Tips for Your Spice Rack
Source of Recipe
Ginger
Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6447.1 If you are just beginning to stock your spice rack, start with the basics, then add as needed. For maximum flavor and fragrance, purchase whole spices and grind them yourself.
Store spices in a cool, dark place. Glass containers with tight-fitting lids work best. Moisture, heat, and light are a spice's worst enemies. Test your spices for freshness. Rub a bit between your fingers and sniff; if the aroma is faint or nonexistent, throw it away. When stored properly, leaf and ground spices will remain fresh for about one year. Whole spices, such as nutmeg, peppercorns, and cloves, a little longer.
The best way to arrange your spices in a cabinet or rack is in alphabetical order so you can always put your hand on what you need right away. This also makes it easier to spot when you are out of one.
To extend the life of seldom-used spices, store them in the freezer. Just be sure the containers you use are moisture-proof.
Ground spices cloud liquids; for that reason, it's best to use whole spices in beverages and pickles. Tie whole spices in a small square of cheesecloth, or place in an aluminum tea ball so they can easily be removed from your soup, stew, or sauce.
Substitute white pepper for black pepper in recipes in which black specks will mar the appearance of the food. Keep in mind that white pepper has a stronger aroma but less bite.
Keep a supply of mustard seeds and grind your own as needed. Ground Mustard does not last long enough to justify buying.
Do not use the same spice grinder for coffee beans and spices. And keep the pepper in the peppermill, where it belongs and you will never get a strange tasting coffee.
One whole nutmeg, grated, should yield about 1 tablespoon.
One teaspoon ground ginger may be substituted for 2 tablespoons freshly grated gingerroot.
Try these spices and herbs for a well-stocked cupboard:
Basil
Bay leaves
Cayenne or ground red pepper
Celery salt
Chili powder
Garlic powder
Ground cinnamon
Dried Italian seasoning
Ground ginger
Mustard seeds
Onion powder
Oregano
Parsley
Ground black pepper or peppercorns
Rosemary
Thyme
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