Spices V

 

Nutmeg

The name is defined as from the Latin: Nux Muscat...Musky nut.

Nutmeg, besides being a wonderfully flavorful spice, also has mild narcotic properties, even in the aroma it gives off; that musky smell, it is said, has knocked Birds of Paradise out of sky when they make the mistake of flying over the Spice Island in Indonesia where the plants are growing for cultivation.

This spice was not known to Europe until the 1500s and was added to other spices from the Spice Islands to eventually arrive by both Dutch and Portuguese ships to Ports in Europe.

Later, in the 1800s, the plant was successfully cultivated in what was then the West Indies (now known as the Caribbean Islands, and in fact the island of Grenada features the nut on their national flag).

Historical Note

Malcom X, the Civil Rights activist, wrote in his Autobiography about his prison years and his use of Nutmeg and it's narcotic effect, to help him kick his Drug habit. But the effect of that statement caused such an overuse of nutmeg in American Prisons that Nutmeg is no longer used in Prisons or sold in Prison commissaries.

Uses

The membrane that covers the nut is called Mace and is also a spice in its own right. Both Nutmeg and Mace are used as a rub on roasted meats, Lamb and Pork to be specific; also used in pies, cakes, some puddings, gravies, and soups; Milk recipes such as egg-nog and also as a garnish on fruit salads.
Steaming the Nut produces nutmeg oil that is used in making perfume; Since there are no particles in the oil it is also used for baking, syrups, soft drinks and some candies.

Oregano

A plant with red, purple or white flowers.
Similar in taste with thyme, but stronger and unique to itself.
The leaves are what make up the spice and are plucked from the bush as you need them. The leaves are then dried and chopped fine and can be frozen for later use, thus maintaining their freshness.

Uses

Oregano is a mainstay in Italian recipes - a pinch or two in tomato sauce along with other spices and then slow cooked will give the sauce a wonderfully zesty flavor.
Can also be used in soups, salads and for sure, in Turkey dressing.

Paprika

Definitions:
Paprika: A variety of plant of the Capsicum family.
Capsicum:
1) From the Latin...Capsa meaning Box or Case.
                                                                         Any plant from the Capsicum family
                                     2) Common pepper of which there are many varieties.
                                         Hungarian: Papar...pepper.
                    Pericarp: The walls of the paprika pepper. Example: In a lemon the   
                                    pericarp would be the peel, enclosing the pulp and seeds.

Sweet Paprika that is currently the most common is composed of the pericarp and some of the seeds which are removed, dried and fine ground.

Aside from seeing it sprinkled on everything from eggs to pies as a decorative garnish, It is the main ingredient in Hungarian Goulash and gives it that rich red sauce. It is also used in Sausage making, and of course in soups.

Also used to color foods such as sour cream and the aforementioned garnish on a baked potato.
Paprika gravy consists of Beef broth, sour cream and paprika, all heated but not brought to a boil.

Rosemary

Definition:
From the Latin Ros...Dew and Marinus...sea or Sea Dew.
It is an Herb from the Mint family that includes Basil, Sage, Oregano and Thyme and about a hundred plus, other varieties.
All of the species are aromatic such as Teak wood. Only a small percentage of the family of Mint are used in foods.
Uses
Flavoring in Dressing and also used in a rub for Pork, Chicken and Turkey.
It is also used as pest control in Decorative or food gardens.

As a Decorative item in the garden it stands out with beautiful deep blue flowers.

Spices IV

Lemon Verbena

A plant native to South America, west of the Andes mountain range. It was brought to Europe by both the Spanish and Portuguese in the 1600's.

This is another spice that is used both for food and as an important medicine.

In bloom it has tiny purple or white flowers and is cultivated mainly for its oil. But the leaves give off a strong lemon scent and are picked, dried and used to make a lemon flavored tea. The dried leaves are also used as a rub on fish and Chicken prior to roasting or frying and also for flavoring Salads. The oil is used in Jellies and desserts such as lemon pudding.

In Medicine, the oil, a strong anti-oxidant, is used extensively in research involving many areas of the body and especially the Lymph system.

Because this is a food Blog I won't go into detail on all of the medical uses but for the sake of knowledge of the spice, the tea is used to ease muscle cramping, spasms and Stomach pains, lowering fever and for women, menstrual cramping.

Lemon Grass
This spice is interesting but has limited use as a food source or enhancer. The leaves are used primarily as a tea that has its own unique sweetness, is mild and neither tart nor sour. and as with the lemon verbena, the dried and chopped fine leaves are used as a rub on Chicken prior to roasting.

But the real use for this spice is in Medicine and I note this due to the fact that it is used for HIV patients, and for this one that helps make other foods: The Beekeepers use it to attract bees to swarm and they can then hive the swarms and gather the honey. Not bad.

And for horse lovers use of the oil and leaves is used to repel horse and stable flies.

