Spices do more than add flavor — they change a dish’s color and aroma, help preserve ingredients and finished dishes, and mask unpleasant or strong odors.
But if you add too many spices or overcook them, a dish can become tasteless or bitter. To fix an over-spiced dish, add broth, water, fruit juice, or a puree such as apple, tomato, or plum. Neutral ingredients like rice, potatoes, or noodles can also absorb unwanted flavors.
Fresh aromatic vegetables and herbs (onions, garlic, parsley, and dill) are best chopped on porcelain or ceramic cutting boards rather than wooden ones, since wood tends to absorb and hold odors.
Fish typically needs more spices than meat or vegetables. When frying, use more spices than when boiling, and use even more if you plan to serve the dish cold.
Use each spice judiciously: parsley and dill are often added generously; dried herbs are measured in tenths of a gram, while classic spices are used in hundredths of a gram. For example, 100 grams of ground black pepper is enough for one person for five to six years.
The finer you grind or crush a spice, the more potent it becomes in a dish. It’s best to add spices when a dish is finished cooking and removed from the heat.
For chicken, try pairings like onions, dill, garlic, cinnamon, red pepper, savory, and bay leaves.
For fish, good choices include onions, parsley, dill, black pepper, cardamom, nutmeg, and saffron.
Some spices neutralize others — horseradish is a prime example. It’s usually served separately, but mixed with dill, lemon zest, tarragon, or lemon balm, horseradish can actually boost their aroma.
Depending on whether your base is salt or sugar, the same spices can work in both sweet and savory dishes. Universal spices include nutmeg, cinnamon, and cardamom.
Spices also change character when combined with neutral ingredients. Rice with butter, onions, garlic, and dill makes a savory side dish, while the same rice with cinnamon and vanilla becomes a dessert. Cheese with garlic and red pepper makes a spicy appetizer, while cheese with star anise, vanilla, and nutmeg turns into a dessert.
