Using Spices

That pinch of cinnamon in the corner of your cupboard has a very impressive past; spices were once considered as valuable as gold. Wars were fought - and kingdoms conquered - over the likes of your nutmeg and paprika.

Spices make the difference between bland boredom and exciting eating. There's virtually no limit to the way you can use them (ever tried cinnamon on your ham?), so follow these tips on buying, storing, and using a variety of fragrant spices:

Save money by purchasing spices in plain containers - you usually pay more for fancy packaging.

Buy spices in small containers and replace them frequently - the aromatic oils evaporate, and they lose their flavor.

Store spices in airtight jars or cans; If you've bought them in cardboard containers, switch them out.

Store spices in a cool, dark, dry place.

Go easy on using spices: the flavor should be very subtle.

Timing is essential. Add whole spices as you begin soups and stews; mix spices in early when fixing uncooked foods, such as juices, salad dressings, and salads. Add ground herbs, spices, and seeds just before you finish cooking -- prolonged head destroys their flavor and aroma