[an error occurred while processing this directive] 5 Exotic Flavours You’ve Got To Try - Steven and Chris

5 Exotic Flavours You’ve Got To Try

Australia's reigning King of Spice, Ian Hemphill, stopped by our studio to show us some exotic spices that will change your lives (and palate) when added to your diet!

Collage image of close ups of spices

1) Asafetida

Asafetida is the dried latex exuded from the root of the herb ferula, and is cultivated in India, Iran and Afghanistan. It aids in digestion, tastes similar to leeks and can even help avoid embarrassing dinner party moments, as it helps decrease gas in bean-heavy dishes.

2) Black Lime

Black limes are made by boiling limes in water and salt. They are then sundried until the interior turns black. The flavour is smoky, sour and citrusy (like limes with less sweetness). The skin and seeds taste bitter and fermented.

3) Capers

The caper that we know is the bud that comes from the caper flower. It is pickled in vinegar and salted; otherwise the buds are not pleasant to eat. Capers are an integral part of Italian dishes, like pasta puttanesca (which literally translates as "pasta of the whore"). The dish is full of salty and savoury flavours: capers, anchovies, olives, garlic and chili.

4) Cardamom

Cardamom is an ancient spice written about in the New Testament. It is one of the most expensive spices by weight, and its floral flavour is sometimes described as soapy… but it’s definitely worth a taste! You'll find it all over Indian cooking.

5) Baharat Spice Blend

The Baharat spice blend is a combination of sweet paprika, black pepper, cumin, coriander seed, cassia, cloves, green cardamom seed and nutmeg. Ian uses this blend in baharat beef with olives (a delicious and flavourful stew). Different spices used together —with the right proportions — will make exotic flavours your taste buds will thank you for.

 

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