Spice Pairings and Storage Tips
How to keep your spice collection fresh plus food pairing ideas.
If you read my last missive about The Spice Trader, you’ll know that Allison and Neil- the shop’s owners and spice experts, have a few tricks up their sleeves for making food sing. And because some of you asked, when the shop refers to the “natural” spices they carry (apart from the many organic varieties), they refer to wild harvested spices that are cultivated without pesticides.
This week, the spicy duo share a few key tips in order to help your cupboard brim with fresh, aromatic spices and herbs that will keep their promise of fantastic flavour every time.
The Do’s and Don’ts of Spice Storage and Usage:
- Do keep your spices out of direct sunlight, hot air and humidity. These factors can alter the flavour of your spices and shorten their effectiveness.
- Don’t store your collection above or right near your stove range- it’s the #1 worst spot for spices precisely because it’s hot and humid (think boiling pots of water, soup etc…).
- Do keep your jars air tight- you lose depth when spices are exposed to air- or as Allison says, “you lose the top and bottom notes.” Ideally, you’ll keep your spices in tins like the ones the Spice Trader uses.
- Do keep your pre-ground spices for approximately 6 months to 1 year. They don’t go bad per se, they just lose their flavour profile and adding more won’t give you back the flavour you’ve lost to time (sounds like new age advice, but I can vouch for its accuracy in my less experienced culinary days).
- Do keep whole spices for up to 3 years. If you purchase a mortar and pestle, you can easily and quickly grind your own and fresh is always best. You’ll know when you bought the spices and when you ground them each and every time.
- Don’t buy in bulk unless you’re a commercial outfit with a high spice turnover. You won’t use what you buy before you’re left with tasteless powder.
- Do keep your herbs for 1-1.5 years- with good quality dried herbs a little goes a long way.
- Don’t shake your shaker top spices into a pot or a sauce pan. It’s one of the worst things you can do to your spices (see above for hot air and humidity).
- Do set aside a small dish and shake/grind/pour what you need into it before heading over to a hot pot with it.
Some of Allison’s Top Food Flavour Boosters:
Lavender- on roast potatoes with a little olive oil- it gives the spuds a slightly sweet, wonderful flavour without being floral.
Juniper Berries- perfect for gamey meat, duck, rabbit or venison.
Garam Masala- East Indian spice mix that Allison recommends on chicken breasts with honey, or for the more adventurous out there- in an apple crumble dessert (I’ve got to try that one!).
Black Pepper- ground up and sprinkled over fresh strawberries.
Ceylon Cinnamon- lighter, more floral version of cinnamon- this variety is perfect for roasted or grilled chicken fillets.
What spice pairings have you discovered work really well with certain foods or with your favourite dishes? I’m ALL ears!
