Spices have a number of roles in the cooking process. They can be used to add a greater depth of flavour to a dish as well as heat to others. In addition, spices are also used to season a dish, such as is the case with pepper. Spices may also be used to add a final touch of elegance to the presentation of a dish.
What to Keep in the Spice Rack
There is a wide range of commonly available spices to keep in the spice rack. Here are some of the most useful:
- Pepper – Pepper comes in both white and black forms, as well as red pepper flakes. Black pepper generally has a stronger flavor than the others. Pepper should be used to add heat to a dish and is best added right at the end of the cooking process as a seasoning.
- Cinnamon – Cinnamon is the bark of a tree of the same name. The spice can be used in both savoury dishes and puddings. Cinnamon adds a gentle heat to a dish. Use cinnamon to compliment apple based dishes, such as Dutch apple pie.
- Nutmeg – Whole nutmeg comes as a large seed and should be grated directly into a dish. Nutmeg is best used in sweet dishes and goes particularly well with eggs and milk in a pudding.
- Cumin Seeds – This is a staple of curry powder. The seeds have a rice-like appearance and add a pungent curry flavour to dishes.
- Fennel Seeds – Similar in appearance to cumin seeds, the flavour is however, quite different. Fennel seeds have a clean smell that resembles aniseed.
- Star Anise – Star anise is probably one of the most attractive of all spices and looks great as a whole spice in rice and curry dishes. The spice gives dishes a flavour similar to liquorice and aniseed.
- Saffron – Known as the most expensive spice of all, saffron is the individual stigmas of the Crocus sativus. Saffron is used to add a vibrant yellow colour to a dish and has a distinctive medicinal flavour. Add a pinch of saffron to rice dishes to turn the rice a bright yellow.
How to Select and Use Spices
The first consideration in the use of spices is the buying of the ingredients. The best spices come as whole seeds or parts of the plant. Avoid buying pre-crushed powders, as these can be stale and lack flavour due to deterioration.
Once spices have been bought, they may be used either whole or as a crushed powder depending upon the recipe. If spices are to be used whole, consider roasting the individual spices before use. Roasting the spices will help to release the essential oils, giving a greater depth of flavour. To roast a spice, heat up a small frying pan and simply allow the spices to heat up for 30 seconds to a minute; do not allow the spices to scorch.
If the recipe requires spices to be used in a crushed or powdered format, use either a pestle and mortar or a spice mill to obtain the correct quantities required. Do not crush and store more spices than are required, as this will lead to deterioration in the flavour of the spices over time.
Sources:
Clevely, A, Richmond, K, Morris, S, Mackley, L. 2007. Cooking with herbs and spices. Hermes House
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