Top News

Importance of spices in the taste of food

The real taste of food is hidden in its spices. But when the spices kept in the kitchen remain in the box for many months, their aroma disappears somewhere. Turmeric, coriander powder, cumin powder or garam masala look fine, but when added to the vegetable, it does not give the same aroma as before. In such a situation, we often assume that the spice has gone “bad” and buy a new packet.

Ways to revive the aroma of spices

However, it is not necessary to do this every time. If there is no smell of moisture, mold, insects or rancidity in the spice, its remaining aroma can be enhanced to a great extent by trying the right method.

use light flame

The easiest way to bring back the aroma of old dry spices is to do a light dry roast. For this, heat a small and dry pan. Keep the flame very low and add 1-2 spoons of masala in it. Keep stirring it continuously for 20-30 seconds. As soon as the aroma of spices starts rising, turn off the gas. Always remember that the masala should not be brown or black. After this, take out the spices in a plate, cool it completely and then keep it in an airtight container.

In which spices does this method work more?

Cumin powder, coriander powder, fennel powder, black pepper powder, garam masala.

Homemade Spice Mix

You should avoid over-roasting turmeric and red chili powder, as high heat can affect their color and taste.

Easy trick of whole spices

If you have old cumin, coriander, black pepper, cardamom or cloves in whole form, then have a slightly different way of using them. For this, heat the whole spices lightly on low flame and after they cool down, grind them as per requirement. This method is also considered good because whole spices generally retain their aroma longer than ground spices. Instead of grinding the whole box of spices at one go, you can grind the quantity needed for 5-7 days. This will give the aroma of freshly ground spices every time and the spices will not spoil due to storage for months.

Bring back the fragrance with tempering

This is also a way by which the aroma of spices can be recovered. You may not know, but sometimes there is no need to fry old spices separately. It is enough to add the tadka at the right time. For example, instead of frying cumin powder or coriander powder in oil for a long time, add it to the vegetable or gravy at the right stage. The aroma of spices spreads well in the food as soon as it comes in contact with hot oil and moisture. Remember to never leave spices directly in very hot oil for long periods of time. On high flame, the spices can burn quickly and instead of enhancing the aroma, bitterness may occur.