The lowdown on spices…

by Kyla Van Heerden
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SPICES

South African cuisine is a combination of various parts of the world with complex flavours from its liberal use of spices.

Fennel: Fennel can be used in soups and stews. Fennel and seafood also go well together like peas in a pod.

Cumin: Cumin is an essential spice for Indian curries and chutneys. The spice also works well in a variety of rice dishes, stews, soups, breads, pickles, barbecue sauces, and chili con carne recipes.

Coriander: Coriander seeds are used to season dishes and add aroma. It can be used in all types of curries, pickles, chutneys, and sauces. 

Garam Masala: Garam masala has endless culinary uses. It is usually added to curries, vegetable dishes, soups, or stews. It can be used while tempering dals, added to marinades, or sprinkled over papadums.

Madras Curry Powder: Madras curry powder is very versatile, and you can use it wherever a recipe calls for curry powder or whenever you want to spice up a dish. It is great tossed with roasted vegetables, or in mayonnaise to make curried potato salad.

Turmeric: Turmeric is widely used in cooking and gives any curry its flavour and yellow colour. It is also used in mustard and to colour butter and cheese. A very versatile spice.

Allspice: You can use allspice in a variety of recipes that are sweet or savoury such as cookies, pumpkin pie, spice cake, spicing for sausage and glazes for ham. 

Ginger: Convenient for baked foods, sauces, curries, and chutneys, and for sprinkling on applesauce and other cooked fruit and vegetable dishes.

PeriPeri: Peri-peri is most commonly used on chicken and fish, but has a wide variety of applications on different dishes.

Braai Salt: The perfect South African braai salt and spice mix to give you that delicious braai taste. It works brilliantly on chops, steak, ribs and even just added to marinades or as table salt.

Don’t forget! Salt makes food sing by suppressing bitterness, enhancing sweet and savoury, and turning up the volume on the aromas.

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