Cooking with Spices

Most spices are added near the start of cooking to allow their flavor to develop. Meats for roasting or braising can be rubbed with ground spice, as in German sauerbraten and American pot-roast. Whole spices are best for pickles, preserves, and for long-simmered dishes, as some ground spices can turn bitter after prolonged cooking. It is also easier to retrieve whole spices if they are tied in cheesecloth or enclosed in a teaball. Berries such as allspice or juniper can be bruised or crushed before cooking to release more of their flavor; others need to be toasted. In many Indian dishes, whole spices are often briefly fried before being added to other ingredients and western spiced dishes are improved by warming or toasting the spices first. However, toasting or frying must be done over low heat as spices scorch easily. When adding ground spices to dry ingredients, mix them well before adding any liquid to ensure even distribution.