My Little ROCK – Reliable Organised Cooking Kitchen
Spices – Dried
Here are a few facts on dried spices that you may find useful.
- After you crush spices they loose their fragrance into the air.
- Its best to buy small quantities so that they don’t become stale before you get to use them.
- Store your spices in a cool dark area of the kitchen.
- If you live in a hot humid climate consider storing them in the fridge.
- Whole spices last up to 2 years
- Ground spices last up to 9 months.
- A dark brown berry that resembles a black pepper corn.
- Also known as Pimento or Jamaica Pepper.
- Used whole or ground.
- Aromatic leaves from the bay tree.
- You can use these fresh or dried.
Cardamom Pods – Black
- When using cardamom pods lightly bruise them before adding them to your dish.
Cardamom Pods – Green
- Apparently cardamom is part of the ginger family.
- The cardamom pod is tightly packed with sweet fragrant seeds.
- Cardamom is available whole or ground.
- A member of the parsley family.
- Available in seed or ground form.
- Cayenne pepper is made from cayenne chillies.
- Chilli flakes are dried red chilli’s that have been crushed with the seeds in.
- Store your chilli flakes in a cool, dark place in an airtight container.
- Wash your hands after handling dried chilli!
- Chilli powder is made from finely ground red chilli’s.
- Chilli powder can vary in hotness.
- Mexican chilli powder has cumin mixed in.
- Chilli powder can be used as a substitute for fresh chillies, to substitute a medium chopped chilli use half a teaspoon of ground chilli powder.
Chinese Five Spice
- An aromatic all purpose seasoning.
- Five spice contains star anise, Sichuan peppercorns, fennel, cloves and cinnamon.
- Also known as a cinnamon stick.
- Gives a rich musky flavour to dishes.
- The cinnamon stick comes from the inner bark of the cinnamon tree.
- A clove is a unopened flower bud which can be used either whole or ground.
- They have a strong pungent perfume and flavour.
- Never substitute dried coriander powder for fresh coriander….big mistake!!!
- Coriander seeds are small, round and light brown in colour.
- The have the best flavour when they are dry fried prior to use.
- Cumin powder should be made from roasted cumin seeds.
- Dry fry your cumin seeds before you use them.
- Curry leaves come both fresh and dried.
- Use a curry leaf just like a bay leaf (but not as a substitute) remove it prior to serving.
- Fennell seeds have a sweet aniseed flavour.
- Fennell powder is made from ground fennel seeds.
- The fenugreek spice that is usually dry fried as a seed and then ground.
- You can use the fenugreek leaves in cooking.
- Fenugreek is a plant from the pea family.
- If you use too much fenugreek it can add a bitter taste to a dish.
- A blend of spices which can include: cardamom, cinnamon, cloves, coriander, fennel, nutmeg, black pepper and cumin roasted and ground together.
- The hot version of garam masala has black pepper and chilli added.
- Used in savoury and sweet dishes.
Mustard Seeds – Black
- Also known as brown mustard seeds.
- The Black has a more intense flavour that tastes more mustardy. Information obtained from: Spice Hunting: Mustard Seeds.
Mustard Seeds – Red
- Mustard seeds are fruit pods taken from the mustard plant.
Mustard Seeds – Yellow
- Yellow mustard seeds have a more balanced, not-too-intense flavour. Information obtained from: Spice Hunting: Mustard Seeds.
- Nutmeg is the most potent when grated fresh rather than used as a ground powder.
- The outer casing of a whole nutmeg is referred to as a blade mace.
- Smoked paprika is made from dried smoked chilli peppers that are ground into powder.
Peppercorns – Black
- An unripened berry from the pepper plant.
Peppercorns – White
- An unripened berry from the pepper plant which has had the outer layer removed.
- One of the worlds most expensive spices.
- The saffron threads come from the crocus flower.
- Saffron adds a vivid yellow colour to food and a subtle flavour.
- Soak saffron in a little warm water before use to release the colour, add the water and threads to your dish.
- A blend of sweet spices.
- Sometimes referred to as pudding spice.
- A dried star shaped pod, if you have a look at them before they get squashed in the shopping bag they have eight points to the star.
- Tastes of aniseed.
- Available whole or ground.
Do you have any information not listed under our spices section? If so please comment below.