Paprika: Not Just A Garnish For Deviled Eggs

I use a LOT of paprika in my cooking. I am Hungarian and grew up with a grandmother who cooked classic Hungarian fare so that may have something to do with it. It always surprises my cooking class students that paprika has a flavor because they are accustomed to the brown stuff in the Schilling or Mccormick bottles that are scentless and flavorless. Let's be honest, these companies aren't exactly sourcing the highest quality spices and their spices often sit on store shelves for far longer than they should. 6 months to a year is about as long as you want your spices to sit around before they begin to lose substantial flavor.

Hungary is the leading producer of paprika which is basically dried and ground peppers of various kinds. It is utilized in the cuisines of many different cultures from Indian to Moroccan to Hungarian. There isn't just one kind of paprika, but rather a number of different kinds that range from sweet to hot to smoked and not smoked. The grading in Hungary is as follows:

Kulonleges or Unusual
Csiposmentes Csemege which is mild in flavor and can vary in color
Csemegepaprika which tends to be a little stronger flavored
Csipos Csemege, Pikans which is spicy
Rosza which is a lighter color
Edesnemes which is sweet and is the most often exported
Feledes which is a combination of sweet and spicy
Eros which is the strongest flavored

Paprika is also grown in Spain as well as a few other countries in limited quantities. I am a purist though and always buy Hungarian. Good sources include Penzey's, Spice World and of course, my go to source, Zamourispices.com.

Paprika, and all your dried herbs and spices for that matter, should be kept in a cool, dry place, away from sunlight in an airtight container. This will insure that you do not lose flavor to oxygen or color due to sunlight. Never freeze or refrigerate your spices as the cold will actually mute the flavor and destroy the cellular structure of the spices. And contrary to what you may see in kitchen design stores, keeping your spices in a drawer next to your oven is a terrible idea. It will destroy them.

I use paprika in everything from stews to soups to meats. For best flavor, you should add the spice to the heat and toast it prior to adding any liquid. This will bring out the essential oils from the spices which is where all the flavor is.

Make It Mediterranean, Make It Fresh Part 2-Spices

One of the truly great pleasures of Mediterranean cuisine is the degree to which you eat with all of your senses. The single biggest aspect of this is the aggressive use of spices in these cultures. While most of the foods in Spain, France, Italy, Greece, Morocco and others are not inherently spicy per se, they are loaded with spices of all kinds and they aren't shy about applying them to their dishes. As a dish is brought in front of you, the first thing you notice is the wafting aroma from the dish that dances in your nose, preparing your taste buds for what they are about to experience. The spices are not only complex, but these cultures have mastered the art of combining spices you wouldn't traditionally expect to see together and in conjunction with meat for example. It isn't uncommon to pair traditionally "sweet" spices, like cinnamon and ginger, with chicken or lamb, adding a hint of dried fruit to create an unctuous sauce that is to die for.

Yet the use of spices in these cultures goes far beyond the food itself. One of the most profoud experiences I had in Morocco was in a spice shop in the souks of ancient Fez. The two hours I spent there were eye opening in the degree to which it showed me that every spice has not only a culinary purpose, but a medicinal one as well. People in these cultures truly eat for their taste buds and their health. The following are a few samples of what I learned that day.

Cumin, which is delightful with vegetables, meat and fish, is actually a powerful aid for intestinal discomfort. A teaspoon dissolved in a cup of water will cure any stomach ailment.

Saffron, which is the highly prized stamen of a crocus flower, and very expensive, is a wonderful immunological booster. A cream is often manufactured out of saffron which is used for skin irritations and acne.

Ginseng, also known as the Mandrake, is a common supplement that can aid in promoting circulation, hindering depression and helping against dizziness. Can often be steeped in hot water to make a soothing tea.

Nigella or Sativa, is a wonderful spice for headaches, migraines, colds and asthma. We took some of this and placed it in a tissue. Then we rubbed the tissue along with the seeds in the palm of our hand and inhaled. What resulted was nasal clearing sensation that actually re-energized us. These seeds are often used in baking as a subtle flavoring.

And the list goes on, cinnamon, ginger, paprika, cayenne pepper, all of these spices have alternate purposes ranging from digestion to circulation and overall health.

Many of these spices can be found at gourmet food markets, such as World Gourmet Foods in Bloomington, IL. You can also find them on various websites such as www.igourmet.com and www.zamourispices.com. Learning to incorporate them into your cooking will not only make your food taste wonderful, but may offer other potential health benefits. And if nothing else, using more spices in your cooking is a wonderful way of cutting out fat and sugar, which as we all know is healthier for us. Note: Spices begin to lose much of their flavor after 6 months. Purchase them in smaller amounts more frequently and keep them in a cool dry place in an airtight container for maximum shelf life.

The Spice of Life

Herbs and spices are an integral part of most ethnic cuisines. Rather than being an afterthought they are often the central themes of a dish around which various meats and vegetables are paired. The specific combinations of spices and herbs used by a particular culture are often key markers of those cultures, defining both their culinary habits and the particular climates in which they have emerged. There is more to spices than salt and pepper, however. The vast array of herbs and spices ranging from A to Z are almost endless and learning how to use and store these herbs and spices is critical to mastering the art of cooking.

Most spices and dried herbs have a shelf life of approximately six months after which they lose most of their flavor. In general, it is recommended that these be thrown away and replaced with a fresh batch of spices. Fresh herbs can generally last for a week if stored properly. There are two theories to how herbs can be stored. One is that you can place them in a cup of water and keep them on the counter away from direct sunlight which can bruise or damage the delicate leaves of some herbs. Another good method to lengthen the shelf life of fresh herbs is to rinse them gently in water and then wrap them in paper towels. Place the herbs wrapped in the paper towels in a Ziploc baggie and squeeze all the air out of the baggie before sealing. The baggie can then be stored in the refrigerator in the produce drawer.

Another key element to herbs and spices is how to buy them. Certainly most spices are available in most grocery stores in small containers by large national spice distributors who shall remain nameless. However, most of these spices are purchased because they can be bought in bulk and may or may not be of a good quality meaning they may either be old or tainted with other fillers. Spices should be purchased in small quantities from reputable spice purveyors.

A good local source is Austin Parker Natural Foods in Princeton, IL. Another great source for high quality spices is the internet. Many internet sources actually offer spices from particular countries, which is a fantastic way of learning about the specific flavor profiles of various types of cuisine. For example, there is a very noticeable difference between Mexican Cumin and Moroccan or Indian Cumin. The Mexican Cumin is generally smoky and almost spicy in nature. The Moroccan or Indian Cumin is subtle in flavor with an almost toasty flavor profile. Which type of cumin you use will completely changes the taste of a particular dish. Two good internet sources for spices are Penzeys Spices, which can be located at www.penzeys.com and Zamouri Spices, which is a Moroccan import store and has a fantastic collection of spices from all over the world. They are located at www.zamourispices.com.

One final note on herbs, when you can use fresh herbs over dried ones, do so. While the dried ones can certainly lend good flavor to a dish, nothing can substitute the potency and intensity of a fresh sprig of mint or leaf of basil. Most grocery stores do not carry high quality herbs and they are almost prohibitively expensive. Grow your own or go to a farmer’s market where local farmers often have fresh herbs available. Most herbs grow perfectly well in pots as long as they receive enough sunlight and water. No matter where you get your herbs and spices, don’t be shy. Try new flavors. You never know what you might enjoy and you may be surprised at how diverse your palette can become.