5 plant-based spices to try now
What's the story
In the culinary arts, spices play a key role in elevating flavors and making unique dishes. While we all are familiar with cinnamon and turmeric, rare plant-based spices are taking the world by storm. Not only do they make unique flavors, but they also come with health benefits, making them priceless in culinary repertoires. Let's take a look at five such rare spices transforming culinary creations.
Drive 1
Grains of paradise: A peppery twist
Grains of Paradise is a West African native spice boasting a peppery flavor with a hint of citrus and cardamom. This makes it a great alternative to black pepper, with its own unique taste. It can be used in both sweet and savory recipes, elevating the dish to a whole new level. It is increasingly becoming popular among chefs looking to experiment with their dishes.
Drive 2
Sumac: A tangy delight
Sumac is a Middle Eastern spice that comes from the dried berries of the sumac shrub. It has a tangy flavor similar to lemon juice or vinegar, which makes it the perfect seasoning for salads, vegetables, etc. Sumac's bright red color also gives the dishes an aesthetic appeal. Its ability to amplify flavors without overpowering them makes it a favorite of chefs seeking subtle but impactful ingredients.
Drive 3
Asafoetida: The secret ingredient
Asafoetida is a resin sourced from the roots of Ferula plants in Iran and India. While the raw form of Asafoetida has a pungent aroma, it mellows into the flavor of garlic-onion when cooked. Asafoetida is commonly used in Indian cuisine as well as vegetarian dishes where garlic or onion may be avoided for dietary reasons. Its umami flavor-enhancing properties make it a must-have in many traditional recipes.
Drive 4
Long pepper: An ancient spice rediscovered
Long Pepper has been used since ancient times, but lost its charm with the popularity of black pepper. Native to India and Indonesia, the spice provides complex notes of heat with sweetness, like gingerbread cookies or nutmeg-infused desserts, when ground fresh before adding on to curries or stews. Here, they add warmth with other aromatic components found within these dishes themselves, too!
Drive 5
Black lime: A citrus explosion
Black lime hails from Oman, where limes are boiled, and sun-dried until they reach a dark brown-blackish color. The product adds an intense citrusy aroma, along with smoky notes, that take soups, stews, and rice pilafs to a whole new level. Chefs love the versatility that black lime offers, allowing them to experiment across various cuisines around the world today, more than ever before, historically speaking, too!