Spice up your Liquors

Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping).

Up to this point, we have covered some aromatic spices such as cardamom, cloves, fennel and cinnamon. These or combinations of these can be placed in your favourite alcohol drink to infuse it.

Vanilla infused vodka

In general, infusions can include:

• Fresh fruit and berries
• Dried fruits
• Nuts
• Vegetables, roots, flowers & herbs
• Spices & similar dry goods such as teas

Let's look at an example of how to use spices to infuse your liquor. 

VANILLA INFUSED VODKA

INGREDIENTS:

250 ml vodka

2 -3 vanilla beans

METHOD:

Add the measured amount of vodka in a jar or bottle

Add the split vanilla beans to the vodka

Cover and let stand for 5 - 7 days

3 -5 weeks will produce the best flavour!

Discard the beans from the vodka and strain if necessary

This is the basic procedure. Feel free to experiment other spices. I think cardamom and cinnamon will make an excellent infusion with vodka.

While you're experimenting with this recipe, also check out Cherry Vodka, Watermelon Vodka and Bacon Vodka.

Using Whole Spices instead of Powders

In an earlier post (Building up your Spice collection) mention was made to collect both whole and ground spices. So I hope by this time you would have at least have some of them.

Powdered spices tender to loose their aroma much quicker than the whole seeds. As such whole seeds tend to have a much stronger aroma especially when ground. 

Remember your favourite coffee house? Why do their coffee taste so rich and have such a strong aroma that can be detected from a mile away? It is because they pass the coffee beans through a grinder prior to brewing thus capturing that magic brew that you crave. 

With spices, it is the same concept.

 Let's look at a recipe using only whole spices.

 KARAHI POTATOES WITH WHOLE SPICES

Taken from Curry: Fire & Spice by Mridula Baljekar

INGREDIENTS:
3 tbsp oil (I prefer mustard oil)

1/2  tsp cumin seeds

3 curry leaves

1 tsp crushed dried red chillies

1 tsp kalonji, mustard & fenugreek seeds (mixed)

3 cloves garlic - chopped

1/2 tsp grated ginger

2 onions sliced (red preferred)

6 medium potatoes cut in 1/2 inch slices

1 tbsp fresh coriander chopped (can replace with chadon beni)

1 fresh red chilli chopped

1 green chilli chopped

METHOD:

1. Heat oil in heavy saucepan.
2. Add all spices except onions and fry for 1 minute
3. Add onions and fry for 3 - 5 minutes
4. Add potatoes and fresh coriander, and red and green chillies and cook on low heat (covered) till tender.

SERVES 4

In the next post: combined use of powdered and whole spices.

Till then.