Mixing Spices to Create Great Meals

Entering any grocery store, it is hard to imagine spices as a valuable commodity. The multitude of spices available is both astonishing and overwhelming. Bulk spices are available from companies like Tones and McCormick Spices. However, history shows the intrinsic value placed on a variety of spices in ancient times. Once used to flavor bland and spoiling food, the spice trade was a booming business. Once considered the world's most valuable spice, cinnamon dates back to biblical times. In the first century AD, ancient Rome placed the value of cinnamon even higher than gold and silver. It is claimed that the Arabs made up stories to protect their monopoly. In ancient times, the Chinese were required to sweeten their breath with cloves before speaking with the Emperor.The Romans introduced spices throughout Europe, and later the Spanish brought spices to the New World. Considering the growing obesity problem and sugar's new position as the most purchased spice, perhaps a review of spices and their uses will once again highlight their values.

The Basics
Herbs and spices create opportunities to provide delicious and nutritious meals without adding extra fat and calories. Understanding how to use spices opens a whole new line of dining options. The essential oils in spices gives them zip. Ground spices will release flavor faster than whole. Use ground spices for quick cooking methods. Whole spices take longer to release their flavors. When using whole spices, add at the beginning of the cooking process. Spice seeds such as fennel and cumin can be toasted to intensify their flavors. To toast seeds, simply place in a warm, dry pan over medium heat. Constantly swirl the pan over heat to avoid scorching. When using herbs, remember that dried herb's oils are concentrated in the drying process. Use half the amount of dried herbs when substituting for fresh in a recipe. The best way to use dried herbs is to crush them to release the flavor. Use a mortar and pestle or crumble with fingers before adding dried herbs to a recipe. When doubling a recipe, do not double the spice. Increase the spice by half of the original recipe and test taste. Additional amounts can be added in small increments if necessary. Doubling spice amounts often causes a stronger than desired taste. Spices can be combined for a variety of flavorful dishes. Need ideas and inspiration?Look no further than your spice cabinet. Create an amazing meal for the family tonight!

Cut Back the Salt
Trying to reduce the sodium in the diet? Mix this blend together and substitute in place of salt. Put in a salt shaker on the table for a dash of flavor on any dish instead of salt. Use this no-salt blend for added kick instead of settling for a bland meal. Reducing sodium does not mean reduced flavor.
5 tsp onion powder
1 Tbsp garlic powder
1 Tbsp paprika
1 Tbsp ground mustard
1/2 tsp coarsely ground black pepper
1/2 tsp crushed celery seed

Create an Asian Inspired Meal
Create an Asian masterpiece. Simmer the following ingredients in saucepan on low heat, just long enough to lightly heat and mix flavors. Use half as a marinade for a stir fry. Cool remaining half of mixture and drizzle on spinach salad to compliment the meal.
3 cloves of minced garlic
3 Tbsp minced ginger
1 cup olive oil
1/2 cup rice vinegar
1/2 cup soy sauce
1/4 cup water
2 Tbsp honey

Have a Backyard BBQ
Use this rub on a rack of ribs. Combine the following spices with olive oil. Rub on ribs and marinade in refrigerator for one hour. Fire up the grill, keeping the house nice and cool. Beat the summer heat by pairing with a simple salad.
1 cup chili powder
2 Tbsp seasoning salt
1 Tbsp garlic salt
1 tsp onion powder
1 tsp salt
1/2 tsp ground cumin

Stir Up a Cajun Delight
Make a Cajun meal sizzle. This Cajun spice mix can be made at home with spices already in your cabinet. No need to spend extra money of premixed specialty spices. This mix can be stored for 6 months. As an added bonus, mix with 1/4 cup olive oil for a great spicy rub. Use this Cajun mixture on chicken, beef or shrimp for a spicy meal. Compliment the spicy entree with a bed of white or brown rice.
1/8 cup salt
2 Tbsp cayenne pepper
2 Tbsp coarsely ground black pepper
1 Tbsp paprika
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp oregano

Cut Back on the Sugar
Too much sugar in the diet? A great way to reduce the amount of sugar is to make your own cinnamon sugar. This can be sprinkled on cereal, buttered toast, and French toast. Try it mixed with fresh fruit salad or use in an apple recipes instead of plain white sugar. This can be stored for up to 3 months.
1 1/2 cups granulated sugar
2 Tbsp ground cinnamon

Kick Up a Creole Celebration
Add creole seasoning for a dash of spice to the night. Creole inspired dishes are a snap with this home made spice mix. Use on chicken, beef, shrimp or vegetables for a spicy meal.
2 Tbsp paprika
2 Tbsp garlic salt
1 Tbsp onion powder
1 Tbsp dried oregano
2 Tbsp dried thyme
1 Tbsp cayenne pepper
1 Tbsp ground black pepper

Add a Greek Flair
This Greek mix will not disappoint. The mix can be stored for up to 6 months. Give tired chicken recipes a break with this fresh new idea. As an added bonus, combine mix with 1 cup sour cream and a splash of lemon juice for a great veggie dip. Let dip rest in refrigerator for 1 hour to let flavors blend.
1 1/2 tsp dried oregano
1 tsp dried mint
1 tsp dried thyme
1 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp dried minced onion
1/2 tsp dried minced garlic.

