Thanksgiving is a holiday we absolutely adore! It’s my son’s favorite! We have for several years now celebrated it in our home with the whole shebang. I brine the turkey for a couple of days and then dry rub it with loads of spices just before shoving it into the oven for several hours. As it leaves it’s warm cocoon, the golden bird is greeted with all the glory of a coronation, with many eyes feasting on its magnificence. Continue reading
As promised, I am sticking to my plan of introducing one spice at a time to My Spice Cupboard and heres one more – Coriander.
Coriander (dhania) Seeds are the seeds of a mature cilantro plant. The tannish yellow globes are very light in weight and have a subtle citrus flavor. They are grown in Europe and in India too. The coriander seeds grown in India tend to have a more of a citrusy flavor. When selecting them at the store, they Continue reading
Growing up in Zimbabwe I ate little fish called ‘kapenta’ – basically a fesh water anchovy. My mum would marinate them in lemon juice, sea salt and turmeric and Continue reading
Cumin, can be added to many curries as a seed or ground into a powder. In fact, one of the popular spices in most curries IS cumin, believe it or not.
Cumin seeds are slightly crescent shaped with ridges appearing lengthwise around them. Don’t let the seeds fool you, they may look dry and dusty but the magic is all inside. In seed form they taste earthy with pungent undertones.
Cumin seeds are used either at the initial stage of cooking a curry or they are popped in hot oil and sprinkled at the end as a garnish. The hot oil enhances the deep and nutty aroma of the spice. The flavor of the cumin really kicks in when it is cooked.
The most dramatic of techniques, to intensify its flavor, would be to fry it in a little oil or ghee, at a really high temperature until it starts popping. Becareful not to burn them at this stage. If you do, it is best to throw it out and restart with some fresh oil. Continue reading