Green Space: A little 'Spice 101' for gardeners, cooks
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By SYDNEY J. TANNER
For the Herald
Tuesday, August 19, 2008 10:16 AM CDT
Several years ago, one of my sons planted a batch of sesame seeds hoping to grow Whoppers. He was sorely disappointed. He tried planting cinnamon, hoping toast plants would come up. He tried planting cucumbers and dill together, hoping to get pickles. He is learning about spice.
Spice has been around since people began to eat food. Spices have been (and still are) some of the most valuable trade items of the ancient and medieval world. Today, spice still ranks high in trade. Spices from the East were once a luxury item, affordable only to the wealthy.
The pepper trade reached its peak during the Roman Empire. Today, pepper still ranks as one of the most valuable spices. However, today the world’s most costly spice is (and has been for a while) saffron. This dried, tiny, yellow flower is the most expensive food item sold on this planet. A pound of saffron requires between 35,000 and 100,000 flowers.
Until 1000 AD, the spice trade was controlled by Muslim or Gujarati merchants. Jewish merchants called Radhanites controlled most of the spice trade in Europe. Between 1200-1500, Venice monopolized the spice trade.
Marco Polo’s expedition to China was, in part, to open up spice routes. Christopher Columbus was also trying to find spice wealth. He did, in a way. He found new spices and foods and took them back to Europe. Magellan was trying to find the Spice Islands.
The encyclopedia describes spice as a dried seed, fruit, root, bark, used to flavor food. They are also used in food preservation, medicine, religious ceremonies, magical rites, purification ceremonies, insect repellent, embalming, cosmetics, perfumes, as vegetables, or even as poisons.
So, what’s the difference between herbs and spices? Herbs are green leafy plants whose parts are used for flavoring purposes. They may be used fresh or dried. Spices are almost always dried.
Betty Crocker suggests several ways to keep your kitchen spices fresh. Store spices in airtight containers away from direct light and heat. Store seasoning mixes tightly covered in a cool, dry place for up to six months. (This means that mixed spices like curries, have a shorter shelf life than straight run.)
It is not possible to list or describe all spices in this article. There were over 100 by the time I got to “D” in the alphabet! It would be a great research project, though. I will fit in those that are commonly used in the kitchen and what they are used for.
I will not include common herbs. That’s a different subject for another day.
Allspice: comes in whole or powdered form. The Mayans used Allspice to embalm the bodies of important leaders. Allspice is also known as Pimiento (Spanish for pepper). It was one of the spices Columbus “discovered.” It is the dried, unripened fruit of a small evergreen tree called Pimenta dioica.
The fruit is a pea-sized berry that is sun-dried to a reddish-brown color. The flavor is like a blend of cloves, cinnamon and nutmeg. It is used in sauces, sausages, ketchup, jams, squash, gravies, roast meat and baked goods.
Anise: is the dried ripe fruit of the herb Pimpinella anisum. It is crescent-shaped and the seeds taste like licorice, but it’s not related to that plant. It is used whole or crushed in cookies, cakes, breads, cheese, pickles, stews and fish. Anise is one of the oldest cultivated spices and has been around since Egyptian times.
Bay leaves: are the dried leaves of the evergreen tree, Laurus nobilis... laurel leaves. They are used in soups, stews, stocks, pickles, marinades, tomato dishes and on meats. They have been used since ancient Greek and Roman times for victory as well as flavor.
Caraway: is the dried fruit of the herb Carum carvi. It is used to flavor breads, potato dishes and vegetables. It has been used as a medicine since before 1500 BC.
Cardamom: is the dried, unripened fruit of the perennial Elettaria cardamomum. Inside the fruit pods are tiny, brown seeds. The pods are green. It is used in pastry and curries. It’s a popular Arabic and Scandinavian spice.
Cinnamon: is the dried inner bark of evergreen trees from the genus Cinnamomum. The bark is stripped off and put in the sun, where it curls. It is used in baked dishes and desserts. It is one of the first known spices.
Cayenne: or red pepper, is the dried, ripened fruit pod of Capsicum frutescens. The name comes from the hot chiles grown on the Cayenne River in French Guiana. It is used to add heat and bite to foods.
Chili powder: is a mixture of dried ground chile peppers, cumin, garlic and oregano. DC Pendry first made the mix in the late 1800s, and sold it.
Cloves: are used whole or ground. They are the dried, unopened, flower buds of the evergreen Syzygium aromaticum. They are nail-shaped. It is used in spice and seasoning blends, like Worcestershire sauce and ketchup. The name comes from the French “clou” (nail) and has been popular since the 8th century.
Coriander: is the dried, ripe fruit of the herb Coriandum sativum, or cilantro. It is used whole or ground. It is used in legumes, stews and pastries. It was in Persia over 3,000 years ago and was in the “Hanging Gardens of Babylon.”
Cream of tartar: is the common name for potassium hydrogen tartrate, an acid salt. It helps stabilize and give volume to beaten egg whites. It is the acidic ingredient in many baking powders, and produces creamy texture in candy and frosting, and can also be used to clean your brass and copper.
Cumin: is the dried seed of the herb Cuminum cyminum. It is a key ingredient to curry and chili powder. It is used in Mexican, Thai, Indian, and Vietnamese dishes. There are many legends/superstitions regarding cumin.
Curry: is in fact a blend of spices, varying according to regional preferences or traditions. The word is derived from the south Indian word “curriel” (a fish stew). Some ingredients curry may include: cayenne, ginger, coriander, turmeric, mustard... all finely ground together.
Mace and nutmeg: Mace and nutmeg are derived from the fruit of the same tree, Myristica fra-grans. Mace is the thin, bright red aril or lace-like covering over the shell of the nutmeg. They are used in soups, sauces, meats, and baked goods. They are some of the most prized spices available and the trees were closely guarded.
Paprika: is the dried, ground pods of Capsicum annum, a sweet red pepper. It is used to flavor legumes and meat. It is high in Vitamin C.
Pickling spice: is a blend of spices used in pickling. These may include: mace, allspice, cloves, cinnamon, peppercorn, bay leaves... all used whole.
Poppy seeds: are the dried, tiny, blue, kidney-shaped seed of the annual Papaver somniferum. They are used on top of breads and rolls, in baked goods, and dressings. It’s been cultivated for more than 3000 years. In case anyone was wondering, it is a relative of opium.
Pumpkin pie spice: a mix of ground cinnamon, ginger, allspice, cloves, and nutmeg. It is used for flavoring squash and baked goods.
Saffron: is the dried yellow stigmas of the violet flowers of Crocus sativus, a member of the Iris family. They are harvested by hand. It is used for color, flavor, and in spice blends.
Sesame seed: is the dried, oval-shaped seed of the herb Sesamum indicum. It is also harvested by hand. It is used to add texture and flavor to bread. It is one of the oldest spices and was used by the Egyptians as a medicine.
Turmeric: is the dried root of the plant Curcuma longa. It is bright yellow, and is related to ginger. It is a powerful coloring agent and is used in mustard, pickles, relish, chutneys, rice dishes, as well as spice blends. Marco Polo mentioned it in his travels. It is used as an inexpensive substitute for saffron.
Vanilla: is made from the dried, cured bean pods of the large, green-stemmed climbing perennial, Vanilla planifolia. It is a member of the orchid family. It is used to flavor sweets. The Aztecs used it in their medicine and drinks. It is known as a miracle drug.
Master Gardener Sydney J. Tanner nurtures her 10 children as well as plants, in Colfax.
Green Space is a weekly feature written for The Chippewa Herald by a team of experienced gardeners in the Chippewa Valley. It addresses a variety of plant cultivation topics.
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