Choosing Soul Food Spices

Spices and herbs bring out the true flavors of your soul-food-dishes. It gives food a special flavor that it’s missing. Whether you’re an experienced user, or a beginner, and certainly have a major affect on how flavorful your food will taste.

Most recipes call for some type of spice, so what I like to do is experiment. I usually increase or decrease the amount given. For example, if the recipe call for 1 teaspoon of cinnamon, I usually add about an extra teaspoon more because I really like cinnamon. I do this quite often when I prepare my old-fashioned peach cobbler. I love cinnamon, so I always use more than the recipe call for. Of course, when you add more, it must compliment the dish and not overpower it. I learned this trait from my mother.

Which to Use --

Which to use depends on your taste and what you’re preparing. For best results, experiment with different ones to come up with a blend that’s right for you. When conducting a test, start by using small amounts in the palm of your hand, then taste it. If it taste light, yet has a mild flavor, you can proceed to add, but if it’s very strong to your taste, use a small amount for the first time. However, If you want to use more than the recipe call for, I would add only an extra ½ teaspoon, then gradually add more as needed according to your taste.

When adding red pepper or hot pepper pods, proceed with caution. If you want to heat up a dish in a hurry, --add red pepper. Just, remember once you add red pepper, you can’t remove it.

Adding whole spices to a recipe during cooking allows the flavors to penetrate throughout the food. However, they are better if used with a cheesecloth or some type of strainer for easy removal. Ground or cut herbs are best when used halfway through the cooking process.

Storing--

For best results, store in a cool, dry place around 65° to 70° F and away from direct heat, moisture, and bright lights. Dampness and excessive moisture will cause ground spices to cake or clump up. They will usually keep fine in their original container if kept cool.

To help red-colored spices prevent loss of color and flavor such as paprika, cayenne pepper and chili powder, store them in the refrigerator.

Shelf life vary and most carry an expiration date. Make sure you always check the expiration date before purchasing. You can also store them in glass or plastic containers to protect against moisture, yet still preserve their natural flavors and aroma.

I found an interesting article the other day explaining the comback of spicy and if you really want to add heat to your dishes, there is certainly a variety all for appetites.

If you’re not quite sure what spice go with what recipe, visit our Spices for Specific Food Groups Guide below for more information. This guide will give you an idea of what is appropriate for the food you’re preparing.

Cassandra Harrell is a Soul Food Advisor and recently owned a soul food restaurant and catering service. She has coached one-on-one sessions on preparing great soul food cuisine.

End of Spices - Click here for Specific Food Groups Guide