In contrast to herbs, spices are nearly always dried and are mostly ground before using. Pre-ground spices lose their potency quickly, so they should be stored in airtight containers in a cool, dark place and be replaced around every six months. Whole spices retain their flavor longer for up to five years and can be used as is or quickly ground with mortar and pestle or an inexpensive coffee grinder that will only be used for your spices to avoid the coffee flavor.
Another way to get the best flavor from your spices is to "toast" them in a dry skillet over low heat,
stirring constantly until they start to release their aromas. Even ground spices can perk up a bit after a quick toast in a dry skillet, but the ones that are to old and fade are beyond repair.
Fresh Seasonings
- In recipes, cut salt in half and add more fresh herbs and spices.
- Add sage, bay leaf and garlic at the beginning of the cooking process as they have a strong flavor. Herbs with more subtle aroma such as basil, parsley and fennel are best when added at the end of the cooking process to preserve their flavor
- Cut or chop fresh herbs to expose more surface area. This will release more flavor and aroma.
- Delicate aromas can be lost due to overcooking.
- When doubling a recipe, herbs and spices should only be increased by one and a half times. Taste it and add some if necessary
1 tsp. dried herbs = 1 Tbsp. fresh herbs
1/8 tsp. garlic powder = 1 medium clove of garlic
1 tsp. onion powder = 1 medium onion, finely chopped
1 tsp. ground ginger = 1 tsp. grated fresh ginger
Commonly Used Herbs and Spices
ALL SPICE - Usually used in ground form, allspice has a flavor like a combination of cinnamon, nutmeg and cloves. Allspice is used in both savory and sweet dishes.
ANISE SEEDS - Related to parsley, this spice has a mildly sweet licorice flavor
BASIL - Most people are usually using fresh basil in their favorite Italian dishes, but this licorice-like herb is equally at home in Thai coconut curry or a Provencal pistou. Dried basil tastes completely different from fresh, so if you want to add a little bit of basil flavor try blending basil with extra virgin olive oil and store it on your freezer
BAY LEAF - A pungent flavor. Available as whole leaf. Good in vegetable and fish soups, tomato sauces and juice. Remove before serving.
CARAWAY - Their slightly anise flavor works particularly well with with rye breads as well with the kind of sweet and sour dishes favored in Central Europe such as pork and apples or braised red cabbage.
CARDAMOM - Whole cardamon pods can appear in pilaf of rice, curries, or Scandivian baked goods. Ground cardamom loses its flavor.
CAYENNE PEPPER - A touch of spicy cayenne can add a lot of heat to a dish without radically changing the flavor. It is a mixture of ground chili peppers and can be used in a wide variety of cuisines.
CELERY SEED - The wild celery plant seeds are now used on more and more menus emphasizing regional and local cuisines. The seeds add their pungent flavor to anything from cocktails to coleslaw and can be used as whole or ground.
CHIVES - Leaves are used in many ways. May be used in salads, cream cheese, sandwiches, omelets, soups and some other fish dishes.
CILANTRO - This herb is truly a love it or hate it taste. Stems are quite sweet and can be added raw along with the leaves while the roots are prized by Thai chefs for curry pastes.
CINNAMON - Cinnamon adds sweetness and heat to sweet and savory dishes alike. Cinnamon sticks are often added whole to coffee, stews, rice, curries or tangines and removed before serving. It is a staple in baked baked goods a sprinkle makes even a simple bowl of oatmeal smell and taste fantastic.
CLOVE - Often paired with cinnamon and nutmeg, cloves are dried flower buds that are sold both ground and whole. They have a warm sweet flavor that works great with sweet and savory, like clove studded ham. Grind them fresh yourself for a much potent flavor.
CUMIN - Can be experienced in all kinds of dishes from Mexico, India and the Middle East. The toasted seeds can be used whole in dishes and eaten as is or freshly ground just before using. Pre-ground cumin loses its taste and aroma quickly but can be helped by toasting it first in a dry skillet over a medium low fire heat.
DILL - The feathery leaves of the dill plant add light anise like flavor to seafood, soups, salads and lots of other dishes. Dill is almost always added at the very last minute. Dill will stay fresh by storing it in a glass of water with a plastic bag placed over the top and keep it in the refrigerator.
GINGER - There are many ways to use this peppery root from fresh to dried and ground to pickled or crystallized. Each of these preparations adds unique flavors and aroma as well as textures to everything from stir-fries to roasted meats to classic ginger snaps.
MINT - Usually associated with sweet treats, mint lends its cooling and peppery bite to plenty of savory dishes particularly from the Middle East and North Africa. Perfect for summer-fresh salads or to liven up a sauce, leftover fresh mint can also be used to brew a fragrant tea which is equally tasty served hot or cold.
MUSTARD - Mustard is great to have around to add heat and a piquant flavor in sauces, dressings, marinades and entrees. Whole mustard seeds are often part of the pickling spices but are also a key part of many Indian curries where they are toasted in oil first until they pop.
NUTMEG - An aromatic spice with a sweet and spicy flavor. Nutmeg adds warmth and depth to foods but doesn't overpower other ingredients.
OREGANO - A pungent herb primarily found in Mediterranean and Mexican cuisines, it is one of the few herbs that survives the drying process relatively unscathed. Use dried oregano for longer stewing or dry rubs, but make sure to use half as much dry as you would fresh since the flavor is so intense. Oregano can also be used as a substitute for its close cousin marjoram.
PARSLEY - Formerly regulated to the role of garnish, fresh parsley is coming into its own for its fresh flavor and great health benefits, but dried parsley lacks both flavor and color.
PEPPERCORN - Along with salt, black pepper is half of a team that is so fundamental to cooking that they get called upon nearly every time you need to spice up a dish. There are all sorts of peppercorns that each offer their own flavors and degrees of heat.
RED PEPPER - Dried red chili pepper sold either ground or in flakes red pepper works well either added early to dishes that are going to cook for a while or simply shaken on near the very end. Because they vary greatly in terms of heat, taste your red pepper to see just how hot it is.
ROSEMARY - Can be used fresh or dried for long cooking in soups, meats, stews and more. Use sparingly st first and more if needed.
SAGE - Used fresh. Maybe used in poultry and meat stuffing in sausage and practically all meat combination in cheese and vegetable combination or curries.
TARRAGON - Experimenting with this anise like taste herb in classic French favorites such as bearnaise sauce, creamy tarragon chicken, or fresh vinaigrette can help you learn how to use tarragon to lift flavors without overpowering other ingredients on a dish.
THYME - One of the most popular herbs in American and European cooking. Thyme can be paired with nearly any kind of meat, poultry, fish or vegetable. To use fresh thyme, peel off as many of the leaves as you can from the woody stem by running your fingers along the stem.
VANILLA - An aromatic spice with warm flavor. Vanilla is the seed pod of an orchid. It's available dried or as an extract.
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