Tuesday, 30 September 2014

Designing Your Own Dishes in Different Cuisines by Using Spices




If you would like to make up your own dishes in the style of a different country, one easy way is to use the spices which are commonly used in that country. 

As a guide, Spicery sets out the spices for a number of cuisines in order from the ones used in the largest quantity down.

Indian
Moroccan
African
Middle Eastern
Indonesian
Coriander seed
Coriander seed
Coriander seed
Paprika
Coriander seed
Turmeric
Turmeric
Cumin
Pepper
Cumin
Cinnamon
Paprika
Allspice
Cumin
Fennel seed
Cumin
Cumin
Ginger
Coriander seed
Cassia
Fenugreek
Cinnamon
Pepper
Sumac
Turmeric
Ginger
Ginger
Fenugreek
Thyme
Lemongrass
Pepper
Cloves
Cassia
Galangal
Chilli
Pepper
Cloves
Ginger
Cloves
Chilli
Cardamom
Pepper
Tamarind
Cloves
Cardamom
Chilli
Saffron


Malaysian
Thai
Chinese
Japanese
Mexican
Coriander seed
Coriander leaf (cilantro)
Star anise
Sichuan pepper leaves
Paprika
Cumin
Kaffir lime leaf
Fennel seed
Black sesame
Cumin
Fennel seed
Lemongrass
Cassia
Mustard seed
Oregano
Cinnamon
Green chilli
Sichuan pepper
Salt
Chilli
Turmeric
Garlic
Cloves
Wasabi
Coriander leaf (cilantro)
Pepper
Galangal
Ginger
Dried seaweed
Chilli
Ginger
Ginger
Galangal

After looking at these spices, I decided that I need to up my use of coriander seed!  And I was surprised just how few of these cuisines used lots of garlic! 

Thanks to Auckland Libraries for Spicery by Ian & Elizabeth Hemphill

3 comments:

  1. My spice rack could definitely use a shake-up...thanks for the tips!

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  2. I notice that American cuisine is missing? Our favorite spices are (in this order) Salt, Black Pepper & Ketchup (or, so we like to joke ; )

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  3. I use ground coriander and cumin in so many dishes it adds such great flavour, definately my favourite spices :)

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Your comments are most welcome. Cheers