How to Release and Enhance the Flavor and Aroma of Spices
Having a variety of spices in your kitchen-cupboard or spice rack is a good idea, but they can become stale and most need to be prompted to yield their floras and aromas yield their full potential in various dishes.
Having a culinary use guide for spices is also important so you know which spice goes with which food.
Finally it is handy to have a chart showing which spices pair with various food ingredients so when you a planning to cook a dish you can see which spices go best with that food type.
This article provides meets all of these requirements: storage and handling, releasing flavors and best uses for spices.
Storage and Refreshing of Spices When Stale
Spices get stale and lose their punch and aroma quickly, especially when ground. Use the sniff test to see is they are still alive.
There is nothing worse than cooking a lovely dish and finding that the spices were insipid and failed to perform.
The best option is to buy whole seeds and whole spices. For ground spices buy small quantities regularly rather than buying in bulk. The excess will be wasted when the spices go stale.
Always buy from suppliers that have a high turnovers they go stale on the shelves. Store spices in airtight containers, kept in a cool, dark place, not in open drawers of a spice cabinet.
Try to add label with purchase dates. Oddly the best place to store spices is in the refrigerator. The the cooler spices are kept, the livelier will be the aroma and flavor.
Releasing the Flavor and Aroma of Spices Prior to Adding to Dishes
Spices require hard treatment to release their flavor and aromas. Only when you make them scream will they deliver their true potential.
Spices need to be baked, roasted in pan or toasted to enliven them. For whole spices, put a heavy frying pan on the stove and preheat dry to a moderate temperature. Add the spices, stirring frequently to gently cook them for 1-3 minutes.
Don't burn them, but the fragrance will tell you when they are ready. You can also enliven spices by placing them on a tray and heating in the oven. Spices can also be toasted under a hot grill.
Grinding Spices to Release their Full Quota of Flavor and Fragrance
A heavy pestle and mortar is fine for small seeds and spice ingredients. Add a little salt to help the grind. Whole Nutmeg and Cinnamon can also be rasped with a suitable tool. For large quantities of spices and larger items use a coffee grinder, an electric spice grinder or even a general purpose grinder when other ingredients are added.
Use Infusion Methods to Add Flavor While Avoiding Unwanted Surprises
Star anise, fennel, cardamom and even vanilla can be too overpowering for someone who eats them whole. Use a bag or remove these items before serving the dish. This allow their fragrance and flavor to be infused into the soup of other dishes, while removing them before serving
Tempering Spices in Hot Oil at the Start of Preparing a Dish
Tempering is the process of adding spices to hot oil, briefly before the other ingredients are added. Cumin, chilli, mustard, garlic and curry leaves should be tempered in hot oil. It is worthwhile to temper spiced rubs and marinades before they are used. After all the purpose of the marinading is to transfer the flavors to the meat. If the spices are only doing half their job, the results may be disappointing. Slash thick pieces of meat to help the rub to penetrate.
Balancing and Blending Mixtures of Spices
Sometimes the recipes overdo the spice list and the combination can be nondescript and too overwhelming. Adding seasonings such as salt, soy sauce, sugar, lemon and lime juice can often help balance and smooth-out flavors. You may need seasoning to offset the bitterness of the spices. Remember to adjust the spice mixtures to suit your own taste preferences.
Uses of Spices in Cooking
The toe tables below summarise the best spices to use for various dishes and the optimal use for spices. This can be used to pair spices with food.
Culinery Uses of Common Spices
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Spice
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Common Uses
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|---|---|
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Allspice
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relishes; pies; puddings; cooked fruits; poached fish; braised meats and sausages
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Anise
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cakes; bread; cookies; biscuits; pastries; and sauces
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Basil
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compound butters; fish; marinades; salads; egg dished; pesto and various tomato dishes
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Bay Leaf
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stocks; soups; sauces; curries; stews and braised meat dishes.
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Bouquet Garni
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soups; stews; stocks and sauces.
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Caraway
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rye bread; sauerkraut ; cabbage and various Eastern European dishes
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Cardamom
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curries; pickling; stews and Danish pastries
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Cayenne
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soups; sauces; seafood and fish dishes and various egg dishes
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Chervil
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egg dishes; soups; salads; various sauces; dressings; and chicken and fish dishes
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Chili Powder
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stir fries; grilled and barbecued meats; curries; stews and various sauces.
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Chives
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sauces; fish soups; cheese dishes; egg dishes and salads
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Cilantro
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salads; sauces; soup; salsa; eggs and dressings.
