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Cooking with SpicesCooking with spices has been the age old tradition of preparing food. History has witnessed several wars, voyages to distant lands in the quest of spices. Spices have always been valued for elevating the aesthetics and flavour of any cooked recipe. Spices are usually used in two forms either dry or fresh for seasoning foods. Dried spices 
There are several varieties of dry spice blends, each of which have evolved on personal tastes and preferences. Some of the popular cuisine specific spice mixes are Chinese five spice powder, Indian garam masala and the popular curry powders etc.
Wet spices Usually a mix of dried and fresh spices are ground with herbs or other condiments either using oil or water, such as thai red curry paste, green curry paste and so on. A few tips with spices Dried spices last for about a year if stored in air tight container in a cool dark place away from sunlight. It is best to roast spice seeds such as sesame and cumin, for a better and fuller taste. These are best if prepared instantly for cooking. If you using a read mix it would last for 3-5 days in the refrigerator. Certain popularly used culinary spices are Paprika Paprika flavours from sweet and mild to hot. It is used as a garnish on cheese and vegetable casseroles and rice. Paprika complements most savoury dishes. It also functions well as a colouring agent for foods. Buy Chiquilin Smoked Paprika 
Caution Please make sure of the paprika version in a recipe if it says Hungarian paprika you need mild, sweet variety. If Spanish it is the spicier ho type. Add paprika towards end otherwise it loses on colour and flavour. Fennel Seeds Fennel has a sweetish flavour. It is used all over the Indian sub continent and in Middle Eastern cuisine too. It is ground and used with other spices. In Indian fennel is chewed to refresh the mouth. Fennel bulbs are used in Italian foods like pastas risottos and salads. Buy Sugar Coated Fennel Seeds 
Caution It is best to lightly toast fennel and keep gives better flavour to food. Seeds if properly stored last up to a year. Do not use large quantities as it can taste minty. Caraway Seed They generally are pungent flavoured. Caraway is used for flavouring certain vegetables like cabbage, potato salads and soups and largely breads. A perfect complement for cheese. Buy Red Mill Caraway Seeds 
Pepper Pepper is a condiments used by most cuisines worldwide. Mainly used in making stocks, pickles and also added in cooking a variety of foods. Pepper comes in 3 forms Black sharp, pungent and aromatic flavoured. White Pepper is hotter but mildly fermented. Green Peppercorn is the mildest flavoured. Black Pepper is more prominently used than other forms. It is used to create spiciness mainly barbecue sauces, marinades, and vegetable stir fries and sprinkled over cream soups, and tomato dishes. BuyTellicherry Pepper 
Mustard Mustard seed's hot and spicy flavour enhances. Mustard seeds used as a flavouring in many Indian dishes. Mustard blends well with oils and vinegar and is used in salad dressings too. Colman's English Prepared Mustard 
Caution Use powdered mustard within 6 months. It loses flavour and fire with time. Even unopened mustard should be used within a year or it goes bad. Mustard oil must be stored in refrigerator to preserve it up to a year. Poppy Seeds It is whitish in colour and has a nutty flavour. It is used in making Indian whit gravies. Used largely for baked products in the West. Buy Poppy Seeds 
Caution They need to be checked before use as they can have tiny insects in them. Has a shelf life up to a year if well stored. You can grind it into paste and freeze it would last well up to a year. Cardamom The black cardamoms are large in shape and have a pungent smoky flavor. The green cardamoms have are tiny in shape and have a sweet flavour. Both are used as flavourings green cardamom is used mainly in sweet dishes. Black ones are mainly used in main stream cooking in Indian, Chinese and Nepalese cuisine. The two forms of cardamom are substitutable for each other. Both are long lasting. Both can last up to a year or more if stored well. If you have powdered green cardamom and the container is not air tight the flavour will be lost. It is best to store black cardamom in their shell (covering) and only peel as and when needed or they too may eventually lose flavour. Buy Cardamom Green Pods Organic 
Star Anise It is brownish in colour and has a pungent flavour. Authentic to Asian cuisine used in the five spice Chinese powder, Indian masala as well as used in Malay and Indonesian cuisines. Star anise usually lasts more than a year if well stored. Buy Anise Star 
Saffron Saffron has a pungent bitter flavour and strong aroma. It is used to give colour to the food. A small pinch is enough as it is very strong. It is used in Italian risottos, Indian sweet meats and rice dishes. Saffron can be stored in the refrigerator up to a year. Buy Saffron 
