How to Use and Store Spices

Keep spices in small screw top jars in a cool, dry cupboard or larder away from heat and light. Stored whole, most spices keep well for up to a year; ground spices on the other hand lose their pungency within two or three months.

For maximum flavor, grind, crush or grate spices immediately before use. Many spices can be ground finely, either in a spice mill or coffee grinder, or crushed lightly using a mortar and pestle. Some, such as nutmeg, can be ground or grated.

Before adding whole spices to casseroles and other dishes, tie them in muslin for cheesecloth for easy removal. Use spices cautiously - a pinch is enough.

Keep a selection of the following in your kitchen. They offer a range of flavors and are useful for many dishes.

Allspice

The flavor resembles a blend of cinnamon, nutmeg and cloves. Use whole in pickles, soups, marinades and stews; and ground in cakes, puddings, fruit pies and root vegetable purees.

Caraway seed

Use the tiny pungent seeds to flavor cakes and bread, sauerkraut, and lamb or veal stews. Sprinkle over pork before roasting.

Cardamom

The pods are used crushed in curries and other Indian dishes. The seeds flavor custards, baked fruits and Danish pastries.

Cayenne

A very hot powdered pepper, Use sparingly. Sprinkle on egg, cheese and fish dishes. Adds extra flavor to prawn cocktail and smoked salmon.

Chili powder

Chilies are small red peppers, even hotter than cayenne. Use chili powder sparingly in meat loaves, hamburgers and spicy meat dishes, such as chili con carne.

Cinnamon

Use ground to flavor cakes, biscuits and milk or fruit puddings. Sprinkle on hot drinking chocolate. Cinnamon sticks add spice to stewed or preserved fruit and to mulled wine.

Cloves

Very pungent, so use sparingly. Use them whole to flavor stewed apple, fruit pies and cooked gammon; use them ground in bean dishes and milk puddings. Stick cloves into a whole orange to flavor hot wine cups.

Coriander

The mild, aromatic seeds are much used in Mediterranean and Indian cooking. Use ground in stews and vegetable dishes and to season roast lamb; also, in marmalade and in syrup for fruit salads.

Cumin