Even the simplest recipes can be elevated with a few spicesboth in terms offlavor and nutritional value.
When to add spices for flavor.
Aromatic spices, such as garlic,ginger, and onion come next.
Finally, sprinkle in dry, powdered spices at the end.
This layering method ensures a rich, nuanced, and flavorful dish every time.
To get even more flavor from each spice, chefAkhtar Nawabsays totoast them prior to cooking.
When to add spices for nutrition.
When it comes to nutrition, heat can activate certain compounds but deactivate others.
Unfortunately, curcumin is not always well absorbed in the body.
To make theseproperties more bioavailable1, Koya says they need to be activated by heat and fat.
According to one study, clove andcinnamonwere able tomaintain their antioxidant properties2when heated to 365 degrees Fahrenheit.
Heat has also been shown to release certain vitamins3, minerals, and antioxidants in the cooking process.
Bottom line.
Knowing when to add spices in the cooking process can be complicated.
Toasting spices before cooking them can release their essential oils and help optimize flavor.
In terms of nutrition, different spices react differently to heat.
