S & P: salt and pepper to taste, because it is always up to you how much or little you like to season your food.
O & V: Oil and Vinegar. There are many kinds. This is a short list of some of the vinegars and oils used in the Kitchen Shaman’s recipes.
- Balsamic Vinegar
- White Balsamic Vinegar
- Red Wine Vinegar
- Rice wine Vinegar
- Olive Oil
- Safflower oil
- Sunflower oil
- Canola oil
- Peanut oil
- Grapeseed oil
- Walnut oil
Lemon juice and lime juice: Citrus adds a balanced flavor to most dishes. The acid from citrus helps cure food like salsas and dressings, extending the life of the food. Added with vinegar and salt, most products can be kept for an extending shelf life.
Spices: Spices are unique and add different qualities to different foods. There are comprehensive spice lists available online. Some of the main spices we use are: Cumin, coriander, chili powder, cayenne powder, curry leaves, ginger powder, mustard seeds, chipotle (smoked jalapenos), paprika, saffron, safflower (less expensive than saffron), turmeric, and star anise. These are mainly savory spices. Spices used for sweet baked goods are: cinnamon, nutmeg, cloves, allspice, and cardamom.
Be judicious in your use of spices, too much of one thing can throw off the balance of flavor in the food. Experiment and come up with your own blend that works for you.
Sweeteners: Sugar is the most common. The Kitchen Shaman uses mainly vegan sugar. Some of the most common types of alternative sweeteners are Agave, Maple Syrup, Sucanant, brown sugar, dark sugar known as muscavado sugar, molasses (a byproduct of producing sugar), and honey. Other Sweeteners include sorghum, brown rice syrup, and stevia. The best thing to do is research and decide which sugar is right for your recipe.