Why Natural Spicing Wins

There are indefinite ways of value addition in any aspect of both subsistence or commercial production all with the aim of attracting a consumer to the product itself. This same principle is quite applicable in food and nutrition, with the aim of ‘attracting’ a better taste and all this is achievable in many ways but the outstanding one is spicing. Spices and herbs could transform a normal dish to an outstanding cuisine and turn a simple meal into a feast only when used and applied well.

In Kenya, one can find a large variety of spices that could be grouped according to which dishes they are basically used in. But it has been established, with time, that different spices are used in different dishes and moreover drinks. For instance ginger, locally known as tangawizi, has been used in stews, salad dishes, tea and even soft drinks. Therefore, one easy way of categorizing spices is natural and processed. This could however be confusing considering that basically most, if not all, spices are obtained from natural plants hence dawned natural; some of them could be used directly in their raw form while others need processing.

Some spices are used processed but are equally functional in their natural form. Spices like coriander, cinnamon, ginger, garlic and so much more bring out better taste when used naturally or simply unprocessed and artificially preserved and this is because some of them are reduced in value during the processing; the main reason behind different spice prices in the market.

However their method of use in the dishes during preparation might be the problem especially when some need more time to cook than others but this is all tackled in the recipe. Consider applying natural spicing, you might have a new experience in your dish!