Kitchen Staples

Never mind your stapler. Here we are discussing kitchen staples, or foods that are used
often and in many different dishes. These are things like spices and herbs.
It is very important to have them easily accessible, as you will most likely be using one or
more in every dish, every time you cook.

Seasonings - An item added to enhance the natural flavors of a food without

dramatically changing its taste; salt is the most common seasoning.

Flavoring - An item that adds a new taste to, and alters, a food's natural flavor;
flavorings include herbs, spices, vinegars and condiments. The terms seasonings and
flavoring are often used interchangeably.

Herbs - Any of a large group of aromatic plants whose leaves, stems or flowers are used
as a flavoring; used either dried or fresh.

Aromatic - A food added to enhance the natural aromas of another food; aromatics
include most flavorings, such as herbs and spices, as well as some vegetables.

Spices - Any of a large group of aromatic plants whose bark, roots, seed, buds or berries
are used as flavoring; usually used in dried form, either whole or ground.

Condiments - Traditionally, any item added to a dish for flavor, including herbs,
spices and vinegars; now also refers to cooked or prepared flavorings such as prepared
mustards, relishes, bottled sauces and pickles.

Cooking with Herbs

I am crazy about herbs, and grow many of my own. Cooking with herbs enhances
everything from the wonderful aromas coming from the kitchen to the taste of the
food.
Herbs are distinguished from vegetables in that they are used in small amounts and
provide flavor rather than substance to food. Most are available fresh or dried. Drying alters
flavors and aromas, so try to use fresh products for cooking with herbs when possible.
I would be lost in my kitchen without my herbs!
Did you know you can grow your own herbs, salad greens, and even tomatoes
indoors? This Aero-Garden System actually waters your plants and turns the lights
on and off. When you need fresh herbs, just snip them from your own indoor garden.

Basil - Basil is available in many flavors -cinnamon, garlic, lemon, and even chocolate.
The most common is sweet basil. Basil has a peppery taste with a hint of cloves. It is used

in Mediterranean cuisines and has a special affinity for garlic and tomatoes. Look for bright
green leaves when purchasing.

Opal Basil - named for its vivid purple color. Opal basil may be substituted for sweet
basil in cooking.

Bay - Also known as sweet laurel. Bay has a sweet balsamic aroma and peppery flavor.
Whole dried leaves are usually added to a dish at the start of cooking, then removed at the
end.

Chervil - Also known as sweet cicely. Chervil's flavor is delicate, similar to parsley but
with the aroma of anise. Chervil is commonly used in French cuisine.

Chives - are the most delicate members of the onion family. Chives may be purchased
dried, quick-frozen or fresh. They have a mild onion flavor. Chives make a great garnish.

Garlic Chives - Also known as Chinese chives. They may be used in place of regular
chives if their garlic flavor is desired.

Cilantro - The green leafy portion of the plant that yields seeds known as coriander.
Cilantro is also known as Chinese parsley. It is sharp and tangy with an strong aroma and
almost citrus flavor. It is usually used in Asian, South America, and Mexican cuisines.
Cilantro's flavor is completely destroyed by drying.

Curry Leaves - They have a strong currylike fragrance and a citrus-curry flavor. They
are often added to a preparation whole, then removed before serving. Choose fresh green
leaves; dry leaves have no flavor. It is used in Indian and Thai dishes. Do not confuse curry
leaves with curry powder.

Dill - The leaves taste like parsley, but sharper, with a touch of anise. Dill seeds are flat,
oval and brown, with a bitter flavor similar to caraway. Dill is commonly used in
Scandinavian and central European cuisines. Add dill leaves after the dish is removed from
heat.

Epazote - Also known as wormseed or stinkweed. It has a wild flavor and is used in
salads and as a flavoring in Mexican and Southwestern cuisines. Dried epazote is brewed
to make a beverage.

Lavender - Although lavender is known for its aroma, soaps and cosmetics, the flowers
are also used as a flavoring. Lavender has a sweet, lemony flavor. It is mostly used in
preserves and jams and also to flavor teas.

