Written by: James
Lately we (here at the Spicery) have been contemplating spices. Not unusually you might think, and you wouldn’t be wrong, but this time we have had a veritable epiphany, that even outshines the turmeric discovery of last week! (We would advise against all out turmeric tea, even if you have a REALLY bad stomach ache, it’s healing powers are not worth the agony of drinking the stuff....I know I know, it has to hurt to do you any good).
It was one of those early on a Monday morning epiphanies from James, the panic inducing kind when your brain isn't quite there yet. It seems glaringly obvious now it’s been pointed out, but that’s always the way! So here it is...
SPICES ARE SIMPLY FLAVOUR ENHANCERS.
It doesn’t sound like much of a discovery, but to many people spices are exciting, an event, used tentatively every now and then. What we urge you to do (and what we all tend to do here, liberally and with little thought) is use your spices as if they were salt and pepper. There are few dishes that do not benefit from a pinch of this and a sprinkle of that. When seeking to add flavour to everyday meals, the herbs and spices really do propel the flavours to another level. It almost doesn’t matter which spices you choose, the key is to not get too heavy handed, and you can’t go far wrong. You will notice the flavour is better, without being able to put your finger on exactly how it’s better.
For example: Eggs for brekkie? Try a sprinkle of sumac. Toasted za'atar on toast with olive oil, nutmeg and star anise in your spag bol. Paprika on your roast tatties, a classic from the restaurant scene is curry powder in batter, and you wouldn’t know it was there unless you were told, but you’d notice a difference if it wasn’t.
THERE ARE NO RULES! So don’t be scared of your spices, they needn’t stay tightly crammed at the back of your cupboard, get experimenting, just remember only a pinch, you can always add more!
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