Tips on Spicing

Timing

• Knowing when to add spices when cooking is an important part of using spices effectively in your food. Certain spices benefit from a longer cooking period (such as bay leaf), while other cannot be cooked for a long period of time without changing the character of the spice. For example, black pepper becomes bitter when it has been cooked for a long period.

Cooking Techniques

• Certain spices benefit from or require pre-cooking the spice to help release more of the spice's natural aromas and oils. Toasting cumin seeds in hot oil until they are lightly browned intensifies the taste of the cumin. For other spices, the taste of the spice can easily become too intense when they are cooked for a long period of time. In particular, chili peppers can easily make a dish too spicy if they are left to stew for an extended period of time.

Type of Food

• The type of food you are preparing will affect the type of spices and spicing techniques used. For traditional smoked meats, having a dry spice rub is a classic marinade technique. This type of marinade calls for dried and crushes spices that can be rubbed deeply into the meat and will slowly impart their flavor slowly. For more delicate foods such as fish or vegetables, fresh spices are ideal as they generally impart a lighter aroma that is more easily transferred to the food. In addition, pair spices based on whether a food is savory or sweet. Cinnamon is a classic pairing for sweet foods, but try mixing things up by using it in a savory dish. Cinnamon is also an ingredient in the popular Caribbean jerk marinade. In turn, chili powder is sprinkled onto freshly cut pieces of fruit in Mexico, where the sugar from the fruits cuts the heat of the chili powder.

Dried vs. Fresh

• Choosing between dried or fresh spices depends on the type of spice being used, what it is being used for and availability of either type of spice. Dried spices work well for infusing oils and vinegars and for making dry rub marinades. Fresh spices are great for vegetables or foods that will not be marinated for a long time as fresh spices impart their flavor more readily than dried spices do. In some cases, fresh spices may not be available or are not suitable for the type of spice required. For instance, nutmeg is never used fresh, as its concentration of taste is a result of the dehydration process. In cases where only dried spices are available, substitute dried spices for fresh spices at a ratio of 1 to 3 parts.