What would life be without spices? Even the commonplace salt and black pepper elevate our food to heights that are unattainable without them. Garlic adds yet another dimension to our plates. Without spice, our food is bland and unappetizing. With spice, it climbs to culinary perfection.
With more exposure to other cultures, we are experiencing more of their cuisines, and their regional spices. It is not uncommon to experience the foods and spices of Mexico, China, Italy, and India in a single week. The week after that, maybe you will try something from Morocco or Afghanistan. Regional spices are becoming more available all the time, and as we taste these new combinations, it wins us over. Suddenly we have added a new favorite to our cupboard.
Keeping Spices
Can you remember the last time you bought spices? They do not have an indefinite shelf life. As time goes by, they lose color and flavor. To keep your spices as fresh as possible, store them someplace away from oxygen, heat, moisture, and bright light. As convenient as it may be to keep them near your stove, try to keep them away from your kitchen appliances. Heat and steam can cause dampness, which will shorten their shelf life. Airtight containers made of glass or tin will help preserve the volatile oils in the spice, keeping their flavor intact.
Did you know that not all spices are created equal? Each spice has a different life span. Be sure to go through the spices in your cupboard occasionally to check their quality. Examine the color and aroma. Has either of them faded? Whole spices will keep longer than ground spices. It also depends on which plant part the spice comes from.
For whole spices like nutmegs or peppercorns, remember the following life spans: Leaves and flowers last about a year. Seeds and barks can last for longer than two years. Roots can last for over two years. For ground spices, leaves are good for about six months. Seeds and barks are also good for about six months. Roots will last about one year.
Using Ethnic Spices
Many ethnic recipes require special spices that you may not already have on hand. For example, say you wanted to make an orange chicken recipe. You may need some ginger and dried red chilies for an authentic flavor.
If you decide to try an Afghani dish, you may need spices like savory, sumac, and sesame. For Indian food, you may need coriander, cumin, and turmeric. Japanese recipes may require furikake, chilies, ginger, and miso.
Exploring the world of spices can be fun and you may find new spices that you truly enjoy. Keep your mind and your mouth open for new tasty flavors. You may find that Greek cuisine is your cup of tea, while Afghani is not. You will never know unless you try.
With more exposure to other cultures, we are experiencing more of their cuisines, and their regional spices. It is not uncommon to experience the foods and spices of Mexico, China, Italy, and India in a single week. The week after that, maybe you will try something from Morocco or Afghanistan. Regional spices are becoming more available all the time, and as we taste these new combinations, it wins us over. Suddenly we have added a new favorite to our cupboard.
Keeping Spices
Can you remember the last time you bought spices? They do not have an indefinite shelf life. As time goes by, they lose color and flavor. To keep your spices as fresh as possible, store them someplace away from oxygen, heat, moisture, and bright light. As convenient as it may be to keep them near your stove, try to keep them away from your kitchen appliances. Heat and steam can cause dampness, which will shorten their shelf life. Airtight containers made of glass or tin will help preserve the volatile oils in the spice, keeping their flavor intact.
Did you know that not all spices are created equal? Each spice has a different life span. Be sure to go through the spices in your cupboard occasionally to check their quality. Examine the color and aroma. Has either of them faded? Whole spices will keep longer than ground spices. It also depends on which plant part the spice comes from.
For whole spices like nutmegs or peppercorns, remember the following life spans: Leaves and flowers last about a year. Seeds and barks can last for longer than two years. Roots can last for over two years. For ground spices, leaves are good for about six months. Seeds and barks are also good for about six months. Roots will last about one year.
Using Ethnic Spices
Many ethnic recipes require special spices that you may not already have on hand. For example, say you wanted to make an orange chicken recipe. You may need some ginger and dried red chilies for an authentic flavor.
If you decide to try an Afghani dish, you may need spices like savory, sumac, and sesame. For Indian food, you may need coriander, cumin, and turmeric. Japanese recipes may require furikake, chilies, ginger, and miso.
Exploring the world of spices can be fun and you may find new spices that you truly enjoy. Keep your mind and your mouth open for new tasty flavors. You may find that Greek cuisine is your cup of tea, while Afghani is not. You will never know unless you try.
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Looking for something special for dinner try our chicken Marsala with mushrooms recipe just one of the many chicken recipes on our site.
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