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A World without Spice is a World without Sunshine

What would food be today if it weren't for spices and herbs? We'd have Indian cuisine without curry and garam masala. We'd have salsa without the cilantro. We'd have Thai Tom Yum Soup without the lemon grass, and marinara pasta sauce without any basil for garnish. If our tongues could fall asleep, they'd be long gone. Thank goodness for Marco Polo and countless other explorers who introduced spices they collected on their journeys to the rest of the world!

Many spices and herbs, both fresh and dried, are available today in supermarkets.  Anyone who has experimented with spices and herbs knows that a high-quality spice or herb can do wonders for a dish.  

We'd like to invite you to try some of our best finds:

Chipotle Chili Powder
The smoky flavor of chipotle peppers is perfect for moles and hearty chilies. These peppers add depth and heat to dishes.
Dried Lemon Grass
This citrusy lemon grass from Thailand can be reconstituted with water and thrown into stir-fries, Thai tom yam soups, and other dishes that require lemon grass.
Herbes de Provence
This collection of spices from Provence includes thyme, marjoram, rosemary, basil, fennel, safe, and lavender. It makes an excellent rub for meats.
Dried Star Aniseed
Star anise, used mainly in Chinese cooking, has a sharp licorice flavor.
Hungarian Paprika
Straight from Hungary, this is great for chicken paprikash (a wonderful warming dish for this time of year), or really anything that requires good paprika.
Grains of Paradise
A member of the ginger family with a delicious peppery flavor and used mainly in African cooking. It can sometimes be found in ras el hanout, the Moroccan spice mixture.
Is all this talk of spice making your mouth water? Try one of these easy recipes for dinner:
 
 
 

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 Last Updated: 05/15/2006