Le 20 spezie più utilizzate in cucina
Se c’è una “galassia” varia e colorata, con un’immensa storia ed un incredibile fascino, che inevitabilmente si interseca con il mondo culinario, è quella delle spezie.
STORIA
Già nel II millennio a.C. molte spezie venivano usate da importanti civiltà antiche, come i Sumeri, i Fenici, gli Assiro-babilonesi, i Persiani, gli Egizi, i Fenici, ma anche i Cinesi, gli antichi greci e gli antichi romani. I fini erano molteplici, ma uno dei più importanti era per eseguire riti sacri. Ci sono alcuni periodi ben delineati che sono fondamentali per “l’introduzione” di alcune spezie nelle culture di massa. Un esempio è riscontrabile con la vaniglia e il peperoncino, due spezie importanti che furono conosciute ed importate in Europa dalla Spagna nei primi anni del 1500, dopo che questa cominciò ad arrivare nell’America Latina. Il pepe era addirittura commercializzato in India già quattro millenni fa, ma una data chiave è il 408 d.C., quando Alarico, Re dei Visigoti, rinunciò alla conquista di Roma in cambio di un lauto compenso che prevedeva, tra le altre cose, 3000 libbre di pepe e 5000 libre di oro. Sta di fatto che comunque i Romani attribuirono molta importanza a questa importante spezia, tanto che costruì speciali depositi (horrea pipearia) per custodirlo.
Fin da tempi remoti, le spezie sono state delle vere e proprie merci di scambio, principalmente ricavate da radici e cortecce, così come da germogli e semi, ma anche dei baccelli – come quelle della vaniglia. Vengono utilizzate a scopo alimentare per aromatizzare, insaporire e conservare le pietanze. Inoltre sono usate anche per scopo medicinale in diverse zone del mondo.
Insomma, parliamo di un insieme veramente vasto, colorato e variopinto. Elencare tutte le spezie mondiali potrebbe rasentare l’impossibile, ma in questo articolo mi limito a raggrupparne 20 tra le più comuni utilizzate nella cucina mediterranea – ed europea, in generale.
ANICE STELLATO
Annusarlo vi farà immediatamente immaginare di avere un calice di sambuca davanti al vostro naso. Il suo nome più “chic” è Illicium verum, un albero sempreverde che troviamo in Asia e dal quale, dopo una fase di essiccamento, si ricava questa particolarissima spezia. Si tratta di un ingrediente comune di altri liquori e distillati, come l’assenzio, ma è utilizzabile anche per primi piatti, dolci e tisane. Attenzione: se diluito in acqua può rappresentare un efficace dissetante.
ANNATTO – BIXA ORELLANA
Probabilmente chi legge questo nome dirà: “ma chi l’ha mai sentita, vista o usata questa spezia?”. E da un certo punto di vista è anche vero. Ma in realtà è più comune di quanto uno possa pensare. Da noi infatti è molto diffusa come colorante E160b, che conferisce un colore quasi “rosso mattone”. In Asia e in America Latina (particolarmente in Brasile) invece è usata come spezia, ricavata dai semi dell’achiote. Un utilizzo più particolare? Riscaldare un paio di cucchiai di semi di achiote in un litro d’olio per pochi minuti: in questo modo si otterrà uno sfizioso olio all’annatto che conferirà un colore rossiccio naturale.
CANNELLA
Qui sicuramente parliamo di una spezia molto più conosciuta. Si è soliti trovarla in polvere ma la sua forma naturale è in piccoli cilindri di corteccia. È praticamente un must per molti in cucina, soprattutto per quanto concerne le preparazioni dolci. In Oriente invece è anche comune ritrovarla in secondi piatti.
CARDAMOMO
Se avete mai bevuto il qahwa, il caffè arabo (da non confondere con il simile ma diverso caffè turco), avrete trovato la “sorpresa” nel fondo del bicchiere. Tale sorpresa è rappresentata da un mix di spezie, in cui il cardamomo gioca il ruolo da padrone. Si tratta di una spezie molto particolare e diffusa, sia in Medio Oriente così come in Asia Centrale – particolarmente in Pakistan. Appartiene alle Angiosperme, delle piante che danno origine anche allo zenzero.
CHIODI DI GAROFANO
Questi piccoli boccioli, dalla forma di mini chiodini, sono prodotti dell’infiorescenza dell’Eugenia Carophyllata e vengono raccolti ancora chiusi per poi essere lasciati essiccare al sole. Si tratta di un albero sempreverde originario dell’Indonesia, specificamente dall’arcipelago delle Isole Molucche. Parliamo comunque di una spezia che viene coltivata in Sri Lanka per rimanere in Asia, ma anche in America Latina (Antille e Brasile) ed in Africa, precisamente in Madagascar e Zanzibar.
