gayle-mo
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Alot of stuff we already know but a good read! g
Spice up your life
Those magical ingredients have the most potency when fresh.
Juliana Goodwin
News-Leader
Wing Yee Leong, executive chef at Fire & Ice restaurant, has noticed Americans opening their cupboards to the world of spices.
Chinese five spice, curry, garam masala and flavors from the Caribbean are increasing in popularity.
While people may be exploring new worlds of flavor, they don't always know how to store spices or what spice to substitute for another. Spices lose their potency over time, so storage is key to keeping them fresh. There are a few tricks to enhancing flavor.
In culinary terms, the difference between a spice and an herb is an herb is often the leaf of a plant and a spice is any other part of the plant, which is usually dried, according to "The Spice and Herb Bible," by Ian Hemphill.
One example is coriander: the leaf is known as an herb, but the seed is a spice.
Cooking with dried herbs and spices is a great way to cut back on salt consumption, said Barbara Emge, who runs Red Barn Herb Farm in Republic.
To dry an herb, cut off the stems, tie a bunch together and hang them upside down.
"If they have leaves that would hold dust, put (them) in a brown paper bag so the leaves don't get dusty — something like oregano with a broader leaf," Emge said. "Thyme and rosemary have a thin leaf; you can hang those."
Most spices should be stored in a cool, dry, dark place, said Terry Egan, nutrition and health education specialist with the University of Missouri extension.
While outdated spices aren't necessarily bad for you, they lack flavor and some lose their purpose.
Cream of tartar will lose its ability to make something rise if it is too old, Egan said.
Ground spices are at their peak within the first six months.
"I recommend when you buy them to write the date on the can so (you) know how long (you've) had it," Egan said.
Avoid buying in bulk and spice racks.
"I bought one of these caddies that has 15 spices and it looked nice, but all the spices seemed like they were five years old. They all tasted the same," Leong said.
A common mistake is many people store spices near the oven, which dries it out and kills the flavor.
Just because you're getting a good deal on a spice doesn't mean you're getting a good deal.
"Never buy cardboard or cellophane packs, although they're often cheaper," Hemphill writes in his book. "These packs allow the volatile oils to escape and oxygen gets into the product, so it's already deteriorating by the time you take it home and it's false economy."
To test for freshness, smell the spice. If it's fragrant it's a good sign, Leong said.
If you don't smell it right away, rub some between your palm to release some of the natural oil, Egan and Leong suggested.
It's a good idea to rub a spice and release its oils before using it in a recipe as it will be more potent. You also can mash spices by hand to enhance flavor or use a spice grinder.
Opt for whole spices, such as peppercorns, or barks of cinnamon, which will last for years, Egan said.
"Instead of buying ground nutmeg, I buy it whole and grind it myself and it's more pungent and flavorful. It will last longer," Leong said.
One way to tell if red spices are old is to look at their color (you probably don't want to sniff cayenne). Red spices fade and may even have a brownish hue over time. Refrigerate red-colored spices, such as chili powder, cayenne pepper and paprika to prevent loss of color and flavor.
Don't be afraid to experiment with different flavors and even create your own spice blends, Leong said.
Curry powder, Chinese five spice and other popular seasonings are actually a blend of spices, he said.
Just remember not to over-spice.
"You need to look at it as an accent of the main ingredient an accompaniment to what you are trying to prepare," Leong said.
http://www.news-leader.com/apps/pbcs.dll/article?AID=/20070627/LIFE02/706270318/1032
Spice up your life
Those magical ingredients have the most potency when fresh.
Juliana Goodwin
News-Leader
Wing Yee Leong, executive chef at Fire & Ice restaurant, has noticed Americans opening their cupboards to the world of spices.
Chinese five spice, curry, garam masala and flavors from the Caribbean are increasing in popularity.
While people may be exploring new worlds of flavor, they don't always know how to store spices or what spice to substitute for another. Spices lose their potency over time, so storage is key to keeping them fresh. There are a few tricks to enhancing flavor.
In culinary terms, the difference between a spice and an herb is an herb is often the leaf of a plant and a spice is any other part of the plant, which is usually dried, according to "The Spice and Herb Bible," by Ian Hemphill.
One example is coriander: the leaf is known as an herb, but the seed is a spice.
Cooking with dried herbs and spices is a great way to cut back on salt consumption, said Barbara Emge, who runs Red Barn Herb Farm in Republic.
To dry an herb, cut off the stems, tie a bunch together and hang them upside down.
"If they have leaves that would hold dust, put (them) in a brown paper bag so the leaves don't get dusty — something like oregano with a broader leaf," Emge said. "Thyme and rosemary have a thin leaf; you can hang those."
Most spices should be stored in a cool, dry, dark place, said Terry Egan, nutrition and health education specialist with the University of Missouri extension.
While outdated spices aren't necessarily bad for you, they lack flavor and some lose their purpose.
Cream of tartar will lose its ability to make something rise if it is too old, Egan said.
Ground spices are at their peak within the first six months.
"I recommend when you buy them to write the date on the can so (you) know how long (you've) had it," Egan said.
Avoid buying in bulk and spice racks.
"I bought one of these caddies that has 15 spices and it looked nice, but all the spices seemed like they were five years old. They all tasted the same," Leong said.
A common mistake is many people store spices near the oven, which dries it out and kills the flavor.
Just because you're getting a good deal on a spice doesn't mean you're getting a good deal.
"Never buy cardboard or cellophane packs, although they're often cheaper," Hemphill writes in his book. "These packs allow the volatile oils to escape and oxygen gets into the product, so it's already deteriorating by the time you take it home and it's false economy."
To test for freshness, smell the spice. If it's fragrant it's a good sign, Leong said.
If you don't smell it right away, rub some between your palm to release some of the natural oil, Egan and Leong suggested.
It's a good idea to rub a spice and release its oils before using it in a recipe as it will be more potent. You also can mash spices by hand to enhance flavor or use a spice grinder.
Opt for whole spices, such as peppercorns, or barks of cinnamon, which will last for years, Egan said.
"Instead of buying ground nutmeg, I buy it whole and grind it myself and it's more pungent and flavorful. It will last longer," Leong said.
One way to tell if red spices are old is to look at their color (you probably don't want to sniff cayenne). Red spices fade and may even have a brownish hue over time. Refrigerate red-colored spices, such as chili powder, cayenne pepper and paprika to prevent loss of color and flavor.
Don't be afraid to experiment with different flavors and even create your own spice blends, Leong said.
Curry powder, Chinese five spice and other popular seasonings are actually a blend of spices, he said.
Just remember not to over-spice.
"You need to look at it as an accent of the main ingredient an accompaniment to what you are trying to prepare," Leong said.
http://www.news-leader.com/apps/pbcs.dll/article?AID=/20070627/LIFE02/706270318/1032