- Spices can be expensive; buying a few bottles at a time is easier on your budget. Sure, you can get a bottle of black pepper at the dollar store, but a 2 oz. glass jar of cumin for your gumbo recipe could cost six times as much. Buy your spices a few at a time as you try different recipes that call for them. You'll build a diverse collection of spices without spending a small fortune all at once. In addition to essentials like salt and pepper, basil, oregano and garlic, you'll eventually want to have cinnamon and nutmeg, ground ginger, cumin and an assortment of curry powders, paprika, chili powder, parsley, sage, crushed rosemary and thyme, cilantro, marjoram, bay leaves, mint leaves, red pepper flakes and cayenne pepper. That's a solid foundation on which to build many fabulous dinners.
- Dried herbs and spices will hold their flavor for about a year if kept in a cool, dry location. Don't place spices on a shelf over the stove, as the heat and humidity will cause them to lose flavor more quickly. By the same token, don't put spices in the refrigerator where they can absorb moisture. Instead, place fresh herbs and dried spices in airtight containers and store them in the freezer. Use about two-thirds less dried herbs and spices than their fresh counterpart.
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Experimentation in the kitchen is great, but remember: it is almost impossible to un-spice food unless you add more ingredients to dilute the wallop of whatever spice you've dumped in. Use spices with care, adding a little at a time to achieve the flavor you desire.
Add spices in the last hour to foods that require longer cooking times.
Try soaking dried herbs and spices in a few tablespoons of water to rehydrate them and bring out the flavor. For a more complex taste, grind dried spices and toast them in the oven for a few minutes before adding to your dish.
