This is our final post – we are glad you made it here. We hope that we gave you some more insights about the seven basic spices (well at least, what we believe these are).
On our final post, we will explore the final ingredient – Turmeric.
A member of the ginger family, turmeric is native to Southern Asia where it is not only used as a seasoning but is also used as a yellow dye and as a medication. This fresh root is similar in flavor to ginger although it features citrus undertones. Turmeric goes well with ginger, garlic, cumin, coriander and chili. It is also a key ingredient in curry powder.
Turmeric includes the active ingredient of curcumin. This powerful antioxidant also offers anti-inflammatory and antibacterial properties. Turmeric has also been found to stop the build-up of lipids in the blood and an additional study found that it may ease the symptoms of IBS.
When using any spices, do not go overboard adding them. It is not easy to mask the taste of too many spices in a dish but it is easy to add more spices when required.
One way to add flavor to meat is by using a spice rub. Simply combine the spices you want with a pinch of salt. Rub oil on the surface of the meat and then rub the spices on right before roasting.
Spicy does not always mean hot. If you do not like a lot of heat in your food, use the chili, pepper sparingly, and allow those who prefer food spicy hot to add more when they eat.