Lemongrass - Lemongrass is also known as citronella grass. It has a strong aroma and
has the flavor of a lemon. It looks similar to scallions and is widely used in Southeast Asian
cuisines.

Lovage - Lovage looks similar to celery. They have a strong celery flavor and their seeds
are known as celery seeds. The stalks are used in salads and stews and the seeds are
used for flavoring.

Marjoram - Its flavor is similar to thyme but sweeter; it also has a stronger aroma.
Marjoram is used in many European cuisines. It is one of the few herbs whose flavor
increases when dried. Wild marjoram is more commonly known as oregano.

Mint - Mint includes many species and flavors (even chocolate). Spearmint is the most
common variety. It has soft, bright green leaves and a tart aroma and flavor. Mint does not
blend well with other herbs, so it is usually confined to certain foods such as fruits or fatty
meats like lamb. Mint can also be used in a beverage or used as a garnish.

Peppermint - Peppermint has thin, stiff, pointed leaves. It has a menthol flavor and
aroma. Fresh peppermint is used less often in cooking, but peppermint oil is used in
flavoring sweets and candies.

Oregano - Oregano is a peppery herb used mostly in Greek and Italian cuisines as well
as Mexican cuisines. It is a classic complement to tomatoes. Oregano bears clumps of
dark, tiny green leaves, which are available dried and crushed.

Parsley - Parsley is probably the most widely used herb in the world. It grows in all
climates, is available in many varieties, and is rich in vitamins and minerals. Curly parsley
is most common in the United States and Northern Europe. It has small curly leaves and a
bright green color. It has a tangy flavor.
Italian parsley has flat leaves, darker color, and coarser flavor. Both types can be used in
any foods except sweets. Chefs use Italian parsley the most.

Rosemary - Rosemary has stiff, needlelike leaves and is highly aromatic. Rosemary is
best used fresh and has a great affinity for roasted and grilled meats, epecially lamb.

Sage - Sage was used as a medicine before it was introduced in the kitchen. Culinary
sage has fuzzy, gray-green leaves and blue flowers. It has a strong balsamic flavor and
does not blend well with other herbs. Sage is used in poultry dishes, with fatty meats, or
brewed as a beverage.

Savory - Savory's leaves are small and narrow and it has a sharp, bitter flavor. It is used
in bean dishes, sausages, and fine herb blends.

Tarragon - Tarragon's flavor is strong and diffuses quickly through foods. It goes well with
fish and tomatoes and is essential in many French dishes.

Thyme - The Egyptians used thyme as a medicine and for embalming. Its flavor is strong,
with notes of sage. Thyme compliments all types poultry, meat, fish, vegetables, and
shellfish.

Storing Herbs
Fresh herbs should be refrigerated at 34 degrees F - 40 degrees F. Large bouquets should
be stored upright, their stems submerged in water, and their leaves loosely covered with
plastic wrap. Excess fresh herbs can be dried on a baking sheet in a 100 degree F oven or
in an electric dehydrator. Avoid light and heat to dried herbs and spices, both of which

destroy flavors.

Gourmet Spices
Gourmet spices include all the old standards, along with a whole world of exotic and
exciting spices unknown to most would-be cooks.
I'm always surprised when I see a friend's "spice rack" and it contains only salt, pepper
(black, of course), oregano, paprika, maybe a little chile powder, and an old bottle of
powdered dill. Come on! If you want to be a gourmet cook, you need a rack-full of
gourmet spices.
Herbs and spices are kitchen staples used for flavoring food. They are almost always used
in their dried form, and can be purchased whole or ground. Some plants, dill for instance,
can be used both as an herb (leaves) and a spice (its seeds).
Hint 1: Fresh is always better.
Hint 2: Always start out with only a little spice, taste, add more, taste again, etc. until
you've got it just right. If you put in too much to begin with, well . . .
A small coffee grinder is perfect for grinding spices for rubs. I love this little
Cuisinart. You might want to get two. One for spices and one for coffee...

