Popular Cooking Spices And Their Uses

The Westernised diet is sweeping across the world at an astounding rate, and it’s one that puts a lot of emphasis on salt, sugar, and fat.

Highly refined carbohydrates and sugars that are appealing to the brain means that more people are eating fast foods than ever before, with less of a focus on home-cooked meals.

It’s also a sad reality, as cooking at home is not only rewarding and often healthier, but it also gives the home chef the chance to try one of the many incredible spices that we can find on our shelves at the local supermarket.

Where once most of these spices would be reserved only for the rich and powerful, they’re now openly available to most people, regardless of where they are. With this in mind, these are some of the most popular spices and how best to utilise them.

Paprika

Made from the paprika pepper, this incredibly popular and versatile spice is found throughout the world, but it’s most popular within eastern Europe, in countries like Hungary, where it’s considered something of a staple.

It imparts a deep and smoky flavour to the foods that are seasoned with it, although the depth of the flavour often depends on the quality of the pepper that it derived from. Paprika can be added to a wide variety of dishes, such as curry, stews, meats, and much more.

Turmeric Powder

Turmeric powder is a strong spice that’s made by grinding and drying the root of the turmeric root. It originated in Southeast Asia, and has a strong tie with traditional Indian cooking, where it’s often added to curries, and why have their signature golden hue.

Not only does it impart a unique flavour, but research has found that turmeric is one of the healthiest ingredients in the world, acting as a powerful anti-inflammatory, and studies have also found it to be a good defence against the development of cancer.

It also works well in sweet dishes due to the fact that it’s flavour can be worked out, but the incredible golden colour it creates can give baked goods a golden colour.

Coriander

Coriander comes in two main forms when it comes to cooking. It can either be as a fresh herb that comes in a packet or picked directly from a garden, although it has a strong smell and taste that not everyone will like.

Regardless, it’s an excellent green to add to stews and curries, and a popular choice for adding something extra to a dish when we’re too busy with the online pokies NZ offers to spend hours perfecting it. But the seeds of the coriander are often ground into a powder and offer a unique flavour that pairs extremely well with various meats. It’s inexpensive and very easy to find.

Cumin

Cumin is one of the most easily recognisable spices due to its one-of-a-kind smells, and it’s almost always added to savoury dishes, although it also works well with dishes like guacamole. It’s made from the dried fruits of Cuminum cyminum, which is native to Asia.

It works well as both a spice for hearty dishes, but also as a spice rub for steaks and other meats.