Buying and storing spices

[kirstenmeows]

I keep spice in small jars. There are about twenty in my kitchen. The volume is not great, in fact I tend to go through red pepper more than I should. But anyway, it was set up by my mom.

The important point, more than having spice on hand, is knowing when and how to cook them. I do not claim to be an expert in this field, though I qualify as "mid range".

My general complaint is that there are some spices, like cilantro and basil, that have to be used fresh. So I keep a small garden outside for those but, what do you do in winter? Dried basil is passable but dried cilantro? I wouldn't even entertain the idea for my guests.

-jM
A&D

Stick fresh leaves in a ziplock bag and store them in the freezer. They won't be pretty for garnish, but they'll keep full flavour for cooking.

 

[Bacchus]

Whenever possible buy spices in seed form and use a mortar and pestle.

That. The only thing i don't grind myself is Curry (Lalah's Curry is so good that you don't need to look elsewhere)

tiny jars i buy from the dollar store, and voila.

 

[MoFo]

My general complaint is that there are some spices, like cilantro and basil, that have to be used fresh. So I keep a small garden outside for those but, what do you do in winter? Dried basil is passable but dried cilantro? I wouldn't even entertain the idea for my guests.

-jM
A&D

I use sundried cilantro all the time for steamed dishes. It can be treated like pesto to give meats and rices some texture. It softens and bleeds flavour as it cooks. It's great with spare ribs actually. The trifecta: garlic, black bean and scallions with dried cilantro and soy sauce makes a great paste.

 

[Bacchus]

Dries

I use sundried cilantro all the time for steamed dishes. It can be treated like pesto to give meats and rices some texture. It softens and bleeds flavour as it cooks. It's great with spare ribs actually. The trifecta: garlic, black bean and scallions with dried cilantro and soy sauce makes a great paste.

Seconded! I follow a stellar tangy rib recipe that is the above with fresh ginger, chilli flakes and orange juice.

Dried basil works great in beef rubs too

 

[Snuffy]

After a week of research and trips to several grocery stores, I still have yet to make that chilli. I can't find canned pinto beans. I don't even know what they are. Can't find 'em.

 

[Bacchus]

Really? Can't find pinto beans?

You can find them at any latin grocery store in Ken sing ton, and at most Freshcos

 

[I_bRAD]

look in the mexican section.

 

[Wiseman]

Or use Romano beans they are pretty close to the same thing.

 

[Jeffsus]

If you don't use your spices quickly they go flat and lose their taste.

It depends on the spice. Some things like cardamom and clove get better with age. I might argue the same for regular pepper (not powder, but peppercorns).

Others, like basil, cilantro, rosemary to a lesser degree, are basically useless dried out. Basically any green leafy spice (or herb?) is useless dried out. Oregano too... I guess dried they still might work but you have to use a lot of them and then their bitterness can be tasted as well.

-jM
A&D