Cooking In The Raw! Cookbook 'Spices"

Unscripted-Unedited-Unrehearsed, JUST RAW! www.CookingInTheRaw.net

Cooking In The Raw! Spices Interactive Cookbook

Cooking In The Raw! Unscripted-Unedited-Unrehearsed JUST RAW!!

Spice “Interactive Cookbook” Who said that cookbooks can’t be DYNAMIC. The best part, if you missed something or didn’t understand it, Pg.Just 20 Rewind!

Every book from the “Interactive Cookbook” Series will be subject specific. i.e.

Grains, Poultry, Vegetables, etc.

I believe that cooking should come from the soul, not by measurements, Unless you are baking. The amounts listed in our recipes are to be used as a guide.

It is our hope that learning to cook will become a fun and frequent experience for you.

- Larschelby “Schel” Kidd

Contributor: Larschelby “ Schel” Kidd Chef, Restaurant Consultant, Wine Educator, CITR! Show Host, CITR! Magazine Author/Editor, Recipe Developer mailto:info@cookingintheraw.net

Cooking In The Raw! Unscripted-Unedited-Unrehearsed JUST RAW!!

About Spice It was said that “Variety is the Spice of life” (1785) William Cowper poem “The Task” So when you combine this with food, then discovering the worlds cuisine is just a taste away.

Pg. 20

When I think of the many plates and tastes I’ve experienced over the years the connection was made very clear to me. Spices and Herbs and its’ combinations were the keys to cultural cuisines.

It started me on a journey to discover the origins and connections of different cultural cuisines. That journey, has brought me here to you. SPICE

- Larschelby “Schel” Kidd

The Spices

How to check your Spices or Herbs for freshness

If you only use certain spices and herbs on occasion, checking for freshness is a good idea. It is best to open and visually check spices and herbs quarterly or semi- annually: Visual Test: Open and visually check if the spice or herb looks fresh.

• Green, herbs will fade upon aging.

•

Red colored spices, such as paprika, red pepper and chili powder will turn from red to brown in color.

Aroma Test: Crush a small amount of the spice or herb in your hand and smell it. If the aroma is not rich, full and immediate, the spice or herb has probably lost much of its potency.

Storage: • To preserve peak flavor and color, store spices and herbs in a cool, dry place, away from exposure to bright light, heat, moisture or oxygen.

• If possible, avoid storing spices and herbs too close to the stove, oven, dishwasher, where rising steam or heat can come into contact with them. Heat depreciates flavor; dampness may cause caking or clumping in the ground products.

• Store herbs and spices in airtight containers to protect against moisture and preserve oils that give spices rich flavor and aroma.

• Be sure to close containers tightly after each use.

The type of spice or herbs and their storage conditions determine their shelf life • Whole herbs and spices last longer than their ground counterparts.

• In hot and moist climates to guard against infestation or loss of freshness and flavor, refrigerate spices, such as chili powder, cayenne pepper and paprika to prevent loss of color and flavor.

• Refrigerate or freeze oil-rich seeds, such as poppy and sesame to prevent them from getting rancid.

Spice Mix #1 1 T Granulated Garlic 1/2 T Ground Cayenne Pepper 2 T Sweet Paprika 1/2 t Ground Caraway Seed 1/2 t Ground Cumin Mix all store in closed container. Use as needed Uses: Condiment, Fish, Beans, Soup, Stews

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