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Preparation Before You Eat Something Spicy

Preparation Before You Eat Something Spicy

There are probably thousands of people in America alone who love the idea of eating spicy foods, but don’t have the tolerance to endure the scorching aftermath.  If you are one of those people, read on – we have compiled some great tips to prepare you before and after eating a spicy dish.

Enjoying spicy food is all about experimentation.  There are so many different “types” of spicy cuisine i.e. Indian, Asian, African, Latin etc… that you really need to test your palette on different variations of spice in order to know your threshold and what you are capable of handling.

For starters, if your threshold for spice is BBQ chicken wings, then you need to start with something spicier, but not too hot.  Try out a small portion with a glass of milk near by.  It will probably take a few bites to get the full flavor and hotness of the food – so be sure you fully “taste” the food before determining whether it is too spicy for you.

As mentioned above, drink milk to subdue the spiciness if it becomes too intense.  One would easily think that a tall, cold glass of water should do the trick, but the reality is opposite.  Water will void the propriocepter in your tongue which results in zero relief of the heat!

Bread and solid foods are also great to absorb the hotness of spicy foods.

Once you get comfortable with a certain level of spice, move yourself up the spicy food chain and go for something a little hotter.  With some persistence, a glass of milk and some toast – you’ll be eating raw chili peppers in no time (or just enjoying the spice of life).

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History Of The Spice Trade: In A Nutshell

History Of The Spice Trade: In A Nutshell

Realistically, the first ever trade of spices probably happened shortly after humans learned to cook meat and provisions over an open flame.  But in regards to the spice trade movement that defined commerce and trade as industries – it is said that the trails can be followed back to ancient India, south-east Asia and the Caribbean.

The first ever recorded use of spices comes from an Assyrian myth which speaks about the Gods drinking sesame wine on the evening before the earth was created.  The use and mention of sesame in these ancient tales was quite common, and many believe that it was during this time (around 3000 BCE) when spices were introduced for their aromatic elements and medicinal purposes.

The Egyptians were fond of all sorts of spices, more specifically used to “fuel” labor workers while they built pyramids and to preserve the dead during embalming practices.  Spices like cinnamon, anise and cumin were considered a delicacy and the value of such spices is what started the natural evolution of commerce.

In fact, it wasn’t uncommon in ancient south-east Asia for kings and pharaohs to conquer colonies just to reap their lavish spice and herb crops after wards.  One can say that the first drug trade spawned directly from the spice industry.

As in most business, the trading happened on a local level at first – from one merchant to the next.  Eventually those with money and power would catch on a transport mass amounts of spice further east and west of the core trading route.  In a nutshell, this is how we got to where we are today – and why food tastes so amazing!  Thank you spice traders of the past!

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History of Black Pepper – The Most Popular and Most Important Spice in History

History of Black Pepper – The Most Popular and Most Important Spice in History

Black pepper is undoubtedly the most popular and important spice in the world. Pepper is a very pungent spice, and gets this from a volatile oil called alkaloid piperine.

The pepper plant itself is a perennial vine that has dark green leaves and small white flowers. These flowers become clusters of green berries, which is the product known as green peppercorns. Black peppercorns are the unripe berries that have been sun-dried, while white peppercorns are just black peppercorns with their outer skins rubbed off.

Black peppercorns are harvested as the berries are turning red, just before they are completely ripe. They are left on mats to dry and ferment in the sun. This must be done quickly to prevent mold. As the berries dry they turn black in color. Because the pungency of black peppercorns comes mostly from the outer, black cover, they are stronger than the white peppercorns.

Black pepper is native to southwest India, but its trade can be traced all the way back to the earliest civilizations. Mummies from around 1200 B.C have been discovered with peppercorns as part of the mummification process. This shows that there was an active spice trade between India and Egypt.

In ancient days, the typical pepper orchard in India consisted of a small plot of land where moisture and shade were abundant. The pepper vines would be planted next to tall trees in order to be able to train the vine’s growth pattern. The idea was to get the plant to grow upwards, allowing full berry production.

Pepper plants were planted every June at the beginning of the monsoon season in India. The plants would shoot up and start to climb the taller surrounding trees. They would flower the following may, and in December the berries began to change color, and were ready for the harvesting. Since the berries were fragile, picking the fruit was done with great care. After picking, the pepper berries were spread out onto the ground and allowed to dry until they turned black and shriveled up. After about a month’s storage, they were ready to be sold as black peppercorns.

The world’s spice trade itself is not as prevalent in today’s world, but the popularity of black pepper continues today, as virtually every cuisine from every part of the world imports the spice into their cooking on a daily basis. Economically and gastronomically, black pepper remains the world’s most important spice today.

Article Source: http://EzineArticles.com/?expert=Billy_Bristol

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