how to use spices

Spices

Spices provide flavor, aroma, color and texture. Each spice has specific chemical compounds that create these sensual qualities. The five basic tastes are sweet, sour, salty, bitter and umami. Spices and herbs add more flavor characteristics that brings it to another level. These identifiable sensory characteristics are: cooling, warm, spicy, fruity, earthy, floral, woody, herbaceous, nutty, piney, pungent and sulfury. Usually spices don’t just have a single flavor profile. Thyme for example adds floral, herbaceous, bitter and piney notes while Cumin adds hearty, earthy and warm notes.

How to use spices

Spices, Spice Blends and Herbs add flavor to your dishes, the fresher the spices the better. Here are some advices how to keep them fresh, store them and increase their shelf life to maximise their seasoning impact.

Storage

Never store a spice jar over the stove even if it’s convenient. Herbs and spices deteriarate when exposed to heat, light and moisture. The best storage temperature is below 70 degrees Fahrenheit (21 degrees Celsius), and the temperature should be constant. Keep spices and herbs away from the furnace, stove and the heat from the sun. Fluctuation of temperature can cause condensation resulting in mold. When storing spices in the freezer or refrigerator, return them promptly after use. Store herbs and spices in clean airtight containers, keep away from heat and light. So a cool, dark space is perfect for keeping them as fresh as possible.

Shelf Life

The shelf life of each herb and spice is different, but all of them age, even under the best conditions. Even the form of the spice and the plant part makes a huge difference. Powdered spices have a larger surface and are exposed to the air, so they loose their flavor more rapidly. Have a close look of the herbs and spices to check if they look fresh, not faded and aromatic. Replace them as soon as you detect deterioration. Freshly grinded spices have the most flavor and if you toast them in a pan right before usage they enhance their flavor. Here’s a quick guideline. Whole spices and herbs: leaves and flowers 1-2 years, seeds and barks 1-3 years and roots 3 years. Ground spices and herbs: leaves 1 year, seeds and barks 1 year and roots 2 years.