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Four Seasonings

(from Cooking Clips & Tips Volume 1, Issue 4)

Using fresh ingredients is always important to create wonderfully gratifying meals, but equally important is the type of spices and seasonings used to enhance the natural flavors of the food. Here is a quick look at some of the "secret spices" that make each of these international cuisines taste deliciously unique.

Chinese Cooking: The combination of soy sauce, freshly minced garlic, freshly grated ginger root, and occasionally, dry sherry will give a very distinct flavor to meat and vegetables that is unmistakably Chinese. Once you are familiar with these flavors, try other popular Chinese ingredients, such as rice vinegar, hoisin sauce, sesame oil, and Chinese five-spice powder.

Cajun & Creole Cooking: The biggest misconception about Cajun and/or Creole cooking is that it is very spicy food. It is true that the food is highly seasoned, but it is only as spicy as you prefer. The trinity of onion, celery, and bell pepper (and a roux) form the seasoned base for many dishes. For spiciness, hot pepper sauce and cayenne are popular.

Mexican Cooking: Chiles---dried and fresh---are the obvious flavor enhancers in this wonderful south-of-the-border cuisine. With over 100 varieties indigenous to Mexico, it is fairly simple to find a heat level to suit your taste; chiles range from mild to extremely hot. Cilantro is a popular fresh herb that adds a unique flavor to salsas and other dishes. Popular Mexican dried spices include cumin and chili powder.

Italian Cooking: Extra virgin olive oil is essential to good Italian cooking---it comes from the first cold pressing of olives and offers a full, fruity taste. Fresh mozzarella cheese and aged Parmigiano-Reggiano (the Parmesan cheese) are equally important. Lesser quality substitutes are simply of no comparison in flavors. Fresh basil and oregano also add delicious dimensions to recipes.

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