Useful extras
March 19, 2009
Have spice, will travel
Challenge Yourself for: 24 Hours
Spices formerly linked to a single cuisine are crossing over: Turmeric, cinnamon, cardamom, coriander, cloves, Aleppo pepper, and blends like India’s garam masala will travel cross-culturally. Take advantage of this new globalization of flavor! Today, challenge yourself to learn about and use an exotic spice in a dish from your own repertoire. Hint: Try flavoring a pasta sauce or salad dressing; they’re forgiving and can be modified easily.
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16 comments
I am being more creative with spices—have discovered that a little nutmeg on a baked potato is very tasty!!
My boyfriend is a cook so we are always trying new things, including different spices. Just to give our meals a little pep! It makes the food more interesting!
I put curry and garam masala in my chicken pot pies and I grind fresh cinnamon,nutmeg, allspice and cloves to put in my pancakes. Talk about delicous!
I am making baked tilapia crusted with tortillas that are mixed with several spices, such as cumin and cilantro. I love spices – I try to use as many different ones as I can.
I had steamed veggies with spicy garam masala simmer sauce. It was the hilight of my day!
Around here I’m known as the spice master. However, I tend to stick with the comfortable ones: paprika, cayenne, thyme, rosemary, cardamom, etc. I’d like to try something new. I’ll get back to you all with what I stumble upon. vamos a ver !
I’m interested in growing my own herbs and recently purchased cardamom seeds. Any suggestions for cooking with this herb?
I LOVE SPICES!!! I love using nutmeg and mace on deviled eggs, pork roast, and steaks!!
My girlfriend is a Foods and Nutrition major and she is a wonderful cook. She uses many spices and it’s always fun trying new ones and combining them.
I just used coconut milk and a curry powder blend over my pork chops with some homemade stuffing (just chopped up wheat baguette a few days old) and baked the whole thing instead of the icky “cream of mushrooom” condensed soup the recipe called for – yummo!! Try it!
I have recently started using tumeric, cumin and masala, I lllooooovvveee it!!
I love trying new spices because they add lots of flavor to dishes without all the calories.
I made a peach cobbler and added nutmeg and cinnamon, but have also cooked with cardamom and curry in my eastern indian chicken dishes. I love all spices!
I take cinnamon sticks to work, I leave the cinnamon stick to steep in my coffee or tea if you leave it in long enough you don’t really need to use sugar.
I put coconut oil and thyme in my veggie stir fry and it was great! I also have been using curry on beans and rice.
I made a chicken dish using garam masala and have used tumeric, cardamom, and cilantro in a muligatawny soup very delicious.