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Use Spices in Meals

1 Powdered spices release their flavors much easily so they can be added towards the end of the cooking time. Whole spices on the other hand release flavors slowly so they must be added at the beginning of the cooking process.

2 Always store your spices in a cool, dark place so that the flavor is retained for a longer period. A cabinet in the kitchen away from the stove or the refrigerator door shelf is a good place for your dry spices.

3 Ensure that dampness does not get into the spice container. Always use a dry spoon to remove the portion of spice you need.

4 Dried leaf herbs like thyme, basil or oregano may be crushed by hand before adding to the dish. Add fresh herbs at the end of your cooking time so they retain the flavor.

5 How much of spice is enough? That’s the question most people ask, but there is no hard and fast rule as to the right amount to be used because it is always the combined effect of the spice flavor and the food that gives it the taste. It’s a good idea to go by the time-tested recipe. Generally the strong spices like cayenne pepper, cloves, star anise and cinnamon are used sparingly.