The Science of Spice

68 World of Spice

European settlers brought a limited range of spices

with them to North America, mainly as a way to

preserve food for the long journey. Gradually spices

from Central America (chilli, annatto), the Caribbean

(allspice), and South America (molle) left their mark,

though only chilli has enjoyed an enduring popularity

thanks to the proximity of Mexico. Today, North

American cuisine is a true fusion, in which dishes

from Mexican fajitas to Indian curries and Japanese

ramen form part of the everyday diet.

“

The eclectic spice palette of

contemporary North America

reflects the diverse migration

that defines the region.

”

Ceviche of raw

white fish marinated

in leche de tigre.

NORTH AMERICA

Hot | Sweet | Eclectic

Signature

Chilli (jalapeño, poblano,

ancho, cayenne), garlic, pepper

(black and white), vanilla

After garlic and chillies,

pepper and vanilla are

the most common spice

imports, adding everyday

warmth to savoury and sweet

dishes, respectively.

Supporting

Paprika, mustard, ginger, nutmeg,

cinnamon, cloves

Milder forms of mustard

are used particularly in

table condiments, while

nutmeg, cinnamon, and

cloves are the spices of

choice for sweet baking.

Supplementary

Anise, sesame, cumin,

paprika, turmeric, mace

These diverse spices are

used in dishes drawn from

the cuisines of the Middle

East and Asia, which have

an increasingly strong

influence on the North

American food scene.

pep

pe

r

Aji limo is a

hot chilli with

a strong lemony

flavour, although it

takes its name from

the Lima region.

va

ni

lla

SPICE

PALETTE

LOCAL SPICE BLEND

BBQ rub

A dry spice blend for barbecued meat,

with many regional variations. This recipe

takes brown sugar from Kansas City and

paprika from the Memphis rub.

1 tbsp ground cumin

1 tbsp chilli powder

1 tbsp ground black pepper

1 tbsp onion powder

1 tbsp garlic powder

½ tbsp cayenne pepper

3 tbsp brown sugar

2 tbsp smoked paprika

2 tbsp sea salt

Mix together all of the ingredients to create a

dry rub for barbecued meat, from steak or brisket

to pulled pork and chicken wings.

068-069_Pacific_Coast_North_America.indd 68 04/06/2018 15:54