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I highly recommend buying seasonings and spices only in specialty stores and shops, preferably by weight. Nowadays, unfortunately most of the brands represented in supermarkets and hypermarkets are not trustworthy. Most of the spices sold in stores contain various chemical supplements, "glutamates" and other substances that are not beneficial to health and do not make spices any better. And of course, you should not buy spices in markets as the spices are stored in the open air there getting dust and bacteria. On top of everything else, they simply lose their flavor and aroma this way. Therefore, custom shops selling spices and seasonings are the best option for purchasing fresh, aromatic and useful spices.
Although many seasonings and spices can last for years if properly stored, I do not recommend storing them for longer than one year. For such a long time, flavor and aroma most probably will weather, the spices will fade and will not be able to enrich the dish with flavour you would expect. I update my collection of spices twice a year: in the fall and in the spring. It is necessary to do this to supply your shelf with new fragrant spices that will reward you with delicious culinary dishes. And yet I want to emphasize that spices do not spoil for many, many years and they do not cause harm to health, but the value of such spices, regarding its taste and aroma, would be totally useless.
Do not store spices near stove or under direct sunlight. Seasonings and spices should be stored a cool, dry and dark place. Keep that in mind. Keep all your spices at a temperature not exceeding 68 ⁰F (20 °С).
By no means pour the spices into a frying pan or cooking pot from the container in which spices are stored. Steam from the pan will penetrate into the container and worsen the spices quality. Use a dry spoon to scoop up the desired amount of spices.
Make a habit of adding individual spices or their blends several times during the cooking process. Depending on the dish, you need to add the mixture at the very begi
BRIEF OVERVIEW OF SPICES AND HERBS
Spices can be added as a separate part to the dish as well as an ingredient to the whole mixture, which will play fragrant and flavor compositions along with other ingredients.
Each individual spice modifies the mixture and adds new hints of flavors and aromas. Just one spice can alter the whole mix beyond recognition adding a new color to it and thus diversify your favorite dish.
Hereafter I will briefly describe the 35 most popular herbs and species that are commonly used in blends. You surely are familiar with each of them but you also might find out completely new ones. Having learned different kinds of spices you can buy it and easily prepare favourite mixture from this book or create your own unique combination for your favorite dish.
In addition to a brief overview, you will find out which spice goes together with other and which products it is blended with.
After reading chapter, you will learn the basics of spice blending art and creating seasoning mixes. You will familiarize yourself with dosing and creating your own unique blends for meat or vegetables, for salads or desserts, for shish kebab or grilling, chicken, fish and seafood.
This does not necessarily mean that one particular spice ca
ALLSPICE
It is also known as Jamaican pepper or pimento pepper. This Central America native has flavors and aromas of ci
Allspice pairing:
Fruits and vegetables: pineapple, eggplant, peas green, pear, zucchini, cabbage (including sauerkraut), potatoes, carrots, bell pepper, peach, tomato, turnip, beetroot, currant, pumpkin, apple.
Protein product: lamb, beef (stewed, boiled, fried), game (especially quail, rabbit), legumes (peas, buckwheat, rice oats, pearl barley, chickpeas), goat meat, sausages, seafood, nuts, poultry (chicken, turkey), fish (especially fried; herring marinated), pork, eggs.
Other foods: pastry, mushrooms, lemon juice, honey, beverages, biscuits, pies, soups and broths, dough, minced meat and meatballs, fruit compotes and jams, chocolate.
Seasonings and spices: cloves, mustard, ginger, cardamom, coriander, ci
Cuisines and dishes: English cuisine, Middle Eastern cuisine, curry dishes, Indian cuisine, Caribbean cuisine, Mexican cuisine, North American cuisine, Mediterranean cuisine, Jamaican cuisine.
ANISE
Anise seeds give the dish warm sweet and fruity accents. To open up its aroma, it is recommended to warm up seeds in a dry frying pan and crush it into powder after that. Anise is perfect for fish, seafood and poultry when paired with dill, fe
Anise pairing:
Fruits and vegetables: apricot, pineapple, watermelon, pomegranate, pear, melon, cabbage (including cauliflower and sauerkraut), potatoes, strawberries, cranberries, root vegetables, carrots, parsnips, peaches, rhubarb, turnips, beets, plums, pumpkin, citrus, apple.
Protein product: beef, wild game, legumes (especially beans, lentils, rice), seafood (especially crabs, mussels), nuts (almonds, hazelnuts, walnuts), poultry (especially chicken, duck), fish, pork, cheeses (especially goat cheese, ricotta), eggs.
Other foods: baked food and pastry, raisins, vegetable oil (olive oil), butter, honey, beverages (tea), sugar, lemon juice, pickles and marinades, soups and stews (especially fish), dough, dates, bread.
Seasonings and spices: star anise, basil, vanilla, cloves, cumin, ginger, cardamom, cilantro, coriander, ci
Cuisines and dishes: Middle Eastern cuisine, German cuisine, Greece cuisine, South American cuisine, Vietnamese cuisine, Indian cuisine, Chinese cuisine, Moroccan cuisine, Portuguese cuisine, Egypt cuisine, Scandinavian cuisine, sauce mole, Mediterranean cuisine, French cuisine.