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]]>Choose the Right Containers
The type of container you use can significantly impact the freshness of your spices. Opt for airtight containers that protect against moisture and air. Glass jars with rubber gaskets or metal lids usually work very well.
Keep Spices Away from Light
Light can cause spices to lose their flavor and color over time. Store your spices in a dark, cool, and dry place to maintain their potency.
Label and Date Your Spices
This might feel like an overkill at the moment, but labeling your spices will help you keep track of when they need to be refreshed. This will help you keep your cooking fresh.
(@mise_en_place_aus)Buy in Smaller Quantities
If you don’t use a particular spice frequently, try purchasing smaller quantities. Bulk buying might feel like saving money, but it may lead to spice deterioration over time and you’ll have to throw them away anyway and only end up spending more in the end. So buy what you’ll actually use.
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]]>Asafoetida
Let’s start our adventure in the vibrant markets of India, where you’ll find the mesmerizing spice called Asafoetida. Known as the “devil’s dung” due to its pungent aroma, this resin-like spice adds a unique umami flavor to dishes.
Grains of Paradise
Now let’s journey to the tropical lands of West Africa, where Grains of Paradise reign supreme. These small seeds, reminiscent of black peppercorns with a hint of citrus and floral notes, add a delightful twist to your recipes.
Berbere
Venturing to the distant lands of Ethiopia, we stumble upon Berbere, a fiery spice blend that captures the essence of Ethiopian cuisine. With a rich combination of chili peppers, garlic, ginger, and an array of aromatic spices, Berbere infuses dishes with a complex and unforgettable taste.
Epazote
Our spice expedition wouldn’t be complete without Mexican Epazote. This herbaceous spice, with its pungent and earthy flavor, is often used in Mexican cuisine to add a distinct touch to beans, soups, and salsas.
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]]>Turmeric
You can use this root fresh, ground, or crushed. It combines well with meat and fish dishes, rice, beans, lentils, and root vegetables. It’s particularly useful as a paste for making curries and stews.
Allspice
Allspice is often used to make pickle dishes such as chutneys, pickled fish, mulled wine, or beer. It combines well with other probiotic foods like cabbage, onions, and root vegetables.
Nutmeg
Nutmeg can be used in both sweet and savory dishes. For best results, grate fresh nutmeg onto the food. It is often used in milk puddings and sweet pies, but it is also good in stews, casseroles, and meat dishes.
Sumac
This spice is a little like salt. It doesn’t have much flavor of its own, but it really helps bring out the flavors in other foods. In this way, it’s actually more of a seasoning.
Saffron
Saffron is often used in Mediterranean seafood dishes, but it is also great with chicken, game meats, eggs, and asparagus.
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]]>Saffron
Pure saffron is by far the most expensive spice in the world, and buying just one kilo of saffron will cost you from 20,000 to 35,000 bucks. Harvesting saffron is hard and time consuming, and therefore extremely expensive.
Vanilla
With nearly $600 per kilogram, vanilla is the second most expensive spice in the world. Most of the world’s vanilla is grown in Madagascar and at one point it was even more expensive than silver.
Cardamom
Cardamom is cultivated in India, Sri Lanka, and Guatemala and is rapidly gaining popularity thanks to its health benefits. Even though it more affordable than vanilla and saffron, a kilo of cardamom will still cost you around $70.
Mahlab
Mahlab is a spice made from the seeds of a species of cherry called St. Lucie. This aromatic and unusual spice is relatively rare and therefore it costs around $120.
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]]>Shelf Life
Both ground and whole spice don’t have an expiration date, so it’s safe to use them even after they’ve been sitting on the shelf for years. However, spices will lose their aroma and flavor after a while, and that’s why they need to be replaced regularly.
Buy Whole Spices
Whole spices are always a better option compared to ground spices because they can last for years and will add more flavor to your dishes. Ground spices will lose their flavor after around six months, while whole spices will likely stay fresh for up to two or three years.
Storing Spices
Spices should always be stored in a cool and dry place, preferably in airtight containers and in the pantry, if you want them to last longer.
Don’t Buy Them In Bulk
Just because they don’t have an expiration date doesn’t mean that spices won’t go stale after a while, and that’s why it’s best to avoid buying them in bulk.
