What Is The Best Use Of Dried And Fresh Spices? Is there any difference?
Indeed, spices amplify the flavors in a dish, yet too much of a good thing can also be excessive. When utilizing seasonings, it's crucial to contemplate when and how we introduce them to the food, as well as their harmony, lest the meal becomes unappetizing.
Spices can be divided into three groups based on their application. It's significant to determine whether they are to be added at the commencement or culmination of cooking, and naturally, whether they are in a fresh or dried form.
The first group
encompasses spices that require time to unfurl their flavors and transmit their aromas to the food. It's advisable to incorporate these at the outset of preparing the meal. For instance, whole peppercorns and bay leaves belong to this category.
The second group
comprises spices that are best added to the food during the last moments of its cooking time, as they are sensitive to prolonged exposure to high heat, which can cause them to relinquish their flavors and aromas. Fresh ginger and saffron, for instance, fall into this group.
there are those spices that are worth sprinkling onto the dish just before serving, as they do not necessitate heat treatment. These serve both as adornments and flavor enhancers. Fresh parsley or basil fit this description.
When using spices, it's also pivotal to consider whether they are available in a dry or fresh form. Dried spices are best added to the dishes at the beginning of the cooking process, as they require time for their flavors to unfold. On the other hand, fresh spices are best reserved for the conclusion of cooking.
Even the seasoning of uncooked dishes necessitates thoughtful consideration. Salad dressings become more delectable after a few hours in the refrigerator, allowing the spices' aromas to manifest more effectively.