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Spice up Your Kitchen

Category: Diet Recipes / Hits: 3074
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.
by KCKudra


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.

Using Ethnic 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.

If you wanted to make something from Morocco, you may need allspice, cumin, coriander, or cinnamon. If you want to try Cajun, you would need both hot and sweet paprika, and both white and black pepper. If you want to try your hand at something Japanese, you may need chili flakes, mustard seeds, or furikake.

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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Thank for sharing!