Herbs and Spices have become such a major factor in my life that I can't help but come back for a second rant of their importance. If you remember
On the Topic of: Seasoning Part 1 you'll recall I left a few tips for you, and if you followed them your life has probably been a lot tastier lately. But to take it further you'll need to understand a little bit more about what you're actually working with, what magic it is that is contained in the mysterious powders you've been sprinkling over your food (Spices that is, if you are dosing your food with some other magic powders you're on your own with that, ya junkie.)
First it's important to understand the differences between what determines if something is an Herb or a Spice .It all boils down to three things, location, location, location. The location specifically of the volatile oils that give Herbs and Spices their flavor packed punch. If you pull a Jed Clampett on the leaves it's an Herb, if you strike oil anywhere else on the plant it's a spice.
Now that we know what Herbs and Spices are, let's discuss what makes the oils they contain 'volatile'. Are they poisonous or reactive with the skin, practically never, though a few examples like Mustard, Mace, and the Capsaicin located in Hot Peppers like Jalapenos can get a little rowdy when exposed to your more delicate tissues. So if that's not it, do they beat their spouses after a few too many Jager-Bombs? No, that's a stupid question and you should feel bad for thinking it. They are considered volatile oils because they evaporate so quickly, a pre-ground spice starts to rapidly lose flavor at about six months old (most of which may have already been spent in a warehouse, on a truck, or sitting on a shelf at the store before you ever get ahold of it. Whole Spices however, have a much longer shelf life, between one and four years if properly stored.
"Whole spices, " you might ask in disbelief, "How am I supposed to use those?"
There are two simple methods, the first has a very minor expense in the form of reusable cloth spice bags available at most spice retailers, such as North Market Spices. Just throw the spice in the bags and drop them into any liquid you happen to have on the boil. Of course, that doesn't help much with a fry, bake, broil, or sautee situation. The second method is a bit more costly but more useful in general terms. Buy something to grind spices with, from the old fashioned mortar and pestle to a cheap coffee grinder that will run even the toughest seeds and barks to powder in a few quick pulses.
Remember what I said about using new spices carefully at first, the same can be said of using familiar spices when you first start grinding your own since their potency will be dramatically higher. Flavors you never knew existed might just come oozing out, having long since dissipated in the factory processed elderly saw dust they call Spices at the local mega mart.
So, where do you get all these whole spices from, if not the grocery store? Well,
Spices Ltd. at The North Market has a pretty tremendous selection at great prices, and their owner Ben is sort of a Spice Guru, so that is a definite option. But if you're a bit far from the market, feeling lazy, or just a shut in you can always buy from a reputable online spice vendor such as
My Spice Sage who will deliver right to your mailbox, with no shipping charges if you are spending at least $20. They even have deals where they send you bonus spices with every order, even pricey stuff like Saffron or Madagascar Vanilla Beans.
So, yeah, there is some stuff you may not have known about spices, and a few tips that might make things a little less bland in the mouthal regions of your life.
