Spice Tales

[dedavis]

OK, here is a new game. Everyone is invited to play. Choose one from the "Sweet" list and one from the "Savory" list. Do some homework, then get back to us with what you learn about spice lore: history, where it's from, and maybe a recipe featuring that spice. Perhaps you have a favorite that's not listed? Surprise us!

SWEET: cinnamon, nutmeg, allspice, cloves, vanilla, ginger, cardamom...

SAVORY: peppercorns, fennel, paprika, cumin, turmeric, coriander, dill seed, mustard...

I will go first, with cloves and cumin.

Deb

[rubyslippers]

Deb, I think it is fabulous you took my suggestion from the other thread and started this one. So, I am choosing nutmeg and marjoram.

Nutmeg: This spice actually comes from the seed of an evergreen tree (who knew?). Nutmeg is native to Indonesia and grown widely in the Carribean. Evidently, the fruit surrounding the nutmeg seed is used to make fragrant candy and jam in other parts of the world. In the West, we tend to think of nutmeg around the holidays as a spice for mulled cider and eggnog. Other parts of the world tend to use it in much more savory ways. I have a couple of personal favorite ways to use nutmeg. The Joy of Cooking Cookbook (every cottage lover's standby for the true baking) has a dash of nutmeg in its basic quiche recipes. Many people use dried mustards or spicy sauces to cut all of that creaminess ... nutmeg has become a favorite of mine because in small doses the flavor is subtle and surprising. I have also used it with spinach/ricotta stuffed shells covered with marinara. It gives a unique hint that transcends its holiday sweets and goodies reputation.

Marjoram: This is a perennial herb in the "mint" family that grows wild in the Mediterranean. Evidently 90% of the world's supply comes from Egypt! I learned about it a few years ago when I cooked my first very own "adult" Thanksgiving Turkey. Marjoram tends to have sweet pine and citrus flavors. (Little did I know a little marjoram is in the McCormick spice container labeled "poultry seasoning"). Marjoram and Oregano are "cousins" in the herb family. They are even bred together at times to create a more hardy Marjoram. With that said, they are not the same spice. People substitute them a lot; however, marjoram is sweeter with a subtle distinction. As I mentioned, the first time I purchased marjoram was for cooking a Thanksgiving Turkey. I am sure it would be tasty in many poultry dishes. However, it has a "Thanksgiving" spot in my mind's eye now; so, I probably haven't thoroughly explored its uses. It sounds like it would be pretty easy to grow in a traditional herb garden. Maybe this is one we should all remember next spring.

Anyway, this has been fun - - thanks to Google for helping me do some speedy research!

[Memmey]

I chosing fennel and vanilla be back this evening with the info.:D

I'm slow and this paper is not due by any certain date is it? I'm looking and reading....lol

[dedavis]

There's no due date...I imagine this conversation could go on for a long time and take some interesting turns.

CLOVES: are the dried unopened flower buds of an evergreen native to Indonesia (aka the Spice Islands). This spice has been used by Europeans since the 8th century--wars were fought over it. It's important in Indian and Chinese cuisine as well. Cloves are used to flavor ketchup and Worcestershire sauce. Clove oil was once used as a painkiller for toothaches, and is still used to flavor cigarettes.

To me, cloves are a holiday spice. Pumpkin pie and gingerbread cookies must have cloves. My friend Joan makes beautiful clove oranges at Christmas. She carves designs into the orange rind with a linoleum block cutter, and uses the zest in heavenly chocolate truffles. Then she studs the orange with cloves (from the French word for "nail"). The combination of citrus and clove is a delicious scent.

CUMIN: is the dried seed of a member of the parsley family, and originates in the Near East. The seeds are harvested by hand. We couldn't have chili powder without cumin. It's also used in Indian, Vietnamese, and Thai cooking. A bit of folklore from the Middle Ages says that cumin keeps chickens and lovers from wandering. (???)

I enjoy cumin with bean dishes. Chili for sure, but it also adds flavor to white bean soups. Add it to any meat that's being cooked for tacos or enchiladas.

[Evelyn]

I am going to start with fennel......

[Memmey]

Okey dokey Evelyn is taking fennel so here goes...

VANILLA
Vanilla fragans
Vanilla planifolia
Orchideacea

Vanilla is the most expensive spice in the world. The explorer Cortez brought it back to Europe in the 16th century.
Vanilla derives it's name from the Latin word vagina meaning sheath or scabbard. Vagina???? The Spanish adopted the word as vaina which developed a diminuative form vainilla meaning "Little Sheath" from what it resembles.
Europeans prefer the bean and Americans the extract. Although most vanilla extract doesn't contain vanilla at all but does contain synthesized eugenol(clove oil), waste paper pulp and coal tar or coumarin found in the tonka bean. eeeuuuuu.:(
Madagascar and Mexico have the best quality vanilla. Indonesian and Tahition are the weaker quality and considered inferior.
The best way to store vanilla is buried in sugar in an airtight container. After 2 or 3 weeks the sugar will have the flavour of the vanilla and can be used in cooking or with your coffee.
A vanilla bean can be reused...who knew? One bean to a pint of liquid. Boil and then cool for 1 hour. Use it for puddings and creme sauces. To save it you have to wash the bean, let it dry and return it to the sugar. As you use the vanilla infused sugar you just keep the airtight container topped off so that air does not get to the bean or beans.

Vanilla infused coffee sugar sounds wonderful, I wonder if it will work with Splenda...LOL

[Evelyn]

oops, sorry Memmy...I didn't read your post first!!!

I didn't know you could reuse a vanilla bean. Good to know. There is alot of
flavor packed in to one of those things. In desperation, I have paid 4 bucks for a single, organic vanilla bean for creme brulee.

I have recently been introduced to fennel bulbs fresh from the garden. I chop them up for stir fry and soups. Adds a great flavor.

Fennel or sweet fennel, is a hardy perennial related to parsley. If you haven't seen it, it is similiar to dill. If you live in California, you probably know it all too well since it is an invasive. The seeds, stalk and leaves are all used in cooking, and add a distinctive, licorice flavor. I have recently been introduced to fresh bulbs. Delicious when added to a saute or salad or just about anywhere that you might add celery (except with peanutbutter). The stalks are excellent to add to a soup stock.

The first recorded culinary use of fennel was Italy in the 1500's and it is now widely cultivated. According to Greek legend, fennel bestows immortality!!

[cheapdiva]

I'll take cinnamon and dill (hard to narrow it down!) - will be back later with info and recipe.