Fresh herbs should look fresh, not wilted, with good color and no yellowing, browning, or rotting, and no insect damage. Look for a fresh aroma characteristic of the particular herb.
Dried herbs and ground spices lose much flavor and aroma after six months. Buy properly sealed containers from reputable purveyors. Freshly opened spices and herbs should have a good aroma. Lack of aroma indicates staleness and lack of flavor. For freshest flavor, buy whole spices and grind them as needed.
Guidelines for Using Herbs and Spices
Be familiar with each spice’s aroma, flavor, and effect on food. Looking at a spice chart, including the one in this book, is no substitute for familiarity with the actual product.
Store dried herbs and spices in a cool place, tightly covered, in opaque containers. Heat, light, and moisture cause herbs and spices to deteriorate rapidly.
Don’t use stale spices and herbs, and don’t buy more than you can use in about 6 months. Whole spices keep longer than ground, but both lose much flavor after 6 months. For maximum flavor, grind spices just before use.
Be cautious after you have replaced old spices. The fresher products are more potent, so the amount you used before might now be too much.
Use good-quality spices and herbs. It doesn’t pay to economize here. The difference in cost is only a fraction of a cent per portion.
Whole spices take longer to release flavors than ground spices, so allow for adequate cooking time.
Whole herbs and spices for flavoring a liquid are tied loosely in a piece of cheesecloth (called a sachet) for easy removal.
When in doubt, add less than you think you need. You can always add more, but it’s hard to remove what you’ve already added.
Except in dishes like curry or chili, spices should not dominate. Often, they should not even be evident. If you can taste the nutmeg in the creamed spinach, there’s probably too much nutmeg.
Herbs and spices added to uncooked foods such as salads and dressings need several hours for flavors to be released and blended.
Taste foods before serving whenever possible. How else can you adjust the seasoning?
