Dual-Purpose: 5 Versatile Sweet & Savory Spices for Your Home Kitchen
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Throughout this Autumn season, we have paid homage to nature's unmatched beauty and splendor here at The Food Raven kitchen by showcasing tasty dishes infused with warm, vibrant, and colorful spice blends. Can you imagine a world without spice? I see you shaking your head vigorously...and absolutely not, neither can we! These natural, plant-based gifts of nature often come in small packages but they certainly pack a mighty punch in the flavor department. And while variety may be the spice of life, spices in all their diverse and glorious forms are indisputably the lifeline of any kitchen, whether professional or home-based. The ability to utilize spices across multiple flavor applications is also a much-needed icing on the cake. Thus, we will be highlighting five key versatile spice stars below that can effectively feature in both sweet and savory recipes this month.
CARDAMOM
Native regions: Parts of Asia (India, Sri Lanka, Indonesia)
Sweet: Cakes, cookies, pudding, custards
Savory: Herbal teas, rice dishes, soups, curries
Starting off our list is the amazing Cardamom, a perennial plant native to several Asian countries. The dried seed pods come in three primary varieties - green, black, and red - with two additional sub-varieties of yellow and white. I recently bought green cardamom pods and absolutely love their unique flavor that is wonderfully imbued with fragrant citrus and mildly sweet tones. These are usually picked before they become fully ripe and packed either whole with their seeds intact or ground into powdered form. I have yet to try black or red cardamom, which are both reputed to have comparatively stronger and more smoky flavor profiles. To top it all off, cardamom comes loaded with a host of nutrients and powerful antioxidants that are beneficial to our health. Use green cardamom for your herbal teas, rice dishes, and baked desserts for a decadent twist and delightfully aromatic flavor.
CINNAMON
Native regions: Parts of Asia (Sri Lanka, India, Myanmar, Bangladesh, Vietnam, China)
Sweet: Apple desserts, breads, pancakes, cookies, puddings
Savory: Teas, meat dishes, soups, curries, salads
Our compilation would just not be complete without the ever-popular and irresistibly fragrant Cinnamon, whose distinctive aroma one can instantly pick up from miles away. This powerfully aromatic spice was once considered more valuable than gold, so it rightfully ranks high up on the list of highly-prized condiments every single time! There are two main types - Ceylon, also known as true cinnamon (native to Sri Lanka) and Cassia (native to China). The most commonly sold and readily available form is the latter. Harvested from the bark of the cinnamon tree (cinnamomum verum), this valuable spice infuses warmth, a touch of sweetness, and wonderfully fragrant flavor to a wide range of both sweet and savory dishes including teas, soups, stews, and baked desserts.
BLACK PEPPER
Native Regions: India
Sweet: Cakes, cookies, custards
Savory: Stews, soups, curries, salads
I simply cannot imagine a kitchen without the incredibly versatile Black Pepper - something just feels odd and uncomfortably lacking if this crucial ingredient is not permanently present in the pantry. Also fondly referred to as "black gold" and bestowed the honorary title "king of spices," black pepper has deservedly earned its crown as the most widely consumed spice worldwide according to the McCormick Science Institute. At The Food Raven kitchen, we use this spice for almost all our savory cooking and have experimented with it in sweet recipes quite frequently as well. With a very mild heat profile and unique taste, black pepper is most definitely an all-time fan favorite that is always guaranteed to infuse some much-needed zing to any dish and will elevate your homemade food to a whole new level without fail. Try adding some finely ground black pepper to your chocolate cake recipe next time you bake...trust me, you will sure be glad you did!
CAYENNE PEPPER
Native Regions: Central and South America
Sweet: Cakes, cookies, custards, cornbread, hot chocolate
Savory: Stews, soups, curries, chillis, rice dishes
As someone who does not enjoy overly spicy foods, I was initially apprehensive about trying Cayenne Pepper for the first time. Little did I know that it would quickly become one of my favorite condiments to use for both sweet and savory recipes. I absolutely love adding a dash of this mildly spicy member of the nightshade plant family to liven up a variety of dishes and have also experimented with it extensively in baking. For those who love a touch of heat without the sweaty sensations and knock-out throat punch, I highly recommend adding this moderately hot yet comfortably spicy ingredient to your list for both sweet and savory applications. Commonly sold as a ground powder, this spicy condiment is full of healthy nutrients, packs a formidable punch in the flavor department, and instantly adds an infusion of warmth to any dish. As with most spices, just a little goes a long way, so limit the amount you use to about 1/4 - 1/2 teaspoon at most for a milder yet still potent flavor.
GINGER
Native Regions: Parts of Asia (China, India, Japan)
Sweet: Cakes, cookies, custards, puddings
Savory: Teas, stews, soups, curries, salad dressings
Last but most definitely not least is a powerhouse natural spice whose roots are positively grounded (pun intended☺) in the spice world - the incredible and amazing Ginger. Although often mistakenly designated as a root, this earthy spice actually comes from the rhizome (horizontal underground stem) of the flowering ginger plant. Many of the entries on our list are rightfully considered warm, but ginger's quality of warmth is on a whole other level in my view! It is so distinct and profoundly exotic in a way that is hard to fully describe - zesty and sharp yet comfortably spicy and delightfully aromatic. Beyond the culinary benefits, ginger also comes loaded with powerful antioxidants and potent nutrients that are beneficial to our health. While you can purchase the dry powdered version, I strongly recommend using fresh ginger in either crushed or minced form instead to add a natural intensity and unique depth of flavor to your teas, stews, soups, or baked goodies. Enjoy!
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