They’ve caused wars, forged global trading routes and established empires. Spices and their aromatic alchemy derived from dried seeds, bark and other plant parts have changed the world while banishing the bland.
No self-respecting home cook is without their own collection of essential spices, but to truly spice up your life it’s worth getting to know the world’s most iconic blends.
These essential spice mixes from around the globe transcend the sum of their parts. Time-honoured and deeply loved, they can be an assertion of national pride (witness Jamaica’s vocal disdain over Jamie Oliver’s “punchy jerk rice”) and a delicious vehicle for cultural understanding (some say one-quarter of the world’s population eat harissa on a daily basis).
Even essential spice blends vary between countries and regions. One region’s caraway seed is another’s aniseed, and remember: most are easily customisable, so don’t be afraid to tweak any spice recipe to your own preferences.
ZA’ATAR
A herby spice mix (or a spicy herb mix), this Levantine staple has a history dating back to biblical times. Often sprinkled on top of flatbreads, its pungent mix of dried thyme and oregano with the crucial ingredient of sumac (a tangy roasted berry), salt and toasted sesame seeds is also said to be chock-full of healthy antioxidants. Add it to everything from scrambled eggs to meatballs.
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Denne historien er fra July 2022-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
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HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
