Is your spice rack overflowing? Nadiya Hussain is about explain how just eight spices are all you need to revolutionise your dishes.
loves to get spices involved. And, given her love of experimenting with different flavours, you might think this means her spice collection is out of control.
So, which spices are we talking about here, why is she so enamoured with them and how should we be putting them to work in the kitchen?“I love cardamom because while it has a very sweet scent and taste, you can change the intensity of it depending on how you use it. Add a whole cardamom pod to a dish and it’ll be mellow, but remove the little seeds and crush them down into a powder and you’ll have an intense flavour. There are just so many ways to use it.
This cake includes a cinnamon spiced sponge and a layer of condensed milk with crushed fennel that turns fudgy as it cooksYou may think of bay as more of a herb than a spice, but seeing it in a different light could help you to get the most out of it. “Turmeric is a spice that has an initial flavour hit, and then fades away and then comes back again. It’s got quite a stringent, smoky flavour. It’s not just about how it tastes, though; I love the colour that turmeric brings to a dish. You can’t get that yellow colour with anything else.”
Another way Hussain cools down the impact of chilli is to pair it with a mellow ingredient. For example, in her paneer and chilli loaf, “the creaminess of the paneer really balances out the chilli.”
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