The Spice of Life

Venture beyond your comfort zone with spices.

Rice pudding without cinnamon, Indian curry sans cumin, and bean chili minus chili pepper—unimaginable. Lior Lev Sercarz, owner of La Boîte and author of “The Spice Companion” and “The Art of Blending,” agrees. “Adding spices to food is like going from 2-D to 3-D,” he says.

In addition to improving flavor, Sercarz says that seasoning makes food “more interesting,” enabling smaller portions to be more satisfying. Spices can also taste sweet or salty, allowing cooks to reduce the quantities of sugar, salt and fat in recipes.

They’re also naturally healthful. According to WebMD, many help curb inflammation (which can lead to heart disease and cancer). Cinnamon has been associated with reduced inflammation and blood glucose concentrations in diabetics, while capsaicin in chili peppers has been linked to lowering blood pressure.

When trying out a new spice, Sercarz recommends adding a small amount to a tiny portion of a dish first. He also suggests seasoning before, during and after cooking to build layers of flavor. “You want a balance of sweet, hot, salty, acidic and bitter flavors,” he remarks. Read on for a Q&A with Sercarz on how to spice up your cooking—and life— and for three recipes showcasing the power of spices.

Which five commonly available spices do you use most often?

Which five less common spices do you use most often?

Which spices are naturally salty, allowing for the reduction of salt in recipes?

Cumin, celery seed, caraway and fennel. That said, make sure the flavors of the spices work in the recipes you’re making. So don’t add celery seeds to a yogurt-and-granola parfait, for example.

Which spices are naturally sweet, allowing for the reduction of sugar in recipes?

Cinnamon, pink peppercorns, nutmeg, cloves and licorice.

Which spices are naturally tart or acidic?

While fresh citrus will fade in flavor over time, tart dried spices will retain their acidity. Try sumac, dried lemon or orange peel, dried limes, and dried mango powder (amchoor).

What’s the advantage of dried over fresh herbs and spices?

The shelf life of fresh herbs is limited because of their water and oil content. Dried spices will keep for much longer. Also, some herbs will get bitter if cooked at a high temperature. If you have fresh herbs that start going limp or losing their color, dry them yourself. You can also dry and grind citrus peel.

Text
3 Easy and Healthy Recipes With Spices These three delicious recipes exhibit how adding a small handful of spices adds interest to even the most elemental dishes. Spicy Moroccan roasted carrots: Preheat the oven to 425 degrees F. Spray a half-sheet pan with olive oil cooking spray. On the sheet pan, toss 1 pound of baby carrots with ¼ teaspoon each of salt, ground black pepper, cardamom, coriander and cumin and ⅛ teaspoon each of ground cayenne and ginger. Spray carrots with cooking spray. Roast, shaking halfway through, until tender and golden brown, about 45 minutes. Squeeze 1 tablespoon of fresh orange juice over the carrots. If you have fresh cilantro, finely chop 1 tablespoon of the leaves and sprinkle over. Smoky Spanish brussels sprouts: Preheat the oven to 425 degrees F. Spray a half-sheet pan with olive oil cooking spray. On the sheet pan, toss 1 pound of large brussels sprouts (trimmed and halved, all leaves kept) with ½ teaspoon of smoked paprika, ¼ teaspoon each of salt and garlic powder, and ⅛ teaspoon of ground black pepper. Spray with cooking spray. Roast, shaking halfway through, until crispy and golden brown, about 30 minutes. If you have fresh parsley, finely chop 1 tablespoon of the leaves and sprinkle over. Mustard-herb turkey burgers: In a large bowl, add 1 pound of ground white-meat turkey, ¼ cup of light mayo, 2 teaspoons each of Dijon mustard and Worcestershire sauce, 1 teaspoon of dried thyme, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Knead gently a few times to mix (but do not overwork). Shape into four 1-inch-thick equal-size patties. Spray a 10-inch nonstick skillet with olive oil cooking spray, and heat over medium-high. When hot, add patties. Cook until opaque in the center and golden brown on both sides, flipping over halfway through, about 10 minutes total. Let the burgers rest for five minutes before serving to allow their juices to redistribute.
Author

Photo credit: Thomas Schauer