Aleppo Pepper - Aleppo Pepper is made from bright red chiles. It has mild heat with a
sharp, sweet, fruity flavor. It adds a Mediterranean flavor and fragrance to foods.

Allspice - Allspice is available whole, in berries, or ground. Ground allspice is not a

mixture of spices although it tastes like a blend of cloves, nutmeg, and cinnamon.

Anise - The seeds have a strong, sweet flavor, similar to licorice. When anise seeds turn
brown, they are stale and should be thrown away. Anise is used in pastries as well as fish,
shellfish and vegetable dishes.

Star anise - It has dried, star-shaped fruit of a Chinese magnolia tree. Its flavor is similar
to Anise seeds but more bitter. It is used in many Chinese dishes.

Annatto Seeds - Annatto seeds have a mild, peppery flavor. It is used in rice, fish,
shellfish and are crushed to make Mexican achiote paste. Annatto seeds are used in
cheeses and margarines because they are commonly used as a yellow-orange food
coloring.

Asafetida - Asafetida is also known as devil's dung because of its garlicky flavor and its
strong unpleasant aroma. The aroma is not transferred to food. It is commonly used in
Indian and Middle Eastern cuisines.

Capers - Capers come from a bush that grows in the Mediterranean basin. Its unopened
buds have been pickled and used as a condiment for thousands of years. The finest capers
are the smallest, known as nonpareils. Capers are used in many sauces and are excellent

with fish and game.

Caraway - Probably the world's oldest spice. It has been traced to the Stone Age, and
have been found in Egyptian tombs. It is a crescent-shaped brown seed with a peppery
flavor of rye. It is used in German and Austrian dishes.

Cardamom - One of the most expensive spices, second to saffron. Cardamom is highly
aromatic and has a lemony flavor with notes of camphor. It is commonly used in Middle
Eastern and Indian cuisines and used to flavor coffee.

Chiles - Chiles, including paprika, chile peppers, bell peppers and cayenne, are members
of the capsicum plant family. Capsicum peppers come in all shapes and sizes and include
sweet to extremely hot flavors.

Cayenne - Cayenne is sometimes labeled "red pepper". Its flavor is extremely hot and it
has a bright orange-red color.

Paprika - Paprika is a bright red powder ground from specific varieties of red-ripened and
dried chiles. Its flavor ranges from sweet to pungent and it has a strong aroma.

Chile powders - Chile powders are made from a wide variety of dried chile peppers
ranging from sweet and mild to hot and pungent. Each brand is different and should be
sampled before using it.

Crushed chiles - Also known as chile flakes, are blended from dried, coarsely crushed
chiles. They are hot and used in sauces and meat dishes.

Cinnamon - High quality cinnamon should be pale brown and thin, rolled up like paper
into sticks known as quills. Cinnamon is usually bought ground because the quills are
difficult to grind. Cinnamon is often used in pastries and sweets but can be used in lamb
and spicy dishes as well.

Cloves - When dried, whole cloves have hard, sharp prongs that can be pushed into
other foods to provide flavor. Cloves are extremely pungent, with a sweet, astringent
aroma. Cloves are used in desserts, meat dishes, preserves, and liquors.

Coriander - Coriander seeds come from the cilantro plant. They have a sweet, spicy
flavor and strong aroma. The leaves carry the same flavor and aroma unlike other plants.
They are frequently used in Indian cuisine and pickling mixtures.

Cumin - Cumin has a strong earthy flavor and usually dominates any dish in which it is
included. It is used in Middle Eastern, Indian, Mexican cuisines, sausages, and a few
cheeses.

Fennel - Fennel seeds taste and aroma are similar to anise, though not as sweet. Whole
seeds are used in Italian stews and sausages. Ground seeds can be used in breads,
cakes, and cookies.

Fenugreek - Fenugreek are seeds that are pebble-shaped and transfer a pale orange
color to the foods in which they are cooked. Their flavor is bittersweet, like burnt sugar.

