Spices and Flavorings
Spices change the way food taste. As cooking techniques do not vary much from country to country, what gives a cuisisne its particular flavor, making it unique, is usually the condiments, herbs, and spices used; the way to combine them.
All about spices and flavorings
This
is a brief guide to the uses of the most common, and some of the exotic, spices and natural flavorings. As the interest in herbs and spices is growing, and their use in cooking is becoming more popular every day, due to the increasing internationalization of cooking methods and techniques, this guide proves to be very useful.
Spices are usually the dried, aromatic parts of plants; either seeds, berries, roots, pods, buds, bark, and, sometimes, leaves and flesh.
No long ago, most spices had to be bought at ethnic stores, since most of them came from troical countries nad reuire processing before they can be used. Today, most grocery stores carry a wide selection of spices. Always buy dry spices in small quantities; preferably from a store with a big turnover. Label with the date of purchase and keep for no longer than six to eight months.
As a general rule, the final dish always benefits if berries and seeds are freshly ground before being added to the pot. This will produce superior results. It is easily done with a mortar and pestle, a coffee or spice grinder reserved only for this use. Spice grinders are useful for peppercorns or coriander seeds. A liquidizer can be used if adding some liquid beforehand, like cooking stock. All this tools can be used for the purees and pastes so popular in India and South East Asia.
Spices lose flavor and aroma with age. Discard them if they have been sitting in the pantry for longer than six to eight months. Keep them in tightly closed containers, away from light.
Although few spices can be grown in a herb garden, there are some comments about how they are cultivated. Some of the plants included as flavorings, onions or garlic, for instance, can be grown in a kitchen garden.
We have tried to include at least one sample recipe for each spice, condiment or flavoring included in this dossier, and some ideas about how to use each particular one.
Extra tips, tricks and techniques, other not so traditional ways to use spices, tips to create your new, unique recipes, or to adapt the recipes we provide. Cooking is more art than science and everything is a matter of personal taste. Remember; cooking techniques are very similar all over the world. It is only the use of the spices characteristic to each region which gives each cuisine its unique standing.
Adding a few spices can transform an ordinary recipe. It is easy to become an international cook this way. Trying new uses and combinations is another form of creativity.
