Issue Date: November 9, 2008
Up the flavor in your holiday cooking
A judicious use of ginger, plus other herbs and spices, can make a world of difference in favorite dishes.
By Andrea King Collier
When it comes to creating a memorable holiday meal, spices and herbs can make all the difference. Here are the essentials to ensure you get the most from the flavors in your spice rack -- and in your favorite seasonal dishes.
Grinding whole spices moments before using will add zing to your cooking.
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Trust your nose. The best way to know whether your herbs and spices should be replaced is to give them a good sniff, says chef Jesus Gonzalez of La Cocina Que Canta, the cooking school at Rancho La Puerta spa in Mexico. "If your oregano or basil smells like sawdust or has no smell at all, it should go," he advises.
Use it or lose it. "Home cooks often are tempted to buy big jars of spices and herbs because it looks like they're saving money," Gonzalez says. "Purchase smaller quantities of the things you know you will use in a short period of time." After six months to a year, most spices have lost their flavor.
Stay out of the heat. Spices lose their potency faster if you keep them close to the stove. "Store them in cool, dry cabinets or in the freezer," says Margie Gibbons of Penzeys Spices, an online and retail spice store. Use a permanent marker to label your spices, including the date you bought them.
Make it whole. Monica Bhide, food journalist and cookbook author, says "grinding whole spices moments before using will add zing to your cooking." Her favorites: whole cumin, coriander, turmeric, brown mustard seeds.
Get your timing right. "Adding dried spices early in the cooking process, such as when you're sautéing onions, helps release their flavor," Gonzalez says. But he suggests that fresh herbs be added near the end of cooking time or just before serving.
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