A Note on Spices

A Note on Spices:

Most recipes don’t accurately add in the right amounts of spices for fear that their readers might “over spice” their food and end up with something that tastes much more like oregano than tomato sauce. Personally, I think it’s better to be accurate and to encourage a cook to use their own judgement and preferences. Do you hate oregano? Don’t add it then. In fact, I wouldn’t even keep in in your pantry. But, if your oregano is a little older maybe add a bit more. If you add slowly and taste after each addition, it will be surprising indeed if you over spice. That said, fresh herbs and spices are much better. One herb that is a personal favorite and just so happens to be much better fresh is bay leaf. If you don’t have access to it but you have space, try growing a small tree in your yard or in a large pot if you live in a cold climate. They do, in fact, taste like something and that something is camphoric and slightly sweet and hints of the forest. They are good in just about anything. If you only have access to them occasionally, make bay salt and use it where ever bay leaves and salt are required.

Bay Salt

6 fresh bay leaves, tough stem removed

1 cup of good salt

using and electric spice grinder or clean coffee grinder pulse the bay leaves and tablespoon of the salt until the bay leaves are fully broken up into small pieces in the salt. It should be light green, with pale flecks. Mix this salt into what you have reserved. Store in an airtight container, in a cool, dry place that is away from the light. It will last you up to a year.