Ask anyone who cooks what's inside
their pantries and you'll get different answers each time. The main reason for
that is the food items in your refrigerator dictates the herbs and spices you
use as ingredients when you cook.
These items can be used as
seasoning, flavor enhancers, or additions in marinades. They come in different
brands differing mainly on its price and packaging. People are usually loyal to
a particular brand to use in their cooking.
Many people use different brands or
sources when it comes to these particular ingredients. However, different
people have standards that they have in their pantry if they want to cook
something right away. Here's a short list of the herbs and spices usually found
in kitchens:
- Garlic – Almost every culture has garlic as a staple in their storage bins. Aside from being a main ingredient in a lot of different types of foods, the garlic has been documented to benefit the body as well. It has medicinal attributes, including anti-inflammatory properties and packed with antioxidants. European, South American, and Asian countries are three of the best sources of foods that use garlic regularly. The usual substitute for this spice is the garlic powder. It can be used in dry rubs for fried foods or included in dipping sauces.
- Peppercorn – This spice is the fruit of the evergreen vine which is widely used by all cooks in the world. In most recipes, pepper is always included as the final seasoning if the food is still bland. They come in both white and black which you can grind to create your own ground pepper to sprinkle on your own food. You will really smell and taste the food better if you put in the right amount of pepper.
- Bay Leaves – A tree called bay laurel is the source of this ingredient hence the name. It is picked from the tree and dried out of moisture to be able to use it in cooking. Personally, I use this in tomato stews because the flavors go well together. Soup and other stew recipes also makes use of bay leaves since the method requires simmering for a long time extracting the its best flavors.
Anyone who is an experienced cook
knows that no matter what brand of herb or spice you use, freshness always
supersedes anything. Some of the most common items lose its flavor after being
stored in a shelf for half a year.
This is the main reason why you
should always remember to limit the amount of herbs and spices you purchase to
a volume that you can consume in a short amount of time. It is crucial to
remember this piece of information because it will help you avoid cooking and
serving stale food.
When dealing with herbs and spices
that have been dried, you should remember to keep it away from wet and hot
areas. Dried herbs can substitute for its fresh counterpart, but, the amount
you put in should be more than the amount you'd apply when it's fresh. Drying
it diminishes the flavor which is why you need to add more when cooking with
it.
It is also better if you put it in
early when cooking to allow the flavor to spread out in the dish. If the herb
or spice you're cooking fresh then its better if it is put in the middle of the
entire process or just before the dish is cooked. This prevents the dish from
tasting or smelling predominantly like the last ingredient you put in.