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  • Let’s talk about - aw, man!

  • Hey guys, salut, this is Alex

  • and today, I will show you six essential spices

  • that will literally change the way you cook

  • forever,

  • nothing less.

  • Perfect, and now I have the pressure.

  • This video is about a series about spices

  • where we try to understand

  • and classify each and every spice

  • the planet has to offer.

  • So maybe not all of them;

  • at least well do cumin.

  • Which ones should you have

  • where to get them,

  • how to organize them,

  • and what about blends?!

  • Welcome to

  • Mundus Aromaticus.

  • So I love spices.

  • I think they can put the finishing touch

  • on a complex dish,

  • but also they are great

  • to improve a simple pasta dish

  • or just, you know, a humble bowl of rice.

  • Spices are not only for chefs.

  • You got that? Good. So -

  • sorry.

  • Now that I have all your attention

  • let’s get back to basic.

  • What is a spice?

  • What the [beep] is spice?

  • What the [beep] is [beep]?

  • So according to Wikipedia,

  • a spice is a seed, fruit, root

  • bark, berry, bud, or vegetable substance.

  • Dried herbs are not usually

  • considered as spices, which is,

  • in my opinion, a bit questionable

  • but anyway -

  • spices can be expensive,

  • they can be cheap,

  • they can be common,

  • or they can be really rare!

  • I’m not sure I’m even helping

  • but what you need to remember - um -

  • but what you need to remember are the four

  • different and almighty uses of spices.

  • First one: flavor.

  • Of course you would expect this one.

  • Spices will affect

  • greatly the taste and flavors

  • of your dishes.

  • Notice that I just say

  • affect instead of improve

  • or ruin because it depends on how

  • and how much you use your spices.

  • Two: coloring.

  • Spices can be truly colourful

  • and colours will make you happy.

  • And y'know, being happy is good!

  • That’s all I’ve got.

  • Three: preserving.

  • Spices can have anti-microbial

  • or anti-bacterial properties

  • which makes them very handy

  • and also very common in tropical zones.

  • Four: medicine.

  • Spices can do lots of

  • good stuff to you, like heal

  • or detox.

  • Sadly, uh, I’m not a doctor

  • so well just leave that aside.

  • I’m supposed to be a surgeon.

  • Enough with the dull education stuff

  • Let’s answer the

  • only legitimate question:

  • which spices should I have

  • in my pantry?

  • Like me, mine, myself!

  • Okay, so:

  • that’s a tough and

  • a slippy question at the same time.

  • Spices are definitely

  • related to culture.

  • So in this video, I had

  • to make a global choice.

  • And by that, I’m going to give

  • you four different options

  • going from: I don’t

  • care about cooking, just give me the food,

  • all the way to

  • I like spending hours

  • in the kitchen

  • pretending I am cooking,

  • but in fact, I’m just sipping wine.

  • If you could only have one spice

  • in your pantry, that would be:

  • black pepper.

  • It adds depth, and a bit of

  • heat to any savory dish.

  • Freshly ground pepper can’t ever better flavor

  • but as you only have one spice

  • in your pantry,

  • maybe you don’t care that much.

  • So - one spice is fine.

  • Black pepper is an all-around spice.

  • It’s brilliant on pasta,

  • like carbonara,

  • and is necessary on meat.

  • But also a touch of black pepper

  • will sublimate

  • the strawberry and cream dessert.

  • If you could only have

  • three spices,

  • they would be:

  • black peppercorn, which was just mentioned,

  • plus cumin.

  • That little spice is really powerful

  • and is widely used in

  • Mexican, Middle Eastern, African,

  • Indian cuisine, you name it.

  • It has that earthy and warming flavor.

  • For balance purposes,

  • its best mate would be coriander seeds.

  • Use it with confidence on any types of chilis

  • or when making falafels

  • or you know, just roasted carrots -

  • honey and cumin, great dish.

  • Cinnamon.

  • Incredibly popular

  • and widely used all over the globe,

  • North America, North Africa,

  • but also Northern Europe.

  • Use cinnamon sticks to flavour stews

  • or stocks, and use the ground version

  • as a deadly sprinkle on dessert.

  • Think of pastries, apple pies

  • donuts, but also sweet-savory dishes

  • like the famous Moroccan bastilla pie.

  • So before we go any further,

  • it is time to make an update to

  • of the studio!

  • You remember the boxes on the ground.

  • Well apparently, someone put them

  • on the wall.

  • And by someone,

  • I mean me.

  • Next improvement in the studio

  • is this one!

  • Yaaaa -

  • truth be told, I’m so proud of this one.

  • Look at this!

  • And now I’m screwed.

  • Being able to properly wash your hands

  • in the kitchen -

  • priceless.

  • Also it might be a bit less interesting

  • for you guys, but it’s important

  • for me; I made a space for all the tools.

  • And everything down here

  • is gonna go up there.

  • And last but not least,

  • there’s a good friend of mine

  • who is now in the studio.

  • Look at this!

  • My lovely bicycle, ma belle chérie!

  • So guys that’s it for this update tour

  • of the studio.

  • Uh, there is still much work

  • to do, but for now, let’s go back

  • to the spices.

  • If you could only have six spices

  • in your pantry,

  • they would be:

  • the three spices we just mentioned

  • plus chili powder.

  • And if you think I should be using cayenne

  • pepper instead, well, I am.

  • Cayenne pepper is not made from peppercorn,

  • it’s made from grounded chili.

  • Heat is a major component of so many dishes,

  • like, try to picture any Thai food

  • or Mexican food without the heat.

  • Turmeric.

  • That yellow spice is a vibrant

  • blessing you will find everywhere in India,

  • Pakistan, and Bangladesh.

  • Slightly warm and peppery,

  • I have to admit that I mainly use

  • turmeric for its bright and sunny, yellow colour.

  • It will do miracles on cauliflower,

  • cabbage, and root vegetables.

  • And you know, just a sprinkle

  • will wake up any pale soup.

  • Coriander, or cilantro.

  • It’s the first spice of the list

  • which is not bringing a warm feeling,

  • but more like a fresh and lemony flavour.

  • If you find coriander leaves soapy,

  • well, don’t judge the seeds too quickly

  • because they will give you something

  • quite different.

  • As I said earlier,

  • coriander will balance

  • the power of cumin.

  • And that’s why theyre often

  • associated in dishes.

  • Use the seeds in pickles,

  • or the powder in curries, stews, and marinades.

  • I believe you now have

  • the base to build a solid kitchen spice rack.

  • In the next episode of Mundus Aromaticus,

  • well get more advanced

  • and see which spices you should get

  • if you had 12 spices.

  • I will also give you tips on how to properly

  • wake up spices.

  • See what’s coming?

  • You can do a lot worse, in my opinion,

  • than subscribing to my channel.

  • Of course, that’s my opinion.

  • I love hearing from you,

  • so if you think, “Oh, my God,

  • I can’t believe he just forgot about my favorite spice

  • he’s such a loser! I’m going to kill myself.”

  • Then first, just settle down,

  • and also share that amazing spice

  • in the comments below,

  • so that everyone can enjoy it.

  • Please remember that it’s not

  • a big deal if you make mistakes.

  • Try new spice combinations,

  • that’s how you learn, okay?

  • Bye bye, salut!

Let’s talk about - aw, man!

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B1 spice pantry coriander cumin pepper studio

Only 6 Essential Spices ! MUNDUS AROMATICUS #1

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    林宜悉 posted on 2020/03/25
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