Spice it up!
Herbs and spices are a great alternative to salt when adding flavour to your dishes. Using the right spice can really diversify taste and aroma, not to mention being better for your overall health.
Here are a few herbs spices you’ll want to keep on hand:
- Cloves: can be added to everything from rice to breads and muffins to hot beverages
- Garlic: 1/8th teaspoon of dried garlic equals 1 fresh clove
- Ginger: perfect for chicken, soups, pastries and yogourt based sauces
- Nutmeg: will add a sweet, lightly bitter flavour to muffins, pancakes, carrot or pumpkin-based breads and soups, artichoke dishes, etc.
- Parsley: this commonly-used herb can be added to practically anything, especially anything tomato-based.
- Rosemary: it’s pine fragrance will add a sweet zest to roasted potatoes, fresh (in season!) asparagus, dipping sauces, lamb dishes, etc
Herbs and spices can be found in different forms: fresh, whole, dried, or pre-ground dried. Whole dried will usually last longer, so it can be cheaper to buy them that way and grind them yourself when needed (not to mention grinding your own spices will bring out more flavour). Whole spices will usually last 2 years, while ground spices last about 6 months.
To maximize the shelf-life of your herbs and spices, make sure to store everything in a cool, dry place, away from light, heat, moisture and oxygen. If you can, avoid storing your spices next to your oven, refrigerator or dishwasher to prevent the heat or steam from affecting them. Red-coloured spices such as chili powder, cayenne pepper and paprika can be refrigerated to prevent loss of colour and flavour.
Do you have any tips of your own when it comes to using and preserving spices? Let me know, I always love hearing from you!