There are simple ways to enhance the flavour of your favourite dishes and that’s by adding in a little spice – from heat to gentle warmth and simply a complimentary taste, these are a great way to take a mundane meal from meh to YEAH!
To help you get your heard around the different spices that can be found at this time of year, here is our brief guide on what to look for and how to use them.
Variety is the spice of life…
And there is nothing more true when it comes to cooking. There are lots of spices available at different times of the year, but here are a couple you can expect to see in the winter months.
Ginger
Ginger can be bought fresh, dried and ground and comes from the edible root part of the ginger plant. You can either buy the roots and grate them yourself, or pick up ready ground ginger which you can then easily store and add into recipes as and when you need it. Ginger has a fiery and slightly citrusy flavour that makes it great for adding to Asian inspired meals, cakes and bakes and even soups!
To use: If you’re using fresh ginger, make sure to slice or grate it before adding it into your recipes and make sure to check the amounts. If using ready ground or grated ginger, you might need to sift it to get the right amount.
To store: For fresh ginger, keep it in a resealable bag in the fridge, for ready ground ginger, these will often come in a small plastic or glass jar which can be kept in the cupboard.
Lemongrass
Another popular element in Asian cooking, lemongrass is used in curries and can even be used to jazz up smoothies and salads. If you’re using fresh lemongrass, remember to crush it with the side of your knife before adding to your dish and cooking – it helps with accentuating the flavour!
To use: Lemongrass can be used in a variety of different ways, you can put it in whole, slice it or as a paste. Alternatively, you can but it ready sliced or ready-made into a paste if you don’t want the hassle. It will depend on the recipe how you will need to prep it.
To store: For fresh variety, pop into the fridge and use in a few days.
Cinnamon
A staple in the winter months, cinnamon has a warming sweetness that works well in more than just sweet treats and can be used in a multitude of dishes. It too comes in different forms, including ground cinnamon which can be stored and used throughout the year.
To use: Use cinnamon whole or grind it using a pestle and mortar and then add it. Alternatively, you can use ground cinnamon or cinnamon sticks – follow the recipe instructions for the best way to add it.
To store: Store cinnamon sticks in airtight containers and any jars of ground cinnamon in a cupboard.
Chilli
Dorset is famous for the quality of its chillis so we have to include them. The varieties of chilli available in the area include mild all the way through to mind numbingly hot which will make your eyes water and your skin sweat! Whether you like it mild or super hot, the hottest parts are the seeds – so if you’re not confident using those or are catering for a range of palates, leave these out of your recipe. Chilli powder is a great way to have it on hand all the time or use fresh for a really sizzling sensation!
To use: Chillies can be used whole or finely chopped, just remember the tip about the seeds! Chilli can also be bought in powdered form.
To store: Store fresh chilli in the fridge for a few days, while powders or dried can be kept in the cupboard.
Buy local spices here https://dorsetfoodanddrink.org/food/oils-herbs-spices
