Spice University - Dill

A Little Spice of Life
From The Colonel

Dill Anethum graveolens

Dill means pickling and so much more

Dill weed has been around for thousands of years. Romans in the first century were convinced that dill brought good luck. The name dill, probably came from the Saxon word dillan, to lull, for its ability to soothe colicky babies and for the Greek tradition of covering the head with dill leaves to induce sleep.

Dill leaves have a flavor that is pungent and slightly tangy, almost caraway tasting. Dill is one of the best complements for many foods not to mention their importance to dill pickles. Fresh leaves loose their flavor quickly when being cooked. For this reason it is always best to add them as near the end of the cooking cycle as possible. The herb is sold as both fresh and dried. There is quite a difference between the flavor of fresh and dried dill weed. While heat is the enemy of fresh and dried dill leaves, it brings out the flavor of the seeds. Dill seed, actually the fruit of the herb, are more strong and pungent than their counterpart, leaves. Dill seeds are the part of the dill plant used most often in its namesake dill pickles.

The characteristic, sweet taste of dill is popular all over Europe, Western, Central and Southern Asia. In Europe, it is mostly used for bread, vegetable (especially cucumber), pickles, and fish; for the last application, the leaves are preferred. It is also indispensable for herb flavored vinegars.

In North Eastern Europe and Russia, dill is popular for pickled vegetables, which are produced in great variety, usually by pickling in vinegar. Fresh dill sprigs are mandatory in most recipes of that kind. In these regions with long, cold winters, preserved vegetables are an important source of vitamins and fresh flavor for the otherwise dull winter diet. Dill is also one of the few herbs used in the cooking of the Baltic states, where chopped dill is a frequent decoration on various foods (e.g., boiled potatoes), similar to the use of parsley and chives in other European countries.

Fresh dill leaves (dill weed) is a kind of “national spice” in Scandinavian countries, where fish or shellfish dishes are usually either directly flavored with dill or served together with sauces containing dill. German cooks also tend to use dill mostly for fish soups and stews. Dill reached the Northern latitudes probably via medieval monasteries, where it was grown as a medicinal herb.

Dill has, however, retained its popularity in its original homeland, Asia. Dried dill shows up in Georgia's (Russian Georgia not the US Georgia) famous spice mixture, khmeli-suneli and is also quite popular in Iran, where dill weed is usually employed for bean dishes, e.g., rice with boiled lima beans, baghali polo.

In India, however, dried dill fruits are occasionally used to flavor the lentil and bean dishes known as dal.

Recipes

Dill Lemon Cod or Salmon
Carrot Sticks and Dill
Marinated Vegetable Salad











Colonel De Stewart

Spice University - Paprika

A Little Spice of Life
From the Colonel

Paprika Capsicum annum

Paprika is made from certain very finely ground red pepper pods. The color can vary from light bright orange red to dark deep red. The flavor varies from sweet and mild to pungent and hot. Mild paprika can be found in any well stocked supermarket, while ethnic stores or specialty spice vendors will be necessary for a hotter more robust paprika.

Different varieties of bell peppers have been cultivated in America long before the arrival of the Europeans, so their native countries cannot be determined. South American origin is, however, established for all species of the genus Capsicum, which emerged probably in the area bordering Southern Brazil and Bolivia. The species started moving to the North by birds dropping seeds. Since paprika plants tolerate nearly every type of climate, the fruits are produced all over the world. But most of what is produced commercially comes from Spain, South America, California, and Hungary. Indeed paprika has long been more of a staple in Hungary than just a spice. In Hungary, they have elevated growing these peppers to an art, they have six classes or types of paprika ranging from delicate to hot.

When someone comes to the store and asks for paprika, we always smile and say, “Great, what kind would you like?” There are currently five different varieties available. Most of us know one or perhaps two different kinds, but at the supermarket it is difficult to find any but the mildest sweet variety. One of the varieties that has become increasingly popular is smoked paprika. Some vendors sell a smoked paprika that has had chemical smoke added to it, but the very best has been smoked in the traditional way of smoking peppers, with the smoke from a fire of burning wood. The most popular type seems to be an oak smoked paprika.

The Hungarian cuisine uses paprika in dishes such as chicken paprikash and goulash. It is used in many spiced meat products like Spanish chorizos. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews and casseroles. In India it is sometimes used in tandoori chicken to give it the red color. It is often used as a garnish for salads, appetizers and eggs. In Spain paprika is used to flavor shell fish dishes, rice, and to season tomato and green pepper salads.

An important thing to remember when using paprika in sauces is that it has a high sugar content and burns easily. Add it only when liquid ingredients are present and do not cook it over high heat for too long. Surprisingly to some, this is the same variety of pepper that we see stuffed ubiquitously in olives. Yep, this is the same pepper that gives us pimento.

If you are out of Paprika you might try ground red pepper, but just an eighth of the amount, as it is far hotter and not as sweet.

The guest chef's for this month are Rita Heikenfeld and Debbie Spangler.

Recipes

Rita's Simple Grilled Chicken
Easy Grilled Asparagus
Paprika Salad Dressing
Paprika Moroccan Chicken
Paprika Pork Roast
Chicken Paprikash










Colonel De Stewart