Allspices

If the recipe calls: 3-6 allspices

Replace by: 1/8  a ½ teaspoon of ground allspice

If the recipe calls: 1 teaspoon of allspices.

Replace by: Aprox. 1/3 teaspoon of ground cinnamon, 1/3 teaspoon of ground cloves and 1/3 teaspoon of ground nutmeg.

If the recipe calls: ¼ teaspoon of cayenne pepper

Replace by: ½ teaspoon of ground red pepper

If the recipe calls: 1 whole, little and dried red chili

Replace by: ¼ to ½ teaspoon of cayenne pepper

Basil

If the recipe calls: 1 spoon of fresh basil

Replace by: 1 teaspoon of dried basil.

Bay leaves

If the recipe calls: 1 whole and fresh bay leave

Replace by: 1 teaspoon of dried bay leaves.

Cinnamon

If the recipe calls: 1 cinnamon stick

Replace by: 1/8 to ½ teaspoon of ground cinnamon.

Cloves

If the recipe calls: ½ teaspoon for ground cloves

Replace by: ½ teaspoon for ground allspice

Garlic

If the recipe calls: Medium garlic clove

Replace by: 1/8 teaspoon of chopped garlic or 1/8 teaspoon of ground garlic.

If the recipe calls: Medium garlic clove and 1 teaspoon of salt

Replace by: 1 teaspoon of garlic salt.

Ginger

If the recipe calls: 1 teaspoon of fresh chopped ginger

Replace by: ¼ teaspoon of ground ginger.

Herbs

(Basil, cilantro, dill, oregano, parsley, tarragon and thyme)

If the recipe calls: 1 spoon of fresh and chopped herbs

Replace by: 1 teaspoon of dried herbs.

Lemon

If the recipe calls: 1 teaspoon of fresh lemon peel

Replace by: 1 teaspoon of dried lemon peel or 1/2 teaspoon of lemon juice.

Mustard

If the recipe calls: ¼ teaspoon of prepared mustard

Replace by: 1 teaspoon of ground mustard

Nutmeg

If the recipe calls: ¼ teaspoon of ground macis

Replace by: 1 teaspoon os ground nutmeg

Onion

If the recipe calls: 1 chopped onion

Replace by: 3/4 spoon of ground onion

Orange

If the recipe calls: 1 teaspoon of fresh orange peel

Replace by: 1 teaspoon of dried orange peel or ½ teaspoon of orange juice

Oregano

If the recipe calls: 1 teaspoon of fresh oregano

Replace by: 1 teaspoon of dried oregano

If the recipe calls: 1 teaspoon of dried marjoram

Replace by: ¾ teaspoon of dried oregano

Parsley

If the recipe calls: 1 spoon of fresh parsley

Replace by: ½ teaspoon of dried parsley

 

 

Checking the freshness

Is advisable to spices, herbs and seasonings use it up 2 years after date of packaging .
To ensure its freshness, you can do the following:

• Open the bottle and see if the spice or herb is fresh .
• The herbs and green leaves fade with time but be careful because some herbs can vary in color and should not be compared between them, for example, tarragon is naturally more green than rosemary. Some products as dill contain a portion of the flower, which makes them more yellow than the products without flower.
• The red spices as paprika, red pepper and ground chili will change from red to brown with the time.

The spices and herbs has many components of flavors; each component will lost at variable rates over time, altering the balance of flavors in spices and herbs.
The initial quality of a spice or herb can affect your life on the shelf, a higher quality product will maintain its good flavor longer than a product of lesser quality.

Storage

• The spices and herbs will lost color and flavor with the time. To conserve better you make the following:
• Keep it in a fresh, dry and dark place. If is possible you don't store it near to stove, oven, dishwasher or refrigerator, where the steam or heat can come into contact with them.
• Be sure to close the bottle after each use.

Storage according to its type

• Depending on the presentation of the spice and herb depends on the kind of appropriate storage to prologue the shelf life.
• Whole herbs and spices last longer than powder products. In whole spices like nutmeg or allspice, its protective outer layer helps to prevent exposure to oxygen and therefore extend their freshness.
• Refrigerate the spice red and the seeds rich in oils to prevent spoiling.

Use of spices

Adding:

• Spices and herbs should be used to enhance the natural flavor of food, not to hide or disguise. Many herbs and spices can complement a dish at a time, but we must be selective in combinations. Avoid using a lot at once.
• Use a dry spoon for take the porcion of spices.
• Do not spray the seasoning directly from container to the pot boiling, because the steam moistens them.
• Crush the herbs in your hands before using to release its flavor immediately.

When added:

• The herbs can be added near the end of cooking for a more distinguished taste, or at the beginning for a more mixed taste.
• The ground spices and the herbs release their flavor faster, so it is better to add them near the end of cooking so that their flavors do not "cook".
• For food without cooking, like salad dressings, fruit or fruit juices, add the spices several hours before serving to allow that flavors to be released.

Amount to add:

• There is no general rule for the correct amount to be used for spices, the intensity of each one is different and their effect on food varies.

Avoid:

• Use the same amount to dry herbs to dry herbs.
• Use many spices in a dish

As do it:

Ground

• The whole spices can be ground in a mill.
• CAUTION: The allspice and cloves have eugenol, this harming plastic containers. For avoit it after to groung, add sugar, ground and clean.

 

Toast

Why?

• This process can strengthen and round out the flavor of the spices.

As do it

• For roast, haet a griddle on medium heat. Add spices, roast for 2 to 5 minutes or until that spices are fragrant and have acquired a light brown, stirring continuously to prevent burning. Remove from heat.

Indispensable spices

1. Cilantro
2. Ground garlic
3. Chopped onion
4. Cloves
5. Ground cinnamon
6. Bay leaves
7. Parsley
8. Oregano
9. Garlic salt
10. Rosemary
11. Thyme
12. Black pepper