In the last couple of Cooking Tips, I discussed different aspects of Thai Cooking. In the first Tip, I explained the differences between a Thai curry and an Indian curry. Tip #2 was a more general discussion of important Thai ingredients. In this Tip, I want to spend a bit more time looking at one of those ingredients – curry paste.

The word curry can be used to either mean a dish or a spice mixture. In Indian cooking, that spice mixture would be made up of dry, ground spices. In Thai cooking, it is called curry paste and it is a moister mixture that is finely ground or pureed made not only from spices but also from many fresh ingredients.

There are many different versions of curry pastes and the ingredient list for each may vary depending on the cook and/or brand. Let’s first discuss ingredients and then the most common types of curry paste.

Ingredients

• Chilis – depending on the variety of curry paste, it may contain red or green chilis, either in the dried or fresh forms.
• Fresh aromatics – typical ones are shallots, garlic, lemongrass, galangal, cilantro root, makrut (aka kaffir) lime zest, grachai (a member of the ginger family), turmeric and ginger.
• Dried spices – other than those pastes that have some Indian or Muslim influence, dried spices are not typically used. When they are included, you might see coriander seeds, cumin, cinnamon, cardamom, nutmeg, mace and cloves.
• Umami boosters – shrimp paste and dried shrimp. Besides giving an umami boost, shrimp paste also gives an authentically Thai flavor.

Types of Curry Paste

Red
This paste is made with dried red chilis and can have up to 20 different varieties. Traditionally, the dried red chilis are soaked, which reduces some of the harshness and heat. One expert lists what he calls the “Basic 10” of ingredients – dried red chilis, garlic, shallots, lemongrass, galangal, cilantro root, makrut lime zest, white peppercorns, shrimp paste and salt. Others may also add coriander and cumin.

Green
The chilis used in this paste are very similar to those in red but here they are in their fresh (green) state. Besides the fresh green chilies, other typical ingredients are shallots, lemongrass, white pepper, coriander root, garlic, kaffir lime zest, shrimp paste and sea salt. This all gives this paste a green color. In the final dish, sweet basil leaves, round green Thai eggplant and kaffir lime leaves are often added, which contribute even more to an overall green hue. As compared to red curry paste, this one has a more balanced and herbier flavor.

Some consider red curry paste as the spiciest whereas others give that prize to green paste.

Traditionally, Thai people considered green curries as the hottest followed be red. As Thai food became popular in the West, the red curry emerged as the hottest. However, in authentic Thai cuisine, a green curry will always be spicier than a red.

Yellow
The color of this variety comes from fresh turmeric and curry powder. Other common ingredients are coriander, cumin, lemongrass, galangal, shrimp paste, dried red chilies, sea salt, ginger, garlic and shallots. It is milder than the other pastes but the actual spiciness will depend on the actual chilis used. It also often has a touch of sweetness.

Panang
This curry paste is similar to red but has the addition of ground peanuts as well as cumin, coriander seeds, dried red long chilies, shallots, garlic, galangal, lemongrass, kaffir lime zest, coriander root, white pepper, salt and shrimp paste.

Massaman
Because of the Muslim in influence in this curry paste, it has abundant dry spices that are commonly seen in south Asia – cinnamon, star anise, cloves, cardamom and nutmeg. Other ingredients are dried red chilies, shallots, garlic, galangal, lemongrass, coriander, cumin, white pepper, salt and shrimp paste. It is a relatively mild curry paste.

The most common use for curry paste is in Thai curries where the curry paste is cooked with a protein and/or veggies and a liquid such as coconut milk or stock. That is not the only use, though and these pastes can be used as a marinade, a rub for chicken, fish or beef as well as in stir fries.

If you have been reading these Cooking Tips for very long, you know that I do not use or recommend many convenience items. For example, when you need a small amount of Chinese Five Spice, do not buy an entire bottle that may go stale before you use it all up. Rather, make your own from ingredients that are probably already in your pantry.

Curry pastes are different, though. You can certainly make these pastes from scratch but it is a fairly time consuming process and involves a whole host of ingredients, many of which are difficult to come by outside of a good Asian or international food market. Therefore, most of us will buy a good prepared curry paste.

