Spices Gone Wrong? Mistakes to avoid

Spices are the most essential ingredient in food. Notably, our country, India, is renowned for its diverse range of these aromatic blends. Without them, the food will not taste lively. Even people from abroad, when they visit India, often carry back almost all the spices. Although they are available everywhere, the quality found in  Indian  is unparalleled.

Many people still make mistakes while cooking with these delicate flavouring agents. This can lead to health issues such as ulcers and burning sensations. Therefore, individuals should be aware of these mistakes when cooking.

Here are the five major mistakes to avoid when cooking with these aromatics:

Storing spice near heat :

Spices contain essential oils that give them their strong aroma and flavor. Heat causes these oils to evaporate quickly, leading to a loss of scent and taste over time. Powdered blends break down more quickly than whole ones, resulting in a faster loss of color and potency if not stored properly. Warm, humid conditions can also attract insects, such as spice bugs or pantry moths, especially in whole ones like cloves and bay leaves.

Why keeping old Spice seasoning agents is a bad idea:

Ground spices, like turmeric and chili powder, lose flavor after 6 to 12 months.  For instance,  blends such as cumin and cloves, can last 1 to 2 years but may still diminish in potency. The smell is a key indicator of their quality, seasonings can lose fragrance over time, even if their color remains intact. Old blends may still be safe, but they can cause allergic reactions from mold or spoilage and offer reduced nutritional value as their antioxidants degrade.

Avoid tossing in every seasoning at once:

Each spice has its unique flavor profile and reacts differently to heat. When combined without careful consideration, their characteristics can become muted, resulting in a dish that tastes flat or confused. Excessive heat or long cooking can reduce the potency of delicate spices such as turmeric, red chili powder, and amchur. Robust ones like cloves, bay leaves, and black cardamom require more time to mellow, while others  like garam masala can become bitter if cooked for too long.

Over-grinding these aromatic blends can significantly diminish their flavor, resulting in a taste that is flat and unremarkable. Additionally, excessive grinding often alters their vibrant colors, making them appear dull and less appealing. The aroma of freshly ground spices, which usually bursts with rich, aromatic notes, can become stale and dusty, robbing your culinary creations of the depth and complexity they deserve.

Skipping the blooming step ruins the flavour: 

Cumin, mustard seeds, and chili powder contain natural oils that are released when heated in fat, like oil or ghee. If you skip the blooming process, your dish may taste flat, raw, or incomplete, even if you’ve used the right seasonings. Some ground ones, particularly turmeric and coriander, can have a grainy or powdery texture if they are not bloomed or properly cooked in the base of the dish. Instead of blending smoothly, they may leave a chalky texture.

These are five common mistakes that people make when cooking with spices. These aromatic blends are the ingredients that bring flavor to all dishes. If they are not used properly, that flavor will be lost. So, use them wisely.

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