Winter spices & umami: a taste explosion for your kitchen
You know the feeling: It’s cold outside, and inside your palate craves something warm from within. But not just anything – it should taste really good, be profound and aromatic, so that you immediately want to take the next bite. The secret? Spices! Today you’ll learn all about the best winter spices, how they can elevate your meat, fish, or vegetables to a new level, and what is absolutely essential to keep in mind. And very important: What is Umami, and how do you bring this mysterious flavor into your kitchen? Let’s get started!
The classics – warmth and depth for every dish
Cinnamon
Why I love cinnamon: Cinnamon is versatile. Sure, it’s unbeatable in cakes and desserts, but have you ever tried a pinch in a stew or on sweet potatoes? Surprisingly different!
Pro tip: Combine cinnamon with a bit of chili when preparing pork or duck. This mixture adds a slight spiciness and an aromatic depth.
Please don’t: Too much cinnamon can easily overshadow the taste of other ingredients. A touch is enough, especially for savory dishes.
Cloves
Why cloves are so special: Cloves provide an intense, warm flavor that pairs perfectly with meat and red cabbage. But be careful: they are very potent!
My application tip: Stick a few cloves into half an onion and cook them in your stew. Remove them before serving – this way, the aroma stays without the risk of biting into a clove.
Nutmeg
When I use nutmeg: Unimaginable to have mashed potatoes without nutmeg! Or try it in a creamy sauce for cauliflower – simply genius.
Important: Always grate nutmeg fresh. The pre-ground version has little aroma left, and we want the full enjoyment, right?
Exotic spices – for a special kick
Sumac
What makes sumac special: Sumac adds a fresh, lemony note without being sour. It’s perfect for giving fish or vegetables a fresh touch.
How I use it: Sprinkle sumac over grilled salmon or roasted vegetables only at the end of cooking to give the dish a fresh finish.
Black garlic
Why I love black garlic: This fermented garlic is a real game changer. It tastes sweet, intense, and is a true umami bomb in the kitchen.
My tip: Crush black garlic with a bit of butter and spread it over a steak – a must for lovers of intense flavors.
Kampot pepper
What makes Kampot pepper special: This pepper is full of nuances – floral, spicy, complex. It’s not just a spice, but a culinary experience.
Pro tip: Freshly ground over a juicy piece of meat – that’s all you need for a top-notch taste experience.
Umami – The fifth taste
Imagine biting into a perfectly grilled steak, a ripe tomato, or a bowl full of steaming mushrooms. It’s not sweet, not salty, not sour, and not bitter – it’s simply ‘full-bodied’. That’s umami, the fifth taste. ‘Umami’ in Japanese means ‘delicious’ or ‘savory’, and that describes it perfectly.
Why does umami taste so special?
The secret of umami lies in glutamates – natural amino acids that occur in many foods and enhance the intensity and roundness of a dish’s flavor.
Umami sources in the kitchen:
Tomatoes: Especially concentrated in sun-dried tomatoes.
Mushrooms: Porcini, button mushrooms, or shiitake – true umami stars.
Soy sauce and miso: The fermented wonders of Asian cuisine significantly contribute to the umami flavor.
Parmesan: The king among umami-rich cheeses.
Black garlic: A fermented garlic, sweet and intense, ideal for umami-rich recipes.
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