Spices add flavor and make food more palatable. Even just adding plain salt and pepper makes our food better than it would be without them. Garlic adds another strong dimension to our food. Without spice, our food is unappetizing and without flavor. With spice, it can be a sensual delight.

With more opportunities to try the foods of other cultures, we are getting more familiar with new spices or spice combinations. Today, it is almost common to eat Chinese on one night and Italian the next. You may try Indian food for lunch and then have Japanese for dinner. Regional spices can be found on the supermarket shelves more than they were ten years ago. As we become more familiar with them, we begin to use them in our own cooking.

Storing Spices

When was the last time you bought spices? That bottle of cayenne from 1998 is not good anymore, no matter how full the bottle is. Spices fade over time, in both color and flavor. To preserve your spices as long as possible, keep them in a place away from moisture, bright light, heat, and oxygen. While it is convenient to reach into the cupboard and sprinkle some on your food while cooking, try to store them away from your kitchen appliances. Steam can cause dampness and deterioration. Airtight containers such as glass or tin work best to keep moisture at bay and preserve the flavorful oils in the spices.

Each spice can have a different shelf life. Check the ones in your cupboard periodically to check for freshness. Look at the color… is it faded? Is the scent still strong? Remember that whole spices will keep for a longer time span than those that are ground. It also depends on what part of the plant your spice is from.

For whole spices like nutmegs or peppercorns, remember the following life spans: Leaves and flowers last about a year. Seeds and barks can last for longer than two years. Roots can last for over two years. For ground spices, leaves are good for about six months. Seeds and barks are also good for about six months. Roots will last about one year.

Ethnic Cooking

There are many ethnic recipes that require special spices to give them their unique flavor. For example, if you want to make chicken enchiladas, you may need cumin, chilies, cilantro and garlic to create an authentic Mexican flavor.

Likewise, for a Moroccan dish, you may require spices such as cinnamon, allspice, coriander, and cumin. For a Cajun dish, you would want to keep sweet paprika, hot paprika (yes, they are different), and both black and white pepper on hand. Japanese spices may include shiso, chili flakes, and mustard seeds.

Traveling the world through spices can be fun, educational and you may find new favorites. Do not make judgments before you try them. You may find that Thai food is terrific, but that you really do not care for German food. You will not know for sure unless you give them a try.