Pantry By Mark / March 15, 2019 Share Tweet Pin Share Long before civilization, writing, and about 10 minutes after we discovered cooking with fire, our ancient ancestors found spices. They figured out that adding certain roots, plants, and minerals made food taste better. And, as mankind immigrated across the globe, the necessity for preserving food for the long journey ahead became a necessity for survival. Enter the herbs and spice trade. In the beginning, families, clans, and groups gathered herbs locally and eventually exchanged them with others in some of the earliest known trading ventures. We now know that spices were so valuable that they were used as currency in many cultures. The word “salary” was derived from the word for salarium and a ration of salt was used for labor payments. Salt was one of the first items that developed into trading routes that often stretched hundreds then thousands of miles. Peppercorns were so valuable in ancient Rome that only the very wealthy were able to enjoy them. Peppercorns were even buried in the nose of the the Pharoah Ramses II. Maybe they thought sniffing pepper would help them waken sooner in the afterlife! Wars were fought over spices such as nutmeg and cloves. Amazingly, we survived all that. and now virtually any spice or herb can be in our hands from every part of our globe within just a few days. Now – On to the Adventure! Cooking excites me as it tells us our history and our future. I enjoy lowering the barriers to cooking. Allowing youngsters, oldsters, working families, and those that are physically or monetarily challenged, to make amazing food. I am often asked what are my “essential” spices I travel with and prefer not to do without, even in a minimalist kitchen. My Top 5 #1 SALT Face it, salt allows for everything from preserving food to allowing the flavors of your dish to shine. Even baking wouldn’t work without salt. Don’t believe me? Try tasting a cookie or a piece of bread that was made without salt. Yuck. #2 PEPPERCORNS Peppercorns are more versatile than the powdery ground type which loses its deep flavors quickly. Whether used whole in a roasting dish or steak topping peppercorns add depth. Making a flavorful Italian pasta dish flavored with roughly smashed peppercorns or crushed fine and used to add hidden heat to a dish (or tea), peppercorns are extremely versatile, inexpensive, and easy to use – a Win Win. #3 GRANULATED GARLIC Although not intended as a replacement for fresh garlic, dried garlic is much more stable. and readily available year round in virtually every marketplace. I prefer Granulated Garlic instead of powdered. I find it holds up and carries flavor better in a wider range of cooking. Powdered garlic, although more intense, loses flavor quickly once the cooking times are extended. Whether you like a little or a lot, in virtually every ethnicity, you will find garlic hidden in there. #4 GROUND GINGER Ginger adds a subtle warmth to pancakes, rice, roasted vegetables and meats. Even hot tea gains nuanced flavor from the addition of ground ginger during during the brewing stage. Use a little or use a lot to change it up and create your own unique food flavors. #5 CULTURAL BLEND Yes, I know this is cheating, and it is not truly considered spices – but let’s face it, we love them. Herb & Spice mixtures tell us a lot about our history and taste preferences and are found everywhere. Perhaps you grew up with the flavors of Italian Seasoning or Garam Masala, Ras El Hanout, Jerk Seasoning, or Herbs de Provence. Another common “go to” for number 5 in your pantry could be simply Taco Seasoning, a Montreal style steak seasoning, ranch mix or Old Bay. Add Some Heat (Bonus) If you want to add a touch of heat, consider adding in Cayenne, red pepper flakes, wasabi, or mustard. The sharp flavors will add a completely new depth to everything from breakfast to desserts.