A good curry paste is said to have an aroma strongly of herbs. When looking at the ingredients, there should only be herbs, spices, salt and shrimp paste. No oils, no additives and no water. Many Thai cooks strongly suggest only buying Thai brands.

Some differences that may be seen between store-bought & home-made is that the home-made version may have more complex flavors and may have a fresher taste as the herbs are added at the end and not further processed. Another advantage of home-made is that you can customize the blend to accommodate dietary restrictions and flavor preferences.

Brands – Favorite store-bought brands are:

• Maesri – one advantage of this brand is that it comes in small cans rather than larger containers.
• Mae Ploy – this is my favorite brand but it does tend to be saltier than other brands.
• Chef’s Choice – this brand is mostly found in Europe and Asia.
• Mae Anong – a favorite of many Thai afficionados.

Storage
Curry paste can be refrigerated for at least a week or frozen for six months to a year.

With the info found in these last three Cooking Tips, you should be able to make your own kitchen your favorite Thai restaurant!

Vinegars are certainly a pantry staple that are used in many different applications. Just as with so many things today, we are often faced with a myriad of choices. Looking at the vinegar shelf at your local supermarket, it can be overwhelming. In this Cooking Tip, let’s delve into this world of vinegars and which ones deserve a space in your pantry. I want to start with some general information about vinegar followed by an explanation of the types of vinegar and ending with recommendations for what to keep in your pantry.

Vinegar is made by turning fermented liquid into acetic acid by adding certain bacteria to the liquid. Acetic acid is important for a couple reasons. As it is a very potent antimicrobial agent, it is a very effective preservative. Acetic acid also contributes two flavor elements to food – an acidic/sour taste and a pungent aroma.

How acidic or tart it tastes depends on the strength, which is defined by the percent of acetic acid. The FDA says it must be at least 4% to be called vinegar. In the US, most industrially produced vinegars are adjusted to 5% acetic acid. Some wine vinegars may by 7% or higher. Mild rice vinegars may be only 4%. Balsamic vinegar is usually about 6% but could be up to 8%. In my supermarket, most of the bottles had the strength listed somewhere on the label.

The Vinegar Institute conducted studies about vinegar’s shelf life and confirmed that it is almost indefinite. According to them, “vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.” If you do not like the sediment, you may strain it out.

Red wine vinegar

• Made from red wine
• Flavor
  • Very tart with significant grape flavor
  • Hot and robust
• Uses
  • Marinades for red meat
  • Stirred into hearty stews
  • Tangy vinaigrettes

White wine vinegar

• Made from white wine
• Flavor
  • Lighter and more delicate in flavor than red wine vinegar
• Uses
  • Light pan sauces
  • Marinating poultry
  • A lighter vinaigrette

Champagne vinegar

• Made from the fermented juice of champagne grapes
• Flavor
  • More delicate than white wine vinegar but most tasters cannot tell the difference
  • Lighter and less acidic than other wine vinegars
  • Light body, crisp
• Uses
  • Good base for fruit and herb vinegars
  • Light vinaigrettes

Cider vinegar

• Made from a base of yeast-fermented apple cider
  • Comes filtered or unfiltered. Filtered has had the cloudy sediment of the “mother” (bacteria from an established vinegar) removed. Cooks Illustrated tasters thought the unfiltered was more complex when tasted from the bottle. This preference continued in light pan sauces but the differences were minimal in stronger preparations such as BBQ sauce.
• Flavor
  • Medium sharp vinegar with a very fruity quality
  • Tastes like hard apple cider
  • Mellow and slightly sweet
• Uses
  • Use as wine vinegars but especially in salads with apples, pork marinades and braised pork dishes
  • Glazes, slaws, sauces

Fruit vinegar

• These are made in one of two ways.
  • Many are just ordinary vinegars that are infused with macerated fruit or fruit purees.
  • True fruit vinegars are made by fermenting fruit juice into wine and then letting it mingle with acid.
• Flavor – dependent on the fruit
• Uses
  • Fruity vinaigrettes
  • Drizzle over grilled fruit

