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Promoted item:OUTBACK STEAKHOUSE STEAK SEASONING, SPICES & HERBS

OUTBACK STEAKHOUSE STEAK SEASONING, SPICES & HERBS

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About Spices

Even chefs may not know the difference between herbs and spices. Spices are derived from the barks of certain plants. Herbs are actually the dried (or drying) leaves of shrubs. Some of the most popular spices include black pepper, ginger, paprika, saffron, yellow mustard, cinnamon, sea salt, and sesame. Exotic spices abound--almost every regional culture has concocted its own interesting blend of spices for its local dishes.If you're looking to preserve spices, purchase them whole, not ground or crushed. When it comes time to prepare your food, you can then mash your spices with a mortar and a pestle. To check for freshness, smell your seasonings. If you can't detect an odor, chances are that they're no longer potent. Store your spices in a cool, dry place, away from sunlight and moisture.Certain spices should be stored in your refrigerator, particularly if you live in a hot climate. Chili powder, red pepper, and other hot spices tend to lose their potency if left out in hot, humid weather. Whole spices can be stored successfully for up to five years. Ground spices, on the other hand, may lose their freshness within six months. When it comes to adding spices to dishes, the key is not to overseason. You want to enhance the taste and texture of your food--not overwhelm your meal. You may employ delicate seasonings more aggressively than pungent spices. Err on the side of caution--you may always add more spice if you feel your dish is missing some zest. Try only a few spices at a time, so you can really get a feel for the individual flavors they bring out. If you prefer pre-measured combinations of spices that leave little room for error, brands such as Tastefully Simple offer salsas, marinades, dips, and spices that will allow you to get a feel for amounts, ingredients, textures, and more.