Anyone with experience with cooking will attest to the fact that the flavours are not usually found in the ingredients, but in the spices and herbs that are used to introduce and enhance the flavours we love so much. Whether it’s for meat or a specific vegetable or even fruit, without a range of spices available, it’s almost impossible to add real flavour and depth to a dish.
When it comes to having the right spices at home, there are a few that no home cook should be without. Here we will look at some of the more popular spices that should always be around in the kitchen.
Garlic is one of the most potent flavour enhancers in the world, and while it might seem tempting to just use fresh garlic for everything, there is a downside to this. Fresh garlic tends to lose its flavours relatively quickly when cooked for a long time, because the compounds that give garlic its flavour and aroma are not generally heat stable.
There are multiple kinds of paprika, and how they are used is determined by the dish being made. For a strong smoky flavour, smoked paprika is generally the best place to start. For just adding something unique to a dish, then regular paprika does a good job, and it’s one of the spices that should never be allowed to get too low.
Ginger is a great spice in that it can be used in both sweet and savoury dishes. It’s powerful and with a distinct smell and taste, and it can be added simply as a powder, or grated from a fresh ginger root. The powder is great in that it can last in the pantry for many months while still imparting a strong flavour. It’s perfect to add to soups or pies or even just straight into a cup of hot water for a drink that can stave off colds and flues.
Much like garlic powder, onion powder makes for the perfect alternative when there are no fresh onions available, or for boosting the sweetness of the dish without having to go through the hassle of preparing the onions, leaving more time for things like playing at real money casino sites in the Philippines. The sweetness and aroma of the onion flavour is much stronger in the powder, and it can lend its sweetness to a dish at any point or the cooking process, although the flavour can be teased out even further by cooking it in hot oil during the beginning of the cooking.
Cinnamon is similar to ginger in that it can be used in both savoury and sweet recipes, adding something unique that few other spices can. Cinnamon is as good in a soup or curry as it is in a pie, and because only small amounts are needed, one bottle can last for long periods of time.