Tip of the Week – Spices

Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.

Did you know:

What’s the difference between a spice and an herb?

A spice comes from dried pungent bark, seeds or buds of plants often grown in tropical regions.

Examples: Cinnamon: tree bark, Sri Lanka; Cloves: flower buds, Madagascar

An herb comes from dried leaves of aromatic plants usually grown in temperate climates.

Examples: Parsley, Sage, Rosemary and Thyme (OK, now I dare you not to think of that song!)

Try these spicy twists next time you cook:

  • When making spaghetti sauce, sprinkle a tiny pinch of cinnamon onto the meat after browning.
  • Add a teaspoon of fresh thyme leaves to mashed potatoes.
  • Marinate chicken breasts in lemon juice, olive oil, minced garlic and fresh rosemary leaves before grilling.
  • Add a healthy pinch of nutmeg to your ricotta chefs mixture when making stuffed pasta.

For more on Spices, their history and how the Spice Trade affected the developing world economy, read this page.

Teri & Samantha ❀

Advertisements

2 thoughts on “Tip of the Week – Spices

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s