image

 

   


Weekly Recipes




The cooler weather is here and the weather is spectacular for outdoor cooking! Now, is the time to maximize your grill and savor the flavor.


Best Prices ... Best Selection

Your Barbecue Super Store
  Judging Classes

So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.


Check out the 2013 Judging Classes and find one near you!
 

Featured BBQ'n
Video



The World of Spices

The World of Spices with Ann Wilder

Vann's Spices

In this column, Ann gets right to the flavor of the topic, so . . . . . take notes! With no further adieu, we turn the mike to Ann. You're on Ann . . . . .

Thanks Charlie,

Pepper is not Pepper is not Pepper . . .

Ann Wilder At one time, spices were the most expensive item in a household account and were usually locked away in drawers for safe keeping. A pound of ginger would buy a sheep, a pound of cloves was worth about $20 and pepper, the most expensive spice of all, was sold by individual peppercorn. Today, however, the price of spices is the least expensive ingredient in any dish and oftentimes makes the most significant difference in the final outcome of that dish.

Barbecue cooks know the importance of selecting and purchasing the best spices. However, finding the best is often a problem. There are four major determining factors in selecting spices: flavor, aroma, heat and color.

Volatile oils are largely responsible for a spices's characteristic flavor and aroma. On the world market, spices are graded according to the amount of volatile oils present in the product. Naturally, the higher oil content, the more flavor, and the better spice. Ask your spice supplier what the volatile oil content is of the particular spice you are interested in purchasing. Of course, this question is more critical to some spices (such as cinnamon, paprika and nutmeg) than others.

Also, the country origin of herbs and spices, the growing conditions such as soil content, rain and heat are all factors which will give you information on the quality of a specific spice. Just like wine grapes, whose flavor differs depending on where they are gown. A spice's flavor is characteristic of the environment in which it is grown.

Pepper, as well as most other spices, grow in a band within 10 to 20 degrees of the equator around the world. Any country within that band probably grows pepper, however, quality varies widely. Most spice experts agree that Tellicherry pepper is the best of the black peppers with Malabar pepper rating second. Both grow on the east coast of India. Tellicherry is a large berry, very black, with a bold flavor, whereas Malabar is slightly less black, smaller and less pungent. Pungency is the hot sensation produced in the mouth by constituents of spices such as pepper, chilies or ginger which also contribute to flavor.

Other peppers of good quality can be found in Indonesia, Malaysia and Thailand. The most abundant pepper, and the one usually available in the U.S. market, is Brazilian black. Unfortunately, it is much less flavorful, less uniformly black and smaller.

Freshness is also a critical factor in flavor and aroma. Whole spices retain their flavor best, but as soon as spices are ground, the flavor and aroma begin to fade. The aroma deteriorates first. If you can buy whole spices and grind them yourself, you will have a much better product, however, that is not always possible. My advice is to demand freshly ground spices whenever possible. Beware, many spice companies hold spices in warehouses for months, even years.

Aroma and fragrance are perhaps the most important and least understood factors in spice buying. We know our sense of smell excites our sense of taste, and when both senses are excited, foods taste better. Therefore, if a spice is not fresh, the fragrance is the first noticeable loss. Herbs and spices should have a fresh, clean, distinct aroma.

Heat, another determining factor when selecting a spice, is measured in the spice trade in scoville units. Heat units, or scoville units may run from mild (1,200 units) to a very hot (6,000 units). Chilies particularly are bought often by selecting the amount of heat units. I found a chili in China reported to be 20,000 units!

On the whole, pepper and ginger are less hot and are more often described as pungent. Peppers can be purchased that are more or less pungent. Tellicherry pepper is the most pungent, while Sarawak is the least pungent.

Finally, color is most important for the visual impact of a dish. Once again, some peppers are blacker than others. Tellicherry is the blackest of the black peppers, where Brazilian black pepper is often rather gray. Imagine the difference that would make if one was grilling peppered salmon steak.

The color in paprika is determined by ASTA levels. ASTA level is the amount of color that can be extracted in water. ASTA levels run from pale, 90 ASTA to rich, 140 ASTA. In the same context, a pale paprika would be unappealing to the eye on potato salad.

Knowing how to select spices for flavor, aroma, heat and color and how to combine flavors to achieve a simple and pure result will make us more confident cooks.

Copyright (c) 1998, by:
Ann D. Wilder, President
VANN Spices, Ltd.

More of Ann's Flavorful Topics!

'World of Spices' is © by VANN Spices, Ltd.
who is solely responsible for its content.

The Barbecue Store

Bulk Wood Chips
Here's a great money saving idea.  Wood chips and chunks never go bad. So why not order them in money saving bulk boxes?  Simply keep them in a dry area and use as needed!

Click & Order Your Bulk Chips & Chunks TODAY 


Bad Weather? Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers
Bad Weather?  Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers


There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.

There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.
FlameX Leather Gloves

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!


When cold, romance or just having to burn something, our designer firepits will do it all. Get free shipping on SoJoe FirePits today
When cold, romance or just having to burn something, our designer firepits will do it all.  Get free shipping on SoJoe FirePits today

Visit The Barbecue Store Today!Visit The Barbecue Store Today!
Visit The Barbecue Store Today!

FREE WINE @ The Barbecue Store
CLICK HERE TO FIND OUT MORE

 

Smoke 'n Fire EnquirerSubscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE!  See a Sample Newsletter
Names are really important because we give FREE STUFF away in our newsletters!

Barbecue'n Guy!

See Our Privacy
Policy Here

See our Top Ten Sellers!

Follow barbecuennow on Twitter

Join Us On Facebook


Smoke 'n Fire Enquirer
Free Smoke 'n Fire Enquirer
Email *

FirstName

LastName

* Required Field

Since February, 1996

image