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Cinnamon
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hot beverages; ham; desserts; pastries; breads; stewed fruits and preserves
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Clove
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cakes; fruits; pastries; pickling; hams; braised meats; sauces; stocks and marinades
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Coriander
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dressings; salsa; gingerbread; curry; pork; stocks; sausages and pickling
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Cumin
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rice; meat; fish; sauces; soups; vegetables; curry dishes; cheese dishes; egg dishes; salsa; sausages; curry powder blends and chili blends
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Dill
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vinegar; sauces; vegetables; fish & shellfish; soups; salads; marinades; sauerkraut; soups and pickling
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Fennel
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sausages; marinades; tomato sauces and pickling
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Ginger
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Japanese cuisine; Caribbean dishes; Chinese dishes; chutney; pickling; curry dishes; fruits; desserts and baked goods
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Juniper Berry
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game dishes; marinades and sauerkraut
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Mace
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preserves; vegetables; fish; sausages; fruit; desserts and baked goods
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Marjoram
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sauces; salads; vegetables; soups; stews; poultry; pates; sausage; lamb; veal and beef
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Mint
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sauces; soups; jellies; potatoes; carrots; peas; fruit beverages; tea; fruits and lamb
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Mirepoix
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stocks; soups; sauces; grilled meat and roasts
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Mustard Seed
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prepared mustard; sauces; pickling and salsa
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Nasturtium
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salads; pickling and mustard products
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Nutmeg
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breads; desserts; vegetables; veal; chicken; soups; cream sauces; pies and baked goods
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Oregano
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marinades; salads; meats; stews; sauces; soups; tomato sauces; Mexican dishes and Italian dishes
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Paprika
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garnishes; dressings; salads; sauces; seafood; meats and fish
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Parsley
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potatoes; vegetables; salads; sauces; stews; fried and garnish
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Poppy Seeds
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dressings; salsa; cakes; cookies; fillings; pastry; rolls and breads
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Rosemary
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marinades; salads; stews; soups; sauces; beef; fish and lamb
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Saffron
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various meats; curry; sauces; soups; potatoes; rice and baked goods
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Sage
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fish; salads; stews; soups; poultry; meat and stuffing
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Savory
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sauces; fish; meats; soups; stuffing; vegetables; eggs and salads
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Sesame
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bread and roll garnish; salads; stir-fries and baked goods
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Tarragon
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Bearnaise sauce; chicken; fish; salads; dressings and eggs dishes
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Thyme
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salad dressing; poultry; meats; sauces; stocks; chowders and soups
|
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Turmeric
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chow-chow; rice; eggs; salads; relish; pickles and curry powder
|
Which Foods Pair with Various Spices
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Food
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Spice Options
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|---|---|
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Beans (dried)
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thyme; savory; sage; pepper; parsley; chili; cayenne and cumin
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Beef
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thyme; tarragon; savory; sage; rosemary; pepper; parsley; oregano; mustard; marjoram; garlic; cumin; curry; cilantro; chili; bay and basil
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Breads
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thyme; sage; saffron; rosemary; garlic; dill; cumin; coriander; cinnamon; cardamom; caraway; basil and anise; poppy seeds; oregano; orange peel; lemon peel
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Cheese
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basil; caraway; celery seed; chervil; chili; chives; mint; mustard; nutmeg; paprika; parsley; pepper; sage; tarragon; thyme; coriander; cumin; dill; garlic; horseradish; lemon peel and marjoram
|
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Chicken
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curry; cinnamon; bay; basil; allspice; thyme; tarragon; savory; sage; saffron; rosemary; paprika; mustard; lemongrass; ginger; garlic; fennel and dill
|
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Corn
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parsley; savory; thyme; chili; curry; dill and marjoram
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Eggs
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thyme; tarragon; sage; pepper; parsley; paprika; oregano; marjoram; lemon peel; ginger; fennel; dill; curry; chives; chili; chervil and basil
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Fish
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oregano; mustard; lemon peel; ginger; garlic; dill fennel; curry; chives; celery seed; cayenne; marjoram; tarragon; savory; sage; saffron; thyme; rosemary; parsley; bay; basil and anise
|
|
Fruits
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cardamom; cinnamon; allspice; anise; cloves; coriander; ginger and mint
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Lamb
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rosemary; parsley; oregano; mustard; thyme; tarragon; savory; mint; marjoram; garlic; dill; curry; cumin; coriander; cinnamon; bay and basil
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Potatoes
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parsley; paprika; oregano; marjoram; dill; coriander; chives; chervil; thyme; tarragon; rosemary; poppy seed; celery seed; caraway and basil
|
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Salad Dressings
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parsley; paprika; oregano; mustard; marjoram; horseradish; garlic; fennel; dill; thyme; tarragon; saffron; rosemary; pepper; chives; celery seed and basil
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Salads
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garlic; dill; chives; caraway; basil; thyme; tarragon; rosemary; parsley; oregano; mint; marjoram and lovage
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Soups
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parsley; marjoram; garlic; fennel; dill; cumin; chives; thyme; savory; sage; rosemary; pepper; chili; chervil; bay and basil
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Sweets
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lemon peel; ginger; fennel; cloves; rosemary; orange peel; mint; nutmeg; mace; cinnamon; cardamom; anise; angelica and allspice
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Tomatoes
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thyme; coriander; tarragon; savory; rosemary; parsley; oregano; marjoram; lemongrass; gumbo file; ginger; garlic; fennel; dill; curry; chili; cinnamon; bay and basil
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