Turmeric It is a deep yellow coloured and has a bitter and pungent flavour. Extensively used for cooking across South East Asia. Apart from adding flavour it used as a natural colour fro foods. Used for cooking vegetables, making pickles and chutneys. Buy Turmeric Powder 
Caution Use sparingly or the food will turn bitter. In turn also it will look too yellowish. Never use as a replacement for saffron. Powdered turmeric lasts long at least a year or more. Bay Leaf Fresh leaves are very mild but as they dry they develop a sharp bitter taste. Bay is extensively used in cooking from bean, split pea and vegetable soups and gravies. It is a very essential ingredient to Indian cooking. Buy Bay Leaves 
Caution Bay leaves have a shelf life of over a year. They need not be refrigerated or frozen. In western cooking it is added for the flavour and removed However in Indian cooking it is added mainly in the beginning and allowed to remain as a part of the recipe. Cayenne Pepper They add a hot fiery flavour to the food. One of the primary ingredients of Mexican and Italian cooking used for in salsas, taco, canned beans, dips also used in vegetable dips, dressings and enchilada sauces. Buy Cayenne Pepper Ground 
Mace and Nutmeg Mace and nutmeg have a similar taste with nutmeg being spicier than mace. Nutmeg is mainly used as a spice in savory dishes in the Middle Eastern cuisine. Nutmeg is used primarily in sweet dishes in India. Mace is added as a mix to a garam masalas (blend of spices) in Indian cooking. Even in European cuisine both the spices are used mainly in potato dishes, soups and baked items. Nutmeg is used in Japanese cuisine too. Buy Nutmeg Whole 
Caution Both nutmeg and mace are long lasting if stored properly. It is best to buy the nutmeg and fruit and use as and when needed. Nutmeg should be used in strict moderation or the food can become bitter-spicy. Cumin It is mainly brownish in colour small and slim in shape. They add a very distinct flavour and are known for the cooling property. Even if cumin is used in large quantity does not affect the recipe flavour. Ground cumin when added to tangy marinades and sauces create a distinctive flavour in the recipe. Cumin is traditionally used in curries, enchiladas and if added to salsa enhances its flavor too. Cumin forms a major ingredient of Mexican and Indian cuisine. Cumin blends with all herbs and spices. Buy Cumin Ground  Caution Whole cumin if lightly roasted and stored gives better flavour. Both whole and grounded cumin last long if well packed and kept. Cinnamon It has brownish outer covering, woody textured, strong scent and sweetish flavour. Cinnamons are used either whole or in ground form in cooking. Cinnamon is used largely in baking in the west. It is used as a part of main cuisine in the East, primarily Indian curries. It forms the basis of many soups, sweets and stews of Persian cuisines. Cinnamon powder should be used modestly as it can overpower other flavours. However in the stick form about half a stick is sufficient to create a strong flavours in the food. Buy Ground Cinnamon 
Caution Both powdered and stick form can last up to a year if sealed and stored. Coriander Seeds The seeds are greenish in colour with a mild flavour. Used in every day Indian cooking for preparing vegetables and curries. Sometimes ground coriander is added to stews and marinades for a Mediterranean touch. Buy Coriander Seeds 
Caution It is best to store them in ground form. If stored well can last up to a year. Cloves Cloves are strong, spicy and bitter in flavour. Cloves are used either whole or in ground form in cooking and baking. Whole cloves have to be moderately used in cooking otherwise they ruin the flavour of the food. It complements cumin and cinnamon in the Mexican cuisine. It is used in preparing barbecue and cocktail sauces. Buy Cloves Ground 
Caution Both powdered and stick form can last up to a year if sealed and stored. Cloves should not be ground with a grinder that has plastic parts. Sesame seeds Sesame seeds have a nutty bitter flavour and it is usually found in number of colours like yellow, white, black etc. But the darker seeds are tastier. They are mainly used in bakery products in the West. Sesame oil is used largely for oriental cuisines like Chinese, Japanese cooking. They are even used in Jewish and Chinese confectionaries, and form an important part of the Middle Eastern cuisine. The popular tahini paste is made from ground sesame seeds, primarily used in making Far East recipes. Buy Sesame Seeds 
Caution Buy in small quantity because the seeds are very oily and therefore can get spoilt soon. These seeds last up to 3 months in the refrigerator and up to a year if frozen. Or can be stored in an air tight container for 6 months. Move to food for thought from cooking with spices Return to homepage |
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