Global Recipes Explore Ancient Spice Route
(NAPSI)—Today’s cooks have their pick of exotic spices, but these ingredients were once rare enough to inspire wars, send explorers on missions around the globe and, by some accounts, even factor in the purchase of the island of Manhattan by the Dutch.
In honor of this rich history, CanolaInfo’s latest recipe collection, “Spice Route: A Journey of Global Flavors,” celebrates these once-exotic spices with an array of international dishes inspired by the famous trade passage.
“These recipes integrate spices with regional flavors from some of the most important ports of call at the time of the ancient spice trade, including China, India, Persia, Arabia, North Africa and the Mediterranean,” says award-winning chef Raghavan Iyer, who developed the collection. “Spices such as black pepper, cumin and cinnamon are standard ingredients around the world today, but it’s fascinating—and delicious—to see how each cuisine handles them differently.”
Iyer showcases the transformative flavor of whole spices in dishes such as an Indian-style wild halibut, rubbed with turmeric and finished with cracked black pepper, or a Persian lamb stew scented with cumin and cayenne pepper.
Each flavorful recipe is made with canola oil, which is neutral in flavor, light in texture and has the least saturated fat and most plant-based omega-3 fat of all common cooking oils. It is also free of trans fat and, like other vegetable oils, is cholesterol-free.
Recipes, all available at www.canolainfo.org, include:
- Phyllo Bundles with Saffron-Flavored Chickpeas
- Persian Lamb Stew with Dried Apricots
- Turmeric-Rubbed Wild Halibut with Cracked Black Pepper
- “Lentils of Arabia” with Rice, Cumin and Caramelized Onions
- Pork Tenderloin with Five-Spice Powder and Peppers
- Ethiopian Chicken with Berberi Sauce and Fresh Ginger.
“Canola oil is ideal for cooking with spices,” Iyer explains. “It allows the aroma of a spice, whether delicate or assertive, to come to the forefront of a dish.
“These dishes are truly a ‘passport’ to flavors around the globe and a wonderful glimpse into the history of spices and cuisines we enjoy today.”
Here’s a sweet and savory example of the rich flavors that can be found in the recipe collection.
Nutritional Analysis per Serving: Calories 260, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 55 mg, Carbohydrates 22 g, Fiber 3 g, Sugars 13 g, Protein 19 g, Sodium 510 mg, Potassium 578 mg