Total Pageviews

Sunday, May 11, 2008

Tips for Storing and Using Spices and Herbs


Spices play a very important role in Indian Cooking.
"Masala" is the Hindi word for "spice". When a combination of spices, herbs and other condiments are ground together, it is also called "masala". More about"Garam Masala".
Water, vinegar, yogurt or other liquids are sometimes added to the ground spices. This wet mixture is called "wet masala" and is used as a marinade or sautéed in oil before adding the main vegetable or meat so that the delicate flavors of the spices are released in the recipe.


Tips for Storing Spices and Herbs
  • Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.
  • As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years. Proper storage should result in longer freshness times.
  • When possible, grind whole spices in a grinder or mortar & pestle just prior to using. Toasting or Dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor.
  • Because the refrigerator is a rather humid environment, storing herbs and spices there is not recommended. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.



Tips for Using Spices and Herbs

  • Seasoning food is an art, not a science. Experimenting with herbs and spices can be fun and educational, and while you may occasionally be eating a less than perfect dish, you may also end up creating that recipe that will become a classic in your household.
  • Use a light hand when seasoning with spices and herbs. Your goal is to compliment your dish without crowding out the flavor of the food. Remember, it's usually impossible to "un-spice" a dish!
  • For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
    Use restraint and good judgment !
  • Finely crush dried herbs before adding to your dish…after measuring. Do not use dried herbs in the same quantity as fresh. In most cases, use 1/3 to ¼ the amount in dried as is called for fresh.
  • Experiment! Make the recipe by altering the amount of spice added according to your taste.
  • Although spice blends are readily available in many Indian Grocery stores, many cookbooks have recipes for curry powder and other masalas. Blend just enough for a few weeks and store your blends in a tightly sealed container.
  • Cinnamon and cardamom have a special affinity for sweet dishes in Indian cuisine.
  • Cilantro is the most widely used garnish in Indian cooking. When using it to garnish a recipe, chop it finely and garnish the recipe just before serving.

Source of info : http://www.cuisinecuisine.com/ , catalogs.indiamart.com

Posted by at No comments:
Labels:
Subscribe to: Posts (Atom)

Note

All the quantities mentioned in the recipe are optional.
They can be used according to the taste required.
Because different people like different tastes.
Some like more spicy n some less spicy.
Enjoy the food accordingly.

Food Pyramid

Food Pyramid
The Food Guide Pyramid is an easy way to create a healthy diet. It consists of 6 food groups and 4 levels. You should eat more servings per day from the lower levels, fewer from the higher ones. Your age, gender, activity level and overall health will ultimately determine which type of diet is best for you, but the pyramid is a great place to start.

Grains form the lowest level and the foundation of the pyramid. Grains contain complex carbohydrates, B vitamins, iron, protein, magnesium and fiber. Eat 6 to 11 servings each day (at least 50% of your total calories) from this group, which includes cereals, rice and pasta.

Fruits and vegetables are the next level. These foods are naturally fat- and cholesterol-free, as well as low in sodium. They also contain a rich supply of vitamins A and C, folate, potassium, magnesium and fiber, which may reduce the risk of certain cancers. Be sure to get 5 to 9 servings of fruits and vegetables every day.

Dairy, meat and meat alternatives are on the pyramid's third level. Dairy products – such as cheese and milk – provide calcium, protein, B vitamins and, when fortified, vitamins D and A. The meat and meat alternatives – which include poultry, fish, dry beans, eggs and nuts – are rich sources of protein, phosphorus, vitamins B6 and B12, zinc, magnesium, iron, niacin and thiamin. Eat 2 to 3 servings from each of these groups daily.

The top of the pyramid is for fats, oils and sweets. These foods are all high in calories, but low in nutritional value. Foods with high fat content include margarine, butter, salad dressing, mayonnaise, cream, cream cheese and sauces. Everything from cake, pie and doughnuts to soft drinks falls in the "sweets" category. Eat very sparingly from this group.

Source of info : www.pennhealth.com