Spices and Herbs used in the preparation of meats and vegetables really give a kick in with their natural flavours. Throughout the world meats and vegetables are prepared in different ways. The Asians are known for preparing spicy and hot dishes, while the Western world indulges in mildly prepared good. When we use the word “Mild” it means less spice and chillie and more herbs. The latter uses a lot of herbs in their meal preparations. Herbs come from the leafy portion of a plant and are often used in dried form. However, the herb Basil can be used in fresh form and dried as well. On the other hand spices are found in seeds, bark, roots and in some fruits as well, including vegetation. I guess why herbs are more popular in the West is that they are freely available around the world, while spices are normally found in the Far East and tropical zones.
Spices in Meats
White meat, Red Meat and Seafood all call for a fine mix of spices to really do justice in preparation. Chillie Powder, is the main ingredient in preparations of meats and seafood. The whole chillies are ground into a fine powder and may be used raw or roasted in meats of all kind, including seafood. The dark roasted curry powder gives a unique aroma and is prepared by dry roasting a mixture of coriander seeds, a handful of white or red rice, cinnamon quills, dried curry leaves, peppercorns, cloves, cardamoms, 10-12 whole dried chillies, fennel seeds, fenugreek seeds and Pandan leaves. Once this mixture is well roasted it is ground into a fine powder and stored in an airtight contained. The aroma alone tantalizes your taste buds.
Unlike the ground chillie powder, the roasted curry powder is a dark one. This dark roasted curry powder even thickens the meat and seafood curries, due to its rice content.
Garlic Powder is another ingredient used in preparation of meat and seafood and also in soups and stews. Garlic Powder is also used in barbecuing and grilling. Cumin seeds and fennel seeds are used in the preparation of fish dishes. In short, it is imperative that herbs and spices are used equally to turn out the best in meat and seafood dishes.
Spices and Herbs in Vegetable Curries
Unlike in preparation of meats, vegetable curries call for more turmeric powder. Turmeric is an age old Indian spice an used in Indian preparation of deserts.
In Sri Lanka, turmeric is ground into a powder and used in preparation of vegetable curries. Along with this is used the unroasted or raw curry powder, which is a mix of coriander, cumin, turmeric, cinnamon, fenugreek, sweet cumin, ginger, curry leaf, mustard, cloves, pepper, lemongrass and cardamom, all ground to form a fine powder.
The reason that Sri Lankan preparation of meats and vegetables gives out a tantalizing aroma is due to the fact that all necessary herbs and spices are blended together to create a strong base to bring out the best in culinary delights.
At Mc Currie we go a step further and assist the busy housewife with our Chillie Powders (both roasted and unroasted), Dark Roasted Curry Powder and Unroasted Curry Powder, which is in par with “Grandma’s” method of turning out these powders, which are used in the preparation of meats, seafood and vegetable curries.