ACIDIC SPICE
The addition of acidic spices isn’t essential to a dish in the way of salt, for example, but these aromatics do contribute an enormous amount.
Read below to find out why acidity matters, the difference between liquid and powdered acidity, when to introduce acidic (or sour) spices to a dish, and when to leave them aside.
Look to this video for a little more around tamarind and pomegranate—two really beautiful acidic spices.
WHY ACIDIC SPICE MATTERS:
Acidic spices provide two key functions. Firstly, they provide a tight central palate line that the mouth can hold like a handrail when navigating complex, dark, or shadowed masala. Secondly, acidic spices activate the inner cheeks and causes a sensation of contraction for the mouth—this feeling also provides the illusion of “tighter” flavour much in the way of a corset. This shape is very pleasing to the mouth space.
Acidic spices chiefly fall into two categories—wet or fresh aromatics, and dry and powdered acidic aromatics. I generally favour dried and powder form aromatics. These types of acidic spices are not as disruptive, and imbue a gentler and sweeter acidic effect which is better suited to traditional Kashmiri Pandit cooking. Wet acidity—think lime or lemon juice, vinegars—tends to slice and dice. These aromatics make a sharper, more striking contribution that suits particular styles of cooking: for instance I love lime juice in a butter chicken marinade to provide a strong contrast to the dried heat of chilli powders, and the strong taste of char on the chicken.
Acidity is best introduced to dishes that require contrast to smoky flavour, a relief from “dark” or bitter spice aroma, or in dishes where one is looking to attain a high tone or joyous flavour outcome.
Acidity is best left out of dishes that are prized for their warm density (a slow cooked ragu), soft complexity (Kashmiri-style panner), or quiet spice tonality (a simple yellow dal).