10 “Must Have” Herbs and Spices

oregano Greek Groundginger Groundbasil Wholegalic Mincedsage Groundrosemary GroundCinnamon Oilcumin Groundallspice Ground

Inspired by an article at BabyBoomerRants.com and their 10 “Must Have” spices, we thought we’d give you our version of “Chef Cherie’s 10 Must Have Herbs and Spices.”

BabyBoomerRants.com top 10 “Must Haves” included: OreganoGingerBasilGarlicSageRosemaryCinnamon, CuminAllspice Black Pepper.

Now once you have the basics then its time to experiment and explore. Here now is Chef Cherie’s top spices and herbs:

malt Vinegar PowderMalt Vinegar Powder
Used as a replacement for liquid vinegar in certain recipes as well as a preservative. Imparts a salt and vinegar flavor without making your dish soggy.

worcestershire powderWorcestershire Powder
Used to add the flavor of Worcestershire without the liquid.

paprika Hungarian SweetPaprika
Used to add color and flavor to many types of dishes. We carry many types of paprika including: Hungarian Sweet, Hungarian Hot, Spanish, Smoked Spanish, Smoked Hot Spanish and Texas Smoked Spanish Paprika.

sumac Berries GroundGround Sumac Berries
Have a very sour flavor that is similar to that of lemon peel. They are used in marinades, dressings, soups and other dishes.

apple cider vinegarApple Cider Vinegar Powder
Adds a tangy kick to sauces, marinades, salads and more. Made from real apples

Cream of TartarCream of Tartar
Commonly used to give beaten egg whites more volume and to help stabilize them. Is also used to produce a creamier texture for dessert items like frosting and candy.

soy sauce powderSoy Sauce Powder
Adds a bit of Oriental flare to any dish. Made from dehydrated soy sauce and works great in marinades or Asian spice blends

arrowroot powderArrowroot
Typically used as a thickening agent for sauces. Will not give a cloudy coloring to your sauce.

Pepper –  Urfa or Aleppo
pepper Urfa CrushedUrfa – Has a smoky taste with hints of a raisin-like flavor. A Middle Eastern pepper used in savory dishes. (Turkey)
pepper Aleppo CrushedAleppo – Has a mild to moderate level of heat, with cumin-like fruity undertones. There are also hints of chocolate and salt as well. (Syria)

balsamic powderBalsamic Vinegar Powder
The Connoisseur’s Sweet Vinegar. Adds a mild tartness to barbecue sauces, seasonings, rubs, marinades, salad dressings, and dry mixes.

 

Recipe: Spiced Fruit Syrup w/ Grains of Paradise

It’s been said that Grains of Paradise is the best spice you’ve never heard of!! Grains of Paradise are from the ginger family and have a pungent, peppery flavor.

“I put a few between my teeth and crunched. They cracked like coriander, releasing a billowing aroma, and then a slowly intensifying heat, like pepperGrains of Paradise. The taste changed by the second. The heat lingered. But the spice was pleasantly tempered, ripe with flavors reminiscent of jasmine, hazelnut, butter and citrus, and with the kind of oiliness you get from nuts. They were entirely different from black peppercorns… Grains of paradise are dense fragrance underlined with heat. And that brings food to life in a way that black pepper never does.” *

Here’s a simple recipe “Spiced Fruit Syrup” using Grains of Paradise.

Spiced Fruit Syrup with Grains of Paradise **

Ingredients

3/4 cup granulated sugar
3/4 cup dry white vermouth
1/2 cup water
2 tablespoons chopped rosemary leaves
2 tablespoons chopped ginger
2 teaspoons slightly crushed grains of paradise
2 tablespoons sherry vinegar

Instructions

Combine 3/4 cup sugar, 3/4 cup dry white vermouth, 1/2 cup water, 2 tablespoons chopped rosemary leaves, 2 tablespoons chopped ginger, 2 teaspoons slightly crushed grains of paradise, and 2 tablespoons sherry vinegar in a large pot.

Bring to a boil, lower the heat, and simmer for about 10 minutes. Strain and cool.

Sprinkle over fresh fruits such as strawberries, mango, melon, and peaches.

 ** Recipe: Chow – Spiced Fruit Syrup with Grains of Paradise

* Quote: NY Times – What Peppercorns Only Dream of Being (Amanda Hesser)

Holiday Recipe Rosh Hashana: Roast Chicken W/ Honey & Chili

roshChix

Roast Chicken W/ Honey & Chili for Rosh Hashana

“Every Rosh Hashana, Jews smear honey on sliced apples and thick pieces of challah with the idea that a sweet New Year’s meal will usher in a sweet new year…But… what to make for the holiday meal this fall, another thought occurred… A little bit of spice would be a most welcome addition — both to the table and… coming year.”

“After all, pairing something sweet with something spicy is a classic culinary maneuver. The sweetness tames the heat while the chiles keep the dish in question from becoming cloying. Think of a Mexican hot chocolate spiked with chile powder or, closer to the theme at hand, gefilte fish topped with horseradish. And a few well-placed crushed red pepper flakes would go a long way to liven up an otherwise traditional Rosh Hashana meal.” *

Ingredients:

1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 ½ teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
1 4-pound chicken, cut into 8 pieces
3 cups sliced carrots (1/4-inch thick)
1 onion, halved and thinly sliced
2/3 cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish

Directions

Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.

In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.

Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.

Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water.Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.

Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts

 

* Original recipe & Photo: New York Times – Dining & Wine – For a Holiday, Sweet Kisses Spice (Melissa Clark)