Fwd: [SoFlaVegans] How to Use Spices

[Guest guest]

Greetings:

Be sure to use your own judgement where toasting spices is concerned.

Note: forwarded message attached.Ronald A. Fells

N3VPU

Amateur Radio Operator

Bored stiff? Loosen up...Download and play hundreds of games for free on Games.

 

 

 

 

How to Use Spices

 

Keep these guidelines in mind when buying, storing

and using spices.

 

* Always buy spices in small amounts.

 

* Most spices don't need refrigeration–you can store

them in a cool, dark place (but keep them away from heat).

 

* However, some spices (especially red-colored ones

like chili powder, cayenne pepper and paprika) should

be refrigerated to prevent loss of color and flavor. You

should also refrigerate or freeze oil-rich seeds such as

poppy and sesame to prevent rancidity. And in hot climates

you might want to put all your spices in the fridge to

guard against infestation.

 

* Check spices twice a year for freshness–discard

bottles which have little or no scent.

 

* Most spices will stay fresh for six months to a year.

To help keep track of things, write the date on the bottle

when you buy a new spice so you will know when it's

grown old.

 

* Remember that whole spices stay fresh longer than

ground. You might want to invest in a small coffee grinder,

small food processor, pepper grinder or mortar and

pestle for quick grinding.

 

* A great way to boost the taste and aroma of many

spices is to toast them. Here's how: Heat a heavy skillet

over medium heat until hot. Add spice; toast 2 to 5

minutes or until spice is fragrant and lightly browned,

stirring constantly to prevent burning. Remove from heat

and use immediately.

 

* Don’t be afraid to experiment with spices by adding

them to your favorite dishes (start with a small amount,

then add more if you like the result).

 

Basic Spice Glossary

--------------------------

Allspice The dried berry of the allspice tree smells like

a mix of cloves, cinnamon and nutmeg–but it’s a spice all

its own. Use in baking, pickling and sausage.

 

Anise Seed This close cousin to fennel seed has a subtle

licorice-like flavor. Use in liqueurs, cakes and cookies.

 

Cardamom This relative of gingerroot is available ground

or in pods of about 20 seeds. The sweetish, hottish flavor

is popular in Scandinavian dishes as well as East Indian

cooking.

 

Cayenne Pepper Though technically an herb, fiery hot

cayenne pepper is usually grouped with spices in the

kitchen. Made from ground dried hot chilis, cayenne is

popular in Mexican and Southwestern dishes.

 

Celery Seed The fruit of the wild celery plant is sold

whole, ground or mixed with salt. Its strong flavor is

good in fish dishes and salads.

 

Cinnamon An important baking spice, the dried bark of

a member of the laurel family is sold whole and ground.

It is especially delicious with apples.

 

Cloves The dried flower buds of the clove tree are sold

whole or ground and used in pickling spice, baked ham,

mulled wine and baked goods.

 

Coriander Seed From the coriander plant (a member of

the parsley family), coriander seed has a slightly tart,

citrusy flavor. It’s sold whole and ground. Try it in

East Indian and Mexican dishes.

 

Cumin Seed An essential spice with an assertive flavor,

cumin is used extensively in Mexican cooking and is a

main ingredient in prepared chili powder. Available

whole or ground.

 

Dill Seed It wouldn’t be a pickle without this fruit of

the dill plant. Sold whole, the seed flavors breads,

salads and seafood.

 

Fennel Seed The licorice-flavored seed of the fennel

plant perks up pork, pasta, bread and seafood.

 

Ginger Oriental cooking just wouldn’t be the same

without this flavorful root. Ginger is grated and sliced

and added to meats and vegetables. Ground, it’s used

in baking.

 

Mustard The seed of the mustard plant is sold whole,

ground or as a prepared condiment. Whole, the pungent

flavor is used in East Indian dishes. The ground form

seasons meats and salads.

 

Nutmeg Nutmeg is the pit of the nutmeg fruit (part of

the shell is another spice, called mace). A delicate spice,

sold whole or ground, nutmeg is used in sweet and

savory dishes.

 

Paprika A spice made from ground, dried peppers,

paprika’s flavor ranges from sweet to incendiary.

Sweet paprika is used mostly for coloring; the fiery

hot sort is used in Hungarian dishes.

 

Pepper Pepper berries are grown on a vine. The same

plant produces both white and black pepper–white

peppercorns are just riper than black ones. Buy whole

and grind for best flavor.

 

Poppy Seed The mature seed of the poppy flower is

sold whole and in paste form. Use in both sweet and

savory baking.

 

Sesame Seed One of the oldest spices, sesame seed

is sold whole, or ground into a paste called tahini.

Use in candy baking and Middle Eastern and

Oriental cooking.

 

Fidyl

Live Simply So That

Others May Simply Live

Yoga-With-Nancy/

SignSoFla/

SoFlaVegans/

SoFlaSchools/

 

________

It's here! Your new message!

Get new email alerts with the free Toolbar.

http://tools.search./toolbar/features/mail/