Chef Pulapaka's Tips for Using Herbs and Spices
1. The single most important thing to do with spices is to either dry toast them or bloom them in warm oil to release the essential oils. For both processes, heat a skillet over low to medium heat and cook the spices for several minutes.
2. Any dish with spices tastes better after it has rested for a bit to allow the flavors a chance to blend and harmonize.
3. Using whole spices is a great way to infuse aroma and flavors without overpowering the dish. Once the dish is finished cooking, remove the whole spices if desired. For example, a bouquet garni consisting of aromatics like bay leaves, thyme, peppercorns and parsley tied into a cheesecloth pouch is used in stocks, soups and sauces and can be discarded after cooking.
4. Root vegetables are wonderful when roasted with olive oil, sea salt, thyme, garlic and a hint of rosemary. The tops of beets, carrots, turnips, radish and kohlrabi, when sautéed lightly with olive oil, garlic, fennel seeds, lemon, sea salt and red pepper flakes make for a perfect side dish.
5. Stew leafy greens with red lentils, onions, ginger, garlic, turmeric and mustard seeds.
6. Braise cabbage or endive with shallots, bay leaves, caraway seeds, mustard seeds, apple cider vinegar or dry white wine and a touch of light brown sugar for a magical meal.
7. When cooking seafood, look for sustainable and preferably local options. Whether you grill or pan-roast fish or shellfish, add some sumac, tarragon and fennel powder to a marinade or rub for flavors of the Mediterranean.
8. Ground cumin, coriander, Kashmiri red pepper and turmeric form the foundation of a common North Indian marinade. Add some garlic and lemon juice or yogurt for a fantastic marinade for grilled or roasted poultry.
9. For an exotic gastronomic experience, season game like wild boar or venison with a simple dry rub of salt, pepper and equal parts cardamom and ground cinnamon, then follow with assertive roasting and resting. Serve it with a spicy berry-based sauce or Beet and Cardamom Chutney.
