Good Seasoning Enhances the Taste of Dishes

Did you know that the proper use of good spices and seasoning can enhance the flavor of the dishes you make at home without adding unnecessary fat, sugar, sat, or tons of calories? So tickle your taste buds with spices and herbs that lend a savory taste, sensational colors, and irresistible aroma to every day meals. To get the most of your seasonings, be sure to following these tips:

You might ruin a dish by overwhelming it with too many seasonings. As a general rule, two extremely strong herbs should never be used together. Instead, you can season with one strong spice and another milder flavor for a complementary effect.

Add dried herbs early in the cooking process. Fresh herbs are typically addedtowards the end for optimum flavor.

If you are serving cold dishes, add spices and herbs several hours before you serve them. This will allow the flavors to beautifully blend together.

If you are using fresh leaves, make sure to chop them very finely. Your aim should be to expose more surface cuts to allow your dish to absorb more of the flavors of the herb.

Dry spices and herbs are usually stronger in terms of flavor compared to fresh herbs. Use this simple guide: ¼ tsp. powder = ¾ tsp. dried = 2 tsps.fresh.

If the recipe calls for powered herbs and you only have dried herbs, don’t worry—you can use a basic mortar and pestle to powder the dry herbs.

If you want to double a recipe, there is no need to double the herbs. Try using just 50% more and taste as you go along so you can adjust as necessary.

You should also store your seasonings properly to ensure that they don’t lose their flavor. Dried spices and herbs are best kept in a cool, dark, and dry, place. Try not to store them next to the stove. Though this is the most convenient position for cooking, it’s not the optimal location because the heat and moisture in that area may destroy flavor. Also make sure to put dry spices and herbs in tightly covered containers.

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Spices - An Integral Element to Yummy Malaysian Cuisine

The cuisine of Malaysia reflects the country’s multiethnic culture and population. It has its distinct taste, which is a fusion of Malay, Indian, and Chinese cuisine. Malaysian dishes are known for their distinct flavor and aroma. For example, the national dish—called Nasi Lemak—is a fragrant recipe that uses rice, coconut milk, and pandan leaf. Other Malaysian dishes like fried rice, curry puffs, and mee goreng all use spices liberally, too. Below are some of the most important Malaysian spices:

• Chili – Chili is made from processed dried red chili peppers. They come in coarse and fine variants, and your choice should depend on the dish you want to cook.

• Black pepper – Made from pepper berries that are half ripe, black pepper lends a pungent, warm, and woody taste to Malaysian cuisine.

• White pepper – Just like black pepper, white pepper comes from black pepper corns. The difference between the two goes beyond color. White pepper has a more mellow taste.

• Cinnamon – More commonly used for desserts in Western countries, cinnamon powder is added to main dishes in Malaysian cuisine. Cinnamon comes from cassia trees and lends a woody yet sweet aroma.

• Coriander – Used for both savory and sweet Malaysian dishes, coriander, is essential for making gravies and curries.

• Cumin – Be sure to use cumin powder sparingly. This spice has a very rich flavor, offering earthy, sharp, and slightly bitter tones as well as a persistent pungency.

• Fennel – Known for its medicinal properties, fennel is a flavorful and highly aromatic.

• Nutmeg – This spice is known for its strong aromatic smell and unique flavor. It can be used in grated or grounded form.

• Mace – Made from the nutmeg’s exterior coat, mace is an important ingredient for the preservation of meats and fishes.

• Poppy seed - This ingredient is used not just to add flavor to dishes but also to create texture and thickness.

    
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How to Choose Authentic Herbs and Spice Suppliers in Malaysia

Malaysia is well-known for its flavourful cuisine, and you can tell that they are infused with authentic herbs and spices. If you are planning to make your own Malaysian meals at home, you need to get the best herbs and spices available straight from Malaysia. Here’s how to choose an authentic herb and spice supplier:

Look for Halal certification – The Halal seal is more than just a mark indicating that the product is suitable for Muslims—it is also a stamp of quality. Manufacturers have to go through very stringent testing before they can get a Halal certification. Halal food must have positive health benefits and needs to be produced at the highest standards in terms of purity and cleanliness.