CUMINO
Qui parliamo di una spezia che viene usata sia in forma macinata che tramite i suoi semi. I suoi semi , che si ricavano dai suoi frutti dopo l’essiccazione, derivano dalla pianta Cuminum cyminum, appartenente alla famiglia delle Apiaceae e originaria del Mediterraneo orientale, ma viene coltivato principalmente in nell’Africa mediterranea, in Medio Oriente ed in India. È anche una delle componenti principali per la realizzazione del curry.
CURCUMA
Grazie alle sue proprietà antinfiammatorie ed antiossidanti, la curcuma è una spezia molto importante e diffusa nella fascia tropicale dell’Asia, con l’India che ne è sia il maggior produttore che consumatore. La sua radice essiccata e ridotta in polvere arricchisce quasi tutti i piatti ai quali conferisce il classico colore giallo intenso. È la base del curry indiano, e il suo colore giallo predomina su quelli delle altre spezie. Per apprezzarne completamente il gustoso aroma è bene utilizzarla con aggiunta di grassi come burro o olio, per non esaltarne eccessivamente l’amaro è meglio aggiungerla a fine cottura.
CURRY
Si sa: il curry ci vuole “in un piatto orientato verso Oriente”. Il buon Italo di Masterchef Italia 7 mi perdonerà per aver utilizzato la sua citazione, ma sicuramente il suo ragionamento secondo cui il curry è una grande spezia – dimostrato dal fatto che viene consumato dalle due più grandi popolazioni mondiali, l’India e la Cina – ha molto senso. Attenzione però perché non parliamo di una singola spezia, bensì di un “blend”. Per la precisione, per creare il curry, vanno macinati insieme pepe nero, cumino, coriandolo, cannella, curcuma, chiodi di garofano, zenzero, noce moscata, fieno greco, peperoncino, zafferano e cardamomo.
GINEPRO
Appartenente alla famiglia delle cupressaceae, le bacche di ginepro crescono in tutta Italia – ed in Europa in generale. La pianta produce dei frutti che sono ricoperti da una cera che conferisce loro un colore nero-violaceo e che assume una cromaticità più scura con la conservazione. Sono bacche ricche di un tipo di olio essenziale che li rende alquanto aromatici. Se amate il Gin, sappiate che è altamente probabile che il vostro Gin preferito contenga, nella sua miscela di erbe e spezie, anche il ginepro.
LIQUIRIZIA
Ecco una spezia davvero particolare. In molti, soprattutto i bambini, sono soliti conoscere la liquirizia in forma di dolci e caramelle, nere e traslucide, ma in realtà la liquirizia è una radice – è solito infatti gustarsi la liquirizia anche come bastoncino direttamente. Il nome deriva dal termine greco Glycyrhiza che significa “radice dolce”. È diffusa dal Mediterraneo all’Oriente: difatti in Cina è usata da più di 2 millenni, ma in questa fascia del mondo la parte della regina la gioca la Calabria per la sua varietà di liquirizia. Appartiene alla famiglia delle leguminose e la pianta perenne che ha la forma di un arbusto può arrivare fino ad un paio di metri, producendo fiorellini blu o violacei. Dalle radici essiccate e poi bollite si ottiene il succo, ovvero un estratto denso e nero che si solidifica e può essere polverizzato o usato per molteplici utilizzi. Nel Vecchio Continente veniva usato come dolcificante prima dell’introduzione dello zucchero.
NOCE MOSCATA
Spezia incredibilmente forte, grattuggiandola un paio di volte può già portare un quantitativo sufficiente ad aromatizzare gran parte del piatto. Il nome deriva da Muscate (o Muscat), capitale dell’Oman: in realtà non è il luogo d’origine, bensì il primo porto in cui è stata commercializzata. È il nocciolo di un frutto giallastro molto simile ad un’albicocca e ne viene usato anche l’involucro carnoso e fessurato tra il seme e il frutto, il quale viene chiamato macis. È uno degli ingredienti utilizzati per i tortellini bolognesi, ma è spesso usato anche per insaporire puree e non solo. Attenti col dosaggio perchè è molto forte.
PAPRIKA
La paprika si ottiene dall’essiccazione e dalla macinatura di peperoni, generalmente rossi. In Ungherese, luogo d’origine di questa spezia, paprika (o anche paprica) significa semplicemente “peperone”. Ci sono moltissime varietà e si distinguono in base al colore e alla piccantezza. Ovviamente gioca il ruolo da padrone in alcuni piatti tipici dell’Ungheria, come il Goulash.
PEPE
Da quello nero classico a quello bianco, ma anche quello verde, quello della Tasmania, il pepe lungo, quello di Sarawak, di Cubebe e vari altri ancora: il mondo del pepe è tanto vario quanto affascinante. Ci sono tantissime varietà ed è usato moltissimo nella cucina italiana (e non solo). Per approfondire maggiormente invito a leggere qui un articolo precedentemente scritto e concentrato tutto sul pepe.