File powder (fee-LAY) - File powder is commonly used as a thickener and flavoring in
Cajun and Creole cuisines. It should be added during the last minutes of cooking because
it forms strings if allowed to boil.

Galangal - Galangal has a peppery, gingerlike flavor and piny aroma. Also known as
galanga root, Thai ginger and Laos ginger, it is peeled and crushed for use in Thai and
Indonesian cuisines. Fresh ginger can be subsituted.

Ginger - Fresh ginger is known as a "hand" because it resembles a group of knobby

fingers. Fresh ginger should be plump and firm with smooth skin. It should keep for about a
month if refrigerated. Ginger's flavor is sweet but fiery. Dried ginger's flavor is spicier and
not as sweet as fresh ginger. It is used with chicken, beef, and curries.

Grains of Paradise - Grains of paradise have a spicy, warm and slightly bitter taste,
similar to peppercorns. It is primarily used in West African and Magreb dishes.

Horseradish - Horseradish is usually served grated, creamed into a sauce or as part of

a compound butter or mustard preparation. Heat can destroy its flavor and pungency, so it
should be added near the end of cooking.

Juniper - Juniper has a sweet flavor similar to pine. Its berries flavor gin and other
alcoholic beverages, and are crushed into game dishes, like venison and wild boar.

Mustard seeds - Mustard seeds have a bitter, hot flavor with no aroma. They are
available in black, brown, and yellow. Yellow seeds have the mildest flavor and black seeds
have the strongest flavor. Mustard seeds are a standard component of pickling spices and
are blended for prepared mustards.

Nutmeg - The flavor and aroma of nutmeg are strong and sweet, and a small quantity
provides a large amount of flavor. Nutmeg is used in many pastries and sweets, but is also
important in meat and savory dishes. Nutmeg should be grated directly into a dish. Once
grated, flavor loss is rapid.

Mace - Mace is an expensive spice. It is similar to nutmeg, but more refined. Mace is used
primarily in pastry items and retains its flavor longer than any other spice.

Black Peppercorns - Black pepper has a warm, pungent flavor and aroma.
White Peppercorns - White pepper has less aroma than black pepper but is useful in
white sauces where the appearance of black speckles is undesirable.

Green Peppercorns - Pickled green peppercorns are soft, with a fresh, sour flavor
similar to capers. They are used in spiced butters and sauces or with fish.

Pink Peppercorns - Although pink peppercorns are attractive, their flavor is bitter and
pinelike, with less spiciness than true pepper.

Szechuan Pepper - Also known as anise pepper and Chinese pepper, the berries are
extremely hot and peppery with citrus overtones.

Poppy seeds - The tiny seeds are round and hard with a sweet, nutty flavor. They are
used in breads and pastries.

Saffron - Saffron is the most expensive spice in the world. It takes about 250,000 flowers
to produce one pound of saffron. There is no such thing as cheap saffron. A tiny pinch is
enough to color and flavor a large quantity of foods. Saffron should have a honeylike taste
and be a brilliant orange color. It is commonly used with fish and shellfish and rice dishes
such as paella and risotto.

Sesame Seeds - Their taste is nutty and earthy, with a heavy aroma when roasted or
ground into a paste. Sesame seeds are used for breads and meat dishes.

Tamarind - Although naturally sweet, tamarind contains 12% tartaric acid, making it very
tart. It is used in jams, barbeque sauces, marinades, and is the key ingredient in
Worcestershire sauce.

Turmeric - Turmeric is only available in dried and usually ground. It has a bright yellow
color and strong flavor.

Wasabi - Wasabi is a bit hotter than horseradish. It has a strong aroma and a sharp flavor
with herbal overtones. It is commonly served with sushi and can be used to spice up
mashed potatoes or a compound butter.

Storing Herbs and Spices

Fresh herbs should be refrigerated at 34 degrees F - 40 degrees F. Large bouquets should
be stored upright, their stems submerged in water, and their leaves loosely covered with
plastic wrap. Excess fresh herbs can be dried on a baking sheet in a 100 degree F oven or
in an electric dehydrator. Avoid light and heat to dried herbs and spices, both of which
destroy flavors.

