Spices are essential in many cuisines around the world. They greatly enhance the taste and aroma of food, add flavor, and also have potential health benefits. There are many different types and varieties of spices to choose from, so it’s important to experiment until you find the perfect combination of spices for the dish you are making. I personally love rosemary and garlic. It’s also considered a classic spice combination. I believe chili, garlic, and coriander also work very well together. The spices used in various cuisines around the world are distinct from one another, and provide the different aromas, textures and flavors. For example, in South Asian dishes there is generally heavy use of ginger, garlic, cumin, mustard seeds, fennel, fenugreek, curry leaves, coriander, turmeric, cardamom, bay leaf, etc. Spices in French cuisine are limited to ground white or black pepper, cloves, nutmeg, and ginger among a few others. Chinese spices include Schezwan peppercorn, star anise, fennel, cinnamon, clove and in the USA, dry mustard, paprika, celery salt, crushed red pepper flakes, black pepper, bay leaves, nutmeg, ginger, clove, mace, cardamom, and allspice are used.

The distinct use of spices produces different flavor combinations. That is why a Filipino chicken adobo tastes very different from Indian butter chicken. It’s all in the spices.

Spices also have an interesting history. Once upon a time, empires that had control over the spice trade ruled the world. Spice routes traveled by maritime routes from India, South East Asia to Africa and Europe. Spice was so precious that European countries sent sailors to Asia and Africa to bring back these natural money minting entities. Spice trade from India is one of the reasons the Dutch and British East India companies fought for colonizing India. It could be said that what motivated the European colonizers to colonize many parts of Asia and Africa was the greed to control spices trade routes around the world. Black peppercorns were traditionally found in Asia, but were so favored in European cuisine that they were considered exotic. They were transported in huge quantities, and this spice business was very profitable. When spices weren’t niche commodities anymore, the downfall of these European empires became eminent. Today, as a reminiscence of these spice traders, there are various spice markets around the world in countries such as India, Morocco, Iran, Turkey, etc. which are popular tourist attractions. In addition to their flavor-enhancing properties, spices are also known for their potential health benefits. For example, turmeric, a spice commonly used in Indian cuisine, contains a powerful anti-inflammatory compound called curcumin. Turmeric is often referred to as the ‘golden spice’ due to its vibrant yellow color, which comes from curcumin. Curcumin is also responsible for many of the health benefits associated with turmeric, such as its anti-inflammatory properties. It is considered one of the healthiest spices because in addition to its anti-inflammatory effects, turmeric might also have antioxidant properties and has been studied for its potential to improve brain function and lower the risk of certain chronic diseases. Turmeric has been used for centuries in traditional medicine and cooking, particularly in South Asian cuisine. It’s often used to flavor and color curry dishes and is also used in many other dishes around the world. I love how Malaysian cuisine uses turmeric in fresh form in their dishes. However, it’s important to note that more research is needed to fully understand the health benefits of turmeric and curcumin. Overall, turmeric is a versatile and flavorful spice that can add a pop of color to many dishes, while amping up its health quotient. Similarly, cinnamon has been shown to help regulate blood sugar levels. It is believed to have anti-inflammatory properties. Ginger is another spice that is known for its anti-inflammatory effects and it has been used for centuries to help ease nausea and stomach discomfort.  Saffron is said to enhance sleep, better mood, and relieve PMS symptoms. Rosemary and oregano help fight diseases such as obesity, liver problems, and asthma. Spices have long been used as herbal medicines in many Asian cultures. South Asian ayurveda makes use of many local spices, herbs, and medicinal plants. Ayurveda emphasizes the use of spices in enhancing digestion, increasing and stimulating appetite, and nourishment through various antioxidants, minerals, vitamins etc. Ashwagandha, ginger, turmeric, fennel seeds, amla are some of the widely used herbs and spices in Ayurvedic medicine. Similarly, traditional Chinese medicine also makes use of various herbs and spices. Licorice, ginger, ginseng root, etc. have been used for medicinal purposes for years. Cooking with unknown spices can seem intimidating, especially when you haven’t experienced how certain spices work with certain dishes. The ground rule when experimenting with spices is to start with small amounts and gradually increase it until you achieve the desired flavor. It’s also a good idea to use fresh spices whenever possible, as they have a stronger flavor and aroma than older dried and powdered spices. Overall, incorporating a variety of spices into your cooking can not only make your food taste better but can also provide potential health benefits. So don’t be afraid to be creative and innovative in experimenting with spices in different combinations to find your perfect flavor profile.