Storing your seasonings:
The best way to store fresh herbs is to wrap the stems in a damp paper towel or a thin linen kitchen towel would work, then place in zip lock bag and refrigerate. Most herbs will keep between one and two weeks.
Do not store spices next to or above the stove because the heat is hard on them. Store them in airtight containers away from heat, light, and moisture, but keep them within reach while cooking.
Dried herbs, spices and seasoning can be kept and stored for up to two years, but they do tend to lose there power over time. Paprika, red pepper and chili powder should be refrigerated to retain color and guard against any kind of infestation. This is most important in hot climates.
After opening a marinade, than you need to store in the refrigerator.
Cooking with herbs:
A pinch or a snippet of herbs goes a long way; it gives any food or beverage that extra pizzazz.
Herbs are grown in all kinds of ways; some are grown wild, some on herb farms, but you very easily grow kitchen favorites such as parsley, chives, basil, or oregano in a garden or even in little pots sitting in your windowsill.
Take a simple snip of your fresh herbs here and there for a impressive garnish.
Herbs flavors range from sweet to strong and savory. If you are using an herb for the first time start out with 1 teaspoon of fresh herb or ¼ of dried herb for every four servings. This way it will not be overpowering. You can always add more but you cannot take back.
Right before adding dried herbs to your dish, crumble them in your hand to release their flavor. You will always need three to four times the amount of fresh herbs as you would the dried because of the concentration in dried herbs.
Cooking with herbs is fun and exciting because it puts a zing in your cooking and changes the dishes appearance and taste.
Cooking with spices & seeds:
Hundreds of years ago, spices were like gold, only the rich had them. Today everyone can have them. Spices are different from herbs; they consist of the seeds, shells, fruit, flower or bud parts, or bark or roots of plants that grow mostly in the tropical regions of the world.
Toasting seeds and spices will intensify the flavor and the spices that are good for toasting are, cumin, coriander, fennel seed, cardamom, cloves, cinnamon sticks and mustard seed. To toast, spread a thin layer of spice or seed in an ungreased skilled, and stir over low heat. Be careful not to let them burn. When the aroma really strengthens, remove the skillet from the heat and pour out the spice or seed so that it does not continue to cook. Let it cool and store in an airtight container.
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