Spices have a seductive power that has fascinated the world for centuries. Just think of the explorers of the 15th and 16th centuries, who searched for the best routes to trade spices from the East to the West.
Today, there’s no need to wait for caravels to return in order to get spices from the Middle East or China. Visiting specialty shops or grocery stores is enough to realize the wide variety of spices available.
Top 10
Faced with so many choices, we asked Guillaume, sous-chef at Zeste du monde catering, to share his top 10 essential spices for any kitchen. Here is his list:
- Turmeric
- Cinnamon
- Cumin
- Nutmeg
- Cardamom
- Clove
- Coriander seeds
- Curry
- Paprika
- Star anise
Notice there’s no basil, rosemary, or oregano on this list. Why?
“Spices shouldn’t be confused with herbs or aromatics, as they serve different purposes. Spices enhance flavors—they complement the base,” explains Guillaume.
“For example, cinnamon, often associated with apple pie, is a good example of a spice that’s underestimated. In many cases, it’s used as the dominant flavor. Many people think they don’t like cinnamon, as it can smell like potpourri if used in excess.”
“Cinnamon deserves more recognition. Sometimes I use this spice to add a subtle sweetness. Combined with yogurt, ground cardamom, and a pinch of clove, a hint of cinnamon completes a flavorful marinade for steak or lamb,” adds the sous-chef.
“Also, regarding spices, it’s important to note that a ‘spiced’ dish isn’t necessarily ‘hot’ or ‘spicy.’ This often comes up at events, especially cocktail receptions, where clients ask whether an appetizer is spicy or not. A dish can be full of flavor without being hot—that’s the nuance,” says Guillaume.
Flavor Harmony
Blending spices to create a flavorful mix is almost an art form. Take Ras el hanout, a traditional North African spice mix. It often combines dozens of spices—sometimes up to forty!
Each North African merchant has their own recipe, using the finest spices available to stand out from competitors.
This seasoning is typically added at the end of cooking to enhance dishes like tagines, rice, or couscous.
In Quebec, you can find Ras el hanout at specialty stores importing North African products, as well as at Marché Jean-Talon in Montreal, at the boutique of Ethné and Philippe de Vienne. Their Ras el hanout contains 27 spices!
For those looking for truly inspired spice blends, French chef Olivier Roellinger has been creating unique spice mixes for over thirty years, based on his travels. His website is worth a look.
Autumn, with its fresh Quebec vegetables, is the perfect time to let your imagination run wild and create your own culinary event.
Are you ready for a delicious couscous?
By Caroline Cudia for Zeste du monde
