Sumac This Middle Eastern staple boasts a tart, lemony flavour, and is the perfect addition for any spice cabinet. Use this in place of fresh-squeezed lemon, or add it to a dish for a punch of colour. Sumac’s bright red hue can make any dish instantly vibrant, or act as the perfect garnish on top. True Cinnamon Also known as Ceylon, or sweet cinnamon. This type of cinnamon is less bitter than its more common counterpart, cassia cinnamon. Great for cinnamon rolls, buns, and cakes, as well as a perfect topping for decadent drinks and desserts. Though difficult to find, once you do, you’ll never turn back! Caraway A relative of dill, cilantro, and fennel, these seed-like fruits deliver an intense flavour similar to dill or anise. Caraway seeds pair well with beetroot, cabbage, potatoes, apples, bread, duck, noodles, onion, and tomatoes and marry with garlic, parsley and thyme. Popular in breads (predominantly rye), liquors, and even desserts, caraway’s powerful flavour can easily be the star of the show in any preparation. Smoked Paprika Though this spice is quite similar to Hungarian paprika, smoked paprika has a very distinct flavour addition that sets it apart from the rest. By smoking the chilies over an oak fire prior to crushing, this variety of paprika has a unique smoky, outdoorsy flavour, and is perfect for seasoning sausages, stews, potatoes, and adding to dry rubs for meats and meat substitutes. Turmeric A close relative to ginger, this root is slightly bitter, peppery, and is often compared to mustard in flavour. Touted as an anti- inflammatory, it’s traditionally used medicinally and in South Asian and Middle Eastern cooking, and can be added to anything from soups to cakes. Turmeric is the main ingredient in curry powder; its signature golden yellow hue also makes it a popular natural dye for clothing. Keep this in mind when using this spice, as it WILL stain your clothing – and skin!
A popular coffee-bar alternative to lattes, Indian-inspired chai combines black tea, spices, and milk. The savoury notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.
INGREDIENTS
2-inch piece fresh ginger, cut into thin rounds 2 cinnamon sticks 2 teaspoons black peppercorns 10 whole cloves 6 cardamom pods 6 cups cold water 6 bags of black tea (preferably Darjeeling) 2 cups whole milk 1/2 cup (packed) golden brown sugar
METHOD
Combine first five ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add six cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep five minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.
Yield: six servings
FALL 2019 www.pei-living.ca
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