Let's talk tang! Tanginess —the tart, sometimes sour flavor of certain ingredients—can exude citrus notes without adding lemons or oranges. Some tasters may believe tart spices are too harsh, but their tanginess rounds out dishes. I introduce to you some of my all-time favorites: cumin, coriander, and sumac.
Cumin, hailing from the parsley family, starts as a seed and ends as a dried, ground powder. Bitter in large amounts, it gives off a lemon peel flavor and smells aromatic of old-world markets. Mixing it with other herbs brings warm tones and a distinct earthiness to food. When enjoying it alone, its tanginess stands out in your meal, whereas with other spices, it brings together tasty winter dishes like chili or year-round favorites like posole (pork and vegetable soup).
Coriander, my personal favorite, is from the cilantro family. It brings a light and delicate tanginess to dishes while heat releases its natural aroma and citrusy notes. Fresh coriander, aka cilantro, doesn't require heat since it carries a more intense herbal flavor.
Sumac, the blushing wildflower, is the best ingredient you can have in your spice cabinet. It puts lemons to shame since there's no need to add any acids to your dish. Its best quality—its deep crimson color— gives proteins, curries, and sauces a pop of red.
As you follow me to our spice trade talk, let's discuss these three in-depth.