While both European and American cuisines are rich and diverse, they each have their unique ways of incorporating herbs and spices. One can often notice a significant difference in the types and quantities of spices used, making the cooking experience quite distinct. Today, we will delve into understanding the commonly used spices in European cuisine that are often missing in American kitchens.

Why Do Europeans and Americans Use Different Spices?

The primary reason for the variation in spice usage between the two regions lies in their distinct histories, cultural influences, and local availability of ingredients. Europeans have a long tradition of using fresh, aromatic, and often less processed spices, while Americans are more accustomed to using convenience spice mixes and pre-prepared dried substances for everyday cooking.

Common European Spices with American Rivals

Wild Garlic

One of the most notable spices in European cuisine that is not widely used in American kitchens is Wild Garlic. This plant species is often found growing like a weed, and it is widely used in Northern and Central Europe. Its pungent, garlicky flavor is excellent in soups, stews, and savory dishes. Europeans often use it fresh, unlike American counterparts who might opt for dried garlic powder or slices for convenience.

Fennel: Spice and Veg in One

In Europe, fennel is widely used both as a spice and as a vegetable. Fennel seeds are crunchy and slightly sweet, with a distinct licorice flavor. They are commonly used in Italian, German, and Greek cuisines. The vegetable part, on the other hand, is used in salads, soups, and roasted dishes. Unlike Americans, who might simply buy pre-cut vegetables or dried herbs, Europeans often utilize the whole fennel bulb and seeds to enhance the flavor of their meals.

Black Currant Leaf for Pickling

An interesting almond-like leaf, the Black Currant Leaf, is commonly used in European pickling recipes. Unlike Americans, who often use dill for pickling, Europeans find the black currant leaf to be a superior choice for imparting a unique flavor to their pickles. The leaf adds a more complex and distinctive taste to the dish, making pickled vegetables more flavorful and appealing.

Bog-myrtle: A Unique Flavoring Agent for Aqwavit

A somewhat lesser-known spice in European cuisine, Bog-myrtle, is a plant that has been used for centuries to flavor aquavit, a traditional Scandinavian spirit. Its unique, aromatic flavor is a favorite in Nordic countries. In contrast, Americans might use common herbs and spices to flavor their liqueurs and spirits. Bog-myrtle is typically dried and used as a whole leaf or as a powder, offering a distinctive flavor profile that is not widely available in American spice markets.

Conclusion:

Exploring the rich and diverse world of European spices and herbs can open up new gastronomic adventures for American cooks. Understanding the unique flavors and uses of these spices can transform ordinary dishes into extraordinary culinary experiences. Whether you’re cooking a stew with Wild Garlic, adding fennel to a recipe, pickling with Black Currant Leaf, or trying Bog-myrtle in a cold brew, you’ll find yourself transported to the flavorful landscapes of European cuisine.