Cooking at Home: Spice It

As the charm of the snow fades and all we’re left with is this frozen tundra, its nice to spice things up a little in the kitchen. The United States is today the largest importer of spices in the world, followed by Germany and Japan. While many of you may have a cabinet full of cinnamon and garlic powder, there is a grip of exotic spices Bostonist hopes you’ll discover with us. Spices can transport you too a different place and time. The spice trade has been around as long as recorded history. Egyptians used them for embalming, body ointments, and as incense. Back then they were a precious and valuable commodity. Extravagant Romans used spices to make perfume, makeup and medicine. Many of these ancient traditions and techniques are still relevant today. Spices are readily available everywhere with particular greats at some specialty shops around Boston able to provide a fragrant and delicious difference. A great spice mix is the perfect way to bring bravdo to an average meal. Bostonist starts cooking at home with these two spice mixes:

Fennel Spice
Great rubbed on fish before cooking
1 clove garlic
1 tsp. black peppercorns
2 tsp. fennel seeds
1/2 tsp. coriander seeds
1 tsp. lemon zest
1 tsp. dried thyme
Mince garlic, grind spices and mix everything together.

Paprika Spice
Great with chicken, and gives it a nice color as well
1/2 tsp. fresh ginger
1 clove garlic
1 Tbsp. paprika
2 tsp. ground cumin
Mince ginger and garlic, and mix with other spices.