A History Lesson

Sometimes I wish my public education system had taught me more about world history. We learned the basic stuff — British colonialism, all the wars, blah blah blah, but I'll be honest, it was boring and I didn't really pay attention. I paid just enough attention to Britain and India and their company to pass with a C- and never think about it again. It wasn't the worst class, but if I have one grievance it is that we spent too much time on the events and not enough time on the people. Is it really that important to discuss at length about how Britain ruled India when we could discuss the day-to-day rituals in said India? We could have learned about their deities, their culture, and most importantly: their food. 

When the travel bug bit me, it bit me hard. I've been living in Paris, arguably the city with the most diverse array of food on this planet, but last year, I ventured to Dubai. I was a little afraid at first — I'd never been to the Middle East and I wasn't sure if I was supposed to cover my hair or my legs or some other body part — not knowing was scary enough, but wearing layers in a desert? Even scarier. Also, I had a big fear that the cab drivers and waiters wouldn't speak English. Did I really need to go somewhere so foreign when Europe was so large and diverse? Something within me said yes. I needed to see it. Experience something alien. 

One of the first things I noticed were the "souks." These seemed to be markets selling jewelry, clothing, food, or other items depending on the specific souk. Somehow, I ended up at the spice souk. Now, I'm excellent at eating out, but when I cook, salt and pepper are my go-to's. Maybe garlic if I'm feeling frisky. Yet here were barrels and barrels of spices. I couldn't put a name to most of them. The scents were unfamiliar and exotic, as were the bright colors. I thought I was in over my head at the bulk spices section of Whole Foods, but this was something totally new. 

I stood, transfixed, asking to smell each spice. I purchased tiny amounts of the most fragrant ones. I wasn't even sure how to use them, but the man who owned the cart (he spoke English, thankfully) gave me an explanation. I slowly began to experiment: a little hibiscus in my tea, some sumac to marinate my chicken, or maybe a pinch of red pepper in place of black pepper. I started to notice spices on menu items and adventured toward those foods. 

Some days, I am still overwhelmed by all the different options I know are out there. But now I keep my spice cabinet stocked: salt, pepper, garlic powder, red pepper, and turmeric. It's a full house! I still wander past the spice section at my local market and wonder if I should pick up something new. I've never tried saffron and maybe this will be the day I start, I think every time. But the spice souk calls to me and I know: I have to go back and stock up from there or not at all. 

No half measures.