How to effectively use spices on your food and drink menus
Spices are a subtle and exciting addition to your cooking repertoire. Hot and ‘spicy’ spices lift a dish and give it a kick, including chilli, cayenne, hot paprika or black pepper, as well as dried chillies like adobo and ancho.
Spices also range into sweet notes like cinnamon, nutmeg, clove and saffron, as well as earthy cumin, coriander, smoked paprika, or Chinese five-spice.
Variety is the spice of life, so use them in sweet and savoury executions, but remember that a little goes a long way. Here’s how you can use spices on your menu:
Curry
Always toast whole curry spices and cool before grinding. Fry them off at the beginning to create a base layer of flavour and add a pinch at the end for top notes. Ready-made curry pastes are a consistent alternative to fresh spices.
Cake
Substantial chocolate, carrot or fruit cakes can carry spices, especially sweet and earthy flavours like cinnamon, nutmeg and ginger. Try a pinch of chilli with chocolate or add spice to caramel or ganache toppings.
Try our tasty Carrot Cake with a secret ingredient.
Marinades
Overnight marinades allow spices to permeate meat more effectively. Try ready-made marinades or mix hot and earthy spices into a yogurt or oil marinade for meat, fish and vegetables before cooking.
Try marinaded Piri Piri Chicken for a great main option.
Butters and oils
Mix 2 tsp smoked paprika and 1 tsp dried chilli through 150g softened butter, roll into a log and refrigerate to make spiced butter. Drop your favourite spices into oil and leave to infuse for more flavour. Then use this oil in your dishes.
Spicy drinks
Spice isn’t just for food! A little warmth or a big kick are brilliant in drinks, too. Think ginger beer or chai latte. Alcoholic drinks can also take on spice well. Try Dead Man’s Fingers Spiced Rum (or the new non-alcoholic Spiced 0.0) with coke and an orange slice.
