Ensure Freshness
 Fresh spices carry the aroma and
the heady flavor. Be sure to
check for freshness, whenever
you procure spices. You can
visually check if the spice or
herb looks fresh. and this is
always the best test. Green,
leafy herbs will fade upon
aging, while the fresh ones
retain their color. However, the
rate of losing the fresh colors
vary that different herbs
naturally vary in color and
should not always be compared
against each other. Some spices
like red colored spices, such as
paprika, red pepper and chili
powder fade into a dull brown -
a tell tale sign of losing
freshness.
You can also crush a small
amount of the spice or herb on
your palm and smell it. If the
aroma is not rich, full and
immediate enough to hit you, it
has already lost much of its
potency. (Exceptions are whole
spices, like peppercorns and
cinnamon stick.
For a quick check, compare the
aroma (Be aware, however, that
subtle changes may also occur
with each new crop.) of a
freshly spice or herb with one
stored for a while. The
difference is quite apparent.
Keep in mind that the Spices and
herbs contain innumerable flavor
components mixed in subtle
proportions. The individual
components flavor at the same
time but at varying rates. Over
time, it alters the wondrous
symphony of flavors in spices
and herbs thus deadening its
effects.
Check for quality and labels-a
higher quality product will
retain its flavor longer than a
lower quality version.
Store Freshness
 Its best to expect that with the
passage of time, the spices and
herbs will lose their color,
taste and aroma. According steps
should be taken to retain these.
- Store
spices and herbs in a
cool, dry place to
preserve peak flavor and
color. They should be
stored away from bright
light, heat, moisture or
oxygen.
- Heat deteriorates the
flavor; dampness causes
caking or clumping in the
ground grown spices. As
far as possible, avoid
storing spices and herbs
too close to the stove,
oven, dishwasher or
refrigerator. Ensure that
they don't come into
contact with rising steam
or heat.
- For protection against
moisture and preserving
the oils that impart rich
flavor and aroma, the
herbs and spices should be
stored in airtight
containers. Ensure that
the caps are tightly
closed after each use.
Always store according to
the type:
Different spices need storage
conditions that determine their
shelf life.
- Whole
herbs and spices will
always last longer than
the powder form as the
protective outer shell
helps to prevent exposure
to oxygen- extending its
freshness.
- It is advisable to store
red-colored spices, like
chili powder, cayenne
pepper and paprika in
cool, dark places like a
refrigerator to prevent
loss of color and flavor.
This is especially
recommended in tropical
climates.
- To prevent staleness,
refrigerate or freeze
oil-rich seeds, such as
poppy and sesame.
Spicing up the Food
Manner
 The manner and nature of adding
spices to food ensures the taste
and its flavor. Remember the
objective of adding spices and
herbs is to enhance the natural
flavor of food and not overwhelm
nor disguise it. Similar flavors
can be achieved with varying
proportions of different spices.
Experiment before you hit the
right one. Getting the
proportion is the most important
factor- too much or too less
will mar the dish.
- Always use
a dry spoon to add the
spices
- If used for seasoning,
do not sprinkle directly
into a steaming pot.
- Crush leafy herbs, such
as oregano, thyme or
basil, before use for
instant flavor release.
Timing
The timing of adding spices
makes or mars the taste.
Usually, the herbs are added
near the end of cooking for more
distinct flavors. For more
blended flavors, add at the
beginning. Powdered spices and
herbs immediately release their
flavors. In cooking dishes that
simmer over a long time, such as
biryani, these should be added
near the end of the cooking time
in order to minimize the
"cooking off" of its
flavors. While preparing dishes
with longer cooking times use
only whole spices and bay
leaves. By nature these release
flavor more slowly than powdered
ones.
However for uncooked foods, such
as salad dressings, fruits or
fruit juices, the spices and
herbs should be added several
hours before the servings. This
allows flavors to develop and
"marry" or blend and
merges into every fiber.
Quantity
The perfection in the quantity
needed comes from trial and
error. There happens to be no
general rule for the correct
amount of spices and herbs to
use. Try as many times as needed
to balance the pungency of each
spice and herb check its effect
on different foods. Add water to
dilute, boil to make it
concentrated. Start with hand me
down recipes or well tested ones
and then experiment to get the
quantity right. . The amounts
can even be customized to suit
personal palates.
A rule of the thumb is 1/4
teaspoon for 4 servings, per 1/2
kg of meat- keep adjusting till
you hit the right
quantity.
Always use in small increments
to allow the flavor to intensify
during cooking
To Grind Spices
 Use a small coffee grinder,
small food processor, pepper
grinder, or mortar and pestle to
grind whole spices Beware, all
spice and cloves contain eugenol
that can damage plastic parts in
machine.
To Toast or Dry Roast Spices
 Toasting or dry roasting
enhances the taste and aroma of
spices such as cumin, coriander,
mustard seeds, fennel seeds,
poppy seeds and sesame seeds.
It's often done before adding to
the food - or when you want to
savor these spices as stand
alone.
Spices should be toasted for a
small duration -say 2 to 5
minutes or until spices are
fragrant and lightly browned.
Take care to stir these
constantly to prevent burning.
Once these turn brown, remove
from heat.
For Medicinal Diets
Even the blandest of foods
can be made tasty - within the
prescribed limits. Flavorful
spices, such as pepper, curry
powder or other favorite spice
blends can be added to enhance
the flavor. Cinnamon, cloves,
nutmeg, ginger and allspice can
be added to dessert and fruit
recipes to enhance sweetness.
These reduce or eliminate the
need to add sugar.
|
