How To Add Spices and Herbs Part 2
(1). Herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. Ground spices and herbs release their flavors readily. In long-cooking dishes, such as stews, add these near the end of the cooking time to minimise the “cooking off” of its flavors.
(2). Whole spices and bay leaves to release flavor more slowly than ground or leaf form and are ideal for use in dishes with longer cooking times. For easy removal after cooking, tie in cheesecloth or place in tea ball before adding to foods.
(3). For uncooked foods, such as salad dressings, fruits or fruit juices, add spices and herbs several hours before serving to allow flavors to develop and “marry” or blend. Alternatively, the liquid with the seasonings may be heated briefly to release the flavor, then allowed to cool. For salad dressings, add the spices to the vinegar and allow to stand before adding the oil. To add character to regular ketchup, add the spices and herbs and allow to stand for hours to infuse flavours.