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]]>They’ll Stay Fresher for Longer
Buying whole spices and grinding them only when you need them for cooking is the best to ensure they will stay fresh for longer. Once they’re ground into a powder, spices will start to dry and lose their freshness, which is why whole spices have a much longer shelf life than ground spices.
Better Flavor
Grinding your own spices is not that hard or time-consuming, and you’ll definitely be rewarded for your effort. Using freshly ground spices is the easiest way to elevate the taste of your dishes because they have a unique rich flavor.
They’re Less Expensive
Whole spices are usually less expensive compared to ground spices, and since they have a long shelf life you can also save some money by buying them in bulk.
Decorate Desserts and Drinks
Keep in mind that spices and not only super nutritious and flavorful—they’re also very decorative. You can always use cinnamon sticks and other spices for decorating your cakes, cookies, and drinks.
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]]>Activating the Aroma
Chefs explain that the aromatic nature of most spices comes from oils within them, and it’s heat that really activates those oils. This means that toasting your spices will help intensify their flavor, making for a more powerful dish and allowing fewer spices to provide a lot more taste. Most spices are toasted before being ground and sold, but toasting them again in the pan is what reawakens them.
Whole Spices
When dealing with whole spices, you can simply place them in a pan to toast up. Be sure to keep a close watch and to stir them often to be sure the sides are evenly browned. Once they are brown and smell toasty, remove them. Don’t leave them too long or they’ll burn.
Ground Spices
With ground spices, the process is much quicker. Ground spices burn a lot faster, so you usually want to add them to the oil when you’re already cooking and give them a 30-second toast before adding some liquid to stop them from burning.
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]]>Not Using Whole Spices
People who only use pre-ground spices are definitely missing out on a lot, because buying whole spices has many advantages. They can stay fresh for much longer, and grinding spices right before you use them will definitely add more flavor to your dishes.
Using Old Spices
Spices generally have a long shelf life and they can’t actually expire if you store them properly. However, they will start losing flavor and aroma after a while so it’s best not to use spices that are more than a year old.
Not Tasting Your Dishes
Even if you’re using the perfect recipe, the only way you can season your dishes properly is to taste them while cooking. Only then will you know whether or not you should add more salt and spices.
Not Using Lemons
Freshly squeezed lemon can work wonders for most dishes and make them more flavorful, so don’t forget to use lemons when cooking meat, fish, veggies, and sauces.
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]]>What Is It?
Pumpkin pie spice is a combination of spices that are used when making pumpkin pie. People then started using it for many other baked goods as well as for coffee and some other beverages. There’s no actual pumpkin in it; just several warm ground spices that are very easy to find.
The main ingredient is cinnamon, but the spice is special because of the other ingredients that go in it. In order to make it at home, you have to get several dry spices: cinnamon, ginger, cloves, allspice, and nutmeg. Optional but not necessary ingredients include star anise, cardamom, and mace.
How to Make It
Mix the ingredients in the following ratio: 1 part cinnamon, 1 part ginger, 1/2 part cloves, 1/2 part allspice, and 1/4 part nutmeg. If you want to add some other spice, don’t add more than 1/4 part of each.
You can store your homemade pumpkin pie spice in a closed jar in your pantry for up to two years. Use it in your favorite baking recipes, add it to coffee or mulled wine, and be creative with it to find many other uses!
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]]>Why is it Healthy?
Turmeric is full of curcuminoids, which are compounds that have medicinal properties. The main one is curcumin and it can function as an antioxidant, have anti-inflammatory properties, repair damage, and help your body fight foreign invaders like harmful bacteria.
(@msshanarobinson)Extra Benefits
It can also fight, treat, and prevent diseases such as heart disease, cancer, metabolic syndrome, Alzheimer’s, and various degenerative conditions. If that’s not enough, it can also improve brain function, lower the risk of brain and heart diseases, help fight arthritis, and sometimes even help fight depression.
So what are you waiting for? If you don’t already have a bottle of turmeric in your cupboard, you should absolutely run out to the store and get one. You can use it in any recipe, but it’s especially good in Indian and Middle Eastern cuisine.
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