My nine-year old daughter Sabrina thinks McDonalds is gross. She won’t eat boxed cookies but likes snickerdoodles dusted with Vietnamese cinnamon. She doesn’t like regular old mashed potatoes but does love when I add in wasabi and mustard. She scoffs at fluffy supermarket bread suffocating in plastic yet loves the jalapeño-cheddar loaf from an old-school bakery in our neighborhood. She loathes the supermarket birthday cakes served at kids’ parties but begs me to make cardamom cake.
I love that she loves spices as much as I do.
Sabrina enjoys blending flour with baking soda, salt, and spices for the cakes we make together. She adds spices to the homemade tomato sauce we make for pizza, enjoying blending oregano, basil, and the Italian salt we bought in London. She loves Sriracha, cardamom, harissa, chipotle pepper flakes, ancho chilies, and chai tea made with tea leaves, fresh ginger, and spices.
What’s made her like spices? I’m not sure exactly, but more than likely it’s because I’ve brought her into the kitchen with me – and to the farmer’s markets, spice stores, tea shops, and other specialty stores that populate New York City.
While some kids might at first feel intimidated by spices, they might like the idea of exploring with you. If you’re having trouble inspiring your kids to try something new, especially spices, then by all means start with taking them shopping with you, perhaps to a market you don’t usually frequent. They might reach for a certain spice solely because of its appearance, but I believe that cooking is a visual process at first. If your child likes how a spice looks, she just might like how it tastes or at least be more apt to try it. Plus, she might become a more adventurous eater, and even be interested in the world behind the spices.
Have your child pick out vegetables at the farmer’s market to pair with some spices. Choose noodles and a few bundles of unique greens in an Asian market to make a spice-filled noodle soup or stir fry. Peruse the aisles of an Indian spice market and take home something new. Then, most importantly, invite him to cook with you. Pull up a stool, hand him a whisk, a spatula, or a large wooden spoon (no sharp knives until he’s older).
While it’s true that some children won’t try new things, others might…especially if you’ve included them in the entire dinner-making process.
Here are five spices to get you going:
As I mentioned above, the only cake my daughter will eat is a cardamom pound cake. There is a recipe for coffee-cardamom pound cake in my cookbook, but you can omit the coffee while still adding in the cardamom. You can add a small amount at first to get them acclimated.
You can also make snickerdoodles and, instead of rolling them in the classic combination of cinnamon and sugar, replace the cinnamon with cardamom. Trust me, you’ll be taking these to the next school bake sale.
Another dish to make for some spice-filled inspiration is roasted chicken, a pleasant canvas for many spices and flavors. In The NYC Kitchen I’ve covered the chicken with a spice well-known in Asian cuisine: Chinese 5-spice, a blend of cinnamon, cloves, fennel, star anise, and Szechuan peppercorns. If they’re just not into the Chinese 5-spice, you can remove the skin for them.
Herbes de Provence
This savory blend comprised of a variety of French herbs (it can differ from blend to blend), including marjoram, savory, thyme, basil, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. This blend is a more mild way to introduce your kids to spices and herbs. It’s less robust that the Chinese 5-Spice or Smoked Paprika. Add some to roasted chicken, sprinkle onto vegetables before roasting (carrots, potatoes, or zucchini, for example), or dust some onto salmon before baking.
One night I declared, “We having breakfast for dinner.”
Little did my daughter know it would be a tangy, spicy, egg-y Mediterranean dish made with smoked paprika and sprinkled with fresh herbs, but she was game. I picked up a loaf of ciabatta and, instead of dipping it into the shakshouka as many do when eating this dish for brunch, Sabrina made a sandwich out of it and smiled at how much she liked it.
I’d like to inspire other parents to try this. Shakshouka is one of those versatile dishes that you can mix and match according to your taste buds. Add some sweet Italian sausage, omit the smoked paprika if it’s not to your taste, and instead add fresh basil, making it more Italian. Or add chorizo and some red peppers – with some beans, perhaps – to give it more zip and heft. Shakshouka is a humble dish to inspire your taste buds, so experiment and see what you and your children like.
This Middle Eastern spice blend is a generally mix of thyme, oregano, marjoram, sesame seeds, salt, and sumac (another spice I recommend trying). It’s most well-known for serving on baked pita bread and sprinkled on top of dips (like a yogurt-based dip). I also love adding a few tablespoons to a vegetable soup, tossing with olive oil in a salad comprised of Mediterranean ingredients, and spreading some on top of roasted fish. I think you’ll love its versatility. It’s also mild enough that kids will love it, too.
Instead of just making your kids dinner, invite them in to the kitchen to help out. They might like mixing, tasting, blending (Sabrina loves using the old fashioned mortar and pestle to crush spices), and ultimately tasting what they’ve helped you make. There be some extra cleaning involved, but it’ll be worth it. Picking out spices and adding them to your recipes will help your child feel good about food and what she’s eating – and make her more apt to try new spices.