Making Sense of Spices

Think what you will of my spice drawer pictured above. One thing is for certain; the sheer number of jars in my assortment does not make me an expert. The “tell” is their arrangement in alphabetical order not by where they grow or how often I use them. If the labels were visible, it would also be clear that there was not one jar of generic, premixed spices among them.  In the words of Tina Turner, “I don’t do nothin’ nice and easy.”  

As a born and raised corn-fed Midwesterner, I reach for aromatic herbs fresh from my garden to season my cooking.  These plants pair well with European dishes, especially countries around the Mediterranean basin where they originate.  Aside from mint and tarragon, their effect is purely aromatic, and it is driven off by cooking.  A single herb, added at the end of the cooking process, gives a dish its signature aroma.  To extend my enjoyment of their essential oils, I combine herbs in marinades, embed them in butter and doughs, steep them in oil, vinegar and tea, and simmer them in stocks.   

I recently rekindled my desire to explore the use of spices in the world south of the Equator. After a trip to the Rajasthan region of India in 2020, I purchased the small metal spice box I had seen in the homes we visited. It’s seven compartments contain ground coriander, cumin, turmeric, cardamom, ginger and chili pepper. They constitute a vocabulary of warm, sweet, sour, bitter or spicy sensations.  Learning to speak this language is work in progress. 

On a tour to Morocco this October I plan to seek out the basics of which spices to add and when. Why go to Morocco?  It happens to have been a unique crossroads of spice traders in the Southern Hemisphere since the 7th century. 

We are not going to experience Morocco Tina Turner way, “nice and rough”, but in comfort with cooking classes led by professional chefs.  We will seek out the food and spices brought from the Middle East, Africa and Spain. Our visit to each of the four royal cities will add to our understanding of the evolution of Morocco's unique cuisine of layered flavors. 

Take this opportunity to throw out jars of seasonings more than two years old (I promise, I will too), join me the fall and learn how to build exciting flavors with spices in Morocco. 

 Photo by Paula Barreca Barnes