Spices and herbs have been sought after since the beginning of written history for culinary and medicinal purposes, but many people confuse the terms spice and herb. A spice is the dried fruiting body of a plant, whole fruit, kernel or seed. A spice can also be the dried roots and bark of a plant, where as an herb is generally considered the dried leaves of a plant. There are a few exceptions to these definitions, for example the dried leaves of the fenugreek plant, Methi curry, is considered a spice instead of an herb.
Many of our spices come from faraway places like India and South East Asia or Mexico and the Caribbean. The spice trade that brought these once rare spices back to Europe created huge fortunes for many trading companies. Indeed, the spice trade can be traced back over 5000 years and was instrumental in establishing commerce and trade around the world.
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Today, spices that were once practically unavailable to the general public have been naturalized in many parts of the world. Due to advances in commerce and shipping, these once rare and expensive spices can easily be purchased at specialty stores or online. Still, many people are not aware of the variety of spices that exists beyond the local market. Here is a list of some of the more exotic spices that you may not find locally, but are worth seeking out.
Exotic Spices
Saffron- Saffron is easily the most expensive spice in the world. It comes from the stigma of the blue flowering crocus (crocus sativus). The stigma must be handpicked and it takes a lot of stigmas (200-500) to make 1 gram of saffron which explains why it is so expensive. Fortunately, only a small amount is necessary to impart its beautiful color and flavor to food. Saffron is used in paella plus many sauces, rice, and seafood dishes.
Grains of Paradise- Also known as Melegueta pepper or Guinea grains. It comes from the Amomum melegueta tree that grows in Western Africa. This tree is related to both ginger and cardamom. It was commonly used as a pepper substitute when the price of pepper became too high. Grains of Paradise are widely used in Caribbean and African cooking and will impart a hot, spicy, aromatic flavor to any dish.
Sumac-Sumac comes from the dried berries of the plant Rhus coriaria also known as Sicilian Sumac or the North American Sumac Rhus aromatica. There are many varieties of Sumac and some are poisonous so care must be taken to avoid those varieties .The berry or the powder is used as a souring agent. It imparts a sour lemony flavor and complements fish and red meat nicely. It is widely used in North African, Middle Eastern and Southern Mediterranean cooking.
Amchur Powder-Amchur powder is made from unripe mangos that have been sliced, sun dried and then ground into a fine powder. It is commonly used as a souring agent in North Indian cooking.
Ajwain-Also known as Ajowan caraway, Carom seeds or Bishops weed. It has a flavor similar to thyme or caraway seeds, only stronger. It is used in small quantities after it has been dry roasted or fried in ghee or oil. It belongs to the Apiaceae family along with coriander and cumin. It is used in Indian and Pakistani cuisine.
Machalepi-Also spelled Mahleb or Mahlebi, this spice comes from the pit of the St. Lucie cherry, Cerasus mahaleb, which is a member of the Rosaceae or rose family. Its flavor has a hint of almond with rose and cherry accents. It is popular in Greece, Middle Eastern Countries and Mediterranean cooking. It is used in baking.
Anardana- Anardana is the dried seed of various wild pomegranate plants. It has a sour and slightly fruity flavor. It works well in a dry seasoning mix for fish or as a marinade to season meats especially venison. It is a common ingredient in chutney.
Juniper berries-Juniper berries are thought to be the only spice that comes from a conifer and from a cold climate. They grow on small juniper shrub that is common throughout the Northern hemisphere. They are use a prime ingredient in gin. The seeds can take three years to mature and are picked when they turn blue. They have an aromatic flavor with a sweet accent and are popular in European cuisines.
Kala Jeera- It is in the parsley family and is popular in Northern Indian Cuisine to flavor rice and meat dishes. It has a rich nutty flavor that is slightly grassy. The seeds are small and crescent shaped and has a sharp bitter odor. Also known as black cumin.
Long Pepper-(pipalli) Also known as Bengal pepper, Long Pepper is a close relative of Black Pepper, but is hotter with sweet undertones. It is a small long catkin that can be grated or crushed just before use. It is popular in Indian, African, Indonesian and Mediterranean cooking. It compliments any rich buttery food.
Nigella seed-Also known as fennel flower. It has a pungent and slightly bitter flavor with a hint of sweetness. It is a small, black, sharply pointed seed that is commonly used in Bengali cooking.
So if you are looking for something a bit out of the ordinary when it comes to cooking spices this is a pretty good place to start.
Exotic Spices
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