Spices, by earliest definitions, refer to the dried seeds,
berries, stems, and bark of plants grown in tropical/subtropical
climates. They’re not only a standard in many ethnic dishes, but can
elevate plain, everyday foods to culinary pleasures.
Modern spice classifications have changed, however, and the term is
generally meant to include all seasonings, including blends, herbs, and dried vegetables.
A Little Bite of History
While herbs may have been a common medicinal and flavoring
ingredient, many spices have reigned as prized commodities throughout
history. Pepper was once used as currency for trading while much later,
spice-laden ships became conquests for pirates.
Varieties
The most-used spices include:
Allspice, fennel, ginger, cinnamon, clove, mace, mustard powder, nutmeg, paprika, pepper, red pepper (cayenne), star anise, turmeric, white pepper.
Spice blends:
Apple pie spice, chili powder, curry powders, Chinese five spice, garam masala (India), Italian seasoning, pickling spice, pumpkin pie spice.
Buying Tips
• Avoid whole pods and berries that are cracked or broken.
Storage Tips
• While six months is the general recommendation for
length of freshness, many ground spices will be usable much longer –
often up to two years. They lose flavor and taste over time. Color
changes and lack of aroma are indications that a spice is well past prime.
• Whole spices will last up to four years.
• Store in a dry, cool, dark place and always keep containers tightly closed.
• Red spices tend to turn brown. Refrigerate (sealed to prevent humidity buildup) or freeze.
Usage Tips
• To enjoy the true flavors of whole spices, a grinder is the best investment. Process only the amount needed in a recipe.
• Before grinding, some spices will benefit from toasting for enhanced flavor.
• Never sprinkle spices directly from the bottle into a steaming pot. This will encourage caking and mold growth.
• When making larger quantities, do not double or triple hotter spices as heat levels will increase as cooking progresses.
• Spice blends are perfectly acceptable, but be sure that the ingredients are not a duplication of already-added spices.
Substitution Tips
• Cardamom = Ginger
• Turmeric (for color, not taste) = Saffron
• Cinnamon = Nutmeg
Try one of our favorite spice recipes:
Fennel-Pepper Back Ribs
Spice-Glazed Pork Tenderloin
Herb-Crusted Salmon
