Homespun

April 11, 2001

Spice It Up!

Experimenting with new spices and herbs can be an exciting culinary adventure. However, if you buy a large supply at one time, it can also be a costly one. And if you don't use the spices and herbs within a reasonable length of time, they will get stale, and you have again lost money.

Find a few recipes that appeal to you. Spend some time in the spice and herb section of the grocery store and introduce yourself to new flavors one at a time. Add herbs and spices lightly at first, tasting as you go.

If you need a list of "must haves" to start your experience, try basil, bay leaves, chili powder, cinnamon, cloves, cumin, ginger, oregano, sage and thyme. Remember to buy the best quality you can afford.

Store herbs and spices in a cool, dark place. Moisture, heat and light are spice and herbs worst enemies. For something that is seldom used, you can put the container inside a freezer bag and store in the freezer.

Test your herbs and spices for freshness by rubbing a bit between your fingers, and sniffing. If the aroma is faint or nonexistent, toss it out.

It is better to buy ground spices in small amounts; spices bought in bulk packages may lose potency before you can use them all.

When stored properly, leaf and ground spices and herbs can remain fresh for about one year. Whole spices, such as nutmeg, peppercorns, and cloves can last up to five years if kept properly.

And speaking of pepper, you can't beat the taste of freshly ground pepper. A good pepper mill is a must. Black peppercorns are unripe green pepper berries that are fermented and sun-dried. White peppercorns are mature red berries that are soaked, skinned, and bleached. Green peppercorns are mature berries picked before the color changes. They are air-dried or packed in brine to retain their color. Peppercorns are the same berries, just at different stages of maturity.

When you are confused about whether to use cayenne or red pepper, don't worry. Cayenne is red pepper with a varying heat value. Red pepper is not hotter than cayenne; however, you may notice a difference in the heat level among different brands since different companies select different blends of red peppers. When you discover a brand you like, stay with it. All red pepper is not created equal.

If you are unable to find ground seasoning blends, such as Beau Monde, you can make your own to have on hand. Be sure you store you blends in tightly sealed containers in a dark, cool, dry place for up to six months.

GROUND SEASONING BLEND

2 tablespoons ground celery seeds

1 tablespoon onion powder

1 tablespoon salt

Combine all ingredients, and store in an airtight container. Use in stews, chowders, or sandwich spreads. Yield: ¼ cup.

FIVE-SPICE POWDER BLEND

2 teaspoons anise seeds, crushed

2 teaspoons freshly ground pepper

2 teaspoons fennel seeds, crushed

2 teaspoons ground cloves

2 teaspoons ground cinnamon

1½ teaspoons ground ginger

½ teaspoon ground allspice

Combine all ingredients; store in an airtight container. Use to flavor fish or pork. Yield: ½ cup.

CREOLE SEASONING BLEND

1 tablespoon salt

1½ teaspoons garlic powder

1½ teaspoons onion powder

1½ teaspoons paprika

1¼ teaspoons dried thyme

1 teaspoon red pepper

¾ teaspoon black pepper

¾ teaspoon dried oregano

½ teaspoon ground bay leaves

¼ teaspoon chili powder

Combine all ingredients, and store in an airtight container. Use with seafood, chicken, beef, or vegetables. Yield: ¼ cup.

HERB SEASONING BLEND

1 tablespoon dried thyme

1 tablespoon dried oregano

2 teaspoons rubbed sage

1 teaspoon dried rosemary

1 teaspoon dried marjoram

1 teaspoon dried basil

1 teaspoon dried parsley flakes

Combine all ingredients; store in an airtight container. Use in omelets and to season fish, vegetables, or chicken. Yield: ¼ cup.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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