Using unknown spices, the new recipe challenge

When a recipe calls for allspice or some spice or flavoring you’ve never heard of, do you immediately run to the store? Or maybe the first thing you do is reach into your drawer or shelf full of spices and see if you already have it. Then you wonder if it’s still any good, because you can’t remember when you last used it or what you used it for.

Do not panic. First take some of the spice that you have had for a while and shake a little in the palm of your hand. Take a spoon and rub it against the spice in your palm. Take a breath. Does it give off a pleasant smell? If not, that means one of two things. Either the spice is too old and needs to be replenished, or it means you may not like the smell of the spice. And if you don’t like the smell, chances are you won’t much like the taste either.

The good news is that you don’t have to go to the supermarket to buy something you don’t like. You just saved yourself a lot of time. Nor should you abandon the recipe. In this case, allspice is called allspice, because many think it tastes like a blend of the three important spices for baking: cinnamon, nutmeg, and cloves. You are no doubt a fan of any of these and have one or all of them in your spice cabinet.

So now the question is, how much do I use? If you’ve baked anything, you may remember that spicy crackers like molasses contain all three of these spices. The proportions weigh more with cinnamon than with the other two. That’s because nutmeg and cloves are more potent than cinnamon. So use mostly cinnamon with a smoothie or two of the others. If you’re not comfortable with this kind of experimentation, just use the cinnamon.

There are many spices that can be substituted for the one in your recipe. If the recipe is meat, you’re in luck. Almost any spice can be used on meat. Why not use your favorite spice? Or start smelling all those jars of spices you’ve been accumulating and let your nose decide. A positive olfactory reaction means the spice is the winner.

Can more than one spice be used? Of course he can. The problem is which one do you use? The answer may be easier than you think. Read the spice label for clues. If two spices are good for chicken, use them on chicken. For example, what if you like the smell of oregano. Oregano is an Italian herb. What other spices go with Italian food? It is quite safe to use the same herbs that Italian cooks have been mixing for years. These include basil, rosemary, thyme, marjoram, and savory. You can even have a jar of mixed Italian herbs. Just remember that herbs are more delicate and should be added towards the end of the cooking period, so the flavors don’t get lost.

Well yes, there is more to know than you thought about seasoning. But the wonderful thing is that experimentation can result in a masterpiece. And if not, try these tried-and-true ways to solve over-spice problems. If the dish is too hot (as in cayenne or other pepper), add a little honey or sugar. Just a little bit can cool it down. The same goes for sour tomatoes, sweetening the dish will neutralize that flavor. If you’ve added too much salt, try blending in a raw potato to soak up the salty flavor of the recipe. If it needs a little kick or seems like something is missing, try a tablespoon of vinegar.

The odds are in your favor that you will create something very special. And if you don’t, well, your family is still your family. And then there’s always pizza. Let’s see, maybe I could add some of those Italian herbs…

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