Herb and Spice Blends

Herb and spice blends are combinations of flavors that are commonly found in many
dishes. Although they are pre-mixed and sold in stores, most can be mixed by the cook as
needed. This is what I recommend, because your homemade blends will obviously
improve with the freshness of the herbs and spices you use to make them.
As with many areas of gourmet cooking, this one involving blending herbs and spices is
wide open to experimentation. Dig in, mix and match, have fun!

Chinese Five-Star Powder This is an herb and spice blend of equal parts of finely
ground Szechuan pepper, star anise, cloves, cinnamon and fennel seeds. This blend is
excellent with pork.

Curry Powder The typical ingredients are black pepper, cinnamon, cloves, coriander,

cumin, ginger, mace, and turmeric.

Masala A garam masala is made with hot spices. A dry masala usually contains
peppercorns, cardamom, cinnamon, cloves, coriander, nutmeg, turmeric, bay leaves and
fennel seeds. It is added to foods at the end of cooking or sprinkled on before serving. A
wet masala is made by adding coconut milk, oil or tamarind water to a dry garam masala. It
is usually added at the start of cooking.

Herbes de Provence This herb and spice blend includes thyme, rosemary, bay leaf,
basil, fennel seeds, savory and lavender.

Italian Seasoning Blend This herb and spice blend includes dried basil, oregano,
sage, marjoram, rosemary, thyme, savory and other herbs associated with Italian cooking.

Pickling Spice
Most pickling spice blends are based on black red chiles and black peppercorns with the
following added: allspice, cloves, ginger, mustard seeds, coriander seeds, bay leaves and
dill. These blends are used in stews and useful in making vegetable or cucumber pickles.

Quatre-Epices (kah-tray-pees)
Quatre-epices means 4 spices. It is a mixture of black peppercorns with nutmeg, cloves
and dried ginger. Sometimes allspice or cinnamon is included. It is usually used in longsimmered stews.

Ras el Hanout (rass al ha-noot)

Ras el hanout usually contains 20 or more spices. Turmeric, cinnamon, cloves, grains of
paradise, coriander, cumin, cardamom, peppercorns, dried chiles, dried flower petals, and
supposedly an aphrodisiac or two. It flavors rice, stews, and game dishes.

Seasoned Salts Seasoned salts contain salt and flavors such as spices, garlic or celery
seeds.

Uses for Herbs and Spices

Below I'd like to share with you the basic list of uses for herbs and spices that I started
with. Their proper use leads to better-flavored and distinctively different dishes.
Developing a natural sense of when to use which herbs and spices, and in what quantities,
is one of the things that separates gourmet chefs from everyday, household cooks. It is
amazing what some of these ingredients can do to improve a dish.
This list provides a few basic uses for herbs and spices:

Allspice
Form: Whole or ground

Suggested Uses: Fruits, braised meats, relishes

Anise
Form: Whole or ground
Suggested Uses: Asian cuisines, breads, pastries, cheeses

Basil
Form: Fresh or dried
Suggested Uses: Tomatoes, eggs, chicken, fish, salads, cheeses, lamb

Caraway
Form: Whole or ground
Suggested Uses: Cabbage, pork, beans, veal, rye bread, beef

Chervil
Form: Fresh or dried
Suggested Uses: Eggs, salads, soups, chicken, vegetables

Chives
Form: Fresh or dried
Suggested Uses: Soups, potatoes, eggs, fish, cheeses, chicken

Cilantro
Form: Fresh leaves
Suggested Uses: Mexican cuisine, chicken, fish, shellfish, salads, salsa

Cloves
Form: Whole or ground
Suggested Uses: Braised meats, fruits, pickles, stocks, marinades, baked goods,
beverages

Cumin
Form: Whole or ground
Suggested Uses: Stews, eggs, chili, sausages

Dill
Form: Fresh or dried leaves; whole seeds

Suggested uses: Leaves or seeds in soups, salads, fish, shellfish, breads, vegetables;
seeds in vegetables, potatoes, pickles