Caribbean Inspired Jerk Seasoning
A chicken, shrimp or beef meal with a jerk seasoning can be a pleasant change for dinner. Seasoning mix can be stored for up to 6 months. Combine mix with reserved juice from a can of pineapple chunks. Marinate meat for one hour. Skewer pineapple chunks, meat and sweet onions to make kabobs for a fun meal.
2 Tbsp dried minced onions
2 Tbsp dried thyme
2 tsp ground allspice
2 tsp ground black pepper
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp salt

Each spice has unique characteristics and associations. Spices come in different forms below is a basic spice list. Knowing the basics will help in understanding flavor combinations that work well together.

Allspice
Made from dried berries, allspice's flavor is similar to a combination of cinnamon, cloves, and nutmeg. Allspice can be used to enliven stuffing and fresh fruit salads. Sprinkle allspice in applesauce and pumpkin pie filling for added kick. Roasted vegetables, such as carrots, taste good when seasoned with allspice.

Cinnamon
Medieval medicine practices used cinnamon to relieve sore throats and coughing. A very aromatic spice, cinnamon has a warm, sweet flavor that is often associated with Middle Eastern dishes. However, cinnamon is versatile and has many uses. Cinnamon is often included in meat rubs for Indian cuisine. When cooking peas, carrots, onions, or squash, add a tablespoon of melted butter mixed with a pinch of cinnamon. Cut sugar use by mixing one cup sugar with 2 tablespoons of cinnamon and sprinkle on cereal, buttered toast, or fresh, sliced fruit.

Cloves
Cloves are the original breath mint. The essential oils in cloves were once used in mouthwashes and toothpastes. Synthetic products have replaced cloves in many brands, but it is still used in some of the organic products. Today cloves are often used to flavor stews. Pierce onions with cloves and let them simmer in soups and broths. Blend ground cloves into pudding for a fresh taste. Mix cloves into any gingerbread recipe.

Cumin
Cumin is a strong spice that adds heat to a dish. Cumin is a staple in Indian cuisine. Indian dishes often pair cumin with ginger. Cumin is often used to spice up a chili recipe. Add sparingly to Mexican dishes like tacos and fajitas. Vegetarians can mash ground cumin into black beans for a flavorful replacement. Combine with garlic, ginger, and broth, and heat in pan after braising meat for an excellent drizzle.

Fennel Seeds
Fennel seeds are often associated with Italian dishes. Fennel has a warm flavor with a hint of licorice. Ground fennel adds flair to meatballs. Fennel works well with any sausage recipe. Saute seeds with sausage, sliced peppers and onions. Serve over rice or pasta. Combine with garlic and onions to season a tomato based sauce. Include fennel seeds into a rub for steaks before grilling.

Ginger
Ginger adds a sweet and spicy element to meals. Mince fresh ginger, and mix with 2 Tbsp dark sesame oil and 1 cup of soy sauce for a quick 30 minute marinade for pork or chicken. Pair with brown sugar and roast delicious carrots or winter squash. Add ground ginger to cookies, cakes and whipped cream for extra special flavor. Fresh ginger can be frozen, if wrapped, for up to two months. To use, slice off small segment, wrap and replace ginger in freezer. Use as planned in recipe. No thawing needed. Ginger is a natural relief for nausea.

Nutmeg
Nutmeg is a sweet warm spice that can be overpowering if not used sparingly. Stir ground nutmeg into canned fruit for a quick spiced fruit cup. Sprinkle a scant amount of ground nutmeg on steamed broccoli for a lighter dish than the typical broccoli with cheese. Mince whole nutmeg and mix into meatloaf and ground meat sauces.

Paprika
Having a rich, earthy flavor, Paprika is the main flavor in Hungarian cooking. There are many different kinds of paprika, including hot, mild and sweet. American varieties being the most bland in comparison to other countries. Paprika is good on any poultry. Combine with oil and rub over turkey before roasting for a holiday meal worth remembering. Paprika is often used in egg dishes as well as a spicy garnish for deviled eggs.

Black Peppercorns
One of the most common spices, pepper is best in peppercorn form. The seeds can be toasted or crushed in a mortar and pestle when ground is required. Fresh ground pepper has more bite than purchased ground. Rub coarsely ground pepper into steaks before grilling. Mix fresh ground pepper with butter and drizzle over steamed veggies, such as green beans or broccoli. Mix coarsely ground pepper with crushed rosemary, toasted onion bits and garlic. Sprinkle over bread before baking to add bakery quality flavor.

Before heading out to the grocery store with a list of spices to purchase, keep in mind that spices are best when fresh. Bulk spices are not a bargain if they sit in the cabinet and become stale. Purchasing a mortar and pestle is a wise, yet inexpensive investment. Buy the basic spices and create specialty mixes in a mortar and pestle according to personal taste. Whole spices have a longer shelf life than ground varieties. Buy whole spices to preserve essential oils and grind as needed. The result will be a stocked spice rack, a lower grocery bill and a more flavorful, healthy meal.