370489 Mon Feb 12 15:37:29 -0800 2007 3 31 Home Cooking 0 2285949 Call me an amature, but I'm a little confused when to add herbs and spices. When it comes to curries, some say to fry the spices first by themselves before adding the meat as it will unlock the flavours. I've also been told that adding spices later can give a powdery taste. What are the rules? And how do they apply to other dishes such as soups/casseroles/stir-frys etc........... Mon Feb 12 15:37:29 -0800 2007 73970 dangermatt 1 2286567 As a general rule if I'm doing something with curry powder and there are sauteed vegetables involved, I put the curry powder in and saute it briefly when the vegs (onion or whatever) are almost ready. With herbs my understanding is that if they're dried, you want them to simmer in the food to extract the flavor; with fresh herbs you put them in when what you're cooking is about done. Mon Feb 12 18:46:12 -0800 2007 2285949 32586 revsharkie 1 2287856 To bring out the flavors in many Indian spices, you need to toast them beforehand and/or cook in hot oil/ghee/butter. This can be done at the beginning of making a dish, or added at the end for flavoring. I don't know of a general rule that applies to all herbs and spices. Tue Feb 13 07:55:49 -0800 2007 2285949 12335 cheryl_h 1 2287963 Don't toast your paprika before using; it will burn. I toast other spices, as well as dried herbs, for a minute or two, in the pan with my aromatic vegetables when they have almost finished sweating. Don't forget to rub your dried herbs gently with your fingers before using. This helps to release their flavourful oils, as well. Tue Feb 13 08:21:35 -0800 2007 2285949 48352 FlavoursGal