A chef’s Guide to spices and Pumpkin Risotto Recipe
I am often asked… ‘how do I become a better cook?’
I see people following recipes instead of truly understanding how ingredients and methods work. So once a month I'm going to share with you the alchemy of cooking. That way you can start creating in the kitchen with confidence.
This month we are chatting spices.
The beauty of spices
Spices are flavorful dried seeds, bark, roots or other plant parts that add aroma, depth and complexity to dishes. Used properly, spices can elevate even the simplest ingredients into something sublime. This guide will cover choosing, storing and using the most common spices.
Choosing and Storing Spices
Buy spices whole when possible and grind them yourself just before using for maximum flavor and aroma. Pre-ground spices lose potency faster.
Purchase small amounts frequently to ensure freshness. Most ground spices lose flavor after 6 months, while whole spices can last a year.
Store spices in airtight containers away from heat, moisture and direct sunlight.
Smell spices before buying - they should have a vibrant aroma. Dull aroma indicates loss of essential oils.
Using Spices
Toasting Spices: Toasting whole spices in a dry skillet for 1-2 minutes or ground spices in oil awakens their aroma and flavor before cooking.
Salt and Acid: Salt enhances and balances spice flavors. Acidic ingredients like lemon, vinegar, wine allow spice flavors to bloom.
Spice Combinations: Certain spices pair beautifully together like cumin/coriander, cinnamon/clove, paprika/cayenne. Experiment and develop your own blends.
Popular Spices and ideas for using them
Savoury
Black Peppercorns - Adds heat and aroma. Essential for many cuisines.
Cumin - Earthy, nutty flavor for curries, chilis, Middle Eastern dishes. Great with lentils and chickpeas.
Coriander - Citrusy seed that is a foundation for many spice blends. These are so great whole. Use them on roast veg or in stews.
Paprika - Sweet, slightly smoky for rubs, marinades and Spanish dishes.
Cayenne - Adds bright, hot chili flavor. Use sparingly as it is hot!
Sumac - Tart, lemony flavor that is a core spice in Middle Eastern cuisine and perfect for dressings, rubs, dips.
Turmeric - Earthy, slightly bitter flavor and vibrant yellow color. Essential for curries and South Asian dishes.
Fennel Seed - Licorice-like aroma and flavor. Wonderful for Italian sausages, tomato sauces, breads.
Popular Sweet spices (but dont be afaid to experiment in savoury dishes)
Cinnamon - Warm and versatile for baked goods, curries, hot drinks.
Ginger - Zesty flavor for Indian dishes, pumpkin pie, spiced cookies and cakes
Nutmeg - Warm and nutty for baked goods, béchamel, creams.
Cloves - Intense aroma perfect for baking, I love throwing it in rice and quinoa
Cardamom - Warm flavor for baked goods like cookies, cakes, breads, rice dishes and Indian foods.
Star Anise - Distinct licorice taste for Chinese five-spice powder and spice blends for meat.
“With spices, the willingness to experiment is how you will learn. Use this guide as a foundation and let your palate lead you to delicious spice blends.”
Coconut, mushroom & pumpkin risotto
This is a really easy recipe that shows off how spices can elevate a dish. It’s from our cookbook Anything’s Possible.
Ingredients
1⁄4 kent pumpkin (700g), 2cm cubes with skin on
1 cup leek (100g), diced
2 tsp garlic, minced
3 tbsp curry spice mix (see below) or curry powder of choice
1 cup rice
3 cups medicinal vegetable broth (p46 of anythings possible cookbook) or vegetable stock of choice
1 cup mushrooms, either oyster or button, thinly sliced
1⁄2 cup coconut cream
1 tbsp nutritional yeast
coconut oil
salt and pepper
To serve
3 tbsp parsley (15g), finely chopped
1 lemon wedge
olive oil
Method
Preheat oven to 200°C fan. Line a medium baking tray with baking paper.
Add the pumpkin, 1 tablespoon of coconut oil and a generous pinch of salt and pepper to the lined baking tray. Combine well and place in the oven for 40 minutes or until cooked. Remove from the oven and set aside to cool.
Put 1 tablespoon of coconut oil into a medium pot and place on a medium- high heat. Once hot, add the leek and sauté for 4-5 minutes, until soft. Add the garlic and curry spice mix (p38). Continue to fry, stirring frequently, for a further 2 minutes to release the flavours from the spices. Add the rice and medicinal vegetable broth (p46). Stir, then put the lid on and reduce to a simmer for 30 minutes or until rice is cooked and resembles porridge.
While the rice is cooking, put 1 tablespoon of coconut oil into a medium fry pan and place on a medium-high heat, add mushrooms, sauté for 5 minutes or until cooked. Try not to overcrowd the pan as they will produce too much water. You may have to cook in two lots depending on the size of your fry pan.
Once rice is cooked, remove from the heat and stir in the cooked pumpkin, sautéed mushrooms, coconut cream, nutritional yeast, 1 teaspoon of salt and 1 teaspoon of pepper.
Serve with parsley, a lemon wedge and a generous drizzle of good quality olive oil.
Curry spice mix
Creating your own spice blends is a great way to learn how spices work and taste. Don't be afraid to experiment with unexpected combos that would make a master spice blender's head spin. Let your inner spice rebel run wild and unleash your creativity. Making your own signature blends is the spicy equivalent of putting your very own stamp on a dish. Below is a little inspiration but feel free to create your own.
15 cardamom pods
10 cloves
1 tbsp coriander seeds 1 tbsp cumin seeds
1 tbsp fenugreek
1 tsp caraway seeds
1⁄2 tsp mustard seeds
1 tbsp ground turmeric 1 tsp ground cinnamon 1 tsp black pepper
1 tsp ground ginger
1⁄2 tsp cayenne pepper