- what
defines a herb and a spice
For
culinary purposes a herb is the leaf of a plant used for
flavouring and a spice is any other part of a plant used
for flavouring : the seeds, bark, root, etc. So technically
tea and coffee are a herb and a spice.
- ground
spices versus whole spices
Pre-ground
spices lose their flavours really quickly, for maximum
flavour retention store them in the smallest, air tight
container as possible and out of direct sunlight. The
less air in the container the better.
Whole
spices on the other hand tend to keep their flavours quite
well (at least five times as long as pre-ground). So if
at all possible purchase whole spices and grind them as
you need them. This can be completed by hand with a pestle
and mortar (the mortar is the bowl) or by purchasing a
cheap coffee grinder and reserving it purely for spice
grinding
how do I tell if my dried herbs are still good to use?
Put
some in the palm of your hand and crush them, the flavour
should be evident and strong.
- can
I replace the fresh herbs with dried in a recipe?
Depends
on the recipe and the herb, any chef worth their salt
wouldn't. But if you have to, one teaspoon of dried herb
will equal one tablespoon of chopped fresh herb or to
put it another way use a third the amount of dried herb
to the stated amount of fresh herb.
- what
is a bouquet garni?
It
is a collection herbs tied together and placed into soups
etc for flavour. The usual classical combination is thyme,
parsley and bayleaf. How much of each is up to the individual.
Often
these herbs are adapted to include sage, rosemary and
other herbs to suit the dish being produced
- what
is fines herbes?
Normally
this is equal amounts of chervil, chives, parsley and
tarragon
- what
is herbes de Provence?
oregano,
rosemary, thyme, savoury, marjoram and French lavender
- chillie,
chilli, chili or chile?
All
spellings are acceptable
- chillies
- the smaller they are the hotter they are
Yes
and no
This
is a fairly good guideline within the same type or species
this is true. But otherwise there are small chilli types
that are mild, and large ones that are very hot.
- working
with chillies
Chillies
contain a chemical capsaicin, which is the chemical often
used to make tear gas. It is this chemical that gives
the chilli its heat. This is concentrated in the inner
whitish flesh (known as the placenta) that the seeds cling
to, and the seeds. So to reduce the heat in dishes remove
the placenta and the seeds
When
working with chillies ensure after use, your hands, equipment
and knives are thoroughly washed. Any residue will be
extremely painful if you rub your eyes, ears or any other
delicate body part!
- what
is garam masala?
Garam
masala (meaning hot mixture) is probably the closest the
Indians come to a curry powder. It is a blend of spices
that is normally added at the end of the cooking process
to liven, freshen and enhance the dish.
Each
Indian chef will have their own favourite version, what
spices to use and in what amounts. A basic mixture would
be :
2
tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
Roasted
and ground together and then 1 teaspoon of grated nutmeg
added
- what
is allspice and is it the same as mixed spice?
Allspice
is a spice unto itself, it is also known as Jamaican pepper.
It was so named because it has a flavour reminiscent of
a combination of cinnamon, nutmeg and cloves.
Mixed
spice is as it says, a mixture of various singular spices.
The pre-bought convenience product is a combination of
cinnamon, nutmeg ginger and cloves. Many chefs will make
their own using proportions that suit their own tastes.
It is normally used for sweet dishes like bread, rice
or steamed puddings.
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