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What hides in the seemingly dull, dry and small flavour firecrackers called spice? We’re unpacking the spice cupboard to understand the heat, flavour and flair that it adds to your winter dishes.

Allspice vs Mixed spice:  

Allspice, also called Jamaica pepper, is not a blend but a dried spice berry. The Allspice tree thrives in the Caribbean and South American region. It’s savoury  in flavour, with hints that remind you of nutmeg, clove and cinnamon. Use sparingly, as this one packs a punch!  

Mixed spice is a blend of spices that has an English origin, made up of several spices such cinnamon, coriander seeds, caraway, nutmeg, ginger and cloves, all of which contribute to a sweeter taste and overall flavour in baked goods.  

Dukkha vs Za’Atar: 

Za’atar is a spice blend made using ground herbs and spices such as thyme, oregano, sumac and cumin. It is herbal, aromatic and usually contains sesame seeds. Each region, family and individual may have their own specific recipes for Za’atar.   

Dukkha is a crunchier blend of crushed seeds, nuts and spices. Both are used heavily in Middle Eastern cultures to garnish and flavour dishes.  

The right kind of red: Cayenne vs Paprika vs Chilli powder  

Cayenne pepper:  

• Made exclusively from cayenne chilli peppers.
  
• Slightly gritty, adds a generous punch of heat, orangey red in colour.  

Paprika  

• Made from the dried flesh and skin of red bell/sweet peppers, (the seeds are not included), also known as ‘sweet paprika’.  
• Deep red in colour with a finer texture than cayenne pepper.  
• Mildly spicy, subtle sweetness.  

Hot paprika 

• Uses peppers specifically cultivated to be hotter than the normal paprika peppers. The pepper seeds are included in the drying process and ground up along with the flesh. 

Smoked paprika 

• Made from Pimento sweet peppers or hot peppers. 
• Extra flavourful as the peppers are charred before drying to create a deep, hearty smokiness.  
• Created using different peppers to achieve a mild, hot and extra hot flavour. 

Chilli powder  

• Made from dried chilli and a number of different ingredients such as onion powder, oregano and cumin.  

Baharat vs Ras el hanout  

Baharat is to the Middle East what garam masala is to Indian culture. It is used much more liberally and frequently in everyday cooking than Ras el hanout, and features an earthy yet sweet flavour.  

Ras el hanout translates as top shelf, which really says it all! It’s similar in composition to the Middle Eastern spice Baharat, but contains more niche spices specific to the North African region. The Moroccan blend uses 30+ spices, of which a few include cardamom, nutmeg, clove, cinnamon and anise. Created by grinding whole spices, it is a sweet, warm, pungent spice that is also referred to mrouzia spice.  

The tip of the masala iceberg

Garam masala
Garam’ means hot and ‘masala’ means spice blend in Hindi. This North Indian blend of spices is very popular, and traces back centuries. It’s combined flavours create a warmth that makes dishes sing.   

A few of the 30+ spices used in garam masala range from the usual signature Indian ‘tikka’ coriander and cumin seeds, cardamom pods and cloves, to more specific spices such as fennel seeds, cinnamon and mace, depending on the region and ancient family recipe.  

Other masalas include:

Biryani masala: An aromatic blend, it uses caraway seeds and bay leaves.  

Tandoori masala: Perfect for marinading. A smoky and deep blend that uses mace, garlic and ginger powder along with the usual suspects.  

Chaat masala: Used in street food, black salt and amchoor (dried mango powder) are it’s common ingredients.  

Tikka masala: Used in signature Indian ‘tikka’ dishes, it uses turmeric, cinnamon and amchoor.  

By Nabeela Karim
Text courtesy of Balanced Life magazine
Illustration: Gallo/Getty Images 

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Celebrate #meatfreemonday with this simple, flavoursome, hearty mixed pepper dish that only has 15 minutes of hands-on time. Looks like tonight’s dinner is sorted!

