Spicing it up - Am I doing it wrong?
Hello! My name is Kim and I am relatively new to home cooking. I've been working hard to try new recipes over the last year. I'm a vegetarian and so is everything I cook.
I've got a question about spices. I never seem to really be able to get the flavor of spices to come through in my food. I started off following recipes exactly, so that I'm doing the right quantity of spice at the right time during the cooking process, but the flavor always seems to be mild if there at all. A few examples:
One of the dishes I like to do involves Spicy Corn Cakes and black beans. I've changed it up alot since I started, because if I did it as directed, it was incredibly bland. The corn cakes call for Cayenne Pepper in the cakes. If I use the amount directed, you could barely taste it. Even doubling the amount of spice didn't seem to bump it up all that much. I thought maybe my peppers was old and had "expired" in terms of flavor, so I bought new but it didn't change anything.
Another example is with Curry Powder. I make a Chickpea, Pea and Yam Curry, and I practically have to dump half the jar to get it remotely curry tasting. I tried buying some bulk curry so that it would be fresh, but that didn't really make a difference.
A third example came last night. I was making a quinoa pilaf to go with some Sugar Dumpling Squash. It called for Cardamom - a flavor that I love. I used a whole bunch, and while the quinoa tasted way less bland than it would have if I hadnt used spice, it still didn't really have a cardamom flavor.
I don't think I'm under sensitive to spice - If I go to a restarant and order a "mild curry", my mouth is on fire. My husband can handle an enormous amount of spice, but has the same feeling about the use of home cooked spices that I've been doing.
So any idea what might be going on? Do I need to be buying really high quality spices? I generally just pick them up at the local grocery store, sometimes the "spice islands" and sometime the store brand.
Please let me know of any thoughts, I'm anxious to learn!! Thanks in Advance.
Welcome to Chow.
High quality spices, FRESH spices, purchased in small quantities (some pro-chefs recommmend changing them up every 6 months but I find that excessive), whole rather than ground spices, toasting whole seeds, pods, chilies or berries first before you grind; all these things will help increase the flavor. Beyond that, maybe you just need to add more to taste; your reaction to heat in curry isn't really the same as tasting an ingredient or a spice in a dish. Taste the steps of the cooking process along the way and adjust accordingly.
When in the cooking process you add the spice can make a difference as well. Some spices suffer from loss of flavor in long slow cooking, some don't and need time to develop or intensify, some are best added at the end. I like to add my spices at the beginning of a dish, and allow for the flavor to develop; the flavor and seasoning can be adjusted at the end of cooking. I often add them to the vegetables when I'm sweating them, rather than with the stock, for a stew, sauce or braise.
I use www.thespicehouse.com for my purchases, other poster like Penzey's, Spice World or numerous other dedicated spice merchants, many having online websites. Supermarket spices are often on the shelves for considerable time, really past their prime and not well rotated; not the best place to purchase them, unless you're desperate.
It wouldn't surprise me if the grocery store where you're buying spices has a low turnover. If that's the case, the only thing to do is to find a new place to buy spices. Inspect the spices before buying; ground peppers should be bright red, herbs vibrant green. If the color is faded, leave it on the shelf. Once you've bought them, give them a sniff every now and again; they should smell like what they are. If it smells like old hay, junk it.
Some people recommend changing out spices every six months; I think this is kind of silly. Most plants have one growing season per year; if you change out the spices every six months, one of the replacements each year will be from the exact same crop you're throwing out. Don't worry about going by any set calendar. Use your eyes and nose and you'll be fine.
When you can buy spices whole and grind yourself. Also toasting or warming a spice in a dry pan and then grinding it will help bring out a fresh, full spice flavor. I also recommend trying a few spice blends. World Spice Merchants is my go to co. for all of my spices and their spice blend page details the individual notes in each blend for your own research. Good luck!
Most Indian cookbooks don't rely on store-bought curry powder--Indian cooks make their own, from what I've learned, and each one is different. Also, they're not afraid of fiery tastes. I was amazed to see my cousin-in-law's mom put a full teaspoon of cayenne in her veggie curry the other week--I thought it would burn our tongues off, but it was actually delicious. (I wouldn't recommend starting out with that amount, though--try a little, taste, try a little more...)
Try the fresh(er) spices suggestions but don't ever feel like you need to adhere to a recipe. I end up altering almost every recipe I try, even heavily recommended recipes. Agricultural products, including spices, vary by season, climate, source, etc. Your tongue is not the same as mine or the recipe's author. If you think it needs more cumin, coriander, basil, cinnamon, thyme, or whatever and it tastes good because you did then you did right.