A word about spices

One of the most common questions people ask me, when we get on to the subject of food and cooking has to do with the use of spices.

How do I know what spices to use? How did YOU know which spices to use for a certain dish?

The short answer is experience combined with personal preference.

When I was in cooking school a chef challenged us one day saying that we should know every spice and herb in the cupboard without labels.

Wait. What?
Yup. He said that if it was up to him he'd rip the labels off all the jars.

Really? Why? Because cooking is a sensual experience and it's possible to identify spices by sight and smell. This doesn't happen overnight but he challenged us. Every time you open the spice cupboard to follow a recipe, smell the contents and read the label.
I took that as a dare and started doing that. I still do that now. I do it as part of the pleasure of cooking, though and I just love the smell of spices. In fact, very few of my spice jars are labelled. I can tell by looking at it and to confirm I smell. That and I'm too lazy to label the containers.

Another trick is to notice when you're making a new recipe, what the ethnicity is and what spices are called for. If you're trying a Morrocan tagine, for example, I'll bet there's cinnamon and cumin. Read the menu when you go to that restaurant you love-or ask the server what spices are used. As you become more familiar with how different spices taste individually and with other spices you can use this knowledge when you cook.

While I encourage you to fall in love with cooking I understand that this is over-the-top behaviour for people who just want to get good food on the table. If you're looking for a shortcut don't be afraid to buy a collection of spice blends. There are a lot of good ones at your grocery store; Greek, Italian, Mexican, Barbeque. These all purpose spice blends can be used to flavour anything...everything! For your chicken breasts; smear the breast with oil, then sprinkle with the spice blend and bake. Or you could make a dip; equal parts mayo and sour cream plus your spice blend makes a great dip for chips or veggies. Use them when you scramble eggs or make soup. Toss diced potatoes in olive oil and a blend of spices then bake.

Finally, don't be afraid.

"Cooking is like love. It should be entered into with abandon or not at all."
Harriet Van Horne