Oil making for these plants is pretty much the same and since I've used it in describing plant use I figure I should give you a glimpse of how the oil is produced:

It is extracted by boiling and distilling, i.e. the water containing the leaves, stems, and seeds is boiled off by distilling and the oil is what is left behind. The process is more involved but this is the general idea and I'm sure you get the point. But all in all a very interesting plant.

Marjoram
A spice that is so similar to Oregano, it is sometimes called "Wild Oregano".

It doesn't do well in cold climates and so is mainly found in Southern Europe, primarily Turkey and Cyprus.
It's uses are in flavoring for Soups, Sauces, Salads and in Dressings. A pinch at a time and then taste till it suits the palate.                                   

Mint
Mint is the common name given to the Mentha family of spices. And as the name suggests it has uses in both food and Medicine.
The species though, has up to 25 different types and all are grouped under the name Mint. They are found on every Continent except Antarctica and they grow year round. The species is so hardy and aggressive that in some areas they are considered weeds or at the very least, annoying. Found near lakes, rivers and creeks and ponds.

The most common usage is in the making of candies, desserts, chewing gum and of course in liquors. The Mint Julep comes to mind; also Crème de Menthe.

The leaves when dried are used in making Tea.

Medicinally, Mint is used in treating Stomach ailments and research is ongoing for the treatment of Irritable Bowel Syndrome.

It is also used in toothpaste, mouthwash and as a pesticide used to kill hornets and wasps, ants and cockroaches.

Mustard

The mustard is part of the Brassica family of plants that include Cabbage, Cauliflower, Kale, Broccoli and, of course, Mustard.

White Mustard: Here is a confusion of definitions: the White mustard plant is defined as being from the Sinapis family of plants. But Another definition I ran across defines it as a Mustard, but Mustard is from the Brassica family. Go figure. Suffice to say about this plant is that it's primary use was in making a Mustard plaster (a mix of flour, water and the ground fine seeds of white mustard and then applied, as in plaster on a wall, to the Back and Chest of a person to treat ailments of the upper Torso of the body. The plaster was left on until it began to sting the person and then removed. It was a remedy used for Centuries, right up to the inventions of modern medicine.

Primary uses for the plant as a whole

When we hear the word, Mustard, the first thing that comes to mind is that yellow stuff in the jar or the yellow squeeze bottle found in restaurants, movie theatres that serve hot dogs and of course the hot dog stand and in Deli's.

But Mustard of that usage are made from the seeds of the plant, dried and ground superfine.
But the leaves and stems of the plant are also as popular as a food source.

In our Southern states mustard greens are considered "Soul Food" As are collard greens, a variety of Kale, and "mixed greens" would be leaves and stems from these plants and also from Broccoli.

In Asia this combination is stir fried.

Our Southern Brethren would be surprised to learn that Mustard Greens served with roasted Pork and steamed Rice originated in India; Darjeeling probably. But both the Chinese and Japanese use the greens as a pickled condiment. While in Canton, braised leaves and stems add a spicy taste to the dish.

This spice is high in Vitamins and minerals. Vitamin A, C and K are prominent with Calcium, Magnesium, and Iron being the prominent minerals.

During the 1st World War Mustard was mixed with Sulphur to create  the dreaded mustard gas.

Adolph Hitler, then a corporal in the German Army was blinded by that gas. The blindness was in his case temporary, probably due to the Body's natural reaction to anything harmful introduced to the eye caused heavy tearing with the purpose of cleansing the eye.

One wonders how history may have been different had his blindness been permanent.

The best thing about Mustard, aside from its many uses, is that you can buy it at your local Supermarket and get jars of it ranging from very hot to very mild and everything in between. We love it.

Dad

Spices and Herbs III

Fennel

Here is another herb from the Carrot Family and with a flavor of Anise, but very mild.

It is one of the  spices used in the Chinese 5 spice powder.
Indigenous to the Mediterranean, it has migrated throughout Europe, India and China.

From that, you can surmise that it would have many uses in food, liquor, candies and in Italy it is found in some of their renown dishes but especially the Risotto.

The bulb of the plant resembles an onion and can be used as a vegetable, that is, sautéed, boiled, braised, and in a pinch can be eaten raw.

The fresh leaves are used as a garnish or as a flavoring for salads.

The seed also have unique uses, such as flavoring in organic toothpaste; but also candy coated individually and sold as candy in some parts of the Middle East. It is also used as a breath freshener.

This herb is heavy in the B and C vitamins.

Garlic Chives

Despite the name, the more common name of this plant is Chinese Leek. It is part of the Onion family.

Unlike other variants of the onion group, this plant produces tiny white flowers.

It is the aroma and subtle flavor of the leaves and flower petals used as flavoring in soups and salads that qualify this plant as a spice.

It is also used in making Chinese dumplings.

For me, it is more interesting to note that here in the U.S., usage of this plant is more toward being a decorative garden plant along with other garden type flowers and bushes, rather than grown and used as a food supplement. Too bad.