Fennel
Form: Whole seeds
Suggested Uses: Sauces, eggs, lamb, pickling, stews, sausages

Ginger
Form: Fresh root or powder
Suggested uses: Meats, curries, stews, pastries, Asian, Caribbean and Indian cuisines

Marjoram
Form: Fresh or dried
Suggested uses: tomatoes, green vegetables, game, stews, meats, poultry, sausages

Nutmeg
Form: Ground
Suggested Uses: Rice, eggs, beverages, relishes, curries

Rosemary
Form: Fresh or dried
Suggested Uses: Stews, marinades, beef, poultry, game, lamb, veal

Saffron
Form: Threads or ground
Suggested Uses: Stews, soups, fish, shellfish, chicken, breads, rice, potatoes

Sage
Form: Fresh or dried
Suggested Uses: Pork, tomatoes, beans, pasta, stuffings, charcuterie, poultry

Tarragon
Form: Fresh or dried
Suggested Uses: Eggs, salad dressings, chicken, fish, tomatoes, sauces

Thyme
Form: Fresh or dried

Suggested Uses: Stews, soups, tomatoes, charcuterie, chicken, fish

Turmeric
Form: Ground
Suggested Uses: Relishes, eggs, breads, rice, curries

Cooking Salt
Cooking salt is the most basic seasoning. It heightens flavors, preserves foods and
provides a pleasant, salty taste. Despite its detractors, salt must occupy a primary place
in your gourmet cooking pantry. Moreover, a little salt is good for you.
Sure, I understand the health risks, especially for those with heart problems, but it is up to
them to monitor and control their intake. Besides, cooking salt is a necessary ingredient
these days; peoples' pallets have become accustomed to it, and even crave it.

Culinary or Table - is sodium chloride (NaCL). It is one of the minerals essential to

human life. It contains no fats, calories, proteins, or carbohydrates.

Rock - is available in both edible and nonedible forms. Non-edible forms include rock
salt for ice cream churns and for thawing frozen sidewalks.

Iodized - is commonly used in the United States. Iodine has no effect on the flavor, but is
added to provide an important nutrient to people.

Sea - is obtained by evaporating seawater. Sea salt contains minerals such as

magnesium, calcium and potassium.

Kosher - has large crystals used for the "koshering" or curing of meats. It can be
substituted for kitchen salt. Chef's use this salt most often.
Chefs use many different kinds of salts. The most common one is kosher salt.
Specialty markets carry a large variety of salts. They can get pricey, but for that
special dish adds so much flavor. Malden Sea Salt is great on grilled foods.
Be sure and consider which kinds of cooking salt are called for in your various recipes.
And, if you desire, feel free to cut back a bit on the recommended quantities, in the name of
health. Don't forget, your taste buds are the best judge of saltiness anyway.

Cooking with Nuts

Like most folks, I've always liked snacking on nuts. I enjoy cooking with nuts too. Nuts are
good for you, and can add a lot to certain dishes. Below are a few examples.

Nuts are the edible single-seed kernel of a fruit, surrounded by a hard shell. They are a
good source of protein and B vitamins, but some are high in fat. They are used in
cooking to provide texture and flavor.

Almonds
Almonds are the seed of a plumlike fruit. They are available whole, sliced, slivered or
ground. They are often used in pastries and candies and are the main ingredient in
marzipan, and are one of the most widely used when cooking with nuts.

Cashews
The cashew nut is actually the seed of a plant related to poison ivy. Because of toxins in
the shell, cashews are always sold shelled. They make great additions to cookies and
candies.

Coconuts
Coconuts are the seeds from one of the largest of all fruits. The shell is thick and hard and
inside is a layer of white, moist flesh. The interior also contains coconut water which is a
clear liquid. Coconut milk is prepared from the flesh. A good fresh coconut should feel
heavy and you should be able to hear the water inside. Coconuts have a mild aroma and a
sweet, nutty flavor and a chewy texture. It is most often used in pastries and candies, and
in Indian and Caribbean cuisines.

