Unusual Spices for the Kitchen

Cinnamon, ginger, pepper and chilies - we all know them and we all use them in some form in our daily cooking. Around the world, flavors combine and are in tune with each other, crossing boundaries and cultures. But there are a few that are unique to each region and give their cuisine its distinct flavor and aroma. Thanks to the internet, one can now enjoy food from all over the world and have it shipped directly to their door. This article pertains to five unique and unusual spices that are rarely noticed, but can give a dish an exotic flair with the help of such sites as Spices Etc., Van's Spices and the Food Network. These spices can be purchased at online spice shops or even a local well stocked spice shop.

1. Asafoetida. This spice is used mainly in Middle Eastern cooking. It is often called "Devil's Dung" or "Food of the Gods" depending on who is asked as one will either love it or hate it. This light brown spice can be sold as a powder, granules or in block form (note: if purchased in block form, it will have to be ground with a mortar and pestle before it can be used). When storing, extra care needs to be taken that it is in an airtight container as it has a very powerful scent of sulfur and rotten onions, but do not let the smell turn you away. A pinch added to a savory will dish will impart a mellow onion and garlic flavor.

2. Mahlab. A Mediterranean spice. These small kernels come from the small black cherry tree, in which the pit kernels are harvested and dried turning yellowish. When used, they are ground with a mortar and pestle much like peppercorns. They have the scent of cherry and almonds - many people liken the scent to marzipan. The flavor is quite different from its scent; the flavor has with sweetness of rose water with a nutty (slightly pleasant bitter) aftertaste. This spice is a popular was to flavor breads.

3. Epazote. A Mexican herb and spice. This spice is also referred to as skunkweed, pigweed or goosefoot. It is most often used fresh in bean, corn or fish dishes. It has a slightly bitter with a hint of lemon taste that is often compared to cilantro and has a strong flavor that is oftentimes compared to Mexican oregano. It should be noted that is can be poisonous if too much is consumed, but do not let that keep you from trying this herb - only a pinch (up to a teaspoon) is really needed.

4. Grains of Paradise. An African spice. It is also known as Meleguate Pepper. These reddish brown seeds have a peppery taste and are oftentimes compared to cardamom. It is largely unknown in the states, but it is used in beers and gins.

5. Galangale. An Asian spice. This spice is akin to ginger and can be dried. It has often been classified as warm, spicy and sweet and depending on how it is purchased. If it is purchased fresh, its fragrance is similar to fir or pine needles while retaining a softer spicy sweet scent. When dried, it becomes much more intense and is oftentimes compared to cinnamon.