The 8 Spices You Should Know About

nr1Spices add interesting and complex flavour to food, and can transform a dish from bland to incredible. Spices are dried parts of plants, except for the leaves – which are considered herbs. Spices can be roots, bark, berries, seeds, twigs or anything else. For example, common varieties include cardamom, which is a seed pod, and cloves, which are dried berries.

Spices can make or break a meal so it's important to understand what they are and how they can best be used. Here's eight that you should have in your kitchen pantry:

Cumin

Native to China, India, Egypt, Indonesia, Syria, Turkey and the Mediterranean, cumin is one of the most consumed spices in the world, although it is not widely used in Western countries. It has a warm earthy and nutty flavour, with hints of lemon and a slight bitterness. It can commonly be found in curries and couscous, bean, meat, vegetable and rice dishes. You may have tasted it in Mexican or Moroccan meals. We recommend trying a Sweet Chickpea Chili to appreciate the flavour of cumin.

Benefits of using cumin in your cooking (apart from the flavour) are that it is high in iron, supports general immunity, has anti-carcinogenic properties and aids digestion by stimulating pancreatic enzyme secretion, which assists in the breakdown of food.

Cinnamon

On the other end of the spice scale to cumin is cinnamon, the sweet and spicy bark that comes from inside tropical trees. It is dried and curls up into quills or can be ground.

Cinnamon is commonly used in dessert dishes like poached fruit, pastries, puddings and pies or savoury dishes like soups, casseroles, pork shoulders and even bologneses. Cinnamon is also common in drinks and can be used in a variety of ways – it can be sprinkled over hot chocolate, added whole to mulled wine or soaked to make herbal tea.

If you're feeling bad about eating the delicious treats cinnamon comes on, just remind yourself that it can reduce arthritis pain, improves memory and cognitive function, and has a positive effect on your blood sugar.

Paprika

Paprika is a dried form of sweet pepper and is a fine and rich red powder. It has a robust  and smoky flavour that can be found in much Austrian, Indian, Spanish and Moroccan food. Paprika can vary in taste – Hungarian paprika is warm and sweet while Spanish paprika can be either sweet, bittersweet or hot.

You can usually taste paprika in dried chorizo and it works well with most meat dishes. Think chicken and beef casseroles, stroganoff, meat loaf, in sauces, soups and sprinkled on top of egg dishes. Try one of Hungary's signature dishes – Hungarian Goulash!

Ginger

Hailing from China originally, ginger can be found growing in Jamaica, Australia, Africa and India. It is a bulbous and pale yellow root with a peppery, lemony flavour and a strong aroma. Ginger is a favourite to use in teas, preserves, candied or crystallized. Raw ginger can be added to stir fries, curries and marinades, while dried ginger can go into stews, fruit cakes and fruit dessert dishes.

Ginger has a long history, having been mentioned in the Koran and then in the Science of Medicine Hindu manual from around 500 BC. People believe ginger can help with gastrointestinal problems and comes in tablet form to help with nausea and motion sickness. It may also relieve dizziness, cold sweats and arthritis pain, as well as boosting immunity and being a natural anti-inflammatory. There are some truly novel ways to use ginger, from slaves to oils and compresses.

Turmeric

A member of the ginger family, turmeric is a classic Indian spice that can be found in many curry pastes, curry powders and masalas. Turmeric powder is yellow-orange in colour and comes from grinding roots. Be warned, its bright color will stain hands, clothes and cooking utensils alike!

Turmeric is a wonderful addition to bean, chicken, egg, meat, rice and fish dishes. However it is quite versatile and can be added to teas, smoothies and cakes!

Cloves

Cloves have a unique flavour that is both fruity and biting, with a touch of pepper. They are highly regarded in Chinese, Greek, Indian, Russian and scandinavian dishes – both savoury and sweet.

Cloves can be used either ground in curries or whole to flavour baked hams, apples, onions and oranges. However, add a dash to baked beans, chillies, marinades, spaghetti and tomato sauces and you'll be surprised at how well this spice compliments each flavour.

Cloves have natural anti inflammatory properties and have even been used as anesthetic and anti-bacterial agent in dentistry work. If you ever put a whole clove in your mouth you'll discover why – they numb it!

Star Anise

This pretty little star fruit comes from an oriental evergreen tree and is one of the main spices used in Chinese cooking. Its flavour is strong and sweet with an undertone of licorice. You may taste the unique star anise flavour in Asian soups, marinades, casseroles and duck dishes. Star anise is the dominant flavour in Chinese five-spice powder. It can also be used in drinks, such as orange scented tea and anise liqueur.

Chilli

Chillies are one of the most popular spices in the world and come in all different shapes, sizes and strengths. They are versatile and can be used fresh, dried or powdered to add heat and flavour to dishes. Chilli powder is usually a mixture of a few dried chillies and salt, whereas cayenne powder is pure chilli powder.

Chillies can vary from sweet ones best used in Thai meals or very hot in ones often found in curries. Some well known dishes with chilli in them include chilli con carne, chilli beef hot pot and pizza with jalapenos!

Add some excitement to your cooking with spice. You can find inspiration by visiting a Thai or Indian restaurant, because the chefs should know their spices well and will most likely use some of those mentioned above. Check out Red Spice Road in Melbourne or Malabar South Indian Restaurant in Sydney for two participating Good Food Gift Card restaurants who count spices as their secret weapon for delicious food.

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Mireille Kilgour

Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.