ON THE SPICE TRAIL

with Garlic & Ganache

Hey guys! So those of you who know me or follow me are aware of just how passionate I am about spices. They enhance food so much and take a dish up that extra notch. Spices can transport you to a different country or back to your grandmother’s kitchen in an instant. So travel with me through this series as we discover more about those little bottles at the back of your pantry. We’ll learn about spices which you are familiar with and some that you may have never heard of. We’ll discuss how we can use them to elevate your cooking with minimal effort. Just a sprinkle of this and a dash of that and - magnifique! To kick start this series we’re going to talk about the ultimate wintery spice: cinnamon.

Where does it come from?

Cinnamon comes from small evergreen trees, meaning that they grow throughout the year. These plants are found in wet tropical forests, in regions like Sri Lanka, Indonesia and Vietnam. They are part of the laurel family - think bay leaves, which are also associated with warm, wintery cooking.

How does it come?

Whilst you can obviously buy it in a bottle, cinnamon grows in a stick form which you can buy and grind yourself. This will give a more intense flavour than that of pre-ground cinnamon which loses flavour quicker. Interestingly enough, the thinner and lighter the sticks are, the better the quality of the cinnamon.

Why it’s so great

So when we think cinnamon, we think desserts and sweet treats. But cinnamon in itself isn’t sweet. Huh? How does that work? The secret is that cinnamon enhances the perception of sweetness in a dish, without actually having to add any sweeteners. That’s totally awesome! So the next time you think of adding sugar or a sweetener to a savoury dish, just add a dash of cinnamon!

Flavour notes

The main flavour notes of cinnamon are sweet, aromatic and warm. That’s what makes it the perfect winter spice, to give you that snuggly warm feeling inside as you tuck into a dish seasoned with cinnamon.

Spice pairings

Pair it together with cumin for a more intense earthy warmth. For a more woody and spicy flavour add together with allspice or black pepper. To give your dish a floral flair, add a dash of cardamom and you will achieve that citrusy flavour.

How to cook

It’s best to add cinnamon at the start of the cooking process to give enough time for the flavour to diffuse into the food fully. We all know cinnamon pairs amazingly with fruit; think crumbles, compotes and cobblers, and it’s absolutely yummy sprinkled on grilled peaches!

Cinnamon goes really well with tomato-based dishes too - especially when with minced meat, for example bolognaise or meatballs. Tomatoes can be quite acidic when cooked so instead of adding sugar, add cinnamon to bring out that sweetness and to balance the flavours.

Cinnamon sticks are also great to use when poaching fruits like pears, apples or plums in wine. You can make a quick mulled wine with a bottle of red, some slices of orange, a couple of cloves and a star anise; just heat gently, simmer and sip away!

I hope you learned something new and were inspired - looking forward to our next trip through the spice trail.

Tanya Ohana is a London based food blogger and recipe developer. Growing up in Gibraltar on the Mediterranean has heavily influenced her cooking style, from using spices to flavour her food to her love of fresh produce and herbs. Along with her food demos and ‘how-to’s, Tanya also sells artisanal popcorn in a variety of flavours for both personal and event use. You can follow along her food journey on Instagram @ garlic.and.ganache for more easy and wholesome recipes and kitchen tips. Text 07825018249 or email garlicandganache@ gmail.com for more info on her demos and artisanal popcorn and bakes.

BOOZY HAWAIJ TEA

Treat yourself with these spiked hot drinks, because you know you deserve it!

INGREDIENTS • 1.5 cups hot water • 2 English tea bags • 2 teaspoons Hawaij Coffee spice mix • 1 teaspoon ground cinnamon • 2 teaspoons vanilla extract • 2 tablespoons honey • 1/4 cup bourbon or whisky

METHOD 1. In a pan combine the water, tea bags, spices and vanilla. Bring to a boil over a medium heat and then reduce to a simmer. 2. Stir in the honey and whisk to combine. 3. Remove from the heat and allow to sit for 10 minutes to brew. 4. Pour through tea strainer to remover excess spices. 5. Stir in the bourbon and enjoy.

TIPSY HOT CHOCOLATE

The best hot chocolate you'll ever make. Adults only!

INGREDIENTS • 2 cups milk • 1/3 cup chocolate chips • 2 teaspoons cocoa powder • 1 tablespoon maple syrup, honey or agave • 2 tablespoons vanilla, coffee or chocolate liquor

TO GARNISH: • Chocolate syrup • Whipped cream • Mini Marshmallows

METHOD 1. Cook milk, chocolate chips, cocoa powder, and chosen syrup in a small pot over medium heat. Stir frequently until the mixture just starts to bubble and the chocolate has melted. Remove from heat. 2. Add liquor to the mixture, then pour into two mugs. 3. Garnish with whipped cream, mini marshmallows and chocolate syrup.

RECIPE

WHIPPED HOT CHOCOLATE

INGREDIENTS • Powdered hot chocolate mix • Heavy cream • 1 cup hot milk

METHOD 1. In a medium sized mixing bowl, use a whisk or mixer to whip together the heavy cream and hot chocolate until it has the consistency of whipped cream. 2. Pour the hot milk into a tall glass. 3. Spoon the whipped chocolate on top of the milk. Stir the chocolate with the milk and enjoy!