Macadamias
Macadamias have a sweet, rich flavor and are high in fat. Their shell is very hard and must
be removed by a machine. They are used in dishes with white and dark chocolate, fruit,
and coconuts.

Peanuts
Peanuts are a great source of protein and fat. They may be eaten raw or roasted and are
used in Asian cuisines and peanut butter.

Pecans
Pecans are most likely the most popular nut in America, especially among those of us who
enjoy cooking with nuts. Their flavor is sweet and mapley, and appears often in breads,
sweets, and pastries.

Pinenuts
Pinenuts are often found in dishes from Spain, Italy and the American Southwest. They
only need roasting if being used in a dish that will not receive further cooking. They are
very fragrant when roasted and are used in breads, salads and pastries.

Pistachios
When ripe, pistachios shells open naturally at one end. Red pistachios are dyed, not

natural. They are sold unshelled or shelled and are used in meat dishes and pastries.

Walnuts
Walnuts are more popular than pecans outside the United States. The Black walnut has a
strong flavor while the English walnut has a milder flavor. They are used in baking goods
and pressed for oil.

Hazelnuts
Hazelnuts are often ground and are used in cakes or pastries. When cooking with nuts,
their flavor goes well with chocolate and coffee. To remove the hazelnut's bitter skin, roast
in a 275 degree F oven for 15 minutes. While hot, rub the nuts in a dry towel to remove the
skin.

Brazil Nuts
Brazil nuts have a buttery flavor and a tender texture. They are eaten roasted, raw, salted,
in ice creams, and in bakery and confectionery products.

Chestnuts
Chestnuts must be cooked before using. They have a distinct flavor and are found in many
sweet dishes and pastries. Because of their high starch content, they are also used in
soups and sauces.

Cooking Oil Types

If you want to be a good cook, you must understand the various cooking oil types
between which you'll constantly be choosing. It wasn't until I started work on this website
(my pride and joy) that I began to appreciate the wide ranging and complex body of
knowledge required of a gourmet cook. Cooking oil types is one of many subjects about
which you need to learn at least a little.
Cooking oils are made from various seeds, plants and vegetables. When purchasing, you
should consider their smoke point, flavor, and cost. The smoke point is the
temperature at which a fat begins to break down and smoke.
For example, you should choose fats with higher smoke points for high-temperature
cooking such as deep-frying. Fats are made for deep-frying, cake baking, salad
dressings and sauteing. Shortening is a white, flavorless, solid fat formulated for baking or
deep-frying.

Vegetable
Vegetable oils are extracted from corn, cottonseed, peanuts, grape seeds, sesame seeds,
and soybeans. They are then cleaned to remove unwanted colors, odors and flavors.
Because they contain no animal products, they are cholesterol-free.

Canola
Canola oil is processed from rapeseeds. It has no flavor and a high smoke point, which
makes it useful for frying and general cooking.

Nut
Nut oils are extracted from a variety of nuts. They should have the strong flavor and aroma
of the nut from which they were processed. Popular examples are hazelnut and walnut oils.
These are mainly used to flavor salad dressings, marinades and other dishes. This
cooking oil type is not recommended for frying or baking because heat diminishes their
flavor.

Olive
Olive oil is the only cooking oil type that is extracted from fruit rather than seeds, nuts
or grain. Like wine, it varies in color and flavor according to the variety of tree, the ripeness
of the olives, the type of soil, and the climate. Colors range from dark green to almost clear
depending on the ripeness of the olive. Color is not a good indication of flavor.
Extra virgin, virgin, and pure refer to the acidity of the oil. Virgin is used only when it is
100% olive oil, unheated and without any chemical processing. Extra virgin is virgin with
not more than 1% free acidity. Virgin may have up to 3%. Pure olive oil is processed from
the pulp left after the first pressing, using heat and chemicals.
Chefs use regular olive oil for cooking and extra virgin olive to put directly on edible foods,
as in salad dressings, etc.

