Spices-Knowing the Different Ones for the Recipe Part
I love to cook everything from Italian to Indian food, but it wasn’t always the case. This was because I could never get my seasoning right. I always heard people say that seasoning was an art, but I never believed them until I experienced it myself. It took a lot of practice and numerous ruined dishes for me to finally master this art.
Today I thought I should probably share some of my secrets with you. Hence, if you are new to cooking then you have to come to the right place because I have the solution to all your problems – well, most.
First let us start by knowing what a spice rack essentially should consist of:
- Freshly ground black pepper
- Cayenne pepper
- Garlic powder
- Onion powder
- Bay leaf
- Curry powder
- Chilli powder
- Italian herb seasoning blend
Now that we have established the spices we need in a spice rack, let us move on to how we can store these spices. Here are my top three tips for doing so:
- Remember that dry herbs will always taste different from their fresh counterparts. Hence, if you plan on replacing fresh herbs in a recipe with a dry herb then you have another think coming because this will bring out a completely different taste of the dish. However, you can use one part dry herb and three parts fresh herbs, if you are short on ingredients.
- Everything in the world has an expiry date, even herbs and spices. Therefore, it is advised that you use them only for a specific time, especially if they have been used. Avoid using spices that are very old as this will be unhealthy.