Mar 14, 2011

Q&E–Tip - Spices

Spices can really make the meal, here are a few of the spices I keep on hand. If you don’t use a spice often, keep them in a air tight bag and freeze them.

Some good ones to keep on hand are herb de provence, paprika, oregano, basil, rosemary, chili powder, salt, pepper, cayenne pepper, bay leaves, thyme, nutmeg, red pepper flakes, ginger, cumin, whole nutmeg, dry mustard, curry powder, cinnamon, garlic and onion powder  and coriander.

When using fresh herbs an spices, use 3 times the amount of the dried.
Most dry herbs last between one and two years. I throw most of mine away after six months, because they add so much to your recipe you don’t want to chance ruining a dish.  Spices should be stored in airtight containers away from sources of light and heat.

almond extract
pure vanilla extract
vanilla beans

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