Again, couldn’t resist a fun title. I thought a trip to Greece would be wonderful on our current spice learning journey. In this post lets explore the spices of Greece (which are much like the spices of Turkey). The wonderful climate of Greece has led to an abundance of naturally grown spices and herbs. Some even claim that the essence of Greek meats such a lamb and mutton are made all the better by the animals grazing on the natural flora. It should also be noted that Greeks use a great deal of olive oil in their cooking. A study was conducted to see why Greek men had fewer heart attacks than men in Western cultures. It was found that the average Greek man took in about 6 oz. of olive oil per day. Olive oil is wonderful for heart health and the Greeks are proof.
Now, a list of the spices of Greece. It will look a lot like the list of the spices of Turkey, but there may be some surprises for us.
1. Allspice
2. Anise
3. Cardamom
4. Cinnamon
5. Cloves
6. Coriander
7. Cumin
8. Curry
9. Ginger
10. Hot Peppers
11. Mahlab: Ah, here’s a new one folks. Mahlab is the pit of the sour cherry fruit. It has a nutty, somewhat sweet and sour taste and is used as an additive to cookies and breads.
12. Mastic: What do you know, here is yet another unknown spice to my readers. The Greek Mastic tree produces a gum-like substance that hardens into a resin. The resin drops are called tears and their color is yellow to a very pale green. Mastic isn’t an overpowering spice, but it is a bit piney. It is used a lot in middle eastern cooking and is also said to purify the breath. We fine Mastic used in breads, liqueurs, pastries, ice bream, cakes and puddings. It is often used by mixing it with olive oil, lemon juice and other spices to coat meat before cooking.
13. Mustard Powder
14. Nutmeg
15. Pepper
16. Saffron
17. Sumac
18. Vanilla
19. Basil
20. Bay Leaf
21. Dill
22. Fennel
23. Marjoram
24. Spearmint
25. Oregano
26. Parsley
27. Rosemary
28. Sage
29. Savory
30. Tarragon
31. Thyme
32. Celery
33. Rose Water
34. Paprika
35. Purslane: Well, here we go again. Sounds so British, doesn’t it? Well, it’s not. It was first used in India. It is a succulent plant found in open meadows. It is often considered a vegetable and its leaves and stems are used in stews, soups, salads, etc. The flavor is mildly sweet and sour, but it is quite chewy.
Well, there you have it. The basic spices and herbs used in Greek cuisine. I know, it is a huge variety, but this accounts for my love of Greek foods. Such depth of flavor, such aroma, such punch. Food of the gods! Hope you have enjoyed this post, as it is a tiny teaser to a fantastic, yet simple, introductory, Greek spice blend that I will be posting in the next several days. Thanks everyone for reading!
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