in Thai and Vietnamese cooking. This is a very pungent herb and is normally used in small amounts. The entire stalk can be used, (though by the time it gets to the supermarket you might want to remove the harder outer layers). The stalk can be sliced very finely and added to soups. It’s also used in curries. The light lemon flavor of this grass blends well with garlic, chilies, and cilantro.
MUSTARD SEEDS are native to Asia, and have been used in Indian food for over two thousand years. The French have used mustard seeds as a spice since 800 CE, and it was among the spices collected by the Spanish during their explorations throughout the fifteenth century. Mustard seeds bring a hot and spicy flavor that enhances sauces and salad dressings, and is often used in pickling and boiling vegetables. In Indian cooking, they are fried before use. There are three different types of mustard seeds: yellow, brown, and black. The yellow mustard seeds are the largest and are milder than the others. The brown seeds are most commonly used in Indian cooking, while the black seeds, which were very popular in the West, have now become difficult to find.
NUTMEG is native to the Spice Islands in Indonesia. Nutmeg is a seed encased in an edible fruit that is the size of a peach. It has a sweet, aromatic, nutty flavor that is associated with sweet, spicy dishes such as pies, puddings, custards, cookies, and spice cakes. In fact, in the U.S., that’s how it is most often used. But nutmeg combines well with many cheeses, and is included in soufflés and cheese sauces. In soups it works with tomatoes, split peas, and black beans. It complements vegetables like cabbage, spinach, broccoli, beans, onions, and eggplant. Nutmeg loses its flavor and potency very quickly, so if you want to use nutmeg that actually contributes flavor to your recipe, it’s best to buy whole nutmeg seeds and grate them by hand as needed.
PAPRIKA is a red powder that is made from grinding dried red bell and/or chili peppers. Hungary, the country where most paprika is produced today, exports six types of paprika, ranging from mild to hot. Paprika powder ranges from bright red to brown and varies from sweet and mild to pungent and hot, depending on the type of pepper used during processing. Sweet paprika is the standard, although it is mild in flavor. The hot paprika gives your taste buds a jolt.
Paprika only releases its flavor when heated, so when you sprinkle it over colorless dishes it improves the food’s appearance, but not its flavor. This is why it is often used as a garnish, not a spice. However, you can use it as a flavoring by stirring the powder into some oil before adding it to a recipe. It’s important to remember, when using paprika in sauces, that it has a high sugar content and burns easily. Add it only when liquid ingredients are present and do not cook it over high heat for too long.
SAFFRON originates in Western Asia and Persia. It is the world’s most expensive spice because it is harvested by hand. It takes about 13,125 threads to get one ounce of the stuff.
It’s the star flavor in Spanish paella, and many Indian and Middle Eastern dishes. The threads are usually soaked in hot water before they are added to the dish, which helps them blend in with the other spices. Saffron also imparts a lovely, luminous gold color is used extensively throughout Central Asia to flavor and color festive rice dishes.
SALT is an essential nutrient and mineral needed by the body to maintain electrolyte balance. Its importance as a preservative and nutrient and its ability to enhance the flavor of food gave it a near mystical power.
Civilizations, cities, and entire economies have been built on this oldest geological commodity. Before spice routes were established, merchants traveled “salt routes” and traded and exchanged it in places where salt was scarce. Sea salt is an excellent all-purpose salt that I use extensively in my kitchen. Kosher salt is a relatively pure salt that contains no iodine or other additives. Its moderately coarse texture makes it an excellent “pinching salt” for cooking. The naturally tinted salt that has appeared on the market in recent years is most often coarse, and must be ground for use.
TURMERIC comes from the root of Curcuma longa, a leafy plant in the ginger family. India is the world’s primary producer of turmeric, although it is also grown in China and Indonesia. Turmeric is mildly aromatic with a scent reminiscent of orange or ginger, and has a pungent, bitter flavor.
It is often used in place of saffron to provide color, since it is a brilliant orangey yellow. Turmeric has been used medicinally throughout Asia to treat stomach and liver ailments, as well as headaches, due to its anti-inflammatory properties.
Basic Preparation
The trick with tofu is to buy the variety suited to the dish you are preparing. Then you simply press out the water and marinate it. Once you have these steps down, you are sure to make a fabulous tofu dish. Tofu needs to be marinated, but avoid using marinades containing oil, which blocks absorption. Marinated tofu is a snap to prepare on an oiled grill, in a grill pan or under the broiler.
Tofu
Tofu, also known as bean curd, is a protein-rich food that is made from the curds of soybean milk. Off-white in color, it is usually sold in rectangular blocks. Tofu is a staple in the cuisines of many Asian countries.
Tofu comes in a range of consistencies that can suit a variety of different recipes. It is available in either the traditional Chinese block form or the silken Japanese form, which has a custard-like texture. Both forms can be found in soft, firm or extra-firm textures. The soft tofu has a smoother texture and is therefore better suited for salad dressings, sauces and desserts, while firm and extra-firm tofu are best for baking, stir-frying, and grilling.
Only buy organic tofu because soybeans are the most genetically modified (GMO) crops in the United States. The dramatic increase in food allergies, obesity, diabetes, and other food-related diseases is thought to be in direct correlation to the introduction of GMO crops and foods. The best option is to buy from a store that makes fresh tofu every day, and if you live in a big city, there is a good chance you will find this type of store. If you don’t live near a store that makes fresh tofu, your next best bet is to find a store that does a brisk business selling pre-packaged tofu. You want the tofu packed in a rectangular, water filled box (or maybe wrapped in plastic), from the refrigerator section. If you open the package and smell more than a tiny whiff of sourness, or the tofu feels slimy, it isn’t going to give you a good result in your cooking.
Pressed Tofu
Tofu is packed in water, and it’s a lot like a sponge—if you don’t press out the old water you can’t get any new flavors in. This is really easy; it just takes some advance planning. This procedure assumes the use of waterpacked tofu, not the silken kind in the little boxes. Keep in mind: the firmer the tofu, the less water that can be pressed from it.
Prep Time: 35 minutes
MATERIALS NEEDED FOR PRESSING
Baking pan
Wire rack
Plate
Paper towels
