Canada's Spice Queen™, Trusha Patel, a former corporate lawyer turned organic spice purveyor is on a mission to put real flavour and nature's medicine back on our plates.
Through this blog "Living a Life of Spices", Canada's Spice Queen™ introduces you to easy recipes, versatile ways to integrate good flavour into your food with the best spices and blends, information on spices you wish you'd known before and connects you to a behind the scenes look into her business, the Spice Sanctuary.
Search This Blog
Tuesday, 1 May 2012
Spice Trivia: Fennel, Cloves, Ginger & Cumin
I love to learn something new everyday and so thought it would be fun to put together a list of interesting facts about spices which you may not have known.
Let's start this trivia series with Fennel, Cloves, Ginger and Cumin.
Did you Know?
Fennel from India is
prized for its strong and notably sweeter anise flavor. Turkish fennel
has a somewhat subtle anise flavor and Egyptian fennel a very subtle
Good quality Cloves are easy to spot: heads must be intact, the heads should be a lighter brown colour than the stems and the heads will float vertically in water or sink. Good quality cloves should have 15-20% volatile oil content.
The best ginger comes from Jamaica or India. Jamaican ginger is strong and pungent while Indian is lighter in colour and has a lemon undertone. Chinese ginger (mostly imported and sold in North America) is slightly more bitter and fibrous.
The name for cumin came from the Sanskrit word, sughandan, which means "good smelling." No wonder most of the cumin grown in the world comes from India!