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Ingredientbeginnerdraft

Spices

Also searched as: pepper, cumin, paprika, curry, cinnamon

In short: Spices are concentrated scent compounds. Many dissolve in fat, evaporate in heat and burn quickly.

Picture it

Like perfume bottles: left open they fade; warmed properly they open up.

What Spices does
ROLEPROCESSopen up in fattoast and get deeperburn quicklySpices open up in fatMaillard reactionBurning (pyrolysis)

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What happens

Ground spices lose their aroma faster than whole ones because their surface is larger. Heat releases aromas; too much heat destroys them.

What the ingredient does

open up in fatSpices open up in fat
toast and get deeperMaillard reaction

Rules of thumb

  1. Buy whole spices and grind them fresh.
  2. Store cool, dark and airtight.
Related entries
Spices open up in fatToasting spicesBurning (pyrolysis)Heat: chilli, pepper and mustardAromas dissolve in fat, water or alcohol
Sources · 1
  • Harold McGee: On Food and Cooking (2004)