Spices are…

Roots, Stems, Seeds, Fruits, Flowers, Bark!

Spices can come from any of these sources — they not only add flavor to a seemingly boring dish, but in combination they can take you on a journey to a different part of the world! 

Most spices will come dried…

Most spices come dried; however, garlic, ginger, and turmeric can be found in the produce section of the grocery store.

When using fresh spices…

When cooking with fresh spices, toss them in at the beginning of the cooking or near the end of the cooking process, depending on how intense you want the flavor to be.

I like to use a microplane zester to grate the spices, so that you experience the flavor, but avoid biting directly into the potent spice. 

Storing Fresh Spices

Store fresh ginger and turmeric in the refrigerator with the skin still in tact; it will dry out a bit but the dry parts can be cut off before using. Don’t wrap in plastic wrap or store in a container…it will mold quickly.  Store garlic in a cool dry place with its papery skin in tact, or peel in and keep it in a air-tight jar for several weeks in the refrigerator. 

Dried Spices

Dried spices, depending on their age, may not impart as much flavor as fresh.

Whenever possible, purchase spices whole, rather than ground. They will last much longer when whole, and are more flavorful when freshly ground! I like to grind whole spices in a mortar and pestle or in a coffee grinder. 

When using dried spices, I always recommend using less than you think you need; you can always add more!

Add dried spices at the beginning of the cooking process by toasting them in oil or adding them in while sautéing veggies. 

Start with 1 tsp and work your way up.

Intense Spices

• allspice

• cinnamon

• clove

• nutmeg should be used sparingly;

…where as, spices like cumin, coriander and paprika can be used more liberally. 

For more guidance on how to use spices check out the Kitchen Confidence Resource Library - the Registered Dietitian’s trusted tool to help their clients succeed in the kitchen.