COMMON COOKING SPICES - COMMON COOKING
Common cooking spices - Cooking greens.
Common Cooking Spices
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- Food that has been prepared in a particular way
- The practice or skill of preparing food
- (cook) prepare a hot meal; "My husband doesn't cook"
- The process of preparing food by heating it
- A piece of open land for public use, esp. in a village or town
- having no special distinction or quality; widely known or commonly encountered; average or ordinary or usual; "the common man"; "a common sailor"; "the common cold"; "a common nuisance"; "followed common procedure"; "it is common knowledge that she lives alone"; "the common housefly"; "a common
- (in the Christian Church) A form of service used for each of a group of occasions
- belonging to or participated in by a community as a whole; public; "for the common good"; "common lands are set aside for use by all members of a community"
- park: a piece of open land for recreational use in an urban area; "they went for a walk in the park"
- A russet color
- (spice) aromatic substances of vegetable origin used as a preservative
- An element providing interest and excitement
- (spice) make more interesting or flavorful; "Spice up the evening by inviting a belly dancer"
- (spice) zest: add herbs or spices to
- An aromatic or pungent vegetable substance used to flavor food, e.g., cloves, pepper, or mace
8 - Common Spices
Here are some of the classic spices used in Indian cooking. The spices are used for flavorings, of course, but Karuna also noted that much of Indian cooking is built around Ayurvedic principles, so they are also being used to help maintain good health. Once you get into Indian Cooking, these larger packages might be a good value, especially when you compare them to grocery store prices, without requiring the same cleaning that you might need to do with the bulk. Karuna thought these brands were some good ones to look for. For all of these, check the packages closely to be sure the seeds seem plump and not shriveled or wrinkled.
Coriander=Dhania. Seed of the cilantro plant, it shares some of that leaves' lemony brightness. Bladholm notes "It is a major component of many ground spice mixtures, curry powders, and curries...It also aids digestion, reduces flatulence, and eases headaches."
Cumin=Jeera. Along with coriander, one of the most widely-used flavors. Peppery, savory. Believed to help with digestion, and is used as a sort of tea for colds and fevers.
Mustard seeds=Rai. Also a major essential spice. One of my favorite parts of cooking Indian food is toasting the little seeds in hot oil and listening to them sputter and pop. Indian cooking tends to use this darker brown seed, but the lighter tan kind can be substituted if that's what you have on hand.
Tumeric=Haldi. You can find fresh whole tumeric at some of our local Asian markets (it looks like a big ginger) but in Indian cooking you will likely mainly find it dried and ground. Tumeric is used extensively, both for its flavor/color, but also for food preservation and its antiseptic qualities. It's also thought to be a blood purifier. Bladholm describes it as having a "pungent, acrid, scorched-earth aroma and a musky, butter taste." Also be careful! Tumeric can stain.
The Chemistry of Spices
Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices.
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