Dry spices

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ismael9467

New Member
Dec 25, 2006
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I bought a huge stack of spices(I think they are called dry, as they are dried out and come in containers).
Most of these spices taste like dirt. The parsley smells nothing like the fresh one. The dill and the coriander have the same disgusting smell.
I don't know about the other spices because I never smelled them fresh, but they are: Tumeric, Cumin, Caraway seeds, Oregano, Bay leaves and Black pepper.

I'm also not sure if the taste is as ugly as the smell since it is difficult to analyze it in the dish.
Not being a real conosciour, I usually fail to recognize the difference between many products, but these spices barely even remind me of the fresh versions.

How is that?
 
snowles

snowles

Electoral Member
May 21, 2006
324
16
18
Atikokan, Ontario
Drying spices removes the essential oils and moisture from them, which carry almost all of the original flavour of the spice.

The quality of spices is different depending on the manufacturer and when and how it was dried. The dried ones at a speciality kitchen store far exceed those of the ones bottled in India from the Dollarama. A bulk food place that is busy is also a good place to get them, as it is likely to be a lot fresher than a bottle that has say there for years. Even after they have been bottled after being dried, spices lose between 30-90% of the remaining essential oils, as the drying involves high heat to get it done quickly. Those that are ground from seeds or stems lose most of their flavour the second they're ground up, before they even begin to be heated and dried.

99 times out of 100, fresh is always best, regardless of what foodstuff it is.
 
snowles

snowles

Electoral Member
May 21, 2006
324
16
18
Atikokan, Ontario
Best bet, for herbs, buy fresh and chop finely, if available, especially for things like dill and bay leaves. For spices, buy the whole spice (usually seeds) from and use a $20 coffee grinder (use one specifically for spices, or your coffee will taste like spice, and vice versa) to use what you need. The oils will end up in the food instead of a factory oven.
 
R

ramon9456

New Member
Dec 25, 2006
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1
You have purchased both herbs and spices though in some places the terms are used interchangeably.

"Herbs are obtained from the leaves of herbaceous (non-woody) plants. They are used for savory purposes in cooking and some have medicinal value. Herbs often are used in larger amounts than spices. Herbs originated from temperate climates such as Italy, France, and England. Herb also is a word used to define any herbaceous plant that dies down at the end of the growing season and may not refer to its culinary value at all.

Spices are obtained from roots, flowers, fruits, seeds or bark. Spices are native to warm tropical climates and can be woody or herbaceous plants. Spices often are more potent and stronger flavored than herbs; as a result they typically are used in smaller amounts. Some spices are used not only to add taste, but also as a preservative."
Department of Horticulture at Iowa State University

Your herbs are the:
parsley
dill
oregano
bay leaves

Your spices are the:
coriander
turmeric
cumin
caraway seed
black pepper


In future don’t buy in bulk. Just contact www.jamaicathings.com
The eating experience is as much aroma as it is flavor which are exuded by both herbs, and even more so by spices.

Herbs will not be as fragrant when dried as when they are fresh although there are a few exceptions such as rosemary and thyme. Most will agree that herbs like parsley and basil are not worth drying because the dehydrated product is mild to the point of being undetectable.

Both herbs and spices contain oils that do not evaporate upon dehydration. These oils can be brought out by the heat applied during cooking just as many nuts are toasted before incorporating them into a dish in order to release their oils.

I am curious as to why you purchased them. Did you have specific dishes in mind or things that you wanted to try with these ingredients?
 
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