If you’re sure how much of a spice to use, start with a small amount (¼ tsp) and gradually add more. Whole spices need longer to impart their flavor, so are usually added at the beginning. For cold dishes, let the spices infuse the dish for at least 1-2 hours in order to impart their…
ROASTING SPICES This process is equally straightforward, except for this time, we omit the oil. In a hot dry skillet, add spices in a single layer. Heat for 1-2 minutes or so, until the spices begin to smell aromatic. Be watchful so as not to burn them. GRINDING SPICES You can use a variety of tools…
STEP 1: Sauté your fat/oil and aromatics until onion is translucent. STEP 2: Add in your meat and fry on high. Stirring frequently. Add more oil if necessary. STEP 3: Mix in your spices. Mixture should be dry. STEP 4: Add in your sauce. Sauce ratios 1 cup dairy :: 1 cup tomatoes (and add…
Heat a small amount of oil or ghee on medium low heat, and gently fry the spices in a single layer for perhaps 60 seconds. The quick exposure to heat will deepen the flavor.
For strong spices: 1 cup fresh spices = ⅓ cup dried spices For mild spices: 1 cup fresh spices = ½ cup dried spices For ginger: 1 cup fresh = 1 TBSP dried For garlic: 1 clove fresh = ¼ tsp dried
Spices store best whole. While buying ground spices is very convenient, it decreases their shelf-life considerably. Spices immediately begin to lose their potency and aroma after being ground. The best practice is to use a spice grinder right before using spices for cooking. That said, I totally buy ground spices for convenience, but I often keep…
Whole spices have a longer shelf life and stronger aroma than ground spices. Use whole spices and grind fresh whenever possible. To test spices for potency, puts some in the palm of your hand and smell them. Rub them between your fingers. Does the spice give off a strong aroma? If not, or if smell…
In Unit 1, we talked about the five different flavors: salty, sweet, sour, bitter, and umami. But when it comes to spices, there are a few more words we can use to describe their taste and aroma. Some spices like paprika vary depending on the harvest, so paprika can be sweet, bitter, and/or hot. The words…
Many people are surprised to learn that there are so many varieties of pepper, as well as salt. Each peppercorn has its own unique flavor and qualities it can bring to your culinary creations. Black peppercorns are the most common variety, but even so, there exists a very special rare variety called Tellicherry Garbled Special Extra…
Well, friends! This is an exciting chapter! So many of you have followed the Revived Kitchen for years and asked me about how to use spices in your cooking (and herbs, but that’s chapter four). I’m going to start out by listing all the spices in my personal inventory, just so you can see what an…
