Balancing Flavours

A spice blend creates a unique and special flavour all of its own, quite different from the flavours of individual spices within it. Sometimes a predominant note might stand out – cinnamon or cloves are usually recognisable – but in general the spices work together like a well-rehearsed orchestra. In the words of Australian spice connoisseur Ian Hemphill, a well-constructed blend will bring together harmonious proportions of sweet, pungent, tangy, hot and ‘amalgamating’ or staple spices (turmeric, fennel and coriander, for example). Pepper is classified as hot and, as such, is usually added in the smallest proportion. However, as Ian rightly says, the hot group can make or break a dish. A judicious amount makes food appetising; a heavy hand simply gives spicy food a poor reputation.