GET TO KNOW SPICE COMPILED BY MELISSA NDLOVU & GAIL DAMON PHOTOS: DONNA LEWIS FOOD ASSISTANT: KRISTEN SCHEEPERS
Spices can dramatically alter a dish, bringing bland ingredients to life and adding distinctive layers of flavour and aroma. We highlight a few of our favourites
BOUQUET GARNI
WHOLE OR GROUND? Whole spices are fresher, more fragrant and flavourful. They keep their flavour much longer than ground spices. Toast just before using to bring out their full taste. Ground spices are convenient and still pack quite a punch. Temper them in a preheated pan with oil or butter for 2 minutes until fragrant for best results.
WHY TOAST SPICES? Heating spices in a dry pan releases all the aromatic oils. Because flavour compounds are fat-soluble, heating them will literally add more flavour.
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Smoked paprika: Fresh peppers are wood-smoked for days until dry, then ground to create Spanish smoked paprika. Use this spice liberally to add a smoky taste to just about anything! Choose from hot, bittersweet and sweet smoked paprika to add the right flavour or kick to your dish. Sumac: Middle Eastern sumac berries are harvested when ripe, dried and then ground into a deep-red coarse powder. It has a lemony scent and taste, but isn’t quite as sour with a subtle sweetness. Popular in Arabic and Lebanese cooking, this spice is similar to salt as it brings out the natural flavours of the food. Dukkha: Another Middle Eastern favourite that originated in Egypt, this spice-nut-herb blend can be added while cooking or sprinkled to finish. The most common blend consists of coriander, cumin, nuts, thyme and garlic. It works a charm on dips or flatbreads, veg, roasted pulses or beans and chicken.
SUMAC
Splurge: Saffron The dried stigmas of the Crocus sativus flower are the worlds most expensive spice, but just a few strands go a long way. The deeper their colour, the better the quality! Subtly earthy yet sweet and floral, saffron straddles sweet and savoury effortlessly – from risotto and milk pudding to paella – and adds a striking golden hue to food.
EXPAND YOUR SPICE COLLECTION
CHILLI FLAKES
Bouquet garni: This classic mix of dried bay leaf, peppercorns, parsley stalks and thyme sprigs is a flavourful base that adds depth to soups, stocks and stews. The ingredients are wrapped in cheesecloth – bundling them up in this way makes it easy to remove from the pot later. You can add other flavours to your bundle, such as rosemary, lemon peel or fennel. Look for conveniently bundled bouquet garni in PnP’s spice aisle.
2022/02/28 13:08
