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Spicing up life
Jun. 1st, 2021 07:19 pmI ordered some spices from a specialty merchant yesterday to replenish a few on which we were low. While I was ordering I tossed "Sumac" and "Grains of Paradise" into the mix because they are both spices that I've been wanting to try.
Sumac is slightly tart, and I can see using it in something where I want to offset the salty or sweet components a bit while adding a slightly earthy component. The Grains of Paradise, meanwhile, gives the vibes of mild black pepper crossed with cardamom.
I used some of the latter in the rice I cooked up to go with the masoor dahl tadka I made for dinner this evening and the results were pleasing - though subtle. I added very little because I wanted to err on the side of caution the first time I used it.
On tasting the new spices individually, it occurred to me that they might pair well, so this evening I sprinkled a bit of each into my palm and tried it. The result was very good ... and strangely familiar.
I tried the experiment again, but this time I also added a pinch of sugar. As soon as I tossed it into my mouth, my brain went, "Wait ... did I just reinvent tamarind?"
It's been a long time since I've had tamarind, so my memory of its flavour might be a bit off, but this sure triggered the memory of it.
I saw this while I was out riding yesterday. A pop-up, COVID-friendly hair salon?
This was one of the other spices I ordered yesterday (asafoetida). We weren't out, but the stuff we had was ancient and had lost all of its potency.
Sumac is slightly tart, and I can see using it in something where I want to offset the salty or sweet components a bit while adding a slightly earthy component. The Grains of Paradise, meanwhile, gives the vibes of mild black pepper crossed with cardamom.
I used some of the latter in the rice I cooked up to go with the masoor dahl tadka I made for dinner this evening and the results were pleasing - though subtle. I added very little because I wanted to err on the side of caution the first time I used it.
On tasting the new spices individually, it occurred to me that they might pair well, so this evening I sprinkled a bit of each into my palm and tried it. The result was very good ... and strangely familiar.
I tried the experiment again, but this time I also added a pinch of sugar. As soon as I tossed it into my mouth, my brain went, "Wait ... did I just reinvent tamarind?"
It's been a long time since I've had tamarind, so my memory of its flavour might be a bit off, but this sure triggered the memory of it.
I saw this while I was out riding yesterday. A pop-up, COVID-friendly hair salon?
This was one of the other spices I ordered yesterday (asafoetida). We weren't out, but the stuff we had was ancient and had lost all of its potency.
