Cooking with spice mixes, pastes and sauces - Alex Cramer

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and vegetables: green onions, cabbage, potatoes, carrots, cucumbers, tomato, turnips, beets, chives.

      Protein product: beef, legumes (beans, rice, hummus/chickpeas), seafood (including oysters), nuts (especially peanuts), poultry (especially chicken, turkey), fish, pork, cheeses (especially blue, parmesan, feta, goat cheese, cream cheese), eggs.

      Other foods: broths (especially chicken, vegetable), mushrooms (especially wild, black truffles), various kinds of minced meat, vegetable oil (olive, peanut), butter, soy sauce, juice (lemon, tomato), vinegar.

      Seasonings and spices: basil, cloves, mustard, cumin, ginger, cilantro, turmeric, bay leaf, onion, paprika, black and white pepper, parsley, thyme, dill, garlic, tarragon.

      Cuisines and dishes: curry dishes, stir-fry dishes, mirepoix (European vegetable mix for soups and broths).

      CILANTRO (CORIANDER GREENS)

      

      In appearance, cilantro is similar to parsley leaves, and sometimes it is even called "Chinese parsley", but the flavour and aroma of these two herbs are completely different. Interesting fact regarding its flavor – there are two types of people: those who adore this useful and aromatic herb, and those who dislike it comparing the taste of cilantro with soap. Nevertheless, this spice has quite delicate and at the same time a complex taste resembling of a mixture of mint, lemon and pepper. Fresh cilantro leaves are popular throughout Asia and Latin America where they are added to all kinds of curry dishes, curry pastes, sauces, including chutney and salsa. Dried cilantro is great for adding to a dish in a very last minutes of cooking process.

      Cilantro Pairing:

      Fruits and vegetables: avocado, eggplant, green onions, potatoes, corn, lemongrass, lettuce, carrots, cucumbers, bell pepper, tomato, citrus, chives.

      Protein product: lamb, beef, game, legumes (beans, lentils, rice, tamarind), yoghurt, seafood, nuts (including coconut), poultry (chicken, duck, turkey), fish (especially white: cod, halibut), pork, cheese, eggs.

      Other foods: coconut milk, butter, fish and soy sauces, juice (lemon, orange), stews, vinegar, chutney.

      Seasonings and spices: basil, cumin, ginger, cardamom, coriander, turmeric, onion (including purple/red), marjoram, mint, oregano (in very rare cases), paprika, chili, parsley, caraway, dill, fennel, garlic.

      Cuisines and dishes: Middle Eastern cuisine, curry dishes, Indian cuisine, Caribbean cuisine, Latin American cuisine, Pan-Asian cuisine, Portuguese cuisine, North African cuisine, salsa sauce, Mediterranean cuisine.

      CINNAMON

      

      Everyone is familiar with this warm, sweet, woody and tart aroma of cinnamon. A warm taste shades of cloves and citrus notes. Many people mistakenly believe that cinnamon has found its use only in sweet dishes and desserts. And only experienced cooks use it for meat and vegetable dishes, beverages, stew and even soups. One-piece cinnamon sticks should be added at the very beginning of cooking process, so that it could give all her rich flavor and aroma to the dish. Cinnamon is an integral component of such mixes as ras-el-hanout, Chinese five-spice powder, garam masala, besar, baharat, curry, berbere, harissa and many others. In photo on the left is cassia, on the right is real Ceylon cinnamon. Cassia and Ceylon cinnamon are replaceable and used throughout the world, though Ceylon cinnamon is valued much more because of its more intense flavor and aroma.

      Cinnamon pairing:

      Fruits and vegetables: apricot, banana, grapes/raisins, cherry, pear, zucchini, cabbage, potatoes, carrots, cucumbers, bell pepper, peach, tomato, radish, beetroot, plum, pumpkin, citrus, blueberry, apple.

      Protein product: lamb, beef, game (especially game birds: quail, partridge), legumes (peas, rice, buckwheat, beans, lentils, tamarind), yoghurt, milk, nuts (especially walnuts), poultry (chicken, duck), pork, cream, eggs.

