Are there general usage tips for spices?
- Use a light hand when seasoning with herbs and spices. Your goal is to compliment your dish without crowding out the flavor of the food.
- To release the flavor of dried herbs and spices, crumble them in your palm, or grind with a mortar and pestle, before adding them to your dish.
- Lightly toasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor.
- For long-cooking dishes, add whole spices during cooking to permeate the food, and add ground or cut herbs and spices an hour or less before serving. Finely crush dried herbs before adding to your dish…after measuring!
- Black pepper, granulated garlic, salt and cayenne pepper are excellent "after cooking" seasonings.
- Don't be afraid to experiment!
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How do I measure fresh vs. dried herbs in a recipe?
1 T fresh chopped herbs = 1 t dried herb leaves, or 1/4 T ground dried herbs.
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What are the "essential" spices & blends?
Twelve "Must Have" Spices:
- Basil
- Oregano
- Thyme
- Rosemary
- Granulated Garlic
- Granulated Onion
- Ground Cinnamon
- Ground Ginger
- Cayenne
- Ground Cumin
- Ground Coriander
- Chile Pepper
- Tellicherry Peppercorns
Twelve "Must Have" Spice Blends:
- Italian Seasoning
- Herbes de Provence
- Garlic Pepper
- Lemon Pepper
- Pumpkin Pie Spice
- Curry Seasoning
- Poultry Seasoning
- Seafood Grill & Broil
- Steak & Chop Grill & Broil
- Mexican Seasoning
- Garlic Herb Bread Seasoning
- Fines Herbes
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Can I make my own blends?
Yes! Combine the following spices and herbs in proportions to suite your tastes:
- Fresh Italian Herb Blend
- basil, rosemary, marjoram, thyme, sage, and oregano
- Dry Moroccan Curry Blend
- curry seasoning, basil, mace, fennel, and mint leaves (grind with mortar and pestle).
- Cajun Creole Blend
- cayenne, thyme, garlic, allspice, sweet paprika, and granulated onion
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How do I brew mulling spices?
Combine apple juice or apple cider and mulling spices, simmer 20 minutes, remove spice and serve hot in mugs or cold with ice.
Can also be made with red wine: Add 1/3 cup sugar if simmering with wine.
*If using loose mulling spices, place in tea infuser, tie in cheesecloth, or add loose to liquid and strain before serving)
Measurements:
To 1 quart of apple juice or apple cider, add 2 Tablespoons loose mulling spices OR 1 mulling spice bouquet ball.
To 1 gallon of apple juice of apple cider, add 8 Tablespoons loose mulling spices OR 4 mulling spice bouquet balls.
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