DRY HERBS & SPICES

Herbs are used to enhance the natural flavour of food. They are used with a proclivity to add freshness, balance and exquisite taste to every dish. They may also be used for presentations; as they make a dish look livelier.

Many people use the term broadly to mean all seasonings. In fact, spices are really the seeds, fruit, roots, buds or bark of aromatic plants that usually grow in tropical countries.

In the past, spices were used to mask the taste of foods that had spoiled. Nowadays, we use spices to titillate our taste buds and try something new. Spices can transform an everyday dish into a signature dish that gets its flavour from the cook’s secret blend. In concocting such blends, cooks must of course take into account their guests’ tolerance for hot foods.

Spices are sold whole, ground, powdered, as flakes or in bags. For maximum fragrance and flavour, buy spices whole and crush them just before using them. The aroma of ground and powdered spices fade more quickly. Keep spices in airtight bottles or jars, away from heat and light. Never store spices close to the e stove. Smell spices periodically and discard any that have lost their aroma.


KNOW GOAT BETTER


Different meat cuts can taste and be prepared in various ways. This is why it is important  to know goat better. 

Head
A goat’s head is one of the more popular cuts the brain tastes great and is more firm that it tender. Usually it is a good idea to pan-fry the brain in a traditional way to make it less chewy. The brain is also believed to be one of the more delicious parts of a goat.

Neck
Necks are a tougher cut with a lot of cartilage, the lamb neck is best used for making lamb stew or use in gravy. 

Shoulder
The shoulder has the lowest amount of meat content. The lamb shoulder is often roasted — in which case it is usually boned and rolled; it can be stuffed, as well. This part is succulent and can be used to make stew or Palao as well. It is because of this that these are used to make goat chops which, if cooked right, can be delicious and satiating. 

Lamb Rib
The lamb rib primal cut is where we get lamb rib chops , lamb crown roast and rack of lamb . Depending on the size of the ribs, a lamb chop may actually have two ribs on it. 

Forequarter
The forequarter is lowest in fat content. The bone to meat ratio in the rack/rib and loin is just right. The loin can be cut into smaller parts and grilled over a charcoal grill so that they maintain their meat content. 

Lamb Breast 
Lamb breast contains a lot of cartilage and other connective tissues, making it one of the few lamb primal cuts that needs to be cooked with moist heat . Lamb breast can also be used for making ground lamb.

Lamb Sirloin 
The lamb sirloin is sometimes considered part of the leg primal cut , but it can also be prepared separately. In this case it is frequently cut into chops or steaks .

Hindquarter
The hindquarter is inclusive of the thigh and calves and is relatively higher in fat content and it has more meat. Roasting the hindquarter in an oven would be a good idea. The heat would travel into the meat and prepare it well. Mutton Kunna is prepared with mutton legs is one such curry which has a very unique and traditional texture and has wonderful  flavors in it.

Calves
The calves can be used in stews (Paye), too. These have some, albeit low, meat content but they can complement the flavour of the stew. Throw in a few onions and carrots and serve the meal with bread for a nice and warm