Spices, the stowaways of taste, bring out their exuberant and full character of every dish of both Greek and international cuisine.
“Cumin, nutmeg and red pepper,
never had a match
to alter a wish,
to turn down the heat after the first shimmer,
thus becoming the creation
all over again.”
Text curation: Konstantinos Koveos
Greece, being geographically at the crossroads between East and West, has been influenced by its neighbours since ancient times, combined with an enriched culinary tradition, offering an abundance of flavors, aromas and recipes.
Since antiquity, there have been references in relation to the proper use of spices, as scribes commentate the consumption of sweet wine flavored with star anise, as well as spices such as cinnamon, pepper, cumin and others.
Apicius, a Roman traveler-cook, cites that in classical Greece the use of spices was frequent, but in moderation and following the unspoken rule of up to 3-4 spices in each recipe.
Crossing into the modern era, Greek gastronomy has already embraced its influences and has “separated” them geographically throughout the territory.
In Northern Greece particularly, as the influence of the cuisines of Constantinople and Pontic remain till present a key source of inspiration, with the result that the use of spices “relishing” a prominent place.
Thereto, recipes are found with spices dominating, while cinnamon, nutmeg, pepper, cumin and clove are frequently and intensively featured.
The best-known Smyrnaika soutzoukakia, where cumin suffuses its unique spark elevating a simple dish into an aromatic feast.
In Corfu, the famous “Spetseriko”, a mixture of spices based on sweet paprika, allspice and nutmeg, is a basic ingredient in Pastitsada, but also in many other casserole preparations.
In the vestigial of the territory, the use of spices is also noticeable, but with relatively sparing use, as Cycladic cuisine is depended mainly on aromatic herbs, just like Cretan cuisine.
In the urban kitchen of urban areas, with the rise of culinary shows, more and more spices make an entrance to every house, while in every part of Greece, we can obtain interesting shops supplying with spices we can get a whiff of and utilise in our cooking.
Basic spices of Greek cuisine
Krokos Kozani
One of the most prestigious culinary products of our country. Also called saffron, we trace it in stamens or powder, while it is rather challenging to combine it with other spices or herbs.
Main use in soups, pasta, rice, seafood.
Cinnamon
It can be found in sticks or grated. Intense, sweet aroma, in large quantities though acquires a bitter taste. Main use in stews, tomato sauces, sweets (rice milk, syrups, cookies, etc).
Pimento
It is procured in seeds or ground. Mild, peppery aroma in reasonable usage.
Basic application in stews, meat, poultry and pastry as well.
Cumin
We find it in seeds or grated. Quite scented and if used sparingly, transfuses a “hidden” and discerning aroma. Basic ingredient of dishes such as soutzoukakia and stews.
Pepper
It is found in grains or grated. It is usually met in black, green, white and pink colors. Being main ingredient in almost every recipes and accompanied by salt, are considered to be the greatest pillars of taste.
Bay leaves
It is encountered in dried leaves. Very strong aroma, therefore its use should be thrifty. Essential ingredient in lentil soup, but also in stews, potatoes and seafood.
In addition, is a consistent ingredient of bouquet garni (bunch of herbs) and fundamental kitchen broths.
Cloves
It is found in spikes or grated. Sweet and intense aroma, remove before serving.
Basic use in stews, sweets, compotes, pork but sparingly as it emanates a very strong aroma.
Anise
Run into in seeds with similar flavor to star anise. Demanding to combine it with other spices or herbs, as it predominates. Main use in doughs, nuts, meat, chicken and sauces.
Chios Mastic
One of the most significant culinary treasures of our country. Found in tears or grated. Its beneficial properties are well-known not to mention its idiosyncratic aroma.
Ιt is met especially in celebrations, as it is an ingredient in Vasilopita and buns.
Primary use in doughs, sweets, ice creams but also meat and poultry.
Mahlepi
It comes by in seeds or grated originating from the fruit of stone cherry.
It allots a strong aroma and is often found coupled with Mastic.
Rudimentary use in cakes, buns, cookies and generally in pastry making.
Nutmeg
Grated or whole. It possesses a sweet, warm and aromatic character.
Basic use in white sauces, purees, stews but also in creams, sweets especially mixed with other spices.
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