Ethnic Flavors and Spices 101

Our sense of taste is largely influenced by aromas, food-density, temperature, texture, and visual appeal (such as colors and presentation). When thinking of ethnic dishes, it is natural to think about the food itself, and sometimes forget about other components contributing to a flavor experience (such as the herbs and spices used to create a specific flavor).

Pasta is a perfect example. Pasta is largely associated with Italian food. However, different forms of ‘pasta’ are also used in many other cuisines such as in Asian noodle dishes, like ‘Ramen’ or ‘Stir fry’, and even Eastern European dishes such as Germany’s ‘Spaten’. The factor that can magically transform an Italian dish into an Asian dish largely comes down to the herbs and spices used, in addition to the other ingredients.

Taking it a step further, here is another example: pasta and fresh tomatoes. If you were to add basil, oregano, olive oil and garlic to this, you would have a nice fresh Italian-flavored dish of pasta. But, if you were to add garlic, ginger, scallions, tamari and sesame oil to this instead, you would have a fresh Japanese-flavored plate of noodles! Or, if you added basil, chilies, cilantro, ginger and peanuts, you would have a Thai-flavored dish of noodles! Just like magic!

What the determining factor aside from these food textures, is flavor. Flavor is not only created by combination of food ingredients used, such as specific vegetables or meats, but by the herbs and spices selected as well.

Knowledge of flavoring foods with herbs and spices is so valuable to your own culinary experience. When dealing with hard to find food ingredients, or more importantly strict diet guidelines, buy utilizing herbs and spices to create ethnic flavors, you can create an array of flavor variety in your diet, as well as enjoy your favorite flavors without some of the unhealthy ingredients!

Here are some common herbs and spices associated with Ethnic Flavors:

• Caribbean: Allspice, cilantro, curry, garlic, ginger, lime, vanilla.
• Chinese: Basil, ginger, sesame seeds, tamari and nama shoyu.
• Eastern European: Caraway seeds, dill, parsley.
• French: chives, garlic, parsley, tarragon, lemon peel.
• Indian: Anise, cardamom, chilies, cinnamon, cloves, coriander, cumin, curry, fennel, garlic, ginger, mint, mustard, saffron, tamarind and turmeric.
• Indonesian: Basil, chilies, cilantro, cinnamon, cumin, curry, garlic, ginger, lime, mint and nama shoyu.
• Italian: Basil, garlic, oregano, and rosemary.
• Japanese: Garlic, ginger, miso, sesame seeds, wasabi, tamari and nama shoyu.
• Latin American: chiles, cumin, cilantro, garlic, limes, chocolate, and cinnamon.
• Middle Eastern: Anise, cilantro, chilies, cinnamon, coriander, cumin, dill, garlic, lemon, mint, oregano, parsley, saffron, sesame, and tahini.
• Thai: Basil, chilies, cilantro, cumin, curry, garlic, ginger, lemongrass, lime, mint, tamarind and turmeric.

Try experimenting by seasoning a regular meat or fish, rice dish, or even a salad, by following the general flavor components to one ethnic flavor. You may find that you can transform a plain meal into an exotic adventure! Knowing how to manipulate the flavor experience of meals is truly invaluable. Most importantly have fun!