Use Spices
Source of Recipe
Marla
List of Ingredients
How to Use Spices
Recipe
Always buy spices in small amounts.
Most spices don't need refrigeration—you can store them in a cool,
dark place (but keep them away from heat).
However, some spices (especially red-colored ones like chili powder,
cayenne pepper and paprika) should be refrigerated to prevent loss
of color and flavor. You should also refrigerate or freeze oil-rich
seeds such as poppy and sesame to prevent rancidity. And in hot
climates you might want to put all your spices in the fridge to
guard against infestation.
Check spices twice a year for freshness—discard bottles which have
little or no scent.
Most spices will stay fresh for six months to a year. To help keep
track of things, write the date on the bottle when you buy a new
spice so you will know when it's grown old.
Remember that whole spices stay fresh longer than ground. You might
want to invest in a small coffee grinder, small food processor,
pepper grinder or mortar and pestle for quick grinding.
A great way to boost the taste and aroma of many spices is to toast
them. Here's how: Heat a heavy skillet over medium heat until hot.
Add spice; toast 2 to 5 minutes or until spice is fragrant and
lightly browned, stirring constantly to prevent burning. Remove from
heat and use immediately.
Don't be afraid to experiment with spices by adding them to your
favorite dishes (start with a small amount, then add more if you
like the result).
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