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Spices

Spices. Spices are the aromatic dried roots , bark , buds , fruit and seeds of plants and have been enlivening our senses for at least 4,000 years. Spices, unlike herbs, are always dried. What It IS.

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Spices

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  1. Spices

  2. Spices are the aromatic dried roots, bark, buds, fruit and seeds of plants and have been enlivening our senses for at least 4,000 years. Spices, unlike herbs, are always dried What It IS

  3. Many spices develop their characteristics flavor as they are dried, when enzymes in the plant, still active after harvesting, break down the plant’s cell structure, releasing volatile aromatic oils • Benefits • Spices are grown in a tropical climate and since they must be harvested at specific times during their growing cycle, drying has influenced our ability to ship, trade, and store spices What It Does

  4. Just a few spices are spicy, meaning hot • Chilies, peppercorns, and members of the mustard and ginger families all contain chemicals that irritate tissues in our mouth and nose, triggering a pain reaction that we experience as a sensation of burning • Most spices DO NOT cause pain What IT Does

  5. Aromatic compounds must be airborne to reach the sensory receptors in our nasal passages • We take then through our olfactory sensors far up in the nose just by breathing, and more forcefully through sniffing. • When food is heated, more of its aroma is released into the air, so it is important when cooking with spices to always cook them thoroughly, and to serve spiced food above 100 F for full flavor perception What It Does

  6. Toasting spices before grinding then heightens their aroma • No additional fat is necessary because spices release their own oils as they heat • Just heat the pan over medium heat, add the spices, and stir until they are aromatic, which usually takes less than a minute • Remove them from the hot pan right away and grind in a spice mill, mini-chopper, or mortar and pestle. Always grind spices right before you use them • As soon as spices are ground their aromatic oils start to oxidize, which diminishes their flavor but also starts to produce rancid flavors What It Does

  7. Store spices in a cool, dark cabinet • Whole seeds will stay aromatic for 1 year • Ground spices should be used within 4 to 6 months of purchase • The chemicals that produce aromas are fat soluble, so cooking spices in oil or fat increases their flavor more than simmering in watery liquids • This is why when making a soup or stew; the spices are added to the sautéed ingredients rather than to the liquid ingredients What IT Does

  8. Aromatic chemicals that give spices their flavor are mostly defensive compounds used by the plant to keep predators away • They are meant to irritate • When consumed in small amounts, what was irritating becomes stimulating • all you need is a pinch of most spices to flavor several portions of food How It Works

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