Learn more about the supplier’s clients – Does the supplier cater to large companies, like groceries and food manufacturers? That can be a good sign of authenticity.

Check the manufacturing location– The best suppliers usually have their operations based in Malaysia. You can also check where the suppliers source their raw materials.

Try and test – Herbs and spices are not that expensive, so you can afford to buy small packets of herbs and spices offered by different suppliers and try them all at home to see what suits your taste.

Check safety standards – If you want to cook delicious and healthy meals, be sure to check if the suppliers follow all applicable food safety laws. It helps if the supplier fulfils HACCP standards and is accredited by the Ministry of Health.

Check the packaging – Make sure to read the packaging of the herbs and spices you will purchase. The wrappers of authentic herbs and spices are usually well-detailed and provide relevant information, including a full list of ingredients, a best-by date, storage instructions, and the contact information of the manufacturer.

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Enjoy Cooking With Ready to Use Spices Powder

More and more people are now able to cook delectable meals at home, thanks to readily-available spice powders that make it easier to whip up flavourful Asian dishes. You can buy ground-up pepper, fennel, star anise, and poppy powder, or even ready-to-use spice mixes like curry, tandoori, sambar, and rasam. Now, creating your meals can be easy as 1-2-3! Contrary to what you might think, there is absolutely nothing wrong with using ready-made mixes. In fact, doing this can make your food taste 100 times better. Here are just some of the reasons why you should use ready-to-use spices:

·         Consistent flavour – The trouble with using fresh ingredients is that their tastes vary. If an ingredient is not in season or you purchase from a different supplier, you will find it hard to achieve a consistent taste. With ready to use spices and powder mixes, this is never a problem.

·         Longer life span – Fresh ingredients can go badly within a few days or even just hours. Ready to use spices powder have a very long shelf life. Just make sure to store them properly in the kitchen in the right containers.

·         Easy-to-use and convenient – Most ready to use spices simply need to be mixed with your main ingredient. There’s no need to mix them with water or other ingredients to be able to diffuse flavour. Often, spices can even be put on food that is already cooked simply to achieve better taste.

When buying ready to use spices powder, be sure to deal only with reputable manufacturers and sellers. For starters, make sure the manufacturer has been in the business for over a decade. Always check their clients to gauge their credibility. You can also read up on the standards and accreditation of the manufacturer to be safe. 

Add Flavour to Food with Malaysian Spices

Malaysia offers distinctively aromatic and flavourful dishes. Malay cuisine uses rich spices to enhance flavours. From popular dishes like chili crabs and the traditional nasi lemak to noodle and rice bowls, all of them rely on Malaysian spices. Snacks and desserts like curry puff and bubur kacang hijau, which is a green bean porridge, are also better with seasoning. If you want to recreate these flavours at home, make sure to stock your pantry with the most important spices of Malaysia, including the following:

• English curry – Originally from India, this spice takes on a yellowish colour and is a blend of different spices.
• Garam Masala – Its translation best describes it: ‘garam’ is hot while ‘masala’ means spice mixture.
• Briyani – This spice is more commonly used in Arabic dishes but can also be added to Malaysian meals.
• Five spices – As its name implies, this mix contains five spices. It is commonly used in Chinese cuisine and is distinctive for its sweet taste and strong aroma.
• Rendang – This spice has a slightly spicy and warm taste. It is used for making a spicy meat dish of the same name.
• Cajun – Bold and sassy, this spice is important in Cajun cuisines, which is a combination of Southern and French taste. It is commonly used for dishes that have animal fat and dark roux.
• Satay – A very popular ingredient in Asian dishes, satay consists of galangal, turmeric, and lemon grass.
• Lemon grass – This spice offers a citrus-like, clean, and refreshingly tart flavour with a hint of pepper.
• White pepper – This is almost the same as pepper, but its taste is quite mellow. White pepper is also used for aesthetic purposes.
• Chilli – Chilli is made from dried up red peppers and can either be ground finely with the seeds removed or coarsely grounded along with the seeds.