Spices make cooking pleasurable
Dec 23, 2007
AS you shop for Christmas, remember to buy enough food and ingredients. Also stock non-perishable foods so that in case the perishables run out, you have a substitute.
By Charity Gusenga
AS you shop for Christmas, remember to buy enough food and ingredients. Also stock non-perishable foods so that in case the perishables run out, you have a substitute.
Cooking becomes pleasurable if one has the required spices. If you want to stay home this Christmas, ensure that you buy spices like chicken masala, beef masala, pilau masala, cinnamon and smoked paprika powder. Paprika spices meat tenderly, especially barbecue.
As you shop, read the labels; you may be allergic to some ingredients. Fresh herbs like rosemary give food a better aroma and taste. Spices can be used to flavour chicken, lamb, pork, red meat and tuna as well as soups.
Coriander, which is mainly used in Indian Cuisine, can also be used as a herb or spice; the leaves as herbs and the seeds spices.
Mint is another flavour that gives meat an aroma. If you plan to spice your food with parsley, use it on tuna, sprinkle it on top of potatoes or to decorate food. Some spices may be strong, for instance mint. So if you add a lot of it to your food, it may spoil the dish.
When adding spices to food, chop them finely or cook them whole, especially if you are baking the food in the oven.
If you want to season meat, it is better to do it overnight.
Use your fingers to mix the ingredients. After seasoning, place the meat in a plastic container and cover with a tight lid or place it in a bag, sprinkle a little salt and olive oil and put in the fridge.
Use spices like paprika, coriander powder, turmeric, garlic, onion powder, ginger, mixed spices, basil, or any others depending on the flavour you want and put in a clean container.
You can even mix the spices and cover them in a container with a tight lid for over three months.
AS you shop for Christmas, remember to buy enough food and ingredients. Also stock non-perishable foods so that in case the perishables run out, you have a substitute.
Cooking becomes pleasurable if one has the required spices. If you want to stay home this Christmas, ensure that you buy spices like chicken masala, beef masala, pilau masala, cinnamon and smoked paprika powder. Paprika spices meat tenderly, especially barbecue.
As you shop, read the labels; you may be allergic to some ingredients. Fresh herbs like rosemary give food a better aroma and taste. Spices can be used to flavour chicken, lamb, pork, red meat and tuna as well as soups.
Coriander, which is mainly used in Indian Cuisine, can also be used as a herb or spice; the leaves as herbs and the seeds spices.
Mint is another flavour that gives meat an aroma. If you plan to spice your food with parsley, use it on tuna, sprinkle it on top of potatoes or to decorate food. Some spices may be strong, for instance mint. So if you add a lot of it to your food, it may spoil the dish.
When adding spices to food, chop them finely or cook them whole, especially if you are baking the food in the oven.
If you want to season meat, it is better to do it overnight.
Use your fingers to mix the ingredients. After seasoning, place the meat in a plastic container and cover with a tight lid or place it in a bag, sprinkle a little salt and olive oil and put in the fridge.
Use spices like paprika, coriander powder, turmeric, garlic, onion powder, ginger, mixed spices, basil, or any others depending on the flavour you want and put in a clean container.
You can even mix the spices and cover them in a container with a tight lid for over three months.