QUICK TIPS ABOUT SPICES

HERE ARE SOME QUICK TIPS ABOUT SPICES AND HERBs from rub my meat seasonings

SALT

A touch of salt can make all the difference and using the right

seasoning blend Understand this every day kitchen staple and how it can enhance 

the natural flavor in your food.

PEPPER

Understand what pepper does to food and how to utilize this popular table spice for prolonged flavor and aroma.

HERBS

The collection of herbs available is vast and the variety of dishes you can make is endless. We can teach you the best way to store and use these herbs

SPICES

Spices are used in food without much thought, spice quantities and combinations should be used to maintain a delicate balance. Spices are generally stronger in flavor than fresh herbs, so you may need a smaller quantity depending on personal preference and the type of recipe you are using. Spices can make an incredible difference to a dish, and even just a trace can lift the flavor – imagine creamy mashed potato flavored with a touch of freshly ground nutmeg. The flavor possibilities are truly endless.

Essential oils in spices oxidize as soon as they are milled, so using a mill to grind your own spices when you need them gives a brighter, more potent flavor – and you can create your own unique spice blends. For a really intense flavor, toast whole spices over a high heat in a dry frying pan before you grind them.

THE DIFFERENCE BETWEEN HERBS & SPICES

Herbs and spices both come from plants, but from different parts. Herbs come from the leafy green part of the plant, whereas spices come from other parts, such as the root, stem, bulb, bark, seeds, flower buds or fruits.

Spices are usually dried before being used in cooking, and you can use herbs fresh or dried. In some cases, both the herb and the spice come from the same plant – for example, coriander gives us both fresh leaves and dried seeds.

Some flavors come through most strongly in their fresh form, like ginger. Other spices change and develop their true flavor on drying. For example, peppercorns are picked green and the enzyme reaction that occurs as they dry turns them black, and creates the pepper flavor we know.

QUICK TIPS FOR USING SPICES

Remember that using herbs enhances the flavor of foods without adding fat, sugar or calories. For an even more intense flavor from whole spices, toast them over a high heat in a dry frying pan before you grind them. Whole spices and bay leaves release flavor more slowly than when they’re ground, making them ideal for slow-cooked dishes. Whole spices keep longer than ground ones – so grind your own blends when you need them, and you’ll get maximum flavor. Dry rubs are simply combinations of dry ground spices, sometimes with chopped herbs. When you apply them liberally to a good piece of meat, they add a lot of flavor – and when you cook the meat at high heat, the rub creates a crust of flavor that locks in the juices. You can apply spice rubs generously, as the intense flavor is mellowed by cooking. Just like dry rubs, wet rubs contain mainly dry ground spices, but they’re made into a loose paste by adding small amounts of liquid – often water, wine or stock. Wet rubs are best cooked slowly, at lower heat. Different flavorings can enhance particular tastes. Certain spices are considered sweet, because their aroma enhances the sweetness of a dish, such as cinnamon in apple pie. Equally, others can be a bit bitter, such as juniper berries in game dishes. All in all I hope you have taken some bit of information from all of this in hopes that your next seasoning, and herbs experience blossoms into something beautifully flavorful.