Certainly! Spices and herbs are indeed the essence of culinary art, elevating a simple piece of meat into a delightful and flavorful dish. They add depth, aroma, and character to the food, creating a sensory experience that goes beyond mere taste. Chefs often refer to these seasonings as "kitchen perfumes," as they tantalize the senses and leave a lasting impression on the palate. Each chef's unique combination of spices and herbs imparts a distinctive signature to their creations, making every dish a work of art. Additionally, these seasonings not only enhance the taste but also contribute to the nutritional value of the meal, making them an essential element in the world of gastronomy.Lebanese chef Wadad Zarzour, presenter of the kitchen department on the Good Morning Arabs program on MBC, told Asharq Al-Awsat that “love and passion are the motive behind every delicious recipe, while spices and herbs are the unique touch.” Every chef a simple sprinkle of some spice can tell many secrets about a dish
Zarzour emphasized the importance of spices in her culinary creations, acknowledging their magical impact on dishes. She values spices as essential tools in her kitchen, recognizing their ability to impart unique character to her creations. To enhance the flavors, she employs a technique of sautéing her favorite spices in butter or oil before incorporating them with meat or vegetables, ensuring that each dish is infused with a rich and distinctive taste. This method highlights her expertise in using spices to transform ordinary ingredients into extraordinary culinary experiences.Zarzour added, “Spices are the secret of seasoning mixtures to prepare different types of meat. Without dipping a piece of meat or chicken in a mixture of spices with dried herbs long enough to allow the taste and aroma to penetrate the tissues, you will not get the distinctive flavor”
The harmony of spices and herbs with the basic ingredients of the dish is the secret of the unique taste. This is how Zarzour sees it. It says: The mixture of spices and herbs has its origins. There are dishes compatible with a particular group of spices belonging to the same family, which complement for a well-balanced taste that is not overpowered by annoying flavour; The goal here is harmony between additions and basic ingredients, for example chicken goes well with cinnamon, while black pepper is better for meat
Zarzour firmly believes that crafting a distinct taste in a dish hinges on the seamless fusion of spices and herbs with its core ingredients. According to her culinary philosophy, this harmony originates from understanding specific spice families that harmonize, forming a well-balanced flavor profile that doesn't overpower or clash with the inherent taste of the ingredients. She emphasizes the delicate art of blending spices, ensuring they enhance the natural flavors of the dish rather than overshadowing them. This nuanced approach underscores Zarzour's expertise in creating culinary masterpieces where every element contributes to a harmonious and delightful dining experience.
In the realm of culinary expertise, Zarzour underscores the critical importance of understanding which spices complement specific types of dishes. For instance, she advocates that cinnamon harmonizes wonderfully with chicken, infusing the dish with a warm and aromatic note. Conversely, for meat-based dishes, the bold and peppery flavor of black pepper proves to be an ideal choice. This meticulous selection and blending of spices and herbs enhance the overall flavor of the dish, creating a culinary experience where every component is perfectly balanced. Zarzour's approach exemplifies the artistry involved in the thoughtful use of spices, ensuring they enhance, rather than overpower, the natural flavors of the ingredients.
Zarzour deeply values the nutritional benefits offered by herbs and spices, considering them not just as culinary tools but as essential companions in her culinary creations. In her words, "Before I became a professional chef, I believed in the nutritional value of herbs and spices, and now they have become my friends and secrets. I appreciate their value even more. These simple blessings are gifts from nature, and everything from nature carries remedies for the sick. A touch of turmeric, ginger, rosemary, sumac, or thyme not only adds mouth-watering flavor and aroma but also boosts immunity and enhances the nutritional value of the dish."
Furthermore, she regards herbs as a chef's artistic touch, adding aesthetic appeal to the dish. She particularly favors young herbs like mustard, radishes, sprouts, green wild thyme, and rosemary. These not only stimulate the appetite with their vibrant shapes but also provide the body with essential vitamins and fiber.
Zarzour appreciates the diverse world of international cuisine, each marked by its unique spice and herb combinations. She expresses her love for lemongrass and flavorful curry blends in Asian cuisine, while the spicy allure of Indian cuisine frequently inspires her recipes. Within Arabic cuisine, she recognizes the distinctive spices such as cinnamon, thyme, and sumac, evoking the imagery of fragrant rice, nuts, and grilled meat seasoned with Arabic spices.
Meanwhile, seafood expert Chef Ahmed Al-Dawash highlights the pivotal role of spices and herbs in seafood preparation. He distinguishes between herbs and spices, noting that herbs, being plant-based, impart lighter tastes and aromas compared to the spices extracted from herb seeds or tree barks.
Al-Dawash emphasizes the transformative power of spice and herb combinations in seafood dishes. For him, the key to presenting a seafood dish uniquely lies in this blend. Among his favorite herbs and spices, he mentions green herbs such as mint, dill, basil, thyme, coriander, and parsley for decoration. He values turmeric and fresh ginger for their antioxidant properties, suggesting the extraction of fresh ginger juice to strengthen the immune system.
The impact of herbs on his cuisine is profound, as exemplified by an anecdote involving Lebanese singer Ragheb Alama, who was captivated by the magic in one of Al-Dawash's dishes. It was, indeed, the touch of herbs that made all the difference.