Page 33 - Valley Table - Fall 2022

SEPT – OCT 2022 VALLEYTABLE.COM 31
WORD HAS IT THAT Charlemagne, the first Holy Roman Emperor way back in the year 800, once said seasonings “are the friends of physicians and the praise of cooks,” and we’d have to agree.
Spices have been prized and utilized as flavor and health boosters for thousands of years. Archaeologists have unearthed 6,000-year-old European pottery shards containing the residue of garlic mustard seeds. We also know that ancient Egyptians used cinnamon in embalming (it’s a natural preservative) and as a potent aromatic, and that Babylonian King Merodach-Baladen II grew 64 different spices (including cardamom, saffron, and coriander) in his royal garden.
Derived from the Latin word species—meaning special wares—spice refers to an item of special value. According to LJ Fastiggi, owner of Cold Spring’s Spice Revolution, “ancient societies often used spices as currency. They understood the value and luxury in food preservation and flavor.” In fact, spices were so highly valued that global trade and expeditions would center around access to spice- producing areas.
Today, spices are still revered for their importance to global cuisine, their nutritional value, and how quickly and easily they can take a meal from ordinary to outstanding. For the freshest spices, head to a specialty shop where you can often purchase small amounts to try out at home and
get cooking advice from the knowledgeable store owner. If you don’t have a spice shop near you, Fastiggi recommends doing a bit of research on big store brands to see if they are treated with radiation. The process is supposed to extend shelf-life and eliminate any microorganisms, but radiation can alter flavor and make a spice less potent. Once you’ve filled out your spice rack, make sure you store it in a cool, dark place. Most spices stay fresh for about nine to 12 months, says Fastiggi, who adds “you can stretch the life of whole spices like nutmeg, cloves, and allspice by not grinding them until you’re ready to use them.”
Ready to take your recipes to the next level? Here’s are nine spices to put into rotation: