Becky Low from the Utah Dairy Council shares a bit of history and show us how to use spices to “Spice Up your Life”
Becky Low with the Dairy Farmers of Utah was with us today on Studio 5 with her tips and a brief history of spices and the impact on the world. Becky’s tips also include how to use fresh vs dried spices, shelf life of spices we us every day and if you grow or buy fresh herbs Becky is amazing in helping you understand how to store and preserve them for future use.
The history of spices dates back hundreds of years before Christ. Spice trade was an integral part of world history – wars, economy, including the rise and fall of empires. Spices were prized for their medicinal, monetary, and barter value. Some historians say pepper was the first spice used as currency. Today spices are grown worldwide and are readily available. Besides enhancing the depth and natural flavor of foods, spices can often be used to create a healthier version of a favorite dish by reducing or eliminating the amount salt and fat needed in a recipe. Following are a few tips for choosing and using spices in Utah kitchens.
Definitions:
Spices – seeds, buds, fruit or flower, bark, roots (sometimes referred to as the tropical plants)
Herbs – ground leaves, stems and sometimes flowers
How to use:
Start small – too much will overpower a dish. More can be added later
Ground – for greater flavor add near the end of cooking
Fresh to ground ratio 2:1 to 3:1 (3 teaspoons fresh to 1 teaspoon ground)
Shelf Life:
Whole spices: 3-4 years
Ground spices: 2-3 years
Some chefs claim: 6 months
Storage:
Cool, dark and dry locations
Avoid freezing ground spices
Freeze fresh herbs (finely chop, place in ice cube trays, fill with water and freeze)
Freshness indicators:
Use by date on package (if needed, refer to manufacture to decipher product codes)
Color – bright
Smell – distinct
Taste – true to form
Basic list:
Vanilla
Ground Cinnamon
Ground Nutmeg
Pumpkin Pie Spice (includes cinnamon, ginger, nutmeg, allspice)
Poultry Seasoning (includes thyme, sage, marjoram, rosemary, black pepper, nutmeg)
Italian Seasoning (includes oregano, marjoram, basil, sage)
Onion powder, salt, dried
Garlic powder, salt
Extended List:
Basil
Oregano
Thyme
Rosemary
Sage
Cayenne pepper
Chili powder
Cumin
Curry
Ginger
Dry mustard
Peppers (lemon pepper, garlic pepper)
Seafood seasoning
Steak & Chop seasoning
Add spices of choice according to dishes prepared and taste preferences
For more spice information see:
http://www.mccormick.com/
http://www.spiceislands.com/
http://www.spicehunter.com/
Nice reference for substitutions of spices:
http//:www.mccormick.com/content.cfm?id=10097
www.spicehunter.com/faqs/spice-substitutions.asp
What goes with what?
This is a partial recommended list of herbs and spices to use with which foods:
Basil: Italian dishes, pasta, pesto
Bay leaf: beef, lamb, soups, stews, sauces
Chives: dips, potatoes, sauces, tomatoes
Cilantro: Mexican dishes, salsas, tomatoes
Cinnamon: fruit dishes, lamb, beef, breads
Dill: fish, breads, vegetables, eggs
Marjoram: tomatoes, squash, green beans, carrots, chicken, beef
Mint: red potatoes, fruit recipes, peas, teas
Nutmeg: custards, breads, fruit dishes, meat dishes, sauces
Oregano: Italian recipe, Mexican recipes, sauces
Parsley: dips, eggs
Rosemary: chicken, fish, lamb, pork, beef, soups
Sage: stuffing, chicken, turkey, pork
Tarragon: chicken, eggs, and fish
Thyme: potato salads, squash, tomatoes, Italian recipes
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