Why do we even bother with spices?
What’s food without spices? I wouldn’t want that and I am sure you wouldn’t either.
We Pakistanis can’t live without chatkharas at all and we love it that way. Let me give you a piece of short background knowledge of spices and how much western households are missing out.
Spices are nature’s pantry and pharmacy in one. Since 3000 BC, spices have been used to flavor food and as medicine in civilizations spanning Egypt, Rome, India, and Pakistan. The history of spices is essentially the history of modern man – our quest for spices influenced our wars, our trade, our food, and our health. Spices were so valuable that they even replaced currency – in 14th century Germany, a pound of nutmeg could buy seven large oxen and a pound of pepper the freedom of a serf in medieval France!! Needless to say, spices have shaped human geography and destiny in a major way.
Spices are the most basic and fundamental ingredients of Pakistani and Indian cuisine. Cooking without some of these spices is almost impossible, and omission of these spices often results in subtle changes in flavor in dishes. It is always good to stock up these spices prior to cooking Pakistani and Indian dishes, and if you stock them appropriately they will last long.
Familiar with the struggle of trying to find the cinnamon or the garlic powder among more than a dozen other spices in varying-sized containers with no organizational system? It’s time for a change, and that means putting all your spices in one place, in more functional containers and having a method that makes them both easy to access and aesthetically pleasing. Stock them in air-tight containers so you can use them for a long-lasting period.
I mean, don’t we all hate it when we have to find them when we need them the most? Let’s work on that.
Despite greater access and affordability worldwide, the routine use of spices remains restricted to cultures that have a history of cooking with them. Their mention evokes an association with ethnic food and incorporating them into mainstream Western cooking can feel challenging. Questions abound: does nutmeg go well with savory dishes or sweet? How can one use cumin and turmeric outside of Indian cuisine? What fruits, vegetables or meats combine well with cardamom and clove? And most importantly, can I really give my BABY spices?! Aren’t they too spicy?!! Won’t it burn my tongue??
The fact that they are unaware of the spices still confuses me and its a sad-sad feeling.
Such doubts have led many Western households to shy away from spices unless an occasional, often ethnic recipe calls for them. Well, they are MISSING OUT!! But we aren’t. We Pakis know their importance and authenticity and of course, we love our traditional chaat and garam masala! Our dishes tastes incomplete without garam and chaat masala.
Not used to Spicy Food?
It’s okay, don’t get sad. There are many herbs like thyme, oregano, rosemary, and the list goes on and you can still fulfill your cravings by baking amazing dishes by using these healthy herbs. You can also make your baking experience more reliable by using DAWLANCE oven and appliances. It’s worth it!
If you want to learn how to make desi Pakistani cuisines then join MasterClass Pakistan classes! You have a great chance of enhancing your cooking skills with a professional and cozy environment. For more details, contact us on our page. Don’t miss this chance of becoming a shining star among your khandaan.