Good advice on spices
1. Use fewer ingredients. If you want more acidity use vinegar or lemon juice but not both. To create a briny taste use anchovies or capers but not both.
2. As ingredients cook, they become “tamed.” If you want (for example) a strong garlic taste, add the garlic at the end.
3. Chopping herbs roughly will keep more of their taste than if you mince them.
4. Don’t be afraid for foods to start toward room temperature. It’s better than too cold or too hot.
5. Don’t buy large quantities of oil or spices to save money. They will go bad or lose their potency before you can use them up.
Serve with sweet chutney along side to work with the spiciness.
Use these spices instead of salt
- For Fish or Chicken
- Basil
- Cumin
- Dry Mustard
- Paprika
- Thyme
- Paprika
- Fresh Lemon
- Poultry Seasoning
- For Beef or Pork
- Basil
- Horseradish
- Onion
- Sage
- Rosemary
- Garlic
- Applesauce
- Pepper
- Starchy and Non-Starchy Vegetables
- Curry
- Dill
- Marjoram
- Garlic
- Basil
- Oregano
