Using unknown spices, the new recipe challenge
When a recipe calls for allspice or some spice or flavoring you’ve never heard of, do you immediately run to the store? Or maybe the first thing you do is search your drawer or shelf full of spices and see if you already have it. Then you wonder if it’s still any good, because you can’t remember when you last used it or what you used it for.
Do not panic. First take some of the spice you’ve had for a while and shake a little in the palm of your hand. Take a spoon and rub it against the spice in your palm. Take a breath. Does it give off a pleasant smell? If not, that means one of two things. Either the spice is too old and you need to replenish it, or it means you might not like the smell of the spice. And if you don’t like the smell, you probably won’t much like the taste either.
The good news is that you don’t have to go to the supermarket to buy something you don’t like. You just saved yourself a lot of time. You don’t have to abandon the recipe either. In this case, allspice is called allspice, because many think it tastes like a mix of the three important baking spices: cinnamon, nutmeg, and cloves. No doubt you are fond of any of these and have one or all of them in your spice cabinet.
So now the question is, how much do I use? If you’ve baked anything, you may remember that spicy cookies like molasses contain all three of these spices. The proportions weigh more with cinnamon than with the other two. That’s because nutmeg and cloves are more potent than cinnamon. So mostly use cinnamon with a shake or two of the others. If you are not comfortable with this type of experimentation, just use the cinnamon.
There are many spices that can be substituted for the one in your recipe. If the recipe calls for meat, you’re in luck. Almost any spice can be used on meat. Why not use your favorite spice? Or start sniffing all those jars of spices you’ve been accumulating and let your nose decide. A positive smell reaction means the spice is the winner.
Can you use more than one spice? Of course he can. The problem is which do you use? The answer may be easier than you think. Read the spice label for clues. If two spices are good for the chicken, use them on the chicken. For example, what if you like the smell of oregano. Oregano is an Italian herb. What other spices go with Italian food? It’s pretty safe to use the same herbs that Italian cooks have been mixing for years. These include basil, rosemary, thyme, marjoram, and savory. You can even have a jar of mixed Italian herbs. Just remember that herbs are more delicate and should be added towards the end of the cooking period, so the flavors are not lost.
Well yes, there is more to know than you thought about seasoning. But the wonderful thing is that experimenting can result in a masterpiece. And if not, try these tried-and-true ways to solve overspice problems. If the dish is too hot (as in cayenne or other pepper), add a little honey or sugar. Just a little can cool it down. The same goes for acidic tomatoes, sweetening the dish will neutralize that flavor. If you’ve added too much salt, try blending in a raw potato to soak up the saltiness of the recipe. If it needs a bit of a kick or seems to be missing something, try a tablespoon of vinegar.
The odds are in your favor that you will create something very special. And if you don’t, well, your family is still your family. And then there’s always pizza. Let’s see, maybe I could add some of those Italian herbs…