All heb.com
  • All heb.com
  • Products Only
  • Recipes Only

5 Spices to Try on Chicken

Chicken is a great lower fat, healthier alternative to red meats. The great thing about chicken is its versatility. It can carry flavor like no other. With some turmeric, ground coriander and cumin it becomes an exotic trip to India. With a little allspice, nutmeg and cayenne, you're in the Caribbean. Reduce it in apple cider vinegar, peppercorns and bay leaves for a flavor trip to the Philippines. Here are five spices to spice up your chicken (without salt!) and help you eat better.


Allspice Allspice
Contrary to popular belief, allspice is not a blend. It's a dried berry that, when ground, tastes like a mix of cinnamon, cloves and nutmeg. Allspice is the basis of Jamaican jerk seasoning and many Caribbean dishes. It's said to also help relieve indigestion. Use it as part of a rub before grilling.
Ground Coriander Ground Coriander
Coriander is an herb whose leaves are reminiscent of cilantro in flavor. Its seeds, though, are ground up to make the spice. It has a delicate lemon-meets-sage flavor that lingers on the tongue. It's used in many Indian, Thai and Middle Eastern recipes. Many believe it relieves anxiety and insomnia. Brown coriander and other Indian spices in ghee (clarified butter used in Indian cookery—could also use olive oil) before adding the chicken to the pan.
Paprika Paprika
It's not just to add a little color to devilled eggs. Paprika comes in a variety of heat levels from mild and sweet to hot and sharp, depending on the kind of pepper plant it comes from. There are even smoked varieties that have even greater depth of flavor. Coat chicken pieces with a paprika and flour mixture and brown before making a stew-like sauce of Chicken Paprika.
Sumac Sumac
Often used in place of salt throughout Italy, sumac has a sour, tart, lemon-y flavor in contrast to its deep red color. Use it liberally with roasted pine nuts for a taste of Palestine and a change of pace. Leave it on the table for a tasty salt substitute.
Wasabi Wasabi
The dried root of the plant is most commonly found as a finely ground powder, which is then made into a paste to combine with soy sauce for a sushi condiment. But the nasal-clearing zing of its hot mustard-like flavor makes for a wonderful change of pace in a honey-wasabi or tarragon-wasabi sauce. Substitute it for hot mustard powder in your favorite recipes.

Related Articles

10 Cooking Fixes Kid-Friendly Lunches Making Recipes Healthier
Healthy Slow Cooking Tips Tamale Guide