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 opportunities to try the foods of other cultures, we are getting more familiar with new spices or spice combinations. Today, it is almost common to eat Chinese on one night and Italian the next. You may try Indian food for lunch and then have Japanese for dinner. Regional spices can be found on the supermarket shelves more than they were ten years ago. As we become more familiar with them, we begin to use them in our own cooking.
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.
Whole spices like peppercorns or cinnamon sticks belong to the following guidelines: Flowers and leaves are good for a year. Barks, roots and seeds can remain in your cupboard for two years or more. For spices that have been, ground, leaves, seeds and barks last about six months. Roots will hold out for a year.
Ethnic Recipes and 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.
Traveling the world through spices can be fun, educational and you may find new favorites. Do not make judgments before you try them. You may find that Thai food is terrific, but that you really do not care for German food. You will not know for sure unless you give them a try. - 16035
With more opportunities to try the foods of other cultures, we are getting more familiar with new spices or spice combinations. Today, it is almost common to eat Chinese on one night and Italian the next. You may try Indian food for lunch and then have Japanese for dinner. Regional spices can be found on the supermarket shelves more than they were ten years ago. As we become more familiar with them, we begin to use them in our own cooking.
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.
Whole spices like peppercorns or cinnamon sticks belong to the following guidelines: Flowers and leaves are good for a year. Barks, roots and seeds can remain in your cupboard for two years or more. For spices that have been, ground, leaves, seeds and barks last about six months. Roots will hold out for a year.
Ethnic Recipes and 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.
Traveling the world through spices can be fun, educational and you may find new favorites. Do not make judgments before you try them. You may find that Thai food is terrific, but that you really do not care for German food. You will not know for sure unless you give them a try. - 16035
About the Author:
Our Italian wedding soup is just one of many breast chicken recipes that will make a quick and nutritious dinner easy.
