At home, we have our dried spice and herb staples. Granted, there are some in the back of the cabinet that get less use than others; we have them on hand nonetheless for seasonal or specialty recipes.
We live in an ever-changing world with technology and resources that make information on anything ultra-accessible. The same goes for spices and herbs, their health benefits, how to use them, where they come from, and the like. Influxes of information can definitely be overwhelming and even confusing at times. People who want the best for themselves and those they care for feel the pressure to be current. Where can one start to process and apply flavor related changes? Well, when it comes to spices and herbs, I say look no further than the past for the present.
What does that mean? It means that the flavors we introduce into our kitchens have been around for a long time. When we embrace the people and their cultures which have been producing and utilizing them, we open up a newfound realm of appreciation for various spices and herbs.
Living in the U.S. affords us a plethora of cuisines. When the 2019 pandemic hit, I was nudged to recreate the foods I typically enjoyed outside of my home. I began to notice a “one off” ingredient I got for a particular recipe is actually common in other dishes from the region or even other regions. By expanding my awareness of cuisines, I accumulated new dishes to add to my meal plans.
Take turmeric for example. Many may be familiar with using it in a curry. With a little exploration, one may find traditional uses in rice or beverage recipes. Colleagues, classmates, cookbooks, neighbors, TV and the internet have brought a wealth of exposure to me and my kitchen.
The latest research on the positive health effects of *insert spice or herb here* tends to send people (consumers and industry professionals alike) into a frenzy on how to incorporate it into our diets. By being open to a diversified palate, one adopts a lifestyle that complements the waves of science. Hopefully, we fret less about how to incorporate a spice or herb into our humdrum shakes, bakes or pancakes and use flavors as a gateway to bridge our understanding of others’ culinary cultures.
Sometimes, we put too much onus on ourselves to reinvent the wheel. Creativity is certainly an adventurous blessing, though we can consciously leverage the brilliance and benefits of generations past as continued by present cultures. Perhaps, we could view history as more than a subject; it’s a tasty way of life. Please, visit the USDA’s Dietary Guidelines for Americans (DGA) and FoodData Central for resources on how to “make every bite count” towards good health.
This post contributed by guest blogger Esu Obu