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Spices begin to lose their flavor immediately after grinding. Cooks with sensitive palates have been known to replace jars of spices six months after opening, even though the “rule of thumb” says they’ll be useful for two years. Whole spices, on the other hand, retain their flavor much longer. They can be ground quickly in…
Continue reading “TIP OF THE DAY: Using Whole Spices”
From its dawn, mankind has sought herbs and spices to flavor food and to cure ills. Ancient travelers brought them back from foreign lands. Given the long and treacherous journey, imported spices and herbs were costly, beyond the reach of the common man. Some spices were often used as currency: 3,000 pounds of peppercorns, the…
Continue reading “FOOD FACTS: The Difference Between Herbs & Spices”
Today is Herbs & Spices Day, the day to expand your repertoire beyond the familiar garlic, oregano and paprika. • Check out the fresh herbs in the produce section of your market, and make dinner tonight with something new. You can season dishes or snip herbs into your salad. • Browse the spice racks and…
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Use ‘em up—don’t let those oils grow old and over-the-hill. Photo of Lucero California Olive Oil by Evan Dempsey | THE NIBBLE. Don’t wait for spring cleaning: each January, go through cupboards for expired or about-to-expire foods. Also check your salad and cooking oils: They go rancid. If they don’t pass the sniff test, toss…
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Even the heat of cracked red pepper fizzles as the spice sits on the shelf. Photo colurtesy SXC. Want better flavor in your food? Every January, toss out all of your old herbs and spices and start the year with fresh ones. After jars are opened, ground spices and dried herbs lose their potency—that’s why…
Continue reading “TIP OF THE DAY: Sage Advice”
