MARITIME 



MORSELS 



butter and margarine. Instead of preparing 

 bland health food, cooks can look to the 

 spice rack for intense flavor without adding 

 pounds, clogging arteries or raising blood 

 pressure. 



But when it comes to spicing your 

 food, knowledgeable cooks caution that a 

 little goes a long way. The intensity of each 

 spice and herb differs, and its effect on 

 different foods varies. It's best to start with 

 a small amount of a spice and adjust after 

 tasting. Use 1/4 teaspoon for four servings, 

 per pound of meat/poultry/seafood or for 

 each pint of sauce/soup/other liquid. For 

 cayenne and garlic powder, start with 1/8 

 teaspoon. Red pepper intensifies as it 

 cooks, so use small amounts and allow the 

 flavor to build. 



Fish and shellfish, already low in fat 

 and cholesterol, offer a canvas on which 

 cooks can paint a palette of spicy flavors. 

 Dill is a natural for salmon. Garlic can 

 flavor almost any fish or shellfish. Crab or 

 shrimp boil spices — a mixture that lends a 

 peppery savoriness — have long been used 

 to season blue crabs, shrimp and crayfish. 

 And what Southerner hasn't dipped 

 steamed oysters, boiled shrimp or fried fish 

 in a cocktail sauce flaming from the heat of 

 horseradish? 



But these spices are the tried-and-true 

 flavor enhancers. Americans are now 

 reaching for more exotic seasonings. At the 

 urging of doctors and dietitians and with 

 the help of innovative chefs and cookbook 

 authors, many people are forsaking fried 

 seafood for a spicier catch. They have 

 begun to season the ocean's bounty with 

 spices once associated with other meats 

 and ethnic cuisines — cumin, ginger, 

 oregano, thyme, tarragon, cilantro, 

 marjoram, parsley, cayenne, rosemary, 

 sesame seeds and lots of pepper. 



Cooks introduce these flavor 

 enhancers by soaking their seafood in 

 seasoned marinades, patting on spicy rubs, 

 spreading on tangy pestos or spooning 

 savory sauces and butters over the catch of 

 the day. Alternatively, cooks can keep it 

 simple — salt and pepper before baking, 

 broiling, grilling or steaming — but add 



flavor with condiments such as chutneys, 

 salsas or mayonnaises. 



The possibilities for preparing a spicy 

 catch are endless. But you should keep in 

 mind a few tips before you reach into your 

 spice cabinet. 



FRESHNESS 



• To ensure freshness, check spices 

 annually. Spices and herbs lose their color, 

 taste and aroma over time. 



• Look for loss of color. 



• Crush a small amount of the spice 

 in your hand and smell it. If the aroma isn't 

 rich and immediate, then the spice has 

 probably lost its potency. 



• Try touching a small amount of the 

 herb or spice to your tongue for the 

 ultimate taste test. 



• Generally, whole herbs and spices 

 have a longer shelf life than their ground 

 counterparts. 



ADDING SPICES 

 TO YOUR FOOD 



• Spices should be used to enhance 

 the natural flavors of food and not to 

 disguise off-flavors. A few spices can 

 complement a dish, but too many can 

 overpower it, so be selective. 



• Use a dry spoon to remove dried 

 spices from their containers. 



• Do not sprinkle seasonings directly 

 from their containers into steaming pots of 

 food. The rising moisture may lessen the 

 potency of the spice or cause it to clump or 

 spoil. 



• Crush leaf herbs, such as oregano, 

 thyme or basil, in your hand before use for 

 a more immediate, intense release of 

 flavor. Finely chop fresh herbs for 

 maximum flavor. 



• Add herbs near the end of cooking 

 for more distinct flavor or at the beginning 

 for a more blended taste. 



• Ground spices and herbs release 

 their flavor easily. In long-cooking dishes, 

 such as soups or stews, add these near the 

 end of the cooking time to reduce the 

 "cooking off' of flavors. 



• Whole spices and bay leaves 

 release their flavor slowly, making them 

 ideal for use in longer-cooking dishes. To 

 make it easier to remove these whole- 

 flavor enhancers, tie them in cheesecloth 

 or place them in a tea ball before adding 

 them to the food. 



STORAGE 



• To preserve peak flavor and color, 

 store spices and herbs in airtight contain- 

 ers in a cool, dry place, away from bright 

 light, heat or moisture. Avoid storing 

 them too close to the stove, oven, 

 dishwasher or refrigerator, where rising 

 steam or heat can reduce their flavor. 



• Refrigerate red-colored spices 

 such as chili powder, cayenne pepper and 

 paprika to prevent loss of flavor and 

 color. 



• Refrigerate or freeze oil-rich seeds, 

 such as poppy and sesame, to prevent 

 them from becoming rancid. 



SOME SPICY 

 HISTORICAL FACTS 



As intriguing as a Robert Ludlum 

 novel, the history of spices is flavored 

 with battles, conquests, romance and 

 fortunes lost and won. Spices have been 

 used not only as flavorings, but also as 

 medicines, perfumes, love potions and 

 incense. Here are a few historical tidbits 

 to season your knowledge base: 



• The first evidence of spice use 

 comes from the artwork and writings of 

 ancient civilizations. Hieroglyphs in the 

 Great Pyramid at Giza show workers 

 eating garlic and onions for strength. 



• The ancient Egyptians used spices 

 — anise, sweet marjoram and cumin 

 followed later by cinnamon, cassia and 

 cloves — for embalming and burying the 

 dead. Jesus was buried in linen cloth 

 anointed with spices. 



• There are more than 60 references 

 to spices in the Bible's Old Testament. In 

 Genesis, Joseph's older brothers sold him 

 to a passing caravan of spice merchants. 

 Later, in I Kings, the Queen of Sheba 



30 EARLY SUMMER 1998 



