If variety is the spice of life, it certainly must be said that spices give life...or at least food...it's variety. Spices lend richness, heat and complexity to virtually every food imaginable. What is certain is that where ever spices come from, without them, we would live...and eat...in a dull world. With this series, "Hot & Spicy", mouth-searing, tongue-teasing meals will explode from your kitchen, energizing and inspiring all those who share with you some exciting and spicy dishes.
HOT AND SPICY INGREDIENTS
*Allspice*
Available whole or ground, allspice are small, dark brown berries similar in size to large peppercorns. They can be used in sweet or savory dishes and have a flavor of nutmeg, cinnamon and clove.
*Cardamom*
These pods are green, black or creamy-beige, green being the most common. Whole pods are used in rice and meat dishes to add flavor and should not be eaten. Black seeds are used in desserts.
*Chilies*
Chilies are available just about everywhere. They are grown on a dwarf bush with small dense green leaves, white flowers and red or green finger shaped fruit. In general, the green chili is less hot & has an earthy heat; the red is usually hotter.
*Chili Products*
1. Cayenne Pepper
2. Chili Powder
3. Chili Flakes
4. Chili Oil
5. Chili Paste
6. Hot Pepper Sauce
*Cinnamon*
Available as bark or ground, cinnamon has a woody aroma with a fragrant and warm flavor. The powdered form is used widely in the Middle East. Cinnamon is good in lamb dishes as well as in spiced drinks, fruuit compotes and a variety of desserts.
*Cloves*
Cloves are used in spice mixtures such as garam masala and in many meat and rice dishes. They can also be used to add flavor to fruit and desserts.
*Coriander*
This spice is used thoughout the world. It is available as whole seed or ground. The leaves, cilantro, are essential in the cooking of South-East Asia and South American Cuisines.
*Cumin*
Cumin is available as a seed or ground. Both have a pungent, warm flavor. This spice is popula in the MIddle East and South America. It is also one of the mnain ingredients in curry powder.
*Curry Paste*
Curry pastes are made by pounding together spices and red or green chilies. Theyt are extremely hot and will keep for about a month in the fridge.
*Fish Sauce*
Known as "nam pla" this is usually used as a flavoring in Thai dishes much like say sauce is used in chinese cooking. Fish sauce is made from salted anchovies and give a salty flavor to any dish.
*Five-Spice Powder*
This reddish brown powder is a combination of five ground spices...star anise seed, fennel, clove, cinnamon and Szechuan pepper. Used sparingly becuase it can be too dominate if too much is added.
*Galangal*
This is a member of the ginger family. It has a refreshing lemon taste and is best used fresh.
*Garam Masala*
This spice mixture is made from a variet of spice and be a simple blend of two or three spices and herbs...or a more complex masala made from twelve or more different spices.
*Ginger*
A root of Chinese and Indian origin is best used fresh but can also be used in it's powdered form.
*Lemon Grass*
This tropical grass has a freah, highly aromatic lemony taste and is a vital ingredient in South-East Asian cooking. Unless it is finely chopped it is usually removed before serving as it is very fibrous.
*Saffron*
Made from the dried stamen of a type of crocus, saffron has a superb aroma and flavor. It also adds a delicate yellow color to food.
*Turmeric*
Turmeric is another member of the ginger family. Turmeric add a distinctive flavor and rich yellow color to meat and rice dishes. Because of its strong flavor, turmeric should be used sparingly.
*Zereshk*
This is a small berry that comes from Iran. It is traditionally served with Persian rice dishes.
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