Are You a Spice Girl? Part One

If so, which Spice Girl are you?

Are you “Baby Spice” – sweet & cute with just a hint of subtle spiciness?  Are you “Sporty Spice” because you like strong flavors and healthful dishes?  Maybe you’re “Scary Spice” because you aren’t really sure of your cooking ability and just toss stuff in a pan hoping it all works out???  Or maybe you’re a bit on the exotic side, like “Posh Spice” and you enjoy unusual and different flavors and aren’t afraid to try something new…

If you spend any time in the kitchen preparing food, you know how valuable SPICES actually are for preparing food.  They aren’t as “valuable” as they used to be (considering they were once the driving force of the world economy) but they certainly add variety and flavor to the dishes we prepare.

If you aren’t sure how to use spices beyond salt, pepper, or cinnamon, though, they can be a little intimidating.  NEVER FEAR!  Everyone has their own taste and techniques when it comes to cooking – and whether you’re reserved or wild in your approach, spices can be your best friend in the kitchen!

Here is the first part of a basic list of fairly common spices and good uses for them (each spice is linked to a recipe for suggested use!):

• Basil - Basil is a leafy herb that can be either sweet or spicy.  It has an interesting history of folklore, and comes in a variety of flavors including sweet, cinnamon, or lemon.  It can be a dark green or purple, and can be used fresh or dried.  It is ideally suited for tomatoes (fresh or cooked) and other vegetables and is a primary ingredient for Pesto.  It complements poultry or fish.
• Cinnamon – Cinnamon, can be used for both sweet or savory dishes.  It can be sweet, spicy, or hot, depending on where it is harvested.  Cinnamon is reported to have a positive effect on regulating blood sugar and cholesterol, aiding with indigestion, and other health benefits.  Besides that – it tastes GREAT! Note: I highly recommend purchasing Watkins cinnamon if you are a serious cook.  It has a flavor like no other.  This is not a paid advertisement! I’ve just found Watkins to have the best tasting cinnamon ever!
• Chile / Chili pepper – Chile can be used either fresh or dried, although the taste will differ quite a bit.  Dried, ground, preserved – chile peppers come in a variety of heat and flavors.  The heat of chile peppers is rated on the Scoville scale, measure the capsaicin (which provides the heat) in each pepper.  This is very important to know when selecting chile peppers for use in recipes.
• Dill.  It’s not just for pickles anymore… While it may not be an everyday spice, dill adds a unique flavor to dishes.  When used fresh (and I really suggest you find or grow some fresh dill) it adds a refreshing, flavorful taste that somehow reminds me of summer!  Fresh minced dill leaves in tuna or chicken salad is just scrumptious!
• Garlic.  No home should be without garlic!!!  And not just to keep vampires away.  I’ve written about garlic here before, but it must be said that the value and flavor of garlic are rivaled by no other spice ingredient!
• Ginger.  You thought I forgot about Ginger Spice, didn’t ya!  Now here is another versatile spice that can be used in both savory and sweet cooking.  Ginger root is very spicy – so a little goes a long way.  You can find ginger fresh, dried, ground, pickled or crystallized.  Crystallized ginger is a great natural alternative for settling an upset stomach (check at your local health food store), as is ginger tea.
• Mint. The most common mint flavors are Spearmint or Peppermint.  When fresh, it can be added to icy beverages – say tea or a mojito.  When dried, it is often used as an ingredient for tea.  It can be made into jelly and served with lamb, but also adds a unique flavor to salad, vegetables, and desserts.
• Mustard.  Many people only think of the mustard in the yellow bottle when grocery shopping.  Mustard is so much more than a condiment.  It is actually one of the oldest spices and has been used for many centures – for both culinary and medicinal purposes.   It is also one of the smallest seeds and can be used whole or ground.   Note: My grandma would use a mustard plaster for my mom when she had any kind of respiratory issue…

Stay tuned for Part Two and discover which Spice Girl YOU are!  (If you already know – let US know, too!)

photo credit: lucky.lion81