If Variety is the Spice of life....

The quote is "Variety is the very spice of life, That gives it all it's flavor". So does that mean a variety of spices (and herbs) are the flavor of our cooking? Of course! And I was delighted when a good friend gifted to me two packages of Penzeys spice samplers. New flavors! New variety!

So far our favorite is Berbere. It is described as awesomely hot and spicy North African-style hot pepper blend. No salt, no mild paprika, just a lot of Cayenne Red Pepper with the rich flavors of fenugreek and cardamon. Garlic, ginger, cumin, black pepper, allspice, turmeric, cloves, ceylon cinnamon and coriander are also mixed into the ingredients. It is suggested to use as a dry rub or mixed with ground beef. It is now taking the place of the steak seasoning we usually use. It can also be mixed with tomato sauce to make a spicy barbecue sauce.

Vegetables can be enhanced with different seasonings also. The sweet potatoes served with the steaks were seasoned with Tsardust Memories seasoning. It gives a sweet-spicy taste to hearty soups, quick cooked meats and vegetables. It is a mixture of salt, garlic, cinnamon, pepper, nutmeg and marjoram. 

Another seasoning I tried and liked was Krakow Nights, a Polish style seasoning that adds depth to quick cooked meats. It is especially good with pork and we used it with sausages. It's mixture of ingredients is salt, black and white pepper, sugar, coriander, garlic, mustard, marjoram, mace and savory. Here's the recipe for a Wiener-Kraut we liked with Krakow Nights seasoning. (sorry, no photo) This makes a good comfort food on a cool day, I'll make it again this fall. 

Wiener-Kraut

Ingredients:

1 T. butter of vegetable oil

4 Polish or german-style sausages (about 2 pounds), sliced 1/4 inch thick

1 onion, cut in half and sliced

2 T. white wine vinegar

2 cups chopped apples (a tart apple like Granny Smith works well)

1 cup chopped red or green bell pepper

4 cups shredded cabbage

1 T. Krakow Nights

1/2 cup apple juice

Directions:

In a large deep skillet, melt the butter or heat the oil over medium-high heat Add sausage slices and brown, about 4 minutes on each side. Add onion and cook until tender, 3-5 minutes, stirring often. Add vinegar to deglaze the pan, scraping up the browned bits from the bottom. Add apples, bell peppers, cabbage, Krakow nights and apple juice. Reduce heat and cook about 10 minutes until the cabbage is tender but too mushy. Good served with noodles or mashed potatoes. 

Seasonings, such as these mixtures of herbs and spices, are best stored in a cool, dark place. Not over the stove! When adding them, measure into a small prep bowl and bring to the skillet or pan so the entire jar is not exposed to heat and moisture from the range. 

Herbs and spices have been used as food seasonings for centuries. Much of the early trade between Europe and the Middle East was for spices, the beginning of international trade for many goods. Today herbs and spices are readily available and affordable. Using these seasonings can also help us cook in a healthier way by reducing fat, sugar, and salt. 

So, my challenge to you, and my resolution to myself - try new flavors of seasonings! Variety is the spice of life and spice is a good variety for flavor.