I think you have to be a country where spices actually grow before you learn how to use them properly. Living in Pakistan has opened up a whole new culinary experience for me and one of the things I have learned is how to use spices properly.
Most recipes don't say exactly when to put spices into a dish, and I have discovered that some need to be fried first not just thrown in while a dish is cooking. For example, ground turmeric, cumin seeds, coriander seeds and red chilli powder should be fried first, for a minute, and then you should add the onions, garlic and grated root ginger if you are using these things. You need to stir these continuously though so that the spices don't burn.
Cinnamon and anise can be thrown into the pan when liquid is in it and so can a vanilla pod when you are making a sweet dish. Saffron threads can be soaked before putting them in a dish and these need only be added twenty minutes before the cooking time is up. Garam masala should also be added towards the end of cooking time and twenty minutes before is good. Fresh coriander leaves which are often used in spicy dishes should be added at the very end of cooking and just stirred into the dish after it has been removed from the heat for the best flavour.
It is best to buy whole spices, such as coriander seeds, cumin seeds and black peppercorns as well as green cardamoms and grind them as you need them. Buying them in powdered form means that they will not keep for very long. These spices can be dry-fried; put them in a pan over a low heat and shake them so that they don't burn and the flavour will be different and I think much improved. You can always grind them after dry-frying if the recipe calls for this, and if you don't want to get the spices trapped between your teeth as you eat.
Ginger powder is fine for baking, but for savoury dishes you need to use the root ginger, peel it and finely chop or grate it and add it when you add onions and garlic, so that it imparts its flavour to them.
Cloves can be added to the dish when the liquid is added, or when you add the onions and garlic, or they can be added to apple pies whole and will still flavour the pie as they will release their flavour as the pie is cooked.
These are the basic spices that we use, and I have found the ways to cook with them that are mentioned here have been tried and tested for generations. They work for me, and I hope you enjoy your next spicy dish using these tips.
http://www.herbs-treatandtaste.blogspot.com If you enjoyed this article perhaps you would like to try out some of the recipes on this site. We give instructions on when and how to add spices to each dish and say what health benefits they have. There's a lot of information on plants, and foodstuffs and their health benefits, so why not take a look and see if you like what you read?