Spice is Nice

A Guide to Cooking With Spices

There's something about the vibrant colors, strong smells and unusual appearance of spices that makes them seem mysterious. For that reason, some cooks tend to shy away, but boy, are they missing out! Try any of these top ten spices in your favorite foods, and you'll see for yourself what makes spice so very nice.

Top Ten Spices

Chili Powder: This powdered mixture of dried chilies is often used in Mexican, Southwestern and South American cuisine. It's typically made from ground peppers combined with oregano, cumin and garlic powder, but the proportions differ by brand. Try it in stews, soups or even French Fries. You can also give it a whirl in Smithfield's Tostados with Pork.

Paprika: Milder than chili powder, paprika is also powdered pepper. Only instead of hot chilies, paprika comes from sweet red pepper pods. It's often used to flavor and color foods of Eastern European origin as well as many regional American and South American dishes. Because its color is so vibrant and its flavor is more subtle than some other spices, it's sometime used as a garnish. Beware; uncooked paprika can have a bitter taste, so sprinkle lightly. Shake it on chicken or fish or find a good goulash recipe and give it a whirl. It's also great on Smithfield's Texas Pork Ribs.

Cumin: You can purchase cumin in either the seed or ground form. However, cumin is not really the seed, but the dried fruit of a plant in the parsley family. Rather than imparting a hot spicy flavor, cumin gives dishes a fantastic earthy and mildly nutty taste. You'll find it all over the globe from Mexico to the Mediterranean to Africa and Asia, each region combining it with different foods and accompanying spices to create its own signature. Puree it into hummus, blend it into salsa or add it to Smithfield's Southwestern Grilled Pork Tenderloin.

Coriander: Coriander seeds are the dried fruit of the cilantro plant, whose leaves taste completely different. This aromatic spice has a slightly lemony, floral taste. It's often paired with cumin in Mexican cuisine or with more pungent spices in Mediterranean foods. In Scandinavian countries it's often used in baking. Toss it into a cabbage slaw or bake into bread rounds. You'll love it in Smithfield's Coriander-Pepper Pork Chops.

Curry Powder: Curry powder is a combination of many spices. Depending on its origin, the ingredients of any given curry powder will change. Typical spices that are blended to create a curry powder are cardamom, chilies, ginger, cloves, cinnamon, turmeric, fenugreek and coriander. It is traditionally used in Thai, Chinese, Indian and African cuisines. Combine curry powder with coconut milk to create a sauce or stir it into mayonnaise to make a vegetable dip. It even goes great with fruit, like in Smithfield's Grilled Pork Tenderloin with Curried Peaches.

Cinnamon: One of the sweetest and most agreeable spices, cinnamon is often used in the U.S. exclusively for baking. Around the world however, cinnamon is rounded out with other spices and aromatic vegetables to impart an exotic flavor to many savory dishes. Try it in cous cous or in Smithfield's Roasted Pork Loin with Apples and Cinnamon.

Pepper: Pepper is one of the most versatile spices and also one of the strongest. Whole peppercorns are dried berries from the pepper tree. Pepper grinders create the freshest pepper flavor using whole peppercorn, but ground pepper is also widely available. White pepper is actually from the same berry; however, it is left to ripen longer and the skin is then removed, making it milder in flavor. It mixes great with the tart sweetness of apples in Smithfield's Pork Tenders with Green Apples 'n Peppercorns.

Cayenne: Cayenne pepper comes from the extremely hot cayenne chile. It is dried and then ground to form a fine orangey-red powder that can overheat a recipe instantly. This intense spice should be used cautiously, even for the most daring eaters. Use a pinch in your next pot of clam chowder, and in all your Cajun inspired dishes like Smithfield's Cajun Pork Roast.

Allspice: This little berry gets its name from its complex flavor. It tastes like a mixture of cinnamon, cloves and nutmeg, making it an outstanding baking spice. Originating in the Caribbean and South America, allspice is often used in savory dishes of this region as well. In addition, allspice provides a welcomed touch of sweetness when roasted on the outside of a glazed Smithfield Ham. It adds a spicy, slightly peppery taste to Smithfield's Sweet and Tangy Pork Chops.

Mustard: Mustard is the spice used in the familiar golden condiment we use on ham sandwiches and hot dogs. In addition to adding texture to its namesake condiment, whole mustard seeds are also typically used in pickling, seasoning meats and marinades. Mustard powder is used to make dressings and flavor sauces. Smithfield's Apricot-Dijon Pork Salad perfectly incorporates Dijon mustard with pork and fruit.

Stretch the Life of Your Spices

To stretch the spice's life to approximately six months, consider buying whole seeds and grinding them as needed at home. The best tool for the job is a coffee grinder designated for this purpose exclusively. In a few cases when spices are later strained from the body of the recipe, such as in marinades, braised meats or pickled vegetables, the whole spice is a perfectly acceptable choice.

Grilled pork glazed with a piquant apricot mixture makes a beautiful presentation atop a dinner salad sporting dried cherries, cheese and toasted pecans.

Mmmm, they are out of this world. That cayenne and black pepper - it gives it a lot of kick! I think you're gonna love it!

Pork is the meat of choice in Mexican dishes so lean ground pork is perfect for this savory filling. It's perfect as a tostado-topper, a taco-filler or as a filling for enchiladas.

That spicy slightly peppery taste? That’s the allspice at work in this delicious pork chop dish with its creative blend of fruits, berries, barbecue sauce and garlic. Team it up with a side of plain rice or pasta for another chance to enjoy the juices.

Cumin is a popular spice in the southern part of India and here it’s teamed with classic southwestern spices to create a full-bodied aromatic rub for this tasty tenderloin. Kabob it for a quick grilling with your favorite vegetables or cook and serve it sliced.

Nutmeg and cinnamon give a delightful holiday taste to this tender juicy pork loin. The simmered apples lend a sweet and tart note to the sauce. Leftovers are great sliced thin for a sandwich with a little horseradish sauce to taste.

This elegant dish is just right for special occasions. A combination of easy-to-find ingredients mix with the tart sweetness of the apples and the salty bite of peppercorns to create a main dish that looks as good as it tastes.

Exotic coriander seeds are like tiny balls and become more and more fragrant as they dry. The Chinese thought coriander contained the power of immortality. One thing’s for sure. You’ll be making this delicious peppered pork chop recipe again and again and again.

Pungent, peppery and popular Cajun flavors give this tender roast its punch. Gather your spices (and a group of friends) for a meal that only looks like it took all day. Garnished potatoes make a nice accompaniment as does a steamed dark green vegetable such as broccoli.