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. Continue reading