This lesson will get you thinking about the groups of spices you like to use in your meals. (From Lesson 1 Ingredient Bases in eBooklet.)
In this lesson, you will start to develop your own groups of spices, called “bases”. This way, every meal will be tailored to your own liking.
I believe that most people eat nearly the same “groups of spices” on a regular basis. The groups of spices vary by ethnicity of the meal. I call these combinations of spices our “bases”. Examples: When you have spaghetti sauce, you’ll probably have a group spices that you always use in your sauces. When you are making a garden salad, you’ll probably use another group of spices. Most of this "base" selection happens unconsciously at every single meal you prepare. So all you'll be doing is to note that groups of spices you gravitate towards and you'll be making note of them.
Your task is to find the group of spices or “ingredient bases” you like and write them down. You’ll be using your “bases” in every meal you make. Since these are cooking lessons, as opposed to just a set of recipes, it makes sense that you learn to articulate the spices you like with your different meals. Until you’ve been able to list the spice combinations you like, i.e. your bases, you’ll use mine. Below is my list of ingredient-combinations, my bases. I’ll refer to them in recipes using these labels.
This lesson is done!
Your homework is: Work on coming up with a list of spices you like. Below are my "ingredient bases".
Below are my bases. I've labeled them by giving them a "base name" that makes sense to me and below the name are the list of ingredients.
Base name, ingredients in the base:
Bobbie’s American 1 base
Olive oil, salt, large cracked black pepper.
Bobbie’s American 2 base
Sesame oil, salt, red chilies
Bobbie’s Italian 1 base
Olive oil, salt, garlic, oregano, red chilies
Bobbie’s Italian 2 base
Olive oil, salt, garlic, basil, red chilies
Bobbie’s Mexican 1 base
Peanut oil, salt, paprika, red chilies, cumin.
Bobbie’s South Indian 1 base
Coconut oil, salt, cumin, diced fresh ginger, curry leaves.
Bobbie’s South Indian 2 base
Sesame oil, salt, mustard seeds, red chilies, asoefatida, sambhar powder.
Bobbie’s South Indian 3 base
Sesame oil, salt, mustard seeds, red chilies, diced fresh ginger, asoefatida.
Bobbie’s South Indian 4 base
Coconut oil, salt, cumin, diced fresh ginger, curry leaves, asoefatida red chilies.
What are your bases’ names and their ingredients? Start making up your lists. Share them with us. I'll post them below. Boe@VeganCookingLessons.Org.
Here's I've put my bases into a table for easy reference.