Spices and Such

Imagine if you would, trying to live a day or two without a few spices in the kitchen.  No rosemary, garlic, sage or thyme; no cumin, paprika, ginger, or cayenne; no cinnamon, nutmeg, fennel, or dill; and of all things, no black pepper.  What would life be like?  It would be bland, boring, and tasteless.  A variety of flavor options weren’t always available for cooks.  For many years, the Western world never knew of traditional Eastern seasonings.  So, what caused the change in our now flavorful cuisine?  At what point did the bland become boisterous?  Through a brief view of history, these questions and more will soon be answered.

Most of what we’ve gained in culinary seasonings can be credited to Asian cultures.  India specifically holds the title as being perhaps the most influential of Asian countries.  Since the primary years of recorded history, India has been home to many of the most flavorful spices known to man.  Turmeric, cardamom, mustard, black pepper, and many others of this category, have been harvested by Indian farmers since ancient times. Likewise, Middle Eastern societies have harvested numerous spices long before they were found common in European cooking.  Migrating, Islamic cultures greatly effected the spreading of these regional seasonings as their civilizations grew and progressed.  However, it wasn’t until the 15th century when Western civilizations became more informed by means of spice trading.

“Spice trade is a commercial activity of ancient origin which involves the merchandising of spices and herbs. Civilizations of Asia were involved in spice trade from the ancient times, and the Greco-Roman world soon followed by trading along the Incense route and the Roman-India routes.

Overland routes helped the spice trade initially, but maritime trade routes led to tremendous growth in commercial activities.  During the medieval period Muslim traders dominated maritime spice trading routes throughout the Indian Ocean, tapping source regions in the Far East and shipping spices from trading emporiums in India westward to the Persian Gulf and the Red Sea, from which overland routes led to Europe.”

One of the greatest changes in maritime commerce came about during the European Age of Discovery.  An explorer named Vasco Da Gama revamped the way of trade by following a recently discovered route from Europe to the Indian Ocean.  Long as it may seem, this route covered 6,000 miles of Atlantic Ocean before rendezvousing with the Southwest coast of Africa.  Gama made his way around Africa’s southern shores, along the Eastern coastal cities, and across the Indian Ocean to Calicut, India.  All told, Vasco Da Gama and his 170 man crew completed a ten month voyage.  Just to trade spices with East Asia!  Consequently, the additional volume of maritime trading and direct merchandising between India and Europe quickly surpassed profits from other, more valuable commodities.  In a short time, a main hub was established in India’s prosperous city of Calicut.  Today, we still get most of our spices from Asian countries.  Interestingly enough, India continuously reigns as the world’s largest spice producer.  With an estimated, annual output of 1,600,000 tons, the spice industry stands as a large percentage of India’s commerce. 

Though we have easy access to abundant, cultural spices, most folks haven’t a clue how to properly use them.  Questions always arise as to which combinations are best.  Typical culinary logic would negate the practice of combining diametric flavors.  In many instances, the type of meat used can help determine what seasonings would best compliment the dish.   However, many variables play a role in choosing which spices would best serve the dish.

Good pairings for beef are commonly listed as bold spices with potent flavors.  Since beef has mouth watering taste on its own, it takes spices with some strength and backbone to stand up to it.  If these spices were used with fish or poultry, their pungent flavors may overpower the host meat.  To give an example, most red meat dishes may call for black pepper, paprika, chili powder, garlic, dried onion, oregano, fennel, cumin, and ginger.  Many of these would be considered too potent for any lighter meats.  These lighter meats are most often paired with basil, dill, thyme, rosemary, parsley, ginger, cardamom, allspice, and curry.  Granted, both lists of spices can easily be mixed and matched, but it certainly isn’t the norm.  With some outside-of-the-box ideas, countless flavor opportunities are possible for all meat varieties. 

Regardless of new combinations and ideas, most everybody has their old standbys.  Be it the classic “salt, pepper, garlic, and parsley,” or the everlasting “dried onion, minced garlic, and Italian seasoning,” everyone has a magic mix.  Honestly, simple items such as dried onion soup mix, Ranch powder, and taco seasoning, serve as the “magic mixes” of many households.  Yet, those with desire for pure flavors of good foods may venture to include cuisine-based selections.  Going this route provides endless potential. 

 Above all competitors, it would stand to reason that curries offer the most delectable of flavor experiences.  As with other spices, curry has been incorrectly interpreted by everyday Americans. 

“Curry powder, also known as masala powder, is a spice mixture of widely varying composition developed by the British during the Raj as a means of approximating the taste of Indian cuisine at home. Masala refers to spices, and this is the name given to the thick and pasty sauce based on a combination of spices with ghee (clarified butter), butter, palm oil or coconut milk. Most commercial curry powders available in Britain, the U.S. and Canada, rely heavily on ground turmeric, in turn producing a very yellow sauce. Lesser ingredients in these Western yellow curry powders are often coriander, cumin, fenugreek, mustard, chili, black pepper and salt. It should be reiterated that curry powders and pastes produced and consumed in India are extremely diverse; some red, some yellow, some brown; some with five spices and some with as many as 20 or more. Besides the previously mentioned spices, other commonly found spices in different curry powders in India are allspice, white pepper, ground mustard, ground ginger, cinnamon, roasted cumin, cloves, nutmeg, mace, green cardamom seeds or black cardamom pods, bay leaves and coriander seeds.”

In all correctness, a true curry has nothing to do with spices.  Indian curries are varying forms of thick sauces and sauce-based dishes.  Terms for curry differ by region, but all give a rough translation of “gravy” or “simmering sauce”.  Traditional curries would be prepared by first sizzling curry leaves and dried hot peppers in a pan of hot oil, or some other liquid fat.  Following steps introduce the remaining seasonings, in addition to the variety of vegetables and the focal meat or starch.  This wet dish goes by many names, but curry is one that has risen as the normal term.

After Britain occupied India for some time, the British developed their own form of the local curries.  Since the officers and enlisted men became accustomed to the vibrant flavors of India, they needed more than what Britain’s lacking, spice stores had to offer.  In time, the British adjusted and modified the spice mix into something similar to what can be found today: yellow curry powder.    

Naturally, the possibilities are endless when it comes to your spices and how you use them.  Cuisine options help organize those options by global region.  However, no cardinal rule exists designating which spices can and cannot be combined.  Ideal pairings be grounded in personal preference and culinary experience.  Trying something new is always a good idea, yet it shouldn’t be attempted without some prep work and research.  After all, the tried and true veterans of the spice rack still reign above primitive ideas and experiments. 

Unfortunately the range of this summary is rather limited.  Endless pages can be filled with the loads of information on the history of today’s spice options.  So much history is there for reading and learning.  Shipping and commercial trading wasn’t as fluent as it is today.  Prices of spices could change many times during its voyage back from India.  These changes would be determined by fervent demand or the lack thereof.  Better understanding the history of spices helps us better appreciate what we have today.  Also, when it comes to discussing the best use and practical applications of all the spices, knowing when to stop is next to impossible.  Our world has so much to offer in the way it’s cultures have developed their own sets of flavors and foods.  Being discerning and decisive always challenges a culinary minded individual.  However, if we embrace the information available to us, we could each become aware of how to properly utilize our spice resources.  So remember, the possibilities do not end.  Try something new, be creative, and don’t allow ancient depiction and current designation limit the opportunities of any spice or seasoning in your cupboard.