Mastering the art of spice pairing

Spice pairing is a talent. It turns ordinary food into something spectacular that pleases the palette. Let's delve into how this can be achieved.

Flavor profiles

Did you know that the flavor profiles of different spices vary? There are spices with sweet flavors that include cinnamon, nutmeg, caraway, and cassia; and earthy flavors that include cumin, turmeric, and achiote. Similarly, those with fruity flavors are start anise, tamarind, and summer savory; while lavender, lemongrass, saffron, sweet basil, and thyme have floral profiles.

Earthy spices pair well with curries and stews, sweet spices work well with desserts, and floral spices work best with foods that require a fragrance perfectly capturing their grandeur.

Complementing flavors

Match the right spices with one another to make sure the flavors in your food blend harmoniously and enhance one another. This is one of our top priorities at Asmahan Restaurant. Coriander and cumin are combined in many Algerian and Palestinian dishes, such as Shorba, Mrouzia, Maqluba, and Musakhan, in a way that the warm, bitter undertone of the cumin counterbalances the earthy flavor of the coriander. Similarly, cinnamon and cloves are often combined in desserts like apple pie because of their complimentary sweet and spicy notes.

Contrasting flavors

The most delicious dishes aren't just made of complementing flavors. Contrasting flavors can also work well often. For instance, in many Asian dishes, the sweetness of cinnamon and the pungency of ginger combine to create a harmonious flavor combination.

Tips for perfect spice pairing

• To enhance the flavors of the spices, toast them before using.
• The best tastes are released at the ideal cooking time. Fresh herbs cook the fastest, whereas bay leaves take the longest.
• Understand the flavor profiles to make the ideal contrasts or complementing combinations.
• To get more benefit of dried herbs, soak them in water, broth, oil, lemon juice, or vinegar.
• For salad dressings, soak herbs in the acid for at least 15 minutes to 1 hour.