(2) Herbs and Spices: Indian versus Ukrainian Cuisine

(2)

Compared to the spicy Indian Cuisine, some may say that Ukrainian cuisine is a walk in the park. Or simply put bland. I beg to differ. Increased spiciness in foods can be overwhelming and overpowering to other simpler flavors like chicken. Sometimes it takes away from the actual flavor of the food itself to a point where I don't even taste the main component of the food, I only taste that burning sensation from the saucy and spicy flavor surrounding it.

My usual herbs and spice palette:

• Allspice:  A spice of ground whole berries. The flavor is a blend of cinnamon, cloves and nutmeg. It is generally used in sausages, braised meat and poultry dishes, poached fish, pickles and relishes, stewed fruit, cakes, cookies, pastries and breads. It really is an, all spice.
  

• Bay Leaf: A ground herb of whole dried leaves. It is one of the most important herbs for creating a strong flavor in meat stews, poultry dishes, pickles, stuffing’s and most importantly, soups.
  

• Parsley: A dried or fresh herb that I use in soups, salads, any and every meat. 
  

• Caraway: A whole seed spice with a sharp taste. It is commonly used in breads, sauerkraut and cabbage dishes. On occasion it will be used to flavor pork and other meats.
  

• Cardamom: A ground seeded whole pod spice with a sweet and aromatic flavor. It is used in sweet dill pickles, cookies, coffee cakes and many pastries. 
  

• Celery Seed: whole ground spice creating a slight bitterness to meats, cheeses, egg and fish dishes, barbecued sauces, Cole-slaws and tomato products.
  

• Chives: This fresh herb looks grass-like and contains a mild onion flavor. It is used in salads, cheese dishes, soups, and dip garnishes.
  

• Cinnamon: One of my personal favorite spices, comes ground up or in whole sticks. It gives off a pungent aroma, and it added to ham, lamb, sweet potatoes, and a variety of fruit dishes, breads and pastries.
  

• Dill: Used as a fresh or dried herb. I commonly partner it up with parsley. It is used in salad dressings and salads, dips, fish dishes, on vegetables, sauerkraut, soups especially and as a garnish.
  

• Cloves: Spice. Whole, ground. Pungent, warm, sweet aroma. Used in marinades, stocks, sauces, meat, poultry and barbecue dishes, sweet vegetables, pickles and relishes, fruits, breads, cookies, desserts, candies, as garnish. 
  

• Coriander: Spice. Whole, ground. Slightly lemony flavor and aroma. Used in sausage, pork, pickles, breads, cookies, cakes, gingerbread. 
  

As you can see, Ukrainian food is generally not considered spicy, if anything it tends to lie more on the sweet side of things. At the other end of the spectrum, is the Indian cuisine considered to be spiced and spicy with a unique set of curries.

Top 10 spices of Indian cuisine:

• Turmeric: A bright yellow spice generally used in South and North Indian cooking. It is made from boiled, dried, and polished roots of the turmeric plant. It is used most commonly in Kashmiri dishes for flavor and color in curry powders. 
  

• Coriander:  Also known as "Dhaniya" in India. It is a delicate herb with a sweet aroma. Most commonly used in Indian Dals (dried legumes and pulses), Rasam, Sambar, soups and curries. The fresh coriander leaves are used as a garnish on top of finished dishes.
  

• Cumin: This is India's annual herb known as "Jeera". It is a cooking flavoring for curry powders, seasonings of breads, cakes and cheese, and as a condiment. Used in small quantities in most dishes it merely enhances the dish further. Often the cumin seeds are heated and roasted which gives off its robust flavor and aroma. 
  

• Mustard Seeds: This herb is annually cultivated as an oil seed crop, vegetable, condiment and spice. They are either tiny black, pale yellow, white or brown balls that release a full flavor when roasted. It is used in south Indian cooking as part of the Tadka (a cooking technique where you cook whole seeds in oil to heighten flavor). The ground mustard is used for flavor in Bengali fish curries.
  

• Curry:  This common spice adds flavor to popular Southern Indian dishes. It is spicy and often used in sauces to marinate tandoori and tikka kabobs.
  

• Tamarind: This flavor originate from a ripe tamarind fruit. It is used as a condiment and adds a sour and acidic taste to dishes.  
  

• Cinnamon: Cinnamon sticks are used in Indian cooking for the preparation of Pulao (Pilaf), Biryanis and certain curries. Chips or ‘quills’ are scraped peel of the inner bark of the mature cinnamon shoot which is dried in the sun and then in the shade. The fragrance is sweet, earthy and a warm enjoyable taste.
  

• Black Cardamom: Is a black dried fruit used whole as well as ground, generally known for its pungent and smoky aroma. It is often referred to as the "queen of all spices". Different from the green cardamom, the black cardamom is used in the preparation of Dals, Curries, Biryanis and the famous Indian Garam Masala or ‘hot spices’ which not only include Black Cardamom but bay leaves, black pepper, black cumin, cinnamon, cloves, mace and nutmeg.
  

• Red Chili Powder: This spice is the "king of all spices” and gives foods a "kick". Chili is the dried ripe fruit used in the infamous Indian curry dishes.
  

It is no surprise that Indian food can be so spicy! The combination of these spices would make anyone's mouth burn!