Spices

You learn how to season food only by doing. In many recipes, spice quantities aren’t defined precisely, so you have to rely on experience and experimentation. The idea is to add seasoning little by little and taste as you go.

The most common spices are dried spices, which can be whole, ground or crushed. Different herb seasonings are also very popular, and they’re used fresh as well. In any case, different types of spices are added to food in slightly different ways.

The first tip is that hot food doesn’t need as much seasoning as food served cold. If you season a dish when it’s cold, you should let the flavours settle from half an hour to almost two hours.

Another important tip is to add spices using a measuring spoon, a spoon, or your palm. This makes it easy to control the amount. It also helps you avoid hot steam causing spices to clump.

If you use whole spices, add them at the beginning of cooking. Typical whole spices include peppercorns, bay leaves, vanilla and cinnamon sticks, star anise and cloves. They work well in broths, soups and stews. Ground spices can be added during cooking, even toward the end.

There are strong and delicate herbs. Strong herbs can be added early in the cooking process, such as oregano, rosemary, thyme and marjoram. Delicate herbs don’t tolerate long heating as well as strong ones. Delicate herbs include basil, chervil, mint, parsley, tarragon and dill.

Seasoning sauces are also a great way to add more flavour to food. You can add them during cooking or serve them at the table so everyone can add their own. Soy sauces, oils and various chilli sauces are all great for seasoning.

Feel free to experiment with different spices, including ones that are new to you. You’ll find a great selection in Kärkkäinen’s online store, so it’s worth checking what’s available.