Spice Things Up

HOW TO USE THESE FLAVORS LIKE A PRO

BY MIMI GREENWOOD KNIGHT

First things first. What’s the difference between an herb and a spice? Quite simply, they’re different types of seasoning from other parts of the plant. Herbs come from the green, leafy part of the plant. Think basil, rosemary, sage, thyme, parsley, and oregano. A spice is the root, stem (stalk), seed, fruit, flower, or bark of a tree or plant. Think ginger, turmeric, cinnamon, nutmeg, cumin, saffron, and black pepper. Herbs are often used fresh, while spices are almost always dried. Both add flavor to food, but herbs tend to be more subtle, while spices lend a stronger flavor.

As you plan your holiday menu, consider how you can elevate your cooking with spices like the pros.

GRIND ‘EM

Sure, you can buy your cinnamon or nutmeg already ground, but purchasing whole spices and grinding them yourself will immediately increase the flavor and quality of your dish. You may also save on your grocery bill since pre-ground spices are typically more expensive than their whole counterparts.

Grinding your own also allows you to decide what texture you’d like. Experiment with a more rustic texture as you grind with a coffee grinder, mortar and pestle, or a spice mill. (This is especially nice with cumin.) Or try a combination of fine-ground and rustic.

TOAST ‘EM

You know that little lightly burnt edge on the pepperoni that tastes better than the rest of the pizza? That’s because of something called the Maillard reaction. Similarly, toasting can bring out a whole new layer of flavors in spices, especially the “warm spices” such as cumin, coriander, and cinnamon. To turn up the flavor of your spices, before you grind them, toss them onto a dry pan (no oil) and heat over a high flame. Shake periodically to avoid burning. When you smell the spice fragrance, you’ll know you’re doing it right. For a deeper, smoky flavor, toast your spices until they darken in color and the fragrance becomes even headier.

REPLENISH ‘EM

The best cooks I know buy spices often because they don’t buy more than they’ll need for the next few weeks. It’s fine to shop in the bulk spices aisle since these spices are sold and replenished frequently. But remember, time is the enemy of spices. As they sit in your spice cabinet, they lose their oomph, and oomph is what you want for your dishes.

TOSS ‘EM

When you buy ground spices, there’s no way of knowing how long they were ground before they were packaged, how long they spent in a warehouse, and how long they were on the grocery store shelf before they worked their way to the back of your pantry. (I recently found some in my pantry that came from my dad’s house, and he’s been gone 20 years.) Since spices lose potency over time, it might be time to thank them for their service and replace them with something fresher.

Explore. Experiment. Make mistakes. Try again. Spices are your friend and your ticket to unforgettable meals.

STORAGE DOS AND DON’TS

Spices deteriorate when exposed to air, sunlight, or heat.

Dos

Store spices in an airtight container in a cool, dry, dark place, ideally around 70° F.
Keep this temperature as consistent as possible.

Don’ts

Don’t store your spices above the stove or near a window.
Don’t store them in the fridge or freezer, which can cause them to condense and grow mold.
Don’t store them on a magnetic board, which can heat up quickly near any heat source.

SPICES AS MEDICINE

For most of human history, spices were used for health and healing, including: