Spices add flavor and make food more palatable. Even just adding plain salt and pepper makes our food better than it would be without them. Garlic adds another strong dimension to our food. Without spice, our food is unappetizing and without flavor. With spice, it can be a sensual delight.
As the world gets smaller, we get to try more cuisines. This introduces us to spices we may not have tried before. Today, it frequently happens that we have a dish from Mexico on Monday, from Italy on Tuesday, and China on Wednesday. After that, maybe you will eat something from India or Russia. Regional spices are becoming more common in the stores and as we taste these new combinations, we discover new favorites. Before we know it, we have added new spices to our cupboard.
Keeping Spices
When was the last time you bought spices? That bottle of cayenne from 1998 is not good anymore, no matter how full the bottle is. Spices fade over time, in both color and flavor. To preserve your spices as long as possible, keep them in a place away from moisture, bright light, heat, and oxygen. While it is convenient to reach into the cupboard and sprinkle some on your food while cooking, try to store them away from your kitchen appliances. Steam can cause dampness and deterioration. Airtight containers such as glass or tin work best to keep moisture at bay and preserve the flavorful oils in the spices.
Each spice can have a different shelf life. Check the ones in your cupboard periodically to check for freshness. Look at the color... is it faded? Is the scent still strong? Remember that whole spices will keep for a longer time span than those that are ground. It also depends on what part of the plant your spice is 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.
Ethnic Recipes and Spices
There are many ethnic recipes that require special spices to give them their unique flavor. For example, if you want to make chicken enchiladas, you may need cumin, chilies, cilantro and garlic to create an authentic Mexican flavor.
Likewise, for a Moroccan dish, you may require spices such as cinnamon, allspice, coriander, and cumin. For a Cajun dish, you would want to keep sweet paprika, hot paprika (yes, they are different), and both black and white pepper on hand. Japanese spices may include shiso, chili flakes, and mustard seeds.
Have fun exploring the vast world of spices. You are sure to find something new that you really like. Keep an open mind when trying spices. For example, you may find that Afghani food is really good, while maybe; Thai food is not your favorite. Unless you give them a try, you will never know.
As the world gets smaller, we get to try more cuisines. This introduces us to spices we may not have tried before. Today, it frequently happens that we have a dish from Mexico on Monday, from Italy on Tuesday, and China on Wednesday. After that, maybe you will eat something from India or Russia. Regional spices are becoming more common in the stores and as we taste these new combinations, we discover new favorites. Before we know it, we have added new spices to our cupboard.
Keeping Spices
When was the last time you bought spices? That bottle of cayenne from 1998 is not good anymore, no matter how full the bottle is. Spices fade over time, in both color and flavor. To preserve your spices as long as possible, keep them in a place away from moisture, bright light, heat, and oxygen. While it is convenient to reach into the cupboard and sprinkle some on your food while cooking, try to store them away from your kitchen appliances. Steam can cause dampness and deterioration. Airtight containers such as glass or tin work best to keep moisture at bay and preserve the flavorful oils in the spices.
Each spice can have a different shelf life. Check the ones in your cupboard periodically to check for freshness. Look at the color... is it faded? Is the scent still strong? Remember that whole spices will keep for a longer time span than those that are ground. It also depends on what part of the plant your spice is 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.
Ethnic Recipes and Spices
There are many ethnic recipes that require special spices to give them their unique flavor. For example, if you want to make chicken enchiladas, you may need cumin, chilies, cilantro and garlic to create an authentic Mexican flavor.
Likewise, for a Moroccan dish, you may require spices such as cinnamon, allspice, coriander, and cumin. For a Cajun dish, you would want to keep sweet paprika, hot paprika (yes, they are different), and both black and white pepper on hand. Japanese spices may include shiso, chili flakes, and mustard seeds.
Have fun exploring the vast world of spices. You are sure to find something new that you really like. Keep an open mind when trying spices. For example, you may find that Afghani food is really good, while maybe; Thai food is not your favorite. Unless you give them a try, you will never know.
About the Author:
Maybe you'd like to add some more spice to your life. Take a look at some of the recipes found at BonelessChickenRecipe.com and see if there can find some to your liking. Chicken will take on a whole new look with a little spice.
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