SERVES 4 // COOK TIME ± 45 min

INGREDIENTS
Butter, for greasing
6 mixed peppers, cut into large pieces and seeded
1 tsp chopped rosemary
½ tsp chilli flakes
¼ tsp ground cumin
¼ tsp paprika
200g ready-made puff pastry

METHOD
1. Preheat oven to 200°C and grease a 22 cm ovenproof frying pan with the butter.
2. Arrange the pepper pieces, with the skin-side down, on the base of the pan. Sprinkle with rosemary, chilli, cumin and paprika.
3. Cut the pasty into a 24 cm circle. Cover the pan with the pastry, tucking in the sides.
4. Place the pan in the oven and turn down the temperature to 160°C. Bake for 25–40 minutes, until golden brown.
5. Remove from the oven and allow to rest for five minutes. Flip on to a plate with the peppers facing up and serve.

This spinach tart is a satisfying vegetarian treat that tastes as amazing as it looks. Make it this Monday to get your week off to a great start!

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We love a fresh bowl of popcorn, but it’s time to spice up this faithful snack with new and improved pastry cones filled with paprika-spiced popcorn!

SERVES 6–8 // COOKING TIME 15 min

INGREDIENTS
For the pastry cones
2 rolls puff pastry
1 egg, beaten
2 tbsp sesame seeds
For the paprika-spiced popcorn
1 tsp paprika
1 tsp dried rosemary
1 tsp salt
½ tsp garlic powder
¼ cup Parmesan
¼ cup vegetable oil
½ cup popcorn kernels
1 tbsp butter

METHOD
For the pastry cones
1. Preheat oven to 200°C. Line a baking tray and grease cone-shaped moulds.
2. Cut the pastry into 2 cm-wide strips. Brush the edges of each strip with the egg and wrap around the moulds.
3. Brush with the remaining egg and arrange, seam-side down, on the prepared tray.
4. Sprinkle with the sesame seeds and bake for 15–20 minutes, until golden and crispy. Allow to cool.
For the paprika-spiced popcorn
1. Mix the herbs, spices and Parmesan together.
2. Heat the oil in a pot over medium heat. Add the popcorn kernels and the butter.
3. Cover and cook until the popcorn has popped.
4. Transfer to a bowl and toss with the popcorn spice. Fill the pastry cones with popcorn and serve.

Recipe & styling: Jezza-Rae Larsen
Photography: Gareth van Nelson // HMimages.co.za

While you enjoy your snack, let this kids tuck into our butterscotch popcorn balls.

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A supercharged dish with loads of flavour, this sweet and spicy spanspek and paprika steak salad is the perfect way to end off summer.

SERVES 2 // COOKING TIME 30 min

INGREDIENTS
1 tbsp paprika
2 tbsp olive oil, plus extra for frying
500 g rump steak
½ spanspek, peeled, deseeded and sliced into half moons
½ cucumber, ribboned
½ red onion, thinly sliced into rings
Handful fresh coriander
Handful fresh mint
1 tbsp vinegar
½ tsp honey
2 tbsp olive oil

METHOD
1. Combine paprika and olive oil, then season with salt and pepper. Rub over the steak. Set the steak aside to come to room temperature.
2. Heat 1 tbsp olive oil in a griddle pan or frying pan. Fry the steak for 4 minutes on each side until it is medium rare, or until the desired temperature.
3. Take it out of the pan and let it rest.
4. Arrange the spanspek, cucumber, red onion and coriander on a plate.
5. Make a quick dressing by mixing together vinegar, honey, and olive oil. Drizzle half of this over the plate.
6. Slice the steak thinly and arrange it on top of the salad. Drizzle the remaining dressing over the steak salad and garnish with the leftover mint and coriander.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

Who knew steak had so many delicious flavour pairings? These coffee steak sarmies are deliciously savoury.

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If you’re planning on hosting any friends or family over, you’ll definitely need to include this roast red pepper hummus flavoured with paprika to the snack table.

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
1 red pepper, sliced
3 tbsp olive oil, plus to drizzle
1 cup tinned chickpeas
Juice of 2 lemons
1 jalapeño, chopped
2 tbsp tahini
2 tsp paprika
1 tsp ground cumin

METHOD
1. Preheat oven to 200°C.
2. Place red pepper on a baking tray and drizzle with olive oil. Roast until soft and slightly browned, about 15 minutes. Remove from the oven and leave to cool.
3. Place all the ingredients in a food processor and blitz until smooth.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

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