While putting together a quick-and-easy list of spices to use for three versions of veg Chicken Breast Burger, Israeli, Asian, and Mexican, I was really surprised to find how many spices are not only common among these cultures, but other cultures’ foods, as well.
Garlic? In just about everything. Cumin? In the Israeli version, and the Mexican version. Hot sauce, in all three. Cardamom, common in the Israeli version, is common in Scandinavian foods, as well.
Five Spice Powder in the Asian version contains cloves, cinnamon, pepper, star anise, fennel, also often in Middle Eastern foods, and some in Mexican.
Lemon? In all three cultures. “Spicy” salads, also in all three. Salsas, chili sauces, pickled vegetables, spicy vegetables, smoked vegetables.
Techina, the sesame seed paste that tops the Israeli Chicken Breast Burger version, is common in Asian cuisine, not just as a paste or a sauce, but as toasted seeds and oil. And, it’s also common in Africa, and in India.
Just trying to think of other herbs and spices I have in my closet now (I don’t have my usual compliment of spices at the moment), and others I’ve used in the past. Off the top of my head- Ginger, bay leaves, chili powder, mint, curries, oregano, horseradish, turmeric, sour salt, cilantro, mustard, paprika, cinnamon, za’atar, and oh, did I mention garlic? Yes, I think I did. One of my favorites!
Europe, Asia, Africa, the Middle East, India, the Americas…..
Do I hear music?
It’s a Small World After All, It’s a Small World After All, It’s…….
Try it all, and Enjoy!