About Spices

[Guest guest]

Just a note about spices, since I have been wanting to say this for a long time.

Spice, of course, is a word often sadly mis-used, which causes all kinds of

confusion on recipe groups as well as in non-virtual life. By spices we mean

those

seasonings obtained from bark, buds, fruit, roots, seeds, stems etc. of various

plants and trees. Turmeric, for eg., comes from a root. Cinnamon, from the bark.

And so on. Those fresh, dried or ground up leaves are not and never were spices

-

they're herbs.

 

Okay, back to spices! I don't buy mixed spices (or for that matter mixed herbs)

of

any kind - I have a huge number of different whole spices which I grind when

needed

and mix as required at the same time. Sometimes I make enough for twice or three

times and put in a small jar until I need it again - eg. garam masala, which one

might

only need a small amount of at a time as a finish to certain dishes.

 

Spices are best bought in small quantities and ground fresh. Otherwise, their

flavour

disappears. This is often why people find recipes don't work for them. If you

buy

ground spices they might already be old and by the time you get to using the

last of

them they might have lost all their usefulness or very nearly. It's easier and

nicer to

keep in cinamon sticks, whole cloves, cardamom pods, nutmegs, coriander seeds,

whole cummin seeds, etc etc. I just don't buy too many at once. For baking,

okay,

it's handly to have ground cinnamon, cloves, etc. so that you can add a pinch of

this

and that. Some things don't always come whole - but if they do, then that's the

way I

buy them.

 

As for herbs, I mix my own - and I use fresh whenever I can. I do however keep a

large selection of small amounts of dried herbs so that I can grab a pinch of

this and

that to add to a casserole or sauce - of course I do.

 

Best, Pat

[Guest guest]

Pat, do you have a window box for growing herbs in the winter? I'm gonna try it

because fresh herbs from the store are way too expensive.

 

pengwhyn <veggiehound wrote:As for herbs, I mix my own - and I use

fresh whenever I can. I do however keep a

large selection of small amounts of dried herbs so that I can grab a pinch of

this and

that to add to a casserole or sauce - of course I do.

 

Best, Pat

 

 

 

 

 

 

 

 

[Guest guest]

I agree - they're shockingly expensive. And no I don't have an indoor garden or

window box - not now - my cat has taken possession of all windowsills here. Says

they're his. And of course, if you have a cat, you'll know why that means no

window

box.

 

However, I'm thinking of putting the computer in the other study and turning

this into

a workroom that could be kept closed off. If he doesn't scratch right through

the

door, I might be able to have a windowbox next winter.

 

Oh dream on, Pat, dream on!

 

Best, Pat

 

> Pat, do you have a window box for growing herbs in the winter? I'm gonna try

it

because fresh herbs from the store are way too expensive.

[Guest guest]

Thanks Pat for explaining the difference between spices and herbs. One

of the many things I did not know.

 

Anyhow, I hope this group posts lots of recipes with herbs as well as

spices. Or, Pat, do we need a separate vegetarianherb list?

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[Guest guest]

> Thanks Pat for explaining the difference between spices and herbs. One

> of the many things I did not know.

>

> Anyhow, I hope this group posts lots of recipes with herbs as well as

> spices. Or, Pat, do we need a separate vegetarianherb list?

 

LOL Not bad!

 

Tough bits and leafy bits all appreciated here - but it's the spices that add

the

pungency and the heat! It's interesting, though, that so many recipes require

both.

Some 'hot' dishes would be pretty desperate without, say, cilantro . . . Or how

about

lemongrass . . .

 

pat