Solving the Spice Mystery

The recent economic downturn in the United States has caused many people to save more and spend less. One way that people are doing this is by cooking at home. Some of my friends have told me that although they have really learned to enjoy cooking, they still feel intimidated by cooking South Asian food when they see a long list of spices in a recipe. Truthfully speaking, the myriad of different spices, spice blends and herbs required for South Asian cooking can be quite confusing and overwhelming. Trying to figure out what spices go well together and knowing when to add them can also be frustrating. Storing all these spices so they don't go rancid can also feel like a chore. But by experimenting and learning what you like best, South Asian cooking can become a very enjoyable experience!

Quantity of Spices
So let's tackle the first problem: the number of spices. In a traditional South Asian kitchen you'd probably find enough spices, spice blends and herbs to scare you away from cooking forever. You'll even find different versions of the same spice—in whole form, in ground form, in dried form and in paste form! Realistically, for the types of dishes that the busy professional would want to prepare, only a few spices and herbs are necessary. A simple way to start is by purchasing these nine spices, spice blends and herbs from a South Asian market:

1. Black mustard seeds
2. Cumin seeds
3. Ground coriander
4. Turmeric
5. Red chili powder
6. Garam masala
7. Fresh ginger
8. Fresh garlic
9. Green chilies

You'll find that you can prepare several South Asian meals with just those nine spices and herbs. You can always expand this list by trying out other spices—there are several to choose from!

Combination of Spices
The second issue is what spices go well together and when to add them. The best way to find out is to experiment. It's great when your "experimental" dish turns out well. The hard part is remembering what spices and herbs you used and how much, so write down what you used as you go. A great way to experiment is by preparing a dish with select spices and herbs. For example, you can create a great tasting dish just by using cumin in different forms. Cumin seeds have a warm, smoky flavor but just by heating and grinding cumin seeds, the spice takes on more depth. In South Asian cooking, spices are usually added to hot oil. From the list above, you should always add black mustard seeds to hot oil first as it takes a few minutes for them to sputter and release their full flavor. Cumin seeds are usually added second. The other spices can be added after that, stirring well after each addition to bring out the flavor of each spice. An important thing to remember is that the oil shouldn't be too hot. Otherwise, the spices will burn and taste very bitter.

Spice Storage
Finally, we need to store our spices. South Asian spices are usually sold in plastic bags. I always buy the smallest size available. I pour the spices into small, airtight containers that are labeled. I keep these containers in a cupboard near my stove so they're readily available while I'm cooking. I put any remaining spices into labeled Ziploc bags and store them in my freezer. I refill the containers with the stored spices in the freezer when needed. When making your own spices, like ground cumin, make a small quantity and use quickly.

I hope the information and suggestions I provide have made South Asian cooking somewhat less daunting. The more you cook, the more you'll discover the versatility of food. By changing a few spices, you can completely change the flavor profile of a dish. Some dishes can easily go from being South Asian to Italian just by replacing a few spices and herbs.

This month, I have provided a recipe for roasted tomato soup. One of my favorite things about this recipe is its versatility. The recipe I included is South Asian-influenced and uses cumin in seed and ground form, which adds so much body and depth to the soup. However, the soup can easily become Italian by replacing the cumin with oregano and fresh basil. I've included some suggestions below for changing flavor profiles but feel free to play around with different spices and garnishes.

Roasted Tomato Soup
Serves two

Ingredients
4 Roma tomatoes, cut in half lengthwise
1 red bell pepper, cut in half lengthwise, seeds and ribs removed
1 carrot, peeled, cut in half lengthwise and into large pieces
4 cloves garlic
1 1/2 teaspoons salt
1 teaspoon black pepper
1 1/2 teaspoon roasted cumin powder
4 1/2 tablespoons olive oil
1 teaspoon cumin seeds
1/2 teaspoon red chili powder
1 onion - chopped finely
2 cups low sodium vegetable stock
2 tablespoon chopped cilantro for garnish (optional)

Instructions
1. Preheat oven to 400 degrees.

2. On a large baking pan, assemble the tomato halves, red bell pepper halves, carrot pieces and garlic cloves. The tomatoes and red bell pepper should be placed on the pan cut side up.

3. Sprinkle 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon roasted cumin powder evenly over the vegetables.

4. Drizzle two tablespoon of olive oil evenly over the vegetables.

5. Place the pan in the oven and bake for 45-60 minutes. The vegetables should be soft and slightly browned.

6. When the vegetables are finished roasting, remove the pan from the oven and allow the vegetables to cool.

7. Place a large pot over medium flame and add two tablespoons of oil. Heat the oil for about a minute.

8. Put the cumin seeds in the palm of your hand and using the heel of your other hand crush the seeds. This allows some of the oils from the seeds to be released. Add the cumin seeds to the oil. Also add the red chili powder.

9. Stir and add chopped onion. Also add one teaspoon of salt, pepper and roasted cumin powder. Sauté for 10 to 12 minutes until the onion has become soft and slightly golden brown.

10. Add vegetable stock and stir well.

11. Cover and bring to a low boil (should take about seven minutes).

12. Add in the roasted vegetables. Pour any juices and olive oil left in the bottom of the pan into the soup pot.

13. Stir well. Using a handheld immersion blender blend the vegetables and stock until the soup reaches a consistency you desire.

14. Bring the soup to a boil again. This should take about eight to nine minutes.

15. Taste and add more salt if necessary.

16. Garnish with cilantro and serve.

Tips:
This soup is very versatile and spices can be changed easily:

- To make an Italian version of this soup, replace the cumin with oregano and fresh basil. You can garnish with chopped Italian flat-leaf parsley.

- To make a Mexican version of this soup, add roasted corn and a packet of taco seasoning. Garnish with avocado slices, cheddar cheese or green onions.

- To make a South Indian version of this soup, add sambhar powder (a spice blend available at most South Asian markets—look for the MTR brand). You can garnish with crispy papad (lentil cracker, also available at South Asian markets).

Roasted Cumin Powder

Ingredients
3 tablespoons cumin seeds

Instructions
1. Dry roast the cumin seeds by heating them in a pan on low flame for six to seven minutes. The seeds will turn deep golden brown.

2. Remove the pan from the heat and let the seeds cool.

3. Using a spice grinder, grind the cumin seeds into a fine powder.

4. Store in a jar and use as needed.

Priya Sastry calls Chicago her home. Inspired by her grandmother, she feels that cooking is a great way to connect to her rich Indian heritage. When not out experiencing the great flavors the Windy City has to offer, she enjoys concocting her own recipes in the kitchen. Fortunately, her husband doesn't mind being her taste-tester! Priya can be contacted at priyasastry@yahoo.com.