WHAT SPICES DO I START WITH?
- rogzys _kitchen
- Nov 17, 2020
- 3 min read
Hey hunnies, is been a minute since we delved into a food topic that many of us are sceptical about reason being they don't know from what corner or shelf of the spice aisle to start from or what direction to go to.
Lets start from the top. Basically, there are two types of spices. There's herbs which comes from the leaves and there's the spices which come from the roots and barks. I know your probably wondering, now how do I know what to use where? Good question. Soo to start it of, my personal preference is spices are the go to thing for marination of meats, however this does not mean that herbs are bad, only that they are better off used in the actual preparation. That way they get to release the full potency of the actual herb. However some herbs such as Rosemary and mint come in handy when doing dry rub marination as they tend to introduce very fresh vibe to the food. They come mostly in fresh and dry shredded form. The choice is solely up to you on what to pick. What I would advice is that the dry shredded form tends to last longer than the fresh Let's move to spices now. This basically entail of the dry stuff i:e turmeric, curry powder and the likes. They mostly come in powder or seed form and are packed in containers or plactic wrap. If you're a foodies then you probably have a tone of spices as compared to herbs since they tend to last longer and don't need any pre-prepation so it's usually grab and go. Now let's adress the elephant in the room. What spices do I start with as a beginner. Basically all you need is a base spice, sauce spice, two dry rubs and a top spice. Lemme break it down 1: A base spice is one that you'll put immediately after sweating the onions and adding the salt. Mostly used is curry powder and|or cumin powder. The and|or means you can either have both or one. 2: A sauce spice is one that you will add immediately after adding your onions a leave it to cook donw as the tomatoes cook donw into a pulp. Examples include paprika, cinnamon, Cardamom coriander powder. Also some herbs to be included are Bay leaves, Rosemary and mint. If you are not in a financial position to buy all these herbs, you opt to buy the mixed herbs which is a blend of all this herbs in one containers. 3: Two dry rubs include stuff that you can throw in when your doing a quick mix for your meat marination. They include things like soy sauce and turmeric. Paprika and coriander can also be used to make a marinade,be it dry or wet. 4: A top spice is simply a blend of spices, you can use royco to dust over your food when it's minutes away from getting ready. Lastly, fresh ingredients such as garlic, ginger, chillies and coriander come a long way in improving flavor profile and texture. Soo to some it all up, here's a list of the top ten spices you need to have in your pantry 1: cumin powder 2: curry powder 3: paprika 4: coriander powder 5: royco 6: soy sauce 7: Cardamom 8: cinnamon 9: salt 10:turmeric Please note that some of this spices eg Cardamom and cinnamon are versatile and can be used in pastries as well as food. That's it for today hunnies, Happy cooking and happy shopping. Don't forget to subscribe so as to get notified once I post any new articles. Lets be friends on Instagram:
Rember guys, life is too short to eat boring food ❤️❤️
Rogzys_kitchen
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