Spices: I have way too many of them. As I'm preparing for my trip to Richmond tomorrow, I'm cleaning my apartment (I hate leaving a dirty or cluttered apartment), and I decided to clean off my spice rack, which has expanded beyond the rack itself to take up valuable counter space. Some spices are a must-have for me, such as cayenne pepper, cumin, dried thyme leaves, whole nutmeg, and paprika. Then there are some that I don't even remember buying and that I have literally never used. Just what was I planning with the Badia Sazon Tropical that has never been opened? I don't even know what the hell it is. And that Mrs. Dash Southwest Chipotle blend seemed like a good idea at the time, but it has never failed to ruin whatever I use it in. Others, such as ground coriander seed, undoubtedly have legitimate uses, but I have yet to find them in my cooking.
Many spices will make their way to the garbage today, leaving room for the ones that truly matter. To me, anyway. Leading me to my diary this evening, in which I ask what your favorite spices are. Everybody cooks in different ways, so maybe somebody really loves what I'm throwing out. There are some spices in my kitchen that I not only like, but that I have a profound respect for. Which makes it difficult to choose one as my favorite. But if I had to choose one, I think it's this little guy:
Star anise. I have a jar full of them and then another unopened 1-pound bag to keep me stocked when my jar runs out. I hadn't even
heard of star anise until I started experimenting with Asian (especially Vietnamese) food. Star anise is one of the most prominent ingredients in the Vietnamese national dish, pho. It is also one of the spices found in Chinese five-spice powder. If you're wondering what exactly it is, it's actually the star-shaped fruit of an evergreen tree (
Illicium Verum) found primarily in southern China, where most star anise is still produced today. The fruit is picked before it can ripen, and it is then dried. It should be distinguished from the similar Japanese star anise, which is highly toxic. Here's a short video from Frontier Co-op on its star anise production:
The flavor of star anise is very licorice-like. Despite the sweetness, it is used frequently in savory foods and soups (such as pho) and in braised meat dishes, where it imparts a subtle but amazing flavor. It can be thrown into soups whole and removed later, or it can be ground and used in a wide variety of dishes, from savory to sweet. It can be added to tea as well. I like to add it to stocks, but one of my favorite things to do is add whole star anise and cinnamon to flavor rice as it cooks. You wouldn't think something that tastes like licorice would be so versatile, but it is. It is also said to have medicinal qualities, but it's all about flavor for me. If I've sold you on star anise, your grocery store might have it whole or ground, but your best bet is at an Asian market.
Needless to say, my jar of star anise is safe today. What are some of your favorite spices?
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Kitchen Table Kibitzing is a community series for those who wish to share part of the evening around a virtual kitchen table with kossacks who are caring and supportive of one another. So bring your stories, jokes, photos, funny pics, music, and interesting videos, as well as links—including quotations—to diaries, news stories, and books that you think this community would appreciate. Readers may notice that most who post diaries and comments in this series already know one another to some degree, but newcomers should not feel excluded. We welcome guests at our kitchen table, and hope to make some new friends as well.
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