Flavored
Flavored oils are also known as infused oils. These may be used as a dip for breads or a
flavoring accent in marinades, sauces, dressing or other dishes. Flavors may include basil
and other herbs, garlic, citrus and spice, and may be mixed with olive or canola.

Vinegar Types
Many vinegar types are primarily used in food preparation, particularly in pickling
processes, vinaigrettes, and other salad dressings. It is also an ingredient in sauces, such
as mustard, ketchup, and mayonnaise, as well as a stand-alone condiment.
Certain kinds of vinegar can be used as preservatives, cooking ingredients, and cleaning
solutions. It is obtained through the fermentation of wine or cider.
Vinegars are an important element of my kitchen staples, and I'm always on the lookout
for new and interesting vinegar types, particularly those infused with herbs and/or
spices.

Wine

Wine vinegars may be made from white, red, or sherry wine or even champagne. They are
preferred in French and Mediterranean cuisines.

Malt
Malt vinegar is produced from malted barley. It has a mild, sweet flavor and works well
with fried foods.

Distilled
Distilled vinegar is made from grain alcohol. It is preferred for pickling and preserving
and has a stronger vinegar flavor and higher acid content than other vinegar types.

Cider Cider vinegar is produced from apple juice or cider. It has mild acidity and a fruity
aroma.

Rice
Rice vinegar is a clear, slightly sweet product brewed from rice wine. It is useful in many
dishes and has a clean flavor.

Flavored (Infused)
Flavored vinegars are traditional vinegar types in which herbs, fruits, spices or other foods
are steeped to infuse their flavors. They are produced from wine or distilled vinegar, using
any herb, spice, or fruit.
Long-term infused oils sit for a minimum of one year or longer before opening, in order to
have a more concentrated, infused oil that is used similar to an essential oil, by the drop,
rather than by the ounce as one would use a short-term infused oil. Long-term infused oils
are prized for their vibrant colors, concentration, and use, with or without essential oils,
as well as their long shelf life.

Balsamic
To make balsamic vinegar, red wine vinegar is aged in many different varieties of wooden
barrels. The wood barrels are usually made of oak, cherry, locust, ash, mulberry or juniper,
and the wine is stored for at least 4, but sometimes up to 50 years. The result is a dark
reddish-brown vinegar and sweet flavor. Balsamic vinegar has a very high acid level, but
the sweetness covers the tart flavor. It works great as a condiment or seasoning.

Gourmet Condiments
No gourmet cooking site worth its salt can overlook gourmet condiments. Not that there
really are such things as gourmet vs. regular condiments, but even gourmet cooking
benefits from the availability of condiments.
A condiment is simply another food added to a dish, usually in the form of a sauce,

powder, or spread, to enhance or improve the overall flavor. They are typically spread with
knives, sprinkled or squirted onto other foods.
Herbs, spices, vinegars and sauces are typical categories of condiments. More specific
versions of these would include tartar sauce, wasabi, and remoulade. There are way too
many to try to enumerate, so I'll just mention a few of the more common ones . . .

Fermented Black Bean Sauce

Black bean sauce is made from black soybeans that have been heavily salted, then
fermented and slightly mashed. It is usually mixed with chile sauce, hosin or minced garlic.

Fish Sauce
Fish sauce has a very pungent, rotting odor and salty flavor. It is essential for most every
sort of dish throughout Southeast Asia.

Ketchup
Ketchup, seldom thought of as exactly a gourmet condiment, is a bright red sauce with a
tangy, sweet-sour flavor. It was created in America and now used worldwide. And it goes
nicely with many gourmet dishes.

Prepared Mustard
Mustard is a mixture of crushed mustard seeds, vinegar or wine and salt or spices. It can
be a smooth paste or chunky and flavored with herbs, onions, peppers and even citrus
zest.

Soy Sauce
Soy sauce is a dark brown liquid made from cooked soy beans, wheat and salt. It is
essential in most Asian cuisines. Other soy-based products include tamari, fermented bean
paste and teriyaki sauce.