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Using Unknown Spices, The New Recipe Challenge
When a recipe calls for allspice or a spice or flavoring you’ve never heard of, do you run to the store immediately? Or maybe the first thing you do is look in your drawer or shelf full of spices and see if you already have it. Then you wonder if it’s still good, because you can’t remember when you last used it or what you used it for.
Don’t panic. First take some of the spice you’ve had for a while and shake some into the palm of your hand. Take a spoon and rub it against the spice in your palm. Take a puff. Does it give off a pleasant smell? Otherwise, it means one of two things. Either the spice is too old and you need to replenish it, or it means you may not like the smell of the spice. And if you don’t like the smell, chances are you won’t like the taste much either.
The good news is that you don’t have to go to the grocery store to buy something you don’t like. You just saved a lot of time. You don’t have to give up the recipe either. In this case, allspice is called allspice because many believe it tastes like a blend of the three important baking spices of cinnamon, nutmeg, and cloves. No doubt you love it and have one or all of them in your spice cabinet.
So now the question becomes, how much should I use? If you’ve baked, you might remember that spicy cookies like molasses contain all three of these spices. The proportions weigh heavier with cinnamon, than the other two. This is because nutmeg and cloves are more potent than cinnamon. So mostly use cinnamon with a shake or two of the others. If you are not comfortable with this kind of experimentation, use only cinnamon.
There are many spices that can replace the one in your recipe. If the recipe is for meat, you’re in luck. Almost any spice can be used on meat. Why not use your favorite spice? Or start sniffing all those spice jars you’ve been hoarding and let your nose decide. A positive odor reaction means the spice is the winner.
Can you use more than one spice? Of course you can. The problem is which ones do you use? The answer may be easier than you think. Read the spice label for clues. If two spices work for the chicken, use them both on the chicken. For example, what if you like the smell of oregano. Oregano is an Italian herb. What other spices accompany Italian cuisine? It’s pretty safe to use the same herbs that Italian cooks have been blending for years. These include basil, rosemary, thyme, marjoram and savory. You can even have a pot of mixed Italian herbs. Remember that the herbs are more delicate and should be added towards the end of the cooking period, so as not to cook the flavors.
Well, yes, there is more to spice than you might think. But the wonderful thing is that experimentation can result in a masterpiece. And if not, try these tried-and-true methods to fix excess spice issues. If the dish is too hot (as in cayenne pepper or other) add a little honey or sugar. Just a little can cool it down. The same goes for sour tomatoes, watering down the dish will neutralize that flavor. If you’ve added too much salt, try tossing in a raw potato to suck out the salty taste of the recipe. If it needs a little kick or seems to be missing something, try a tablespoon of vinegar.
The odds are in your favor that you will create something very special. And if you don’t, well, your family is still your family. And then there’s always the pizza. Let’s see maybe I could add some of those Italian herbs to that…
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