      Other foods: pancakes/battercakes, broths, wafers, pastries and confectionery, custard creams, maple syrup, candies, butter, honey, ice cream, drinks (especially hot: tea, cocoa, coffee, mulled wine), biscuits, cakes, sugar, juice and peel (lemon, orange), dough, chocolate.

      Seasonings and spices: anise, star anise, vanilla, cloves, mustard, cumin, ginger, cardamom, coriander, sesame, turmeric, bay leaf, onion, nutmeg, paprika, allspice, Szechuan pepper, black pepper, chili, celery, caraway, dill, fennel, garlic, saffron.

      Cuisines and dishes: Middle Eastern cuisine, curry dishes, Indian cuisine, Indonesian cuisine, Spanish cuisine, Chinese cuisine, couscous, Moroccan cuisine, Mexican cuisine, mole sauces, Mediterranean cuisine, tajines, chutneys.

      CHILI PEPPER

      

      Chili is an essential part of most spice mixes. There is no other spice that has such an abundance of species and varieties. Whether it's a bird's eye or cayenne pepper, any species of this spice family will find a worthy use in any cuisine. Chili is added at the very end of cooking process except, perhaps, for marinades and sauces. Later in this book, you will learn about some varieties of chili peppers.

      Chili pepper pairing:

      Fruits and vegetables: avocado, pineapple, banana, green peas, potatoes, corn, lemongrass, shallots, mangoes, carrots, cucumbers, olives, tomato, radish, beetroot, pumpkin, citrus, apple.

      Protein product: lamb, beef, legumes (peas, buckwheat, beans, semolina, oats, wheat, rice, lentils), yogurt, coconut milk, seafood, nuts (including peanuts), poultry (chicken), fish, pork, cheeses (goat cheese, parmesan, mozzarella, fontina), eggs.

      Other foods: mushrooms, pasta, vegetable oil (olive, sesame), fish sauce, soy sauce, juice (lemon, lime), tomato sauces, vinegar, chocolate.

      Seasonings and spices: basil, mustard, cumin, ginger, cilantro, coriander, cinnamon, sesame, bay leaf, onion, marjoram, mint, oregano, paprika, black pepper, parsley, rosemary, thyme, caraway, fennel, garlic, saffron.

      Cuisines and dishes: curry dishes, Cajun cuisine, Caribbean cuisine, Chinese cuisine, Latin American cuisine, Pakistani cuisine, mole sauces, salsa sauces, Thai cuisine, Tex-Mex cuisine.

      CLOVES

      

      Cloves is not just a strong but a very powerful spice. Its flavour is warm, fruity and at the same time sharp and bitter. Only a few cloves are enough to raise a dish sky high and overdoing it will make the whole dish bitter. The whole cloves complement masterpieces of stews and sauces; ground cloves are good for baking. It emphasizes greatly other spices and pairs perfectly with cinnamon and cardamom and creates a balance in such mixtures as garam masala, baharat, berbere, Chinese five-spice powder and many others. Clove is added in the early stages of cooking process.

      Cloves pairing:

      Fruits and vegetables: pineapple, green peas, pears, zucchini, cabbage, potatoes, carrots, cucumbers, bell pepper, peach, tomato, radish, beetroot, pumpkin, citrus, apple.

      Protein product: lamb, beef and veal, game, legumes (especially buckwheat, oats, pearl barley, millet, rice, beans, tamarind), sausages, milk, nuts (especially almonds, walnuts), poultry (especially chicken, duck), fish (stewed/boiled), pork, cheese, minced meat and meatballs, eggs.

      Other foods: broths (especially beef), Worcester sauce, pastries, lemon juice, honey, beverages (especially tea, wine), biscuits, chocolate.

      Seasonings and spices: star anise, basil, vanilla, mustard, cumin, ginger, cardamom, coriander, cinnamon, turmeric, bay leaf, onion, nutmeg, allspice, Szechuan pepper, black pepper, chili, caraway, dill, fennel, garlic.

      Cuisines

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