Ginger (Root)

Here we have another herb that is used almost equally as a spice and in medicine

Ginger usage comes from the root and that root is what is universally called Ginger

It is one of the spices that has been known and used for a very long time; so far back in time that we can only speculate on where or what country it originated from. India seems to be the consensus opinion at the moment. Suffice to say it made its way to Europe via the Silk road and the ancient Romans had a variety of ways to use it.

The most common uses are as a flavoring for such items as Ginger Bread, Ginger cookies; Ginger ale; specialty cakes and as a favorite during the holidays.

In medicine it is used to treat nausea, seasickness and in some cultures, morning sickness for the newly pregnant; although there has been evidence that using it for that problem may cause harm to the fetus (the stage of pregnancy where all of the parts of the body are recognizable; about 8 weeks into the process of creating a new body).

Also, using large quantities of this root can cause heartburn, gas, bloating and nausea.

This root is heavy in Vitamins, especially the B's, with B6 being the most and in Minerals with Magnesium being the leader.

Horseradish

From the family of foods that include Broccoli, Cabbage, Mustard and the Japanese tongue lasher, Wasabi and by that I mean that it is hot hot.

It qualifies as a spice due to the aroma and pungency.

The plant grows quite tall, about 4-5 feet and sports a beautiful white flower. When harvested the root looks like a long white carrot and it has no noticeable aroma to speak of....until you cut into it...then the cut cells produce a type of mustard oil and just a whiff of this will make you think "Oh. Yeah. This is going to leave a mark".

The primary use of the grated form, mixed with vinegar, is what we are most familiar with as a side dish for spreading small amounts onto a cut of prime rib, steaks and Roasted meats.

One of the side effects of using too much at a time is watering of the eyes and secondly a clearing of the sinuses.

The Japanese Wasabi is a different breed of the same family as noted earlier. In Japan it is one of the condiments served with Sushi.

Because the Wasabi plant is rare, it is not exported. What we see here and what is called Wasabi is not. It is regular horseradish with green food color added. But even so, it still packs a wallop.

On a trip I made to Japan I had the Wasabi and what I can say about it is that it should come with a warning label.

Another interesting development in Horseradish usage is the newly developed "creamed horseradish" It has ingredients added that tone down the hotness and is very easy on the mouth parts and it eliminates the above noted side effects. Just make sure to read the ingredient label to ensure that High Fructose Corn Syrup is not one of the items. There could be other added ingredients that you may be allergic to.

Dad

Spices II

Caper
The flower buds of the Caper Bush also known as Flinders Rose.

The edible buds as well as the caper berries are pickled and then used as a seasoning.

While there are also Medical uses, we are only concerned with it's role in foods.

The pickled bud/caper is often used as a garnish, sometimes just a few scattered over a salad.

In Italian cooking they are used in Salads as mentioned above, but also cooked in Pasta sauces and various meat dishes. Try the Chicken Piccata the next time you "go Italian" on date night.

You may also see one on the end of a toothpick in a Martini.

Because they are pickled and Salted, the taste of this herb is wonderfully salty and mustardy.

Caraway
This plant resembles the carrot and may be a part of the carrot family.  As well as Asia and Europe, Caraway is also native to North America.

The leaves of this plant resemble the carrot and in the ground they could be mistaken for one until you notice that they also grow quite high; up to 25 inches in some cases. The fruit of this plant are mistakenly called seeds but this is one of those mistakes that become the norm in talking about or in the handling of it.

This plant, including the "Seeds", have a strong Anise (licorice) flavor.

The primary use of the seeds are in the making of Rye Bread, but due to the age and abundance of the plant, it is also used in Casseroles, desserts (In the Muslim community, a Caraway seed pudding is a traditional treat during Ramada), and also in liquor; Akvavit comes to mind; (that spelling is correct but the generally used pronunciation is Aquavit).

Chives
A plant with long hollow, and when in bloom, a full purple flower.

Native to North America as well as Europe, the stems are dried, chopped fine, and used in as a flavoring herb. Mixed with sour cream is my fav.

Other uses are many; including a sprinkling in soups and salads and rubbed onto the sides of fish for baking and with cheese. A wonderful herb.

Cumin
A flowering plant where the seeds are dried and ground very fine, almost powder-like.

It appears that Cumin came to North America from Brazil and later from Mexico.

I mention this spice because I use it exclusively in the making of Chili Con Carne (beans and meat). I add small amounts at a time, tasting as I go and when the taste and smell are just right according to my own palate, It is ready for the bowl; accompanied by Texas Toast or Garlic Bread.

However, cumin is also used in soups and stews that are traditional in Mexico and South America.

Dill & Dill Seed
A member of the Celery Family. The leaves of this herb are aromatic and used to flavor such foods as Salmon and other fish dishes; soups, especially Borscht, and it's primary use in the making of pickles, which is the curing of cucumbers in a bath of brine and flavorings such a Dill which gives the end product we know as the Dill Pickle.

I also use a small handful and rub in onto a beef roast, along with garlic, and pepper. before baking it.

Dad