By Marie-Antoinette Issa.
While hot wings and fiery curries often steal the spotlight when it comes to spice, there is a whole world beyond the burn that deserves our attention.
Enter the more subtle, sophisticated side of spice, perfect for Spring. Think ras el hanout, garam masala and smoked paprika blends that may not make you reach for a glass of milk, but will have your taste buds dancing with delight.
Ras el Hanout: Moroccan Magic
Ras el hanout is the ‘Spice Girls’ of the spice world. Literally meaning ‘top of the shop’, this Moroccan blend channels the most iconic girl band of the 90s to bring together a multi-talent combo that can include cinnamon, cardamom, coriander, turmeric and more.
It is perfect for roasting vegetables, drizzling over grains or adding a little intrigue to chicken. Imagine golden roasted carrots with a dusting of ras el hanout, olive oil and a sprinkle of fresh herbs. It is complex, fragrant and utterly charming - a little spice, spice baby in every bite.
Garam Masala: Indian Indulgence
Garam masala translates to ‘warming spice’ and it does exactly that. A gentle mix of cumin, coriander, cardamom, cloves and cinnamon, it adds depth without heat. It is ideal for Spring dishes where you want layers of flavour but not a fire alarm in your mouth.
Photo credit: Feasting at Home.
Sprinkle it over roasted cauliflower, chickpeas or even a creamy lentil soup and watch your ordinary weeknight dinner become a comforting feast.
Smoked Paprika: Smoke and Mirrors
Don’t let its tiny particles deceive you! Smoked paprika brings a subtle smokiness that elevates even the simplest dish. Roasted corn, zucchini or a potato salad all benefit from its sweet, slightly earthy notes.
Pair it with lemon and olive oil and suddenly a humble salad sings with flavour. Smoked paprika proves that spice does not need to scorch to impress. It is all about a slow-building punch that says spice is nice without raising the heat.
Za’atar: A Middle Eastern Must-have
A love letter from the lands of the Levant, za’atar is a blend of thyme, sumac, sesame seeds and oregano that is as iconically Middle Eastern as hummus, hospitality and the heavenly landscapes for which the region is renowned.
Sprinkle it on roasted vegetables, drizzle it over labneh or use it to season a simple flatbread. Tangy, herbal and bright, za’atar adds a Springtime freshness that makes you feel like you are strolling through a sunny market in Beirut.
Herbes de Provence: French Flair
Herbes de Provence is like a bouquet of Summer herbs in a pinch. Lavender, thyme, rosemary and marjoram work beautifully with grilled vegetables, lighter proteins and even eggs. A little sprinkle transforms an everyday dish into a Provencal dream. It is an elegant and easy addition for those looking to sprinkle a subtle complexity to their Spring cooking.
Curry Leaves and Fennel Seeds: Power Pair
Finally, curry leaves add a bright, citrusy aroma that pairs perfectly with sautéed vegetables or lentil dishes, while fennel seeds bring a sweet, aniseed hint that works beautifully in roasted carrots, asparagus or Spring-inspired breads.
Both are examples of how small touches can make a big difference, proving that sometimes the tiniest sprinkle is all you need to take a dish from bland to grand.
Variety is the Spice of Life
The joy of subtle spice blends is that they let you play in the kitchen without fear of overdoing it. They are versatile, aromatic and perfect for lighter, Springtime dishes. So, dust a little ras el hanout on your grains, shake some garam masala over roasted veggies or let za’atar and fennel seeds bring your dishes to life.
Spice up your life, experiment with layers of flavour and watch as everyday meals turn into memorable feasts.
