Spice It Up

Move over sriracha - there are some new spices in town!  Okay, not exactly new as these spices are essential flavorings for traditional food cultures in Asia, Africa, and the Middle East, however these spices and flavors are taking center stage right now in American food culture.  But don’t worry if you’ve never heard the likes of spice pastes like gochujang or sambal oelek – this quick primer will get you ready to experience a new level of flavor!

Gochujang

This is a Korean condiment made from red chilis, glutinous rice (aka sticky rice), fermented soybeans, and salt.  It is a thick, dark red paste and has a rich, spicy flavor (but not “burn-your-mouth” spicy).  It contains vitamin A, vitamin C, and carotene, and some believe that it helps improve digestion.

Gochujang can be used as in dips for veggies like cucumbers, carrots, cabbage, and anchovies, but it is also commonly found as a seasoning in other dishes, both meat-based and vegetarian.  It works perfectly to add depth to stews or marinades.

Want to try it in a recipe? Check out our Quick Vegetable Bibimbap, Feisty 5 Spice Chicken Wings, and Bulgogi (Korean Beef).

You can find gochujang in Aisle 2.

Sambal Oelek

Also known as sambal ulek, this is a spicy, Southeast Asian chili sauce made from hot red chilies, salt, and sometimes vinegar. It may also contain onion, lemon or lime juice, garlic, or sugar.  There are a variety of different sambals, but “oelek” or “ulek” refer to the mortar and pestle that is used to make this type of sambal in Indonesian kitchens.

Sambal oelek and other chili garlic sauces

Sambal oelek doesn’t have as much acidity as sriracha, so it works well as an addition to a dish to add heat, but not a lot of flavor.  A little goes a long way!  You can use it in soups, chili, stir-fries, on noodles, and in sauces and marinades.

You can find a brand of sambal oelek (and two other brands of chili sauce/paste with garlic) in Aisle 2.

Black Bean Sauce

Black bean sauce is commonly used in Chinese cooking and is made from fermented, salt preserved black soybeans.  The sauce is sometimes flavored with garlic, ginger, chilies, or other spices. It is used as a cooking sauce that is used towards the end of cooking, rather than a condiment, and pairs well with dishes that incorporate tofu, beef, and green peppers. 

Black bean sauce and fermented black soybeans

Give it a try in stir-fries and steamed dishes.  If you like experimenting the kitchen, you can even try making your own black bean sauce from scratch! To make a small amount of sauce, just sauté 2 Tbsp fermented black beans with 1 Tbsp chopped garlic until fragrant (30 seconds), add ½ cup vegetable or chicken broth and simmer to reduce by half (2-4 minutes), and then add cornstarch (1 ½ tsp cornstarch mixed with 1 Tbsp water), 1 Tbsp soy sauce, and 1 tsp sugar and cook until it thickens (about a minute).

You can find both fermented black soybeans and black bean sauce in Aisle 2.   

Harissa

Harissa is a spicy, flavorful chili paste that is commonly used in North African and Middle Eastern cuisine. The recipe for harissa varies by region, but in general, it includes a blend of hot, smoked chili peppers, garlic, olive oil, and spices like cumin, coriander, caraway, and mint.

Harissa

A little goes a long way! Use it as a cooking aid or as a condiment.  You can add it to soups, stews, or marinades.  You could also blend it into hummus or dips, or try drizzling it on pizza. Give this Zaalouk (Moroccan Eggplant Tomato Salad) recipe a try!

You can find harissa paste in Aisle 2 or dry harissa in our spice set.

Other options

A couple other flavors and spices you may recognize on our hot bar, in our recipes, or in one of our classes, include ras el hanout (a spice mix from North Africa) and berbere (a spice mix hailing from Ethiopia and Eritrea).  You can find both of these spices in our spice set, or you can try making your own!

Berbere Recipe
Individuals may have their own variations of this spice blend.  This spice blend is full of flavor and heat.  It’s great as a rub for meat and fish, or as a seasoning for stews, soups, grains, and vegetables.  Try out your homemade blend in this Yemesser Watt (Spicy Lentils) dish, or find packaged berbere in our spice section. Recipe from www.daringgourment.com.

Ingredients:
2 tsp coriander seeds
1 tsp cumin seeds
½ tsp fenugreek seeds
1 tsp black peppercorns
2 whole allspice berries
Seeds of 4 green cardamom pods
4 cloves
5 dried chile de arbol, seeded and broken into small pieces (keep more seeds for more heat)
3 Tbsp sweet paprika
1 tsp salt
¼ tsp nutmeg
½ tsp ginger
¼ tsp cinnamon
1 tsp turmeric

Instructions:
Over high heat in a heavy skillet, toast the whole spices (coriander through cloves) and chilies, stirring frequently to avoid burning, for about 3 minutes. Transfer to a bowl and let cool.  Grind the toasted spices in a spice or coffee grinder, add the remaining spices, and grind until combined. Store in an airtight container.  Makes 6 Tbsp.

Ras el Hanout
Like berbere, individuals may have their own variations of this spice blend. This is not a spicy blend, but is warm and full of flavor with some sweet accents. It works well as a marinade, a rub, or as a seasoning for stews and tajines. You can even use it as a condiment/topping for snacks like popcorn! Adapted from Nasseh on www.food.com.

Ingredients:
2 tsp ground nutmeg
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground ginger
2 tsp turmeric
2 tsp salt
2 tsp cinnamon
1 ½ tsp sugar (optional)
1 ½ tsp paprika
1 ½ tsp ground black pepper
1 tsp cayenne
1 tsp ground cardamom
1 tsp ground allspice
½ tsp ground cloves

Instructions:
Mix all the spices together.  Store in an airtight container.  Makes 8 Tbsp.