Spices tickle our taste buds and give us a feeling of contentment. Since there are many spices, how do we use select, roast, preserve, and store the spices?
Given below are a few ways you can make the best use of spices.

Flavours

Spices are generally used for the special aroma and distinctive taste they impart. Lemon grass and cinnamon are pungent and can be used for certain dishes, whereas chillies, coriander and nutmeg are less pungent. These can be used in chutneys, salad dressings, curries, and a variety of pulaos (rice dishes).

How to select spices

Whole spices can be bought and stored. Take care to avoid musty smelling spices. Check for moulds or tiny insects on the barks or the leaves.

Grinding spices

Spices are ground or crushed for aroma and flavour. Some spices like cinnamon or poppy seeds are easy to grind. A mortar and pestle can be used for most of the spices, but the tough ones like turmeric or dried ginger need a mixie. Care should be taken to lightly crush certain masalas or spices like fresh lemon grass or cardamom so that the aroma is preserved.

Roasting spices

Spices like coriander seeds (dhania), cumin(jeera) or pepper have to be roasted either dry or with very little oil. The flavour and taste improves with roasting.

Storing Spices

Dry ground spices can be stored in airtight containers. Whole spices can be kept for several months. The only thing to be avoided is moisture so ensure that you always use a dry spoon or ladle only. Fresh spices can be kept in the refrigerator for two or three weeks. Green pepper, mint, ginger, chillies, etc., can be stored in airtight containers.

When storing fresh lemon grass, wrap it in an airtight bag and store in the refrigerator.

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