One pinch of spices can radically change the taste of a dish, giving it versatility, depth, color, and an alluring aroma. Not for nothing, many spices were originally the lot of kings, the gold of gourmets, in the pursuit of spices they discovered new countries, intrigued, entered into military and love alliances. Now, when spices and aromatic herbs are available to almost everyone, you just need to learn how to use them in order to create real miracles in the kitchen.
How to store spices and herbs
Dried herbs and spices should be stored in a cool, dark place. This does not mean that they need a shelf in the refrigerator, but putting beautiful glass containers with spices on the shelf by the stove is a big mistake. Under the influence of heat and light, spices and herbs quickly lose their taste and aroma, so it is better to store them in a cabinet, away from temperature extremes, and, of course, in containers with tightly ground lids.
Label the jars of dry herbs and spices, not only indicating what kind of spice you put in them, but also the date of purchase. It is advisable to use the spices within a year of purchase. If you cannot catch the aroma even when you rub the dried herbs between your fingers, and you heat dry spices in a dry frying pan, it's a pity, but their time is up.
Surprisingly, fresh frozen greens last longer than dried ones. You can freeze chopped greens by stacking them in ice trays. It is very convenient to defrost such portioned cubes later.
Fresh herbs that you intend to use for several days can be stored as flowers are stored - by placing them in a glass of water and putting them in the refrigerator, in the area for vegetables and fruits.
How to use spices and herbs
The biggest mistake of beginners in experimenting with spices and herbs of housewives is the desire to combine "all the best at once." It is better to use one seasoning with a pronounced taste and aroma and two or three additional ones that are not so “aggressive”. If you're anxious to experiment, start by trying to cook dishes with a familiar flavor, seasoning them with just one new spice.
If you are preparing a dish according to a recipe that specifies the exact amount of spices and double the amount of ingredients, then, oddly enough, you do not need to double the dose of herbs or spices. It is enough to add another half of the original weight / volume / quantity.
Fresh leaves of spicy plants should be cut very finely before adding them to the dish, so they will give the maximum taste and aroma. Dry herbs and spices can be pre-ground with a pestle and mortar.
Replacing dry herbs and spices with fresh ones and vice versa, it is worth remembering some simple rules:
- replacing powdered spices with just dried or fresh ones, proceed from the calculation: 1/4 teaspoon of powder = 3/4 teaspoon of dried spice = 2 teaspoons of fresh;
- dry spices are put into the dish at the beginning of cooking, and fresh ones - shortly before cooking;
- When adding herbs and spices to cold dishes, give them a few hours before serving to allow aromas and flavors to become a single symphony rather than scattered notes.
