Spice up your meals
Jan 22, 2009
EVERYONE can cook provided she or he has got the suitable spices. To achieve the ultimate cooking experience use spices and savory flavourings.
By Agnes Kyotalengerire
EVERYONE can cook provided she or he has got the suitable spices. To achieve the ultimate cooking experience use spices and savory flavourings.
Spices are vegetables, roots, dried seeds, fruits, bark substances used to add flavour, taste and nutritional value to food.
If you are interested in unique dishes our markets and supermarkets are stocked with a variety of spices that can transform the taste and flavour of your meals. We explore a number of dried and ground spices and how they can be used to enhance taste and flavour:
Bay Leaves
Bay leaves are good for flavouring sauces, soups, sprinkles, barbecue and meat.
Avoid old or dried leaves because they do not have flavour. The leaves can be added to water when stewing chicken. Its flavour increases when the vegetable is off the fire.
Bay leaves are available in Nakasero Market and leading supermarkets around town.
Black Pepper, ground
It can be bought in markets, supermarkets and grocery shops.
It is used to flavour all types of dishes in cuisines worldwide. Add to meats, poultry, fish, vegetables, soup, stocks and meat sauces.
Chili Powder
This powder is made from small, hot members of the chili family that are dried and ground. Chilli powder is available in hot, medium and mild varieties. It is used to add heat and flavours to curries, chili corn and other spicy dishes.
Thyme
Thyme is one of the herbs used in a bouquet garnish and is an indispensable ingredient in stews and stocks. It is also used to flavour marinades for meat and poultry. It can also be used in greens, beans, eggplant, carrots and zucchini, tomato soups, lamb and beef stew.
Mix in with barbecue or spaghetti sauce, cheese spreads and goes well with rabbit. Thyme can be dried but the fresh herb is available in markets.
Chinese Five Spice
It is a mixture of Cinnamon, Star Anise, Fennel, Cloves, Ginger, Peppercorn and White Pepper. Add it to stir-fries, soups, sauces and red-cooked dishes. It also works well with meats and chicken.
It is often used in meat marinades and as a barbecue spice. Mixed with ground salt, it makes a dip for deep-fried Chinese foods.
Cinnamon, Ground
It is used for pie, apple crisp or stewed apples. Added to chocolate or vanilla pudding, pancake mix, brownies, chocolate cake, and hot chocolate.
It can be sprinkled over French toast, hot cereal, eggnog, broiled grapefruit and bananas. Use on ham, pork and yams. The powder is available in supermarkets and shops along Market Street Nakasero.
Cloves
Cloves are a popular spice. Cloves should be bought whole rather than ground for a better flavour. Clove is used in meat, fish, pastries and mulled wine. Stick cloves can be added to hot chocolate, tea, onions, glazed pork, beef, roast, marinades, poached fish and soups.
Coriander
It is a commonly used herb with a distinctive smell and taste similar to a blend of lemon and sage. It has delicate, feathery leaves and it is often sold with the roots attached. Add it to stews and marinades for a Mediterranean flavour.
Curry Powder
Use with beef, chicken, lamb and vegetables in making curries. Also, use in stuffed eggs and chicken salad.
Other spices include:
Mustard, Powder
Fennel Seed
Garlic Powder
Ginger, Fresh
Masala, Tikka
Mint Leaves
Onion Powder
Oregano
Paprika
Parsley
Poultry Seasoning
Rosemary Leaves
Salt
Sage
Compiled by A.Kyotalengerire
EVERYONE can cook provided she or he has got the suitable spices. To achieve the ultimate cooking experience use spices and savory flavourings.
Spices are vegetables, roots, dried seeds, fruits, bark substances used to add flavour, taste and nutritional value to food.
If you are interested in unique dishes our markets and supermarkets are stocked with a variety of spices that can transform the taste and flavour of your meals. We explore a number of dried and ground spices and how they can be used to enhance taste and flavour:
Bay Leaves
Bay leaves are good for flavouring sauces, soups, sprinkles, barbecue and meat.
Avoid old or dried leaves because they do not have flavour. The leaves can be added to water when stewing chicken. Its flavour increases when the vegetable is off the fire.
Bay leaves are available in Nakasero Market and leading supermarkets around town.
Black Pepper, ground
It can be bought in markets, supermarkets and grocery shops.
It is used to flavour all types of dishes in cuisines worldwide. Add to meats, poultry, fish, vegetables, soup, stocks and meat sauces.
Chili Powder
This powder is made from small, hot members of the chili family that are dried and ground. Chilli powder is available in hot, medium and mild varieties. It is used to add heat and flavours to curries, chili corn and other spicy dishes.
Thyme
Thyme is one of the herbs used in a bouquet garnish and is an indispensable ingredient in stews and stocks. It is also used to flavour marinades for meat and poultry. It can also be used in greens, beans, eggplant, carrots and zucchini, tomato soups, lamb and beef stew.
Mix in with barbecue or spaghetti sauce, cheese spreads and goes well with rabbit. Thyme can be dried but the fresh herb is available in markets.
Chinese Five Spice
It is a mixture of Cinnamon, Star Anise, Fennel, Cloves, Ginger, Peppercorn and White Pepper. Add it to stir-fries, soups, sauces and red-cooked dishes. It also works well with meats and chicken.
It is often used in meat marinades and as a barbecue spice. Mixed with ground salt, it makes a dip for deep-fried Chinese foods.
Cinnamon, Ground
It is used for pie, apple crisp or stewed apples. Added to chocolate or vanilla pudding, pancake mix, brownies, chocolate cake, and hot chocolate.
It can be sprinkled over French toast, hot cereal, eggnog, broiled grapefruit and bananas. Use on ham, pork and yams. The powder is available in supermarkets and shops along Market Street Nakasero.
Cloves
Cloves are a popular spice. Cloves should be bought whole rather than ground for a better flavour. Clove is used in meat, fish, pastries and mulled wine. Stick cloves can be added to hot chocolate, tea, onions, glazed pork, beef, roast, marinades, poached fish and soups.
Coriander
It is a commonly used herb with a distinctive smell and taste similar to a blend of lemon and sage. It has delicate, feathery leaves and it is often sold with the roots attached. Add it to stews and marinades for a Mediterranean flavour.
Curry Powder
Use with beef, chicken, lamb and vegetables in making curries. Also, use in stuffed eggs and chicken salad.
Other spices include:
Mustard, Powder
Fennel Seed
Garlic Powder
Ginger, Fresh
Masala, Tikka
Mint Leaves
Onion Powder
Oregano
Paprika
Parsley
Poultry Seasoning
Rosemary Leaves
Salt
Sage
Compiled by A.Kyotalengerire