Whole Spices And Its Uses

Whole Spices and Its Uses – A Detailed Article

A spice is defined as primarily a seed, fruit, root, bark, or other plant substance used for enhancing the flavours and colours of our food. From historic evidence and all our ancient texts, we know that whole spices have been considered very important in almost every kitchen all across the world. In India, particularly, these aromatic wonders are not just culinary staples but symbols of a rich cultural heritage. Responsible for close to 70% of the global spice production, India, centered around regions like Andhra Pradesh, Karnataka, and Kerala, exemplifies not just the production but also the significant consumption of these magical ingredients.

Whole spices reign supreme in the culinary realm for their ability to retain essential oils and distinct flavours, unlike their pre-ground counterparts. Their extended shelf life preserves freshness until the moment they release their intense essence during cooking. This preference for whole spices is deeply ingrained in both professional and home kitchens across India and numerous other parts of the world. The exceptions lie with turmeric and red chilies, which are best procured whole and then ground by trusted spice merchants.

Beyond their culinary charm, spices offer a treasure trove of health benefits. From boosting immunity to aiding digestion, their virtues are manifold. Various spices offer well-known health benefits. Their use extends far beyond taste, encompassing a vast array of health advantages that one should not underestimate.

For Example:

• Cinnamon – ability to reduce blood sugar levels
• Cardamom- has diuretic properties
• Turmeric –  cancer fighting attributes
• Cumin Seeds –  helps with digestion
• Whole Coriander –  potential in lowering bad cholesterol
• Dry Red Chili – considered rich in antioxidants 

How to Extract the Best From Your Spices

Extracting the best from whole spices doesn’t follow a single method. Each spice offers various ways to unlock its flavours and benefits. Some common techniques, refined through generations, include roasting, toasting, grinding, boiling, and infusing. Here are ways you’re likely to use frequently:

1. Infusion: Add whole spices to cooking liquids or broths to infuse flavours into the food. This method is evident in making Basmati rice, Chai (Indian tea), Chinese chili oil, stews, soups, and milk-based desserts like Kheer (Indian rice pudding) and caramel pudding.
2. Roasting: This process quickly extracts the spices’ flavours. Tempering (or tadka in Indian cooking) involves heating oil and adding whole spices, ginger, onion, etc. It’s crucial to prepare everything before heating the oil to prevent burning and handle splatters safely.
3. Crushing: Certain spices like coriander seeds, cinnamon, cardamom, black pepper, and nutmeg are crushed just before use. This releases fresh flavours into meals, providing a homemade version of ground spices. A mortar-pestle or spice/coffee grinder works best for this.
4. Toasting and Grinding: This method, popular in India, intensifies spice oils’ aromas. Toast whole spices on a hot griddle or cast-iron pan, then grind them using a mortar and pestle for small amounts or a dedicated coffee grinder (to avoid mixing aromas with coffee). Store these toasted/ground spices in an airtight jar for up to six months.

Whole Spices and Its Uses in Different Cuisine

Several cuisines around the world heavily rely on whole spices to infuse their dishes with distinctive flavours & aromas. Some of these cuisines include:

1. Indian Cuisine. In Indian cooking, whole spices play a fundamental role, commonly using spices like cumin seeds, mustard seeds, cardamom pods, cloves, cinnamon sticks, and whole dried red chilies in various dishes. Cooks often temper or toast these spices at the beginning of cooking to release their aromas.
2. Middle Eastern Cuisine: Cuisines from the Middle East, such as Lebanese, Turkish, and Persian, frequently use whole spices. Like cumin, coriander seeds, cinnamon, cloves, and nutmeg in their dishes. Cooks often include these spices in spice blends or use them whole to flavor rice, meats, and stews.
3. North African Cuisine: Moroccan and Tunisian cuisines make extensive use of whole spices . Like cumin, cinnamon, coriander seeds, cloves, and paprika in their traditional dishes such as tagines, couscous, and stews. These spices contribute to the rich and complex flavours characteristic of these cuisines.
4. Southeast Asian Cuisine: Cuisines from countries like Thailand, Vietnam, and Indonesia often utilise whole spices. Lemongrass, galangal, star anise, and kaffir lime leaves are used to create aromatic pastes, broths, and curries. They impart unique and vibrant flavours to their dishes.
5. Mexican Cuisine: Mexican cuisine incorporates whole spices like cumin seeds, cloves, cinnamon sticks, and dried chilli peppers in various dishes. Like moles, sauces, and stews, contributing to the depth and complexity of flavours.
6. Chinese Cuisine. In Chinese cooking, chefs also employ whole spices like Sichuan peppercorns, star anise, cinnamon sticks, and dried chili peppers to infuse oils and flavor broths and sauces in dishes like stir-fries and braises, alongside the common use of ground spices.

These cuisines highlight the diverse ways in which whole spices play a crucial role.

Here are Few Recipes That Use Whole Spices:

1. Green Coriander Pulao with Vegetables
2. Spicy Sichuan Mapo Tofu with Green Beans
3. Punjabi Maa Ki Dal/Langar Wali Dal