Troy McNaughtonChai Extras: Etcetera!
May 30th 2006 18:56
… and that means ‘and the rest’.
FENNEL, ANISE & LICORICE ROOT:
For a light aniseed flavour, add 1 pinch of fennel per cup. It’s usually mislabelled ‘anise’ in American supermarkets. Indians chew fennel seed as a mouth freshener and by all accounts it’s very good stuff – still haven’t stumbled across it in Sydney though! It’s even used as a flavouring in some toothpastes… Don’t let that put you off, though, I’d call it a worthwhile addition to the chai mix.
The true flavour of liquorice is actually anise, the seed of the liquorice plant, and you definitely don’t need much to add so much complexity to the flavour of your chai. It’s a bit sweet, but to be honest you should probably choose between fennel and anise – both are unnecessary.
Liquorice root should be your last resort, but you need some hint of the allsort there. Use VERY conservatively – it has a strong taste and it will mask the other spices if you overdo it.
*No you cannot use a licorice/liquorice allsort.
SAFFRON:
Described as having a slightly bitter honey taste, saffron is really expensive stuff. This is because it is actually the reddish/orange stigma of the crocus flower – and they only have 3 each! But that’s ok, because you only need one strand per cup. Interestingly it’s often substituted by tumeric, but I’m really really really sceptical about the taste, and the colour isn’t going to play a big part in your chai experience.
BAY LEAVES:
Half a leaf per cup, these leaves have a sharp, bitter taste so don’t overdo it! They’re also loosely described as earthy with a hint of mint (although I’m sure if I had a wine connoisseur on hand he/she’d describe the bouquet in all sorts of non sequitur terms). You find them in a lot of Indian dishes – I feel like I’m always fishing them out of curries. The dried versions are less bitter than the fresh, and also easier to find in supermarkets (should be in any well-stocked spice section). And guess what? They even keep grain moths out of your pantry! Although I don’t think they’re terribly common in the average Aussie kitchen…
ALLSPICE BERRIES & NUTMEG:
Allspice berries are actually dried, unripe berries – bet your mouth is watering already – but they are reminiscent of nutmeg, cinnamon, pepper and cloves. They’re used in savoury and sweet dishes alike and often in teas. They lose their flavour after 6 months so buy in moderation. They should be gently crushed directly before addition to the chai mixture; add two to begin with and only 1 extra berry for every two extra cups.
Nutmeg has a rich flavour that softens the bitterness/spiciness of any of the other ingredients. It’s easier to find than allspice berries (you can get it in the little jars as you would powdered cinnamon). Use it sparingly, ¼ teaspoon per two cups.
VANILLA BEAN:
Obviously these are better than vanilla essence. The essence can ONLY be used if it is pure vanilla – any synthetic ingredients will permeate the chai with that wonderful chemical taste we like to reserve for glucose lollies. Best, of course, is to use the vanilla seeds, which are already moist and willing for you to take them out of the vanilla bean – and you can use these liberally. Apparently you can add the seedless bean to a sealed container of sugar to give it a vanillaey aroma.
DRIED MINT
Personally I don’t see the point of minting up your chai tea, but it seems pretty popular. Some people want it both ways. Only 1 pinch per two cups please.
GREEN TEA:
No, it’s not even vaguely traditional; yes, it’s melding cultures in a modern kooky way; no, I don’t know if it tastes good – I’m way too scared to try this one. Apparently it has to be quite strong green tea, so really it’s only for the enthusiasts.
CAVEAT:
Cibby urges you to exercise caution with the pepper – too much boiled pepper will kill your chai and (he says) your throat. It’s probably safest to add it in the steeping process rather than have it boil away with all the other spices for too long. Also, use in moderation.
And to quote the poets of the 1990s, the Spice Girls, "People of the world, spice up your life!"
Wikipic
For a light aniseed flavour, add 1 pinch of fennel per cup. It’s usually mislabelled ‘anise’ in American supermarkets. Indians chew fennel seed as a mouth freshener and by all accounts it’s very good stuff – still haven’t stumbled across it in Sydney though! It’s even used as a flavouring in some toothpastes… Don’t let that put you off, though, I’d call it a worthwhile addition to the chai mix.
The true flavour of liquorice is actually anise, the seed of the liquorice plant, and you definitely don’t need much to add so much complexity to the flavour of your chai. It’s a bit sweet, but to be honest you should probably choose between fennel and anise – both are unnecessary.
Liquorice root should be your last resort, but you need some hint of the allsort there. Use VERY conservatively – it has a strong taste and it will mask the other spices if you overdo it.
*No you cannot use a licorice/liquorice allsort.
Wikipic
Half a leaf per cup, these leaves have a sharp, bitter taste so don’t overdo it! They’re also loosely described as earthy with a hint of mint (although I’m sure if I had a wine connoisseur on hand he/she’d describe the bouquet in all sorts of non sequitur terms). You find them in a lot of Indian dishes – I feel like I’m always fishing them out of curries. The dried versions are less bitter than the fresh, and also easier to find in supermarkets (should be in any well-stocked spice section). And guess what? They even keep grain moths out of your pantry! Although I don’t think they’re terribly common in the average Aussie kitchen…
ALLSPICE BERRIES & NUTMEG:
Allspice berries are actually dried, unripe berries – bet your mouth is watering already – but they are reminiscent of nutmeg, cinnamon, pepper and cloves. They’re used in savoury and sweet dishes alike and often in teas. They lose their flavour after 6 months so buy in moderation. They should be gently crushed directly before addition to the chai mixture; add two to begin with and only 1 extra berry for every two extra cups.
Nutmeg has a rich flavour that softens the bitterness/spiciness of any of the other ingredients. It’s easier to find than allspice berries (you can get it in the little jars as you would powdered cinnamon). Use it sparingly, ¼ teaspoon per two cups.
Wikipic
Obviously these are better than vanilla essence. The essence can ONLY be used if it is pure vanilla – any synthetic ingredients will permeate the chai with that wonderful chemical taste we like to reserve for glucose lollies. Best, of course, is to use the vanilla seeds, which are already moist and willing for you to take them out of the vanilla bean – and you can use these liberally. Apparently you can add the seedless bean to a sealed container of sugar to give it a vanillaey aroma.
Wikipic
Personally I don’t see the point of minting up your chai tea, but it seems pretty popular. Some people want it both ways. Only 1 pinch per two cups please.
GREEN TEA:
No, it’s not even vaguely traditional; yes, it’s melding cultures in a modern kooky way; no, I don’t know if it tastes good – I’m way too scared to try this one. Apparently it has to be quite strong green tea, so really it’s only for the enthusiasts.
CAVEAT:
Cibby urges you to exercise caution with the pepper – too much boiled pepper will kill your chai and (he says) your throat. It’s probably safest to add it in the steeping process rather than have it boil away with all the other spices for too long. Also, use in moderation.
Moroccan spice dealer
And to quote the poets of the 1990s, the Spice Girls, "People of the world, spice up your life!"
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20/20 Filmsight
Science News
Hunt Famous
Orble Post of the Day
Fat Cult
Techbreak