COOKING WITH SPICES:

(The Experts’ Touch!)

We all have different tastes; that is why it is difficult to give very specific directions for cooking with
spices. The following hints, however, should make your task easier; try to experiment with as many
spices as possible and make your own rules as you learn.

All spice usage, storage, handling and packaging is based on one fact: the flavour of spices rests in their
volatile oils. AS the name suggests, when these volatile oils encounter moisture, heat or mechanical
action (such as grinding) they dissipate into the atmosphere. This means that you should take great care
to keep your spices cool, dark, air-tight and that you should buy whole spices or herbs whenever
possible. If you grind or crush the cell structure then you control the release of the volatile oils. If you
remember this basic premise, then all your spice adventures will be more productive and more fun!

Remember, too, it is easier to add more than to remove what is already in the recipe!
(1) Taste and taste again! All great cooks taste as they go along.

(2) As a general rule of thumb, use % tsp. of dried herbs for 4 servings — this is the “pinch”
referred to in some recipes.

(3) If you are using a dried herb in leaf form (rather than ground) this is, in reality a “whole”
spice so crush it in the palms of your hands before dropping into the recipe. (This breaks
the cell structure and releases the oils — rather like a pepper grinder.)

(4) Soups and stews simmer for a long time and make your kitchen smell lovely — too sad all
those lovely “smells” are in the kitchen instead of in your stew! Add your seasoning in the
last hour of cooking — keeps those volatile oils in the recipe!

(5) Buy spices in small quantities and store in a dark, cool place — a converted drawer or

cupboard is best — not next to the stove! Spices are still usable after a year but have
passed their peak of flavour and pungency.