f you have watched any foreign cooking show, you will find that chefs use spices and herbs as frequently as we use soy sauce and vinegar. They are the cornerstone of Western cuisine flavor, mastering their usage skills can instantly give your home cooked dishes a “restaurant grade” flavor.

Purchase and storage: Purchase in small quantities, seal and avoid light

The biggest misconception is to buy a large can of spices and keep it for several years. The flavor of spices comes from their volatile oils, and over time, they will oxidize and lose their flavor. Foreign foodies usually tend to purchase small, high-quality bulk spices from specialized stores. The key to storage is sealing, avoiding light, and keeping cool. Don’t put them in cabinets above the stove, heat and light are the number one killers of flavor. Sharpening a knife is not a mistake for chopping wood. Invest in a good set of sealed glass jars to store your spice collection.

Whole grain vs. powder

Whole grains of spices (such as black pepper, cumin, coriander seeds) can maintain their flavor for a longer period of time than pre ground powders. Investing in a simple grinder or mortar and grinding it on-site before cooking, you will find that the difference in flavor is a world of difference. The aroma that bursts out instantly is incomparable to pre ground spices.

Unlock the key to flavor: “blooming” technique

This is a crucial Western cuisine technique, which can be understood in Chinese as “stimulating aroma”. Simply put, it means stir frying dried spices in a small amount of hot oil for a short period of time. This process can warm up the spices, allowing the oils and flavor compounds to be fully released into the oil, thereby imbuing the entire dish with aroma. Whether making spaghetti sauce, Indian curry, or Mexican tortilla filling, first use oil to stimulate your cumin powder, chili powder, or Oregano leaves, and the effect will be surprisingly good.

Make good use of fresh herbs

Fresh vanilla and dried vanilla are almost two different ingredients.

• Delicate herbs (such as basil, coriander, and dill): usually added after the dish is cooked or before serving, adding their fresh aroma as the finishing touch to the dish. Heating will cause it to turn black and lose its flavor.
  Wood based herbs (such as rosemary and thyme): Rich in flavor and able to withstand prolonged stewing. Usually added at the beginning and slowly stewed with meat to fully blend the flavor into the dish.
• Storage method: Insert fresh vanilla into a cup of water with the stem facing downwards like a flower, cover it loosely with a plastic bag, and put it in the refrigerator to greatly extend its lifespan.

Remember, there is no fixed formula for using spices. Boldly try and combine them to find your favorite flavor combination, which is the greatest joy in the kitchen.