The Spices of Campton Place

Swanky Campton Place has an interesting hook on spices. I never realized tamarind can be hard green pulp. In the Mission stores, the ripened fruit is reddish brown inside. It makes a great marinade or tart and tangy drink, rich in Vitamin C. Tamarind pods are pictured above. The following list of spices is a sample of those used in the recipes of Chef Srijith Gopinathan:

The Spices of Campton Place Restaurant
Spice: Cumin
Country/Region of Origin: East Mediterranean to East India
Uses: Cumin can be used to season many dishes, as it draws out their natural sweetness.

Spice: Ginger
Country/Region of Origin: China then spread to India and Southeast/Southwest Asia
Uses: Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations.

Spice: Cassia
Country/Region of Origin: Arabia
Uses: Cassia is a close relative to the cinnamon, and has an intense flavor and aroma to desserts, baked goods, curries and meats.

Spice: Saffron
Country/Region of Origin: Southwest Asia
Uses: Gives food a rich, golden yellow hue and has a taste reminiscent of metallic honey with grassy or hay-like notes.

Spice: Tamarind
Country/Region of Origin: Africa
Uses: The hard green pulp of a young fruit is very tart and acidic and is most often used as a component of savory dishes. The ripened fruit is sweeter, yet still distinctively sour, and can be used in desserts and sweetened drinks, or as a snack.

Spice: Garlic
Country/Region of Origin: Southwest Asia
Uses: Has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.