Cooking with Spices
by: cmac1 | Total views: 65 | Word Count: 577 | View PDF | Print View
Every body is taught that Christopher Columbus discovered the new world but very few of them know why. As with many things over time his exploration was driven by spice! Columbus was, in fact, trying to find a new route to India in an attempt to break Venice’s monopoly on the world spice trade.
Despite failing in his original objective Columbus did manage to discover America and several new spices including; chillies, vanilla and allspice.
Spices are the aromatic seasonings that come from the bark, buds, fruit, roots or seeds of plants, as opposed to herbs which are the leafy parts.
Most spices come in their dried variety; in fact some are only available in this form. They should be stored in a cool dark cabinet away from heat and light which will cause them to deteriorate.
Spices are a wonderful way to bypass unwanted salt, butter or oil on foods. Steam your asparagus and then add a little lemon juice and chopped chervil. Braise carrots in chicken stock and then sprinkle them with fresh mint, parsley or cinnamon.
A favourite way of using spices is in rubs for meat. A rub is basically a dry marinade; brush both sides of a steak or pork chop with olive oil. Then apply a mixture of salt, black pepper, garlic powder, onion powder, thyme, paprika, and cayenne powder. Work in the rub with your fingers; allow it to rest for 10 minutes, and then sauté, or grill.
Storing Spices
• Store spices in a cool, dark place. Heat, humidity and excessive light will result in spices losing their favour more quickly.
• A good way to store spices is in small glass or plastic airtight containers.
• If stored properly, ground spices will retain their favours for a year. Whole spices may last for 3 to 5 years.
• Do not store spices near any humid source, such as sinks, dishwashers, kettles, coffee makers, on countertops, near stoves and microwaves.
• Avoid storing spices inside the refrigerator due to the high humid environment.
10 Tips for using Spices
1) Cooking spices for too long may result in too strong flavours
2) Ground spices release their flavour more quickly than whole spices.
3) Ground spices can be used in recipes with short cooking times or can be added near the end of cooking for recipes with longer cooking times.
4) Whole spices need a longer time to release their flavour. They work well in longer-cooking recipes like soups and casseroles.
5) To double a recipe, increase spices by one-and-a-half times to start. Taste, and add more seasonings if necessary.
6) Seeds such as fennel, cumin, sesame seeds and white peppercorns may be toasted to intensify their flavours. Simply add the spice to a dry, heated frying pan and toast until aromatic, stirring occasionally.
7) The best way to grind whole spices and seeds is with a small coffee grinder or spice mill. A pepper mill or mortar and pestle may also be used.
8) Avoid sprinkling spices directly from the bottle into a steaming pot. Repeated exposure to heat and moisture will result in flavour loss and could result in caking. Instead, measure them into a cup, measuring spoon or bowl and then add them.
9) Use a completely dry measuring spoon when dipping it into a spice or herb.
10) Unless the recipe specifically calls for it, don't use more than three herbs and spices in any one dish. Some Indian Recipes are an exception to the rule, as they often calls for 10 or more different spices in one curry dish.
About the Author
Chris McAndrew is part of the Spinney Kitchen family. He spends much of his spare time growing the herbs, fruit and spices which go into Spinney Kitchen produce.
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