Spices For Chicken

Because chicken is relatively inexpensive and fairly easy to prepare there are a vast number of recipes available throughout the world. Chicken spices and herbs are abundant and are readily available in almost any market anywhere. Spices and herbs have become abundant thanks to the explorers of the 15th and 16th century.

Open your cupboards and you'll find a spice or herb, or both that can be the beginning of a very tasty recipe. Every chef has several ways of preparing and cooking their chicken and most have a secret ingredient for their wonderful signature dish. Of course, some of these recipes vary regionally and from country to country, depending on availability and prices at the market.

Aromatic herbs are also used along with spices, thereby adding that extra punch. Sage, thyme, rosemary and basil are a good example of the aromatics that I use. When using spices, remember that sometimes a little goes a long way. I have found that marinating the chicken is very helpful in distributing the flavors evenly. Gauge your addition of salt, especially if your recipe calls for butter; make sure that you use unsalted butter so that you don't overwhelm it with too much salt.

Recipes of all kinds are available on the internet and in cookbooks, so not cooking chicken is a limitation that should not occur in your kitchen. For health reasons I prefer to bake and not fry chicken, although I enjoy fried chicken very much. There is one recipe for fried chicken that is very plain and simple. Use all white, all dark, or a combination of both. Wash the chicken and pat dry; add salt, pepper, and allspice. Deep fry in canola oil and pat dry with paper towels before serving.

A very exotic and tasty way to prepare your chicken is by using a fresh, wonderful homemade curry that you will use again and again.

Indian Curried Chicken Recipe:

Basic Curry Powder
6 dried red chiles
1 oz. coriander seeds
2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp black peppercorns
1 tsp fenugreek seeds
10 fresh curry leaves
½ tsp ground ginger
1 tbsp ground turmeric

Remove seeds from chiles. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.

Rub your Curry Powder into the chicken, as needed, about half hour to an hour before roasting in the oven at 350 degrees. A full sized chicken should take twenty minutes per pound, so use your discretion. All things said, it is not what spice you use, but, how you use it. Spices should blend in and not overwhelm. They should never be so intrusive that the essential character of the dish is lost.

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Posted in: Chicken,Spices

Sofrito - Use of Spices in the Caribbean

Spices are made from roots, fruits, stems, seeds, and bark. Caribbean spices are an interplay of Aboriginal, European, African, and Oriental influences that are repeated and are found on all islands, therefore a traveler will find many of the same spices in a Caribbean meal no matter where he eats. French or Spanish, English or Dutch, are reflected and used daily.

There are variables in recipes throughout the Caribbean but they are small. It all depends on supply and demand, depending on what is available on that particular island. Evolution in the kitchen is rapidly taking place as the flow of tourism changes.

Sofrito sauce is made from annatto seeds, coriander leaves, tiny green peppers, onion, garlic and tomatoes in olive oil at low heat, this will give you an idea of how spices are used in Hispanic households and how it reflects the way spices are used today in most parts of the Caribbean. Because of the traders and settlers from the Orient, China, and India, each of the Islands adapted its own use of spices depending on their likes and dislikes.

Today no stew on the English-speaking islands in the Caribbean starts without the cooks first buying a bunch of "sive", which is scallion tied together in bunches with parsley, coriander leaves and thyme. On the Spanish speaking islands dozens of recipes are part of the same herb base.

Meat and fish are likely to be marinated and seasoned with herbs and spices. Ginger, nutmeg, cloves, and all-spice are heavily used. Cinnamon is used in the islands as one of the preferred spices. Hot peppers are a must, known in the United States as chili peppers. Peppers are for the most part indistinguishable from one another except for the degree it burns in the mouth. Islanders, Jamaicans for instance, will argue over the Scotch Bonnet and the Country pepper. Good cooks know not to overuse peppers and to protect against annihilation of other flavors. Use with caution.

Indentured servants from the Orient, China, and mostly from India in the 18th century brought in a new approach and integration of spices, such as curry. On some islands, particularly the Dutch Islands, it is called "kerry". The French Islanders call it "colombo". It is used not only for its exotic flavor, but also because it causes perspiration and therefore cools the body.

There are also many medicinal uses for spices; however I will cover this in one of my future articles.

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Posted in: Caribbean,Sofrito,Spices

Storing Flavorful Spices

Being one who wants to be prepared for any sort of emergency I store up on a variety of foods. Since I am a person who has every intention of having the same semi-luxuries which I currently enjoy during emergency situations I have a vast array of spices stored up. Herbs and spices contain essential oils which provide them with certain aromatic characteristics. It is these traits which are responsible for the smells and tastes of the spices and are the master ingredient which suggests the individual flavor of the product. When purchasing herbs or spices in your local grocery store you are presented with a choice of either the ground versions or the whole form.

As with coffee beans the whole herbs or spices tend to last considerably longer than their ground up cousins. A good many shoppers prefer to purchase their herbs and spices in the whole form and grind them as the need arises. It is a simple procedure to crush your whole herbs or spices with a mortar and pestle or as in my case a small coffee grinder.

To provide the best taste and flavor your herbs and spices must be the freshest they can be. As a cook and preparer of emergency foods it will be to your advantage to inspect your ground spices annually to ensure they are fresh. If they have lost their aroma than the seasoning has outlived its shelf life and should be replaced.

Herbs and spices should be stored in air-tight containers in a dark, cool, dry location. I have found that a normal spice type screw-cap container is usually much better than the fancy flip-top styles. These types are much simpler to provide a storage location free of air and they can be resealed when necessary.

There are certain rules which one should follow to ensure that the spices they use are fresh tasting and provide the most flavor when used.

1. Keep all spices and herb away from heat. High temperatures are guaranteed to destroy good spices. Never place them in locations which generate heat such as atop the dishwasher or your kitchen refrigerator. Although it may be a convenient feature it goes without saying that they should never be stored above the range. Heat, air, and excessive light cause the aromatic oils in the herbs and spices to evaporate which in turn destroys the pleasant flavor we so desire.

2. always store your products far from sources of moisture as a damp environment will cause the spices to cake up and result in a loss of quality. As mentioned they should be stored in a tightly sealed jars and removed with a clean, dry spoons as needed. This caking action may present somewhat of a problem to you in the event that you reside in a high humidity area.

3. Store your spices in cool place away from and direct light. Never store them on a window ledge or place them in the sunlight. Spice racks may present a pleasing appearance in your kitchen as they decorate your walls or counter tops however they are not the best methods for storing your spices. Certain spices must be store in specific manners in order to enhance and promote their natural flavor. Typical of those are cayenne pepper, chili powder, or paprika which should be kept in the refrigerator to retain their color and flavor at peak level.

Shelf Life's tend to vary but as a general rule whole spices will last you anywhere from 2 to 5 years while the ground versions range from 6 months to several years. Your leafy herbs have a useable life span of 3 months to as much as 2 years. Lastly unless prepared for longer storage most dehydrated vegetables will last a mere 6 months. Always note the date of purchase on your herbs and spices to assist you in rotating them as necessary.

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Posted in: Flavorful,Spices,Storing