marjoram, Nutmeg, Onions, Parsley, Rosemary, Shallots, Tarragon, Thyme

North African Cuisine: Cilantro, Cinnamon, Coriander Seeds, Cumin Seeds, Garlic, Gingerroot, Mint, Red Pepper, Saffron, Turmeric (Cooking Light,

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Using spices

To get the best use out of spices, make sure you store them in an airtight container. Spices should be replaced every 6 months, but will retain their flavor for up to 5 years.

Lightly "toasting" spices in a dry skillet over low heat, will help relase aroma and flavor. Even ground spices can benefit from a light toast.

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