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.
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.
Storing 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.
Each spice has its own shelf life. Go through your cupboards routinely to weed out old bottles. Look for color and aroma. Has either one faded? Whole spices have a longer shelf life than those that are ground to a powder. Different parts of the plant may make a difference in shelf life, also.
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
Special spices give ethnic recipes their unique flavors, and you may end up buying some you are not familiar with. For example, if you want to make a chicken spaghetti recipe. You may need some cayenne or seasoned salt to give it a flavorful boost.
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.
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.
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.
Storing 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.
Each spice has its own shelf life. Go through your cupboards routinely to weed out old bottles. Look for color and aroma. Has either one faded? Whole spices have a longer shelf life than those that are ground to a powder. Different parts of the plant may make a difference in shelf life, also.
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
Special spices give ethnic recipes their unique flavors, and you may end up buying some you are not familiar with. For example, if you want to make a chicken spaghetti recipe. You may need some cayenne or seasoned salt to give it a flavorful boost.
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.
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.
About the Author:
Some things just go together perfectly like peanut butter and jelly or spaghetti and chicken. If you want a really good chicken spaghetti recipe see our site for this and many other chicken recipes at the site that is all chicken.
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