Tips and tricks for cooking with spices

Using spices correctly will make a meal extra special. Here is how you can keep them fresh and put them to good use.

• Spice meats and vegetables before cooking; that's when they are most absorbent. Salt removes moisture from raw meat, though, rendering it tougher — it's wise to salt meat only after browning.
• Marinades work especially well for seasoning and tenderizing meats.
• Spices should heighten the taste of the food, not overpower it. Use spices in moderation and make sure the flavours go well together.
• Many spices, such as paprika, chili, garlic and curry, lose their flavour or become bitter when you add them to bubbling hot oil or butter. They release their aroma and taste better when lightly sautéed.
• Choose whole spices when possible (e.g., peppercorns rather than ground pepper); they retain their full flavour better.
• Grind spices with a mortar and pestle just before using for maximum flavour. The mortar should have a high rim to keep the spices from tumbling out. It's usually easier to grind spices if you add a little salt for traction.
• Spice mills are useful for nutmeg, pepper and other hard spices. Make sure they're easy to clean.
• Soft spices, such as red peppercorns and juniper berries, can be crushed, cut or smashed with a kitchen knife.
• Reserve special graters only for ginger or nutmeg, as their flavours can be easily transferred.

Knowing how to work with spices doesn't negate storing them properly. Here's how to store yours for maximum flavour and freshness.

• Store spices in airtight, opaque containers in a cool, dark location — they last longer when not exposed to sunlight.
• Since spices tend to give off and absorb flavours, always keep the same spice in a given container.
• Stored properly, spices keep for up to two years — many last even longer.

Important: Nutmeg is poisonous when eaten in large quantities. It must always be stored well out of the reach of children. Two nutmeg seeds can be fatal to a small child.

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