Cooking

Cooking with spices is a great way to add flavor and depth to your dishes. There are literally thousands of different spices to choose from, each with its own unique flavor profile. Here are a few common cooking spices that can add flavor to your dishes:

Allspice: Allspice has a warm, sweet, and slightly pungent flavor, and is often used in dishes such as curries and jerk seasoning.

Basil: Basil has a sweet, anise-like flavor and is commonly used in Italian and Thai cooking.

Cumin: Cumin has a warm, earthy flavor and is commonly used in Mexican and Indian cuisine.

Garlic: Garlic has a pungent, slightly sweet flavor and is used in a wide variety of dishes around the world.

Ginger: Ginger has a warm, spicy flavor and is commonly used in Asian and Indian cooking.

Oregano: Oregano has a pungent, slightly bitter flavor and is commonly used in Italian and Greek cooking.

Paprika: Paprika is made from ground red peppers and has a sweet, mild flavor. It is commonly used in Spanish, Hungarian, and Moroccan cuisine.

Rosemary: Rosemary has a woodsy, pine-like flavor and is commonly used in Mediterranean cooking.

Thyme: Thyme has a subtle, slightly sweet and minty flavor and is commonly used in French and Mediterranean cooking.

Here are some of the more “exotic” spices that you can experiment with…

Cardamom: Cardamom has a sweet, floral aroma and is commonly used in Indian and Middle Eastern cooking.

Cloves: Cloves have a sweet, warm, and slightly bitter flavor and are commonly used in Indian, Chinese, and Indonesian cuisine.

Fenugreek: Fenugreek has a nutty, slightly bitter flavor and is commonly used in Indian and Middle Eastern cooking.

Fennel: Fennel has a sweet, licorice-like flavor and is commonly used in Indian and Italian cooking.

Sumac: Sumac has a tart, lemony flavor and is commonly used in Middle Eastern and Mediterranean cuisine.

Turmeric: Turmeric has a warm, slightly bitter flavor and is commonly used in Indian and Middle Eastern cooking. It is also known for its bright yellow color.

Za’atar: Za’atar is a blend of herbs, spices, and sesame seeds that is commonly used in Middle Eastern cooking. It has a savory, slightly lemony flavor.

Saffron: Saffron is a highly prized spice that has a pungent, slightly bitter flavor and is commonly used in Spanish, Indian, and Middle Eastern cooking. It is also known for its bright yellow color.

Happy Cooking!

For the curious ones, why is Saffron so expensive?

Saffron is a spice that is derived from the dried stigmas of the saffron crocus, a type of flowering plant native to the Middle East and Mediterranean region. Saffron is highly prized for its unique flavor and bright yellow color, and is considered one of the most expensive spices in the world. There are several reasons why saffron is so expensive.

One reason is that it is difficult to cultivate and harvest. Each flower produces only a small number of stigmas, and it takes around 50,000 flowers to produce just one pound of saffron. This makes it a rare and valuable commodity.

In addition to its rarity, the production of saffron is also labor-intensive. The stigmas must be carefully hand-picked from the flowers, which adds to the cost of production.

Saffron is also in high demand around the world, which helps to drive up the price. And because the supply of saffron is limited, the combination of high demand and limited supply makes it one of the most expensive spices in the world.

Saffron is primarily grown and harvested in Mediterranean countries, such as Spain, Greece, and Italy, as well as in some parts of Central Asia and Iran.

Despite its high price, many people consider saffron worth the cost due to its unique flavor and versatility in cooking. Whether used as a seasoning, dye, or medicinal herb, saffron has a long history of use in a variety of cultural traditions around the world.

The best way to use garlic while cooking can depend on the dish and personal taste. However, here are a few common methods:

Minced or pressed garlic: This is a great way to add a strong, pungent flavor to dishes such as pasta sauces, marinades, and stir-fries.

Whole cloves: Garlic cloves can be left whole and added to soups, stews, and braises to infuse the dish with garlic flavor.

Roasted garlic: Roasting garlic cloves in the oven can bring out a sweeter, more mild flavor that can be used in dressings, dips, and spreads.

Garlic oil: Garlic oil can be made by infusing oil with garlic and can be used as a flavorful cooking oil or as a finishing oil for dishes such as pasta and vegetables.

Garlic powder: Garlic powder can be used as a dry seasoning in dishes such as soups, stews, and rubs for meats.

It’s important to note that garlic can be overpowering if not used in moderation, so it’s best to start with a small amount and add more as needed. It is better to add garlic later in the cooking process, because it can become bitter of cooked for too long.

Ever wonder why garlic can be a little spicy on the tongue?

Garlic can sometimes be hot and spicy because of the presence of a compound called allicin, which is released when garlic is cut or crushed. Allicin is responsible for garlic’s pungent flavor and aroma, and it can also give garlic a spicy or hot sensation on the tongue. The amount of allicin in garlic can vary depending on factors such as the type of garlic, the growing conditions, and the way it is stored. Some varieties of garlic, such as hardneck garlic, are known to be more pungent than others, such as softneck garlic. The allicin content can also be affected by how long garlic is stored, as the allicin can break down over time. Freshly harvested garlic will have more allicin than garlic that has been stored for a long time.

Also, allicin can also be affected by the way garlic is prepared. Mincing or pressing garlic will release more allicin and result in a stronger, more pungent flavor and spicy sensation, while slicing or chopping garlic will release less allicin and result in a milder flavor.

Here is a recipe for Garlic Shrimp, to get you stared cooking with fresh garlic.

Ingredients:

• 1 lb. of shrimp, peeled and deveined
• 3 tbsp. of olive oil
• 4 cloves of garlic, minced
• 1/4 tsp. of red pepper flakes
• Salt and pepper to taste
• 2 tbsp. of lemon juice
• 2 tbsp. of parsley, chopped

Directions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the garlic and red pepper flakes and cook for about 1 minute, until fragrant.
3. Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes per side, until pink and cooked through.
4. Remove the skillet from the heat and stir in the lemon juice and parsley.
5. Serve the shrimp over rice or pasta.

Enjoy!

There are many different types of knife cuts that are used in cooking, each with its own specific purpose and technique. Here are some common knife cuts and their definitions:

Dice: To dice a food means to cut it into small, uniform cubes. The size of the dice can vary, but common sizes include small (1/8 inch), medium (1/4 inch), and large (1/2 inch).

Chop: To chop a food means to cut it into irregularly shaped pieces. The size of the chop can vary, but it is generally larger than a dice.

Mince: To mince a food means to cut it into very small, finely minced pieces. Minced foods are typically used as a garnish or for adding flavor to dishes.

Slice: To slice a food means to cut it into thin, flat pieces. Sliced foods are often used for sandwiches or for adding texture to dishes.

Julienne: To julienne a food means to cut it into thin, matchstick-sized pieces. Julienne cuts are often used for stir-fries or for adding visual appeal to dishes.

Chiffonade: To chiffonade a food means to cut it into thin, ribbon-like strips. Chiffonade cuts are often used for herbs or leafy greens.

Brunoise: To brunoise a food means to cut it into very small, uniform cubes that are smaller than a dice. Brunoise cuts are often used for adding flavor to sauces or soups.

Batons: To cut a food into batons means to cut it into long, thin sticks. Batons are often used for dipping or for adding visual appeal to dishes.