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Spiced oils and vinegars

To add flavor to cooking, spices can be added to oil. Place spices in a bottle with a neck large enough to take the whole spice, then cover with oil. Cork and leave for 2-3 days. Heated vinegar mixed with fresh spices will assume their flavors, and can be used to create wonderful salad dressings.

Flavorless oils with a high smoke point (the temperature at which oil starts to smoke) are essential for sizzling whole spices and searing meat, fish, and poultry before we stew them in sauce. Vegetable-based oils, including canola (which is not rapeseed oil), work perfectly for this. Peanut and corn oil also work well for this purpose, but many people are allergic to peanuts. Rice oil found it to be part of "flavorless" category and since it is rich in antioxidants, contains no trans fat, and has a smoke point at 490° F, also it is good for Indian cooking.

Every region of India has its favorite oils, many of which not only provide fat for searing and sizzling but also infuse flavor. In the southwest and Sri Lanka very popular is coconut oil, rich with buttery taste and saturated fats. The lauric acid in coconut oil helps to fight infections (this is the same acid found in mothers' breast milk).

The southeast prefers unrefined sesame oil - "gingelly oil for its delicate nutty taste.

Mustard oil, much valued in northeast, North and Northwest is known for bitter taste in the curries. Ghee is great for deep-frying because it has high smoke point.  Once we perfume an oil with spices it is hard not to notice the role of garlic and onion in providing fodder for the subsequent layer of sauce.  when consumed raw or pureed onions taste pungent, but when stri-fried long enough so that the starches change to sugars, their sweet personality takes over, giving a curry incredible sweetness.

Hot oil

Heat 1/2 cup vegetable oil in a small cas-iron pan over medium heat. When the oil is hot, add 1 1/2 tsp ground cayenne pepper or chili pepper. Stir once. Remove from heat, and allow it cool slightly. Strain and store in an airtight bottle. This is an orange-colored oil popular in Chinese cooking, use it in very small quantities to dribble into soups and sauces.

Spiced vinegar

Empty a bottle of wine or cider vinegar into a saucepan. Add 1 tsp each of peppercorns, whole cloves, ground ginger and celery deeds, plus 1 cinnamon stick, 1 dried chili and 2 tsp sugar. Bring to boil, and then simmer for 3 minutes. Cool and bottle without straining.

Fragrant Vinegar

Put 1 heaped tbsp of the fresh or dried spice leaves into a jar. Gently heat 2 1/2 cup white vinegar and then pour onto the laves. Screw on the lid, then leave in a warm place for 2 weeks. Strain the bottle.

Cayenne Vinegar

Mix 5 cups vinegar and 3 tbsp cayenne pepper in a bottle. Leave for 1 month, shaking the bottle daily. Strain and bottle.

Chili Vinegar

Cut 50 fresh chilies into halves. Boil 2 1/2 cups good pickling vinegar, leave it to become cold, then pour it over the chilies, Keep the mixture in an airtight container to store until needed, then bottle and use.

Wine Vinegar With Six Spices, 6 x 16.9 fl oz (3 l) - case Usually ships within 2-3 days. Storage: at room temperature Shelf Life: 2 years The house of Delouis was born in 1885, with the purchase of a vinegar factory in Limoges, France, where they have produced high quality vinegar products ever since. Based on a tradition of Natural Quality, that is, no additives, preservative or artificial flavors, Delouis produces some of the finest vinegars out in the market today. This complex vinegar is a blend of six spices, which the company claims are little or not known at all to the general public. The mix is then macerated in some of Delouis excellent red wine vinegar, making this a heady and aromatic product. Let your senses guide you and use this versatile vinegar to accompany your salads, vegetables, fish or generally just about anything.

Instant Gourmet Spices - Original Phil LaMarche, an accomplished chef, got tired of having over 100 bottles of spices in his kitchen, so he mixed a blend of herbs and spices that could be put on any food, yet take on a different taste with each. No one ever said, "What is that spice?" But instead they rave about the green beans, etc. being the best ever eaten. Put it on everything and become an Instant Gourmet! Sprinkle liberally on all your dishes, and get the - Oohs and Ahhs - you deserve. Choose from five distinct spice blends for every type of chef and every style of cooking. * "The Original" - This unique specialty blend of herbs and spices was created to take on and accentuate the flavor of all of your favorite foods. Add WOW to meats, poultry, seafood, eggs, veggies and soups! Use it as a rub or seasoning. You can even add olive oil for a quick and flavor packed marinade. * "Caribbean Isles" - With roots steeped in Caribbean traditions, this tropical spice blend will add island zest to meats, poultry, seafood and veggies. Its spicy snap adds more flavor than heat. Add to cooked dishes or use as a rub or marinade for outdoor grilling. * "Grande Southwest" - While this secret blend of herbs and spices has won 6 major Texas chili cook-offs, it's not just for chili. Use it as a tex-mex rub for ribs, chicken and beef cooked over an open flame. Add to barbeque sauce for a rich Southwestern flair. It's even great on eggs! * "Rustic Italiano" - The most versatile Italian spice on the market! Instant Gourmet's chunky blend of fragrant basil, oregano, sun-dried tomatoes, onion, garlic and parsley will transform your kitchen into an Italian trattoria. Use as a bread dipper; liven up sauces, chicken, roasts, and salads. * "Awake-A-Steak" - Add sizzle to your steaks and wake up your taste buds with this unique steak rub. A robust blend of gourmet spices and fresh roasted coffee adds western WOW! Varieties sold separately.

Cardamom honey dressing

A delicious dressing for fruit salads, melons, or waffles.

Ingredients

1 1/4 cups clear honey

2 tbsp lemon juice

a few drops orange-flower water

1/2 tsp cracked cardamom seed

Preparation

Beat honey in a mixer until light in color.

Gradually add in the lemon juice and orange - flower water. Stir in cardamom seed

Keep in an air-tight jar.

Honey Ginger

Ginger honey is good poured over melon.

Ingredients:

1 1/2 - 2 1/2 inch cube fresh ginger root

1 lemon

2 tbsp honey

2 cups water

Preparation:

Peel the ginger, and roughly chop two - thirds of it. Remove several strps of peel from the lemon.

Mix the water and honey, then ad in the slices of lemon and chopped ginger. Bring to the boil, then simmer for 7 minutes. Remove and discard lemon and ginger.

Slice the remaining ginger as finely as possible, then cut into small threads. Remove another piece of peel from the lemon, and cut is as small as possible.

Add the ginger and lemon bits to the syrup, and simmer for 10 minutes. Cool.

Ad some lemon juice before use.

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