Spices
Salt
Every cell in the body requires sodium to function properly. It helps to regulate the body's fluid balance and to maintain healthy blood pressure levels. So salt is good for us? Well an excess of it our diet is now being seen as the major cause in over weight problems. So what is the answer? These find out more about salt and what the answer is, in the summer edition by subscribing to The Shaman's Kitchen.
Pepper
Pepper comes in several forms white and black the best known, the white finer in flavour than black, which seems to be the most commonly used and my personal favourite. Freshly ground in a suitable mill will always give the best results.
Chilli
There is much written about the therapeutic properties of chilli Eating hot chillies regularly for example is said to stimulate the circulation and may help prevent blood clots, also as remedies for colds and aiding digestion. You can build up your tolerance by adding a little more each time you use it, my feeling that it is important in a balanced diet.
Chilli in small quantities gives flavour, added in almost homeopathic doses reduces the need to add stock cubes and commercial bouillons, which are mostly, still artificial flavourings and preservatives.
Cumin
Small black seeds with great flavour can be used either whole or ground. Is found in many cuisines across the world. It is a perfect partner to coriander, and together with chilli gives a Mexican flavour, while being essential ingredients for a curry.
Coriander
Can be brought either in whole seeds or ready ground, it is a personal favourite. The whole seeds can be toasted prior to grinding for an additional twist of flavour. Added to onions frying with a pinch of cumin is an interesting combination. Fresh it can be added to a stir-fry or into a salad. See Stir-fry with black bean sauce in Main Courses.
Garam masala
Mainly gets used for curry, it has a strong earthy flavour and is usually only brought in ground form.
Turmeric
A wonderful yellow colour and is the reason a curry is yellow. It is used in many cuisines, Indian perhaps being the most well known. Fresh turmeric is now regularly seen in Asian food shops, like ginger in appearance it can be used in similar ways. It can be used as an alternative to saffron. See Recipe 1 main courses.
Nutmeg
The dried kernel or 'nut' of an evergreen of the myrtle family native to Indonesia is said to be quite additive. Brought either ground or whole, in which case a very fine grater is required, a look around cookery shops shows that there are in fact special nut meg graters, some even with a little compartment on top to hold a nut or two in.
In my opinion it is one of the secret ingredients to a good-creamed potatoes, try adding a pinch when you make them next, as you add the milk and butter.
Also grated or sprinkled on top of rice pudding, and is a happy partner with cinnamon in any dish that might call for it.
Paprika
Made from a type of pepper native to South America, paprika varies in taste from mildly hot to mild and sweet in appearance from rose to scarlet. The national spice of Hungary and the base flavour of goulash, there is also a Spanish version call pimenton needless to say as with many spices they come you in different cuisines across the world.
An example of using paprika is given in the descriptions of Onions, a goulash flavour without the meat. It is also a very good spice to add when thinking of a Lentil cottage pie; they give the lentils real depth of flavour.
Usually buy the mild and add chilli as appropriate, but it is always fun to experiment with different types.
Fennel
Much understated, the little fennel seeds have a very distinctive flavour. A mix of fennel and cumin seeds works well they can also be toasted, sprinkled on a dish as a garnish or give a pleasant crunch to a salad.
Chinese five spice
An equal blend of anise pepper (Szechwan pepper), star anise, cassia (similar to cinnamon), clove, and fennel seed, a little goes a way. See black bean sauce, main courses.
Cardamom
Green and also black the pods are usually added to a curry, 5-6 flattened with board knife will do the job. They are very good, added to the water when cooking rice both savoury and sweet.
Saffron
Has been revered in many cultures for centuries, now mainly known for its culinary properties, it is cultivated in India, Spain, France Italy and the Middle East. Medicinally speaking, in large doses it was known to induce menstruation and treat period pain, as well as calm indigestion.
The dried stigmas of the crocus flower, it is expensive but is worth it, a pure delight. It can be used in flavouring rice dishes, cakes, breads and soups.
A shelled hemp seed saffron cream sauce is one of the signature dishes of Shaman's Kitchen, and one I particularly look forward to demonstrating to you in person.
Cinnamon
Usually used in desserts and baking, can be brought ground, in sticks or quills. Small amounts can be added to a curry or dhal with interesting effect.
Vanilla
The cured pods of a climbing orchid native to Central America, it is used as flavouring in sweet sauces, cakes, chocolate, puddings and ice creams.
Vanilla essence is the simplest way to use it, vanilla flavouring is very inexpensive but not very good, once you have tried the pure essence you can never go back.
They are one of the ingredients explained more fully in the summer edition of Shaman's Kitchen newsletter.
Carob
Used as an alternative to chocolate, it has a distinct earthy flavour that is not unlike chocolate, and is fun to experiment with. It combines well with ground hazel nuts and shelled hemp seed.
Baking powder
The raising agent added to self-raising flour, a must when using unbleached white, spelt or wholemeal flour's. 2-3 teaspoons added to every 500 grams of flour, gives a good lift to cakes.
Yeast
Dried yeast is activated in a starter see hemp bread recipe
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