PEPERONCINO
Io personalmente sto al piccante come l’astemio sta all’alcol. Questo dovrebbe far capire il mio “pessimo” rapporto con la sensazione trigeminale per eccellenza. Il problema è che adoro il piccante, ma purtroppo non lo reggo quasi per nulla… Sensazioni personali a parte, una delle fonti di piccantezza più famose al mondo è rappresentata dai peperoncini. La variante rossa si chiama Capsicum annuum ed è anche essa una pianta annuale appartenente alla famiglia delle Solanacee. La piccantezza è dovuta alla capsaicina, un alcaloide contenuto al suo interno e che varia in base alla varietà.
SEMI DI CORIANDOLO
Il coriandolo, anche noto come “prezzemolo cinese“, può essere utilizzato sia con le sue foglioline che tramite i suoi semi, i quali sono sferici, tra il colore beige ed il marrone chiaro e particolarmente profumati. Sono una tra le spezie più importanti della cucina indiana in primis, ma anche nelle nostre tavole stanno diventando sempre più utilizzati. Hanno la capacità di agire come un forte diuretico, permettendo quindi di purificare il corpo, di eliminare le tossine e, cosa altrettanto importante, di mantenere la sensazione di sazietà più a lungo. I semi possono essere impiegati anche per la produzione di un bel infuso digestivo.
SEMI DI PAPAVERO
Questi deliziosi semi li vidi per la prima volta in età adolescenziale quando scoprii il meraviglioso mondo dei bagel. Parliamo di semi che provengono dalla pianta del papavero comune o rosolaccio (chiamata Papaver rhoeas), un’erbacea annuale. Sono semi oleosi ricchi di proteine, grassi, ma anche di Omega 6, calcio e vitamina E. Essendo un prodotto derivato dagli alcaloidi, può essere quasi identificato come un “calmante” naturale: da tenere in considerazione!
SEMI DI SESAMO
Tra i più classici compagni di merende nei panini, i semi di sesamo trovano scritto sulla loro carta d’identità “scientifica” il nome Sesamum indicum. Parliamo di una pianta erbacea che nasce sia in diversi Paesi africani sia in India; in più è un prodotto che può venirci in soccorso per molti benefici. Si tratta di un’ottima fonte di calcio, ferro, selenio e manganese, ma anche Omega 3 e Omega 6. Un consumo dosato ed equilibrato può aiutare a ridurre la quantità di colesterolo LDL, il che sicuramente è un’ottima notizia.
VANIGLIA
Secondo il Maestro Iginio Massari, la vaniglia è l’aroma naturale più potente al mondo: ogni suo grammo infatti aromatizza ben 10.000 grammi (ovvero 10 kg) di un altro prodotto! E parliamo probabilmente della mia spezia dolce preferita. Diffidate dalle preparazioni in polvere e dalla vanillina: una volta che toccherete con mano, che odorerte il baccello e che lo taglierete per estrarne i semi, capirete di quale straordinaria spezia stiamo parlando. Fa a gara con lo zafferano per essere tra le più costose al mondo. È originaria del Messico, dalla famiglia delle orchideacee, ma ad oggi le varietà più pregiate sono quelle del Madagascar e di Tahiti.
ZAFFERANO
Immancabile dalla cucina lombarda, in particolare quella milanese: il risotto con l’ossobuco e lo zafferano è veramente un classico. Quel che non molti sanno è che lo zafferano è probabilmente la spezia più costosa al mondo. Parliamo di un prezzo che può arrivare anche a €30.000 al chilo! a seconda della qualità. La motivazione principale va riscontrata nel fatto che sono richiesti quasi 250.000 fiori e più di 600 ore di lavoro per raggiungere un chilo di zafferano. Infatti questa spezia nasce da un fiore dal quale poi si ricavano dei sottilissimi pistilli – estremamente delicati. Inoltre fiorisce una volta all’anno per due settimane, mentre il processo di raccolta è molto delicato e complesso. Questi motivi portano lo zafferano ad avere un prezzo così alto. A me la cromaticità dello zafferano ha sempre affascinato. Il fiore è violaceo, i pistilli sono rossi ma alla fine il colore che viene conferito alla pietanza è un giallo molto acceso. La produzione mondiale è pari a circa 175 tonnellate annuali, di cui il 90% viene prodotto in Iran e il restante 10% viene diviso tra Italia (in particolare Abruzzo, Toscana ed Umbria), India, Grecia, Marocco e Spagna (secondo esportatore in assoluto).
ZENZERO
Chiudiamo questo raggruppamento di spezie con quella più utilizzata soprattutto per le classiche centrifughe di frutta e verdura: uno spicchio di zenzero non manca praticamente in nessuna centrifuga! Conosciuta anche da chi frequenta da anni i ristoranti giapponesi dato che viene servito per “pulire” la bocca, si tratta di una spezia che soprattutto in Estremo Oriente viene utilizzata non solamente in cucina ma anche per scopi medici grazie alle sue proprietà benefiche.
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