Spices – Fresh

My Little ROCK – Reliable Organised Cooking Kitchen

Spices Fresh

Spices – Fresh

Who doesn’t like cooking with fresh spices???? They bring so many layers of flavour to food and you’re not limited to adding just one to your dishes. Below are some of the fresh spices I love to use in my cooking.

Chillies

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  • Apparently the small chillies (Bird’s eye) are the hottest….I’m not game enough to taste test this theory….
  • The seeds are the hottest part of the chilli, so make sure you take them out if you want to reduce the heat of a dish.
  • Try wearing disposable rubber gloves when working with chillies…..it can save allot of pain and tears!!!

Galangal

Galangal

  • A member of the ginger family.
  • Galangal is pinkish in colour and has a distinctive peppery flavour.
  • Watch out when using galangal as the juice can stain your hands and clothes.
  • You can buy dried galangal which you subsequently soak in hot water before use. It also comes bottled in brine.
  • Galangal powder is also known as Laos powder.
  • Used whole or ground.

Garlic

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  • Garlic stays fresher longer if its top is still attached.
  • The pungent flavour of garlic is released when the clove is cut.
  • The flavour of garlic diminishes when cooked.
  • One way to store garlic is to peel it and store it in a jar covered in good quality cooking oil. Garlic will keep for 2 – 3 months this way and you can use the oil to flavour your recipe’s.

Ginger

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  •  A 5cm piece of fresh ginger will produce approximately 1 teaspoon of grated ginger.
  • I’ve read that you can store ginger by peeling it, chopping it into small chunks, placing it in a small jar, covering it with dry sherry and storing it in the fridge. Apparently you can then use the ginger for several months and the sherry can be used in your Asian cooking. I’m going to trial this and let you guys know how I go.
  • You can’t substitute ground ginger for fresh ginger.

Kaffir Lime Leaves

  • Mostly used in broths for flavour or shredded in Asian cooking.
  • When using kaffir lime leaves remove the course central vein from the leaf and tear or shred the rest.
  • You can store the leaves in the freezer in an airtight plastic bag.
  • Kaffir lime leaves are sold dried and must be soaked in water before use.

 

Do you have any further information on fresh spices? If so please comment below.

ROCK

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