The Spice of Life!

Herbs and spices lose flavor over time, it's just a fact of life. The spices sitting on grocery store shelves have likely been there for months or even years. Once ground, they lose their flavors much faster. Even the color of some spices changes once they are ground, as their natural oils and flavor degrades.

Freshly ground herbs and spices are one of the biggest secrets of top chefs worldwide. Most fine restaurant kitchens have at least one spice grinder, and often several. While many recipes get along just fine with preground spices, they can be kicked up a notch on the flavor scale with just this simple change. If you are cooking something special, fresh spices make the most of your dish.

How do you use fresh herbs and spices? Use them anywhere you would normally use an herb or spice.

Freshly grated or ground ginger has a sweet heat that will transform you cookies into instant sophisticated treats. Black pepper's bright, mild heat when milled compliments vegetables and meats alike. Or, mill some Grains of Paradise instead of pepper for a similar heat, but more depth of flavor with a hint of cardamom and flowers. Grind some nutmeg for a sharp tang that reminds you of home in everything from hot cocoa to peaches. A little freshly ground cinnamon gives depth of flavor to cookies and soups alike (add a few pinches to your beef chili to bring out the best flavor of your tomatoes!). Fresh chopped parsley gives that taste of summer to your recipes, and fresh rosemary adds more scent and flavor than dried. There is nothing better than fresh chopped basil on sliced heirloom tomatoes, sprinkled with feta cheese.

Some herbs, like thyme, basis and rosemary, are not always available fresh or are more expensive than the dried version. Dried herbs will still lend flavor to a dish, so long as they are not too old, but when you get a chance to use them fresh definitely do so! I use fresh herbs and spices in almost everything I make. It's an inexpensive way to make the most of my other quality ingredients. As a bit of a health-food nut, I like the kick fresh spices add to my food. They're one of the best ways to keep healthy food flavorful and interesting.

Using fresh spices is easy. For nutmeg and ginger, use a micro-plane, available at most kitchen stores. For peppers and salts, use a mill (you can reuse the disposable mills from places like Trader Joe's, too, if you're on a budget). For cloves, long peppers, cinnamon, and other whole, dried spices use a cheap coffee grinder. Unless you want coffee-flavored spices and spice-flavored coffee, though, make sure you purchase a separate grinder. Herbs like rosemary and thyme that come as fresh plants just need to be washed, stemmed, and chopped or bruised.

Fresh spices can make the difference between a ho-hum dish and an outstanding recipe that gets compliments every time you make it. For the best fresh herbs and spices, check out local ethnic grocers, specialty shops, farmer's markets, and natural foods markets.