"The food of the past was something else" is something you may hear from many older people. Apart from the fact that the quality of the ingredients is very different now than in the past, the taste of the food is also different from what we ate in the past. One of the reasons for that is the special spices used in the food. Iranian food, with its various spices and seasonings, always has something to say.
Introduction to basic spices in Iranian cooking
In Iranian cooking, certain spices form the foundation of the flavor of the dishes. These spices are used in almost all dishes and are found in every Iranian kitchen. Knowing these basic spices is the first step to cooking delicious food.
When it comes to the special taste of certain foods, the first question that comes to our mind is "...Spice"What was that?"
We all know that spices not only change the taste of food, but also have many properties for the body. Many spices have a therapeutic and preventive role, in the past, spices were used from warming the stomach to improving digestion. In this article, we want to learn together the magical combinations of spices in Iranian food.
Turmeric
The most golden spice of Iranians is turmeric. This spice, with its distinct aroma and anti-inflammatory properties, is the mainstay of many dishes. There is little food that is cooked without turmeric, and this spice is even used in cocos and stir-fry recipes.
Black pepper
Black pepper, which is obtained from the ripe fruits of the Piper nigrum plant, is also a regular ingredient in Iranian spices, used to spice up food and balance the cold nature of some foods. Of course, in some dishes, such as pasta, care must be taken when using it so that its flavor does not dominate the food.
Sumac
It is impossible to imagine a barbecue without sumac. This sour and delicious spice is made by grinding the seeds of the sumac cluster.
Cinnamon
Cinnamon has its own special place in Iranian food, teas, and sweets. In Iranian cooking, its pleasant aroma cannot be overlooked in rice dishes and some stews (such as Gheeme Nazri). Also, in terms of traditional medicine, it has a warming nature and helps in better digestion.
Cumin
Both black and green cumin are important in Iranian cooking. Cumin is used in filling dishes such as lentils and lentil soups, or dishes that contain chickpeas. However, many people do not like its taste in food, and in many families, it is used only to treat illness.
Green cardamom
In the past, green cardamom was mostly used in desserts and pastries, but now it has a prominent presence in herbal teas and teas. It is also used in some dishes, such as tahchin or fragrant rice.
زنجبیل
Fresh or dried ginger is used in meat dishes, especially chicken, for both flavor and antiseptic properties.
These spices are basic, but it's their combination with other seasonings that makes the magic happen. Now let's move on to choosing the right spices for each dish.
How to choose the right spices for each dish?
Choosing the right spices is one of the subtle arts of cooking. Every dish has its own personality, and the spices we choose should enhance that personality, not hide it. Three key tips for choosing the right one:
- Understanding the nature of food ingredients
For example, cold foods like fish or eggplant need warm spices like ginger, black pepper, or cinnamon. Conversely, hot foods like red meat are best paired with milder spices like turmeric, sumac, or coriander, depending on whether the food is stewed or stir-fried.
- Amount of fat and oil in food
Fattier dishes (such as Fesenjan stew or Kalepacha) are best accompanied by spices that help with digestion: we recommend cumin, cardamom, cinnamon, and ginger.
- Cooking time
For quick dishes like eggs or instant soup, hot, volatile spices (pepper, thyme, lemon powder) are great options. But for stews that take hours to simmer, milder spices like turmeric and cinnamon are more practical.
List of spices for each dish
Note that the spices for each stew can vary greatly from one stew to another, depending on the taste and cooking style of the home cook. The list provided here is a suggested list.
Stew spices (vegetable stew, ghee, fesanjan)
Green vegetable stew: Turmeric, black pepper, a little cinnamon or dried citron (fenugreek seeds are recommended in some recipes, but should be ground in small amounts).
خورش قیمه: Jasmine flower, cinnamon, green cardamom, nutmeg, black pepper, turmeric, sumac bark powder, we recommend using sumac bark Schlera Use it because the sumac core is separated from the skin.
Fasanjan Stew: Cinnamon, black pepper, ginger, sometimes a little cardamom or rose petals.
Spices for rice dishes
Lentils: Cumin, cinnamon, turmeric, black pepper.
Barberry with chicken: Saffron, cinnamon, cardamom.
Bean sprouts: Dried dill, white or black pepper, saffron.
Spices for meat and poultry dishes
Shredded kebab: Sumac powder, pepper, turmeric, a little cinnamon.
Stuffed chicken: Cinnamon, turmeric, ginger, cumin, thyme.
Meat feed: Paprika, dried bell pepper, onion powder, black pepper.
Fast food spices
Homemade hot dogs and sausages: Paprika, garlic powder, red pepper, cumin.
Oven-baked potatoes: Thyme, garlic powder, red pepper, smoked salt.
Homemade pizza: Oregano, dried basil, thyme, black pepper.
Mixed spices and how to make them at home
- Homemade rice seasoning
Cinnamon, jasmine buds, green cardamom, coriander seeds, black pepper, ginger, cloves, nutmeg, black cumin, cumin
(Note that these spices are for personal taste and some people may prefer not to use cumin)
You can combine each one based on your dietary needs, for example:
Cinnamon (2 tablespoons), ground cardamom (1 tablespoon), cumin (1 tablespoon), dried saffron (half a teaspoon).
- 2Stew spices
Ingredients: Turmeric, cinnamon, black pepper, Omani lemon powder – all in equal proportions.
- 3Chicken and fish spices
Ingredients: Ginger, garlic powder, white pepper, turmeric, sumac.
- 4Falafel and cutlet spices
Ingredients: Dried coriander, cumin, garlic powder, paprika, red pepper.
These mixtures can be stored in small jars and easily used when cooking.
Golden tips for using spices when cooking
- Fry spices in oil: Many spices release their aroma when they come into contact with oil. For example, it is best to fry turmeric in oil a little so that it does not turn black.
- Don't overdo it: Overusing spices may destroy the original flavor of the food.
- Grind spices fresh: Fresh spice powder is many times more aromatic and flavorful.
- Add at the right time: Some spices (like saffron or cinnamon) should be added at the end of cooking to preserve their aroma.
Cold and hot spices in nature
In traditional medicine, each spice has a specific nature. Knowing these characteristics helps us prepare a balanced meal in terms of heat and cold.
Hot spices: Cinnamon, black pepper, ginger, cardamom, cumin
Cold spices: Sumac, dried dill
People with a cold temperament should use more warm spices in their food, and vice versa.
Summary
Spices are more than just ordinary condiments; they are part of our culture, temperament, and collective memory as Iranians. If we learn how to properly use this fragrant and flavorful treasure, we can prepare healthier, tastier, and more natural foods that we can enjoy to the fullest. We hope this comprehensive guide has helped you choose and use spices correctly.
