How to Cook With Spices

Spices are seasonings that come from the bark, fruit, roots or seeds of plants. Learning to use spices in your cooking add zest and flavor to your recipes. It also is an excellent way to cut down on sugar, sodium, fat and calories.

Difficulty: Moderately Easy

Instructions

1. Use strong spices such as red pepper or garlic sparingly, starting with about 1/8 tsp. Spices should be used to enhance the flavor of the food, but should not not overpower it. It's easy to add more if necessary, but your recipe can be ruined by adding too much.

2. Start with a recipe that you have already tried and experiment by gradually adjusting the amount and type of spices. Start with 1 or 2 and add more as you learn how the flavors work together.

3. Use whole spices in recipes that will cook for an hour or more, such as stews or soups. Add them at the beginning of cooking, so the flavors have time to release.

4. Add crushed, ground or powdered spices during the last 15 minutes of cooking time. Crushed spices release their flavors quickly.

5. Spices in seed form, such as peppercorns and sesame seeds, can be toasted to bring out the flavor. Put the spice in a skillet, without oil, and toast until the aroma releases. Stir occasionally.

6. Use an electric coffee grinder or spice mill to quickly grind whole seeds and spices. A mortar and pestle or pepper mill also works well.

Tips & Warnings

• Check the freshness of your spices at least once a year. Discard stale spices. If you crush the spice or rub it between your fingers and there is no aroma, it is ready for discarding. Dried and powdered spices shouldn't be kept more than 6 months, but whole spices will last longer.
• Buy small containers of spices, unless you usually use them quickly. Buying large amounts of spices is not a bargain, unless you will use them within 6 months.
• Store your spices in a cool, dry place.

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