Malt vinegar

• A dark colored vinegar made from ale (cereal grains, sprouted barley)
• Flavor
  • Mellower than many vinegars
  • Nutty and toasty
• Uses
  • Fish/chips
  • Potato dishes

Rice vinegar

• Made from fermented rice, aka rice wine
  • Same as rice wine vinegar, but NOT rice wine
  • Comes seasoned (added salt/sugar) and unseasoned
• Flavor
  • Prominent in Asian cuisines and is slightly different depending on where it is made
  • Mild, barely sweet flavor
• Uses
  • Since this is the least sharp vinegar, it is very versatile
  • The seasoned variety is used for seasoning sushi rice, but the unseasoned variety is used for most other purposes.
  • Marinades, seasoning cooked veggies, dressing salads

Distilled white vinegar

• In the US, this is made from grain alcohol (ethyl alcohol) and is among the purest form of acetic acid.
• Flavor
  • This is the cleanest, sharpest and cheapest vinegar.
  • It is flavorless except for the acidity.
• Uses
  • Great for cleaning
  • Pickling veggies
  • Not recommended for other culinary uses

Balsamic vinegar

Balsamic vinegar could be an entire Cooking Tip on its own. I am going to greatly simplify it for the purposes of this Vinegar Tip. There are different types of balsamic vinegar ranging from the very expensive, traditionally-made balsamic to what we call “imitation balsamics”.

The traditional is made only from grape musts, which are freshly crushed grapes. It is cooked down to a syrup and aged in wooden barrels for a minimum of 12 years. It is very dark, thick, sweet and meant to be more of a condiment than a cooking ingredient.

Supermarket balsamics are made from grape must and wine vinegar. These are meant for everyday use. Although it may have a nice taste, it will not be as complex as the traditional product. If the first ingredient listed is the vinegar, it will be more on the tart side. If grape must is the first ingredient, it will be mellower and sweeter. If “grape must” is not listed as an ingredient, it will be a much lower-end product.

Cooks Illustrated recommends a “hack” to improve the flavor of a cheaper balsamic. Combine 1/3 cup balsamic, 1 Tbsp sugar and 1 Tbsp port in saucepan and simmer until reduced by half. In a taste test, most could not tell the difference between this and the high-end balsamic vinegar.

White Balsamic

• This is a milder version of red balsamic. It is created by cooking white Trebbiano grapes, at a higher pressure and lower temperature. This prevents caramelization and allows the vinegar to retain a pale, golden color.
• While similar to red balsamic, white balsamic is milder and less-sweet. It also does not impart color to the dish.

Sherry vinegar

• Made from sherry wine although the grapes may differ, giving a different flavor profile. All sherry vinegar is fermented in oak barrels for at least 6 months, Reserva is aged for 2 years and Gran Reserva for a minimum of 10.
• Flavor
  • Acetic acid concentration can reach 10%.
  • The flavor is warm, toasty, nutty and less sweet than balsamic.
• Uses – It is great for pan sauces and Spanish dishes.

Herb vinegar

These are actually infusions. Highly aromatic herbs like tarragon, sage, rosemary or basil are added to light-flavored vinegars and set aside to steep for 3-4 weeks before discarding the herbs. They add fresh flavor to salad dressings and marinades.

What you keep in your pantry somewhat depends on your taste and cooking style. However, you will want, at a minimum, the following multi-purpose vinegars.

• Wine vinegar – red and/or white
• Cider vinegar
• Rice wine vinegar

You may want to consider a good balsamic and possibly a sherry vinegar, as there are really no substitutes for these.

The remainder of the vinegars are fine to have in your pantry but are not necessary and either can be replaced by one of the multi-purpose vinegars or have a very limited use.

What vinegars do you have in your pantry? Which ones do you use the most? Some of the specialty vinegars are fun to play with but you certainly do not need them.

How can you take a piece of chicken (or other protein) and one night you make something with Thai flavors, another night you use a similar piece of chicken to make an Indian dish and another night, the chicken can be infused with Italian flavors? What allows you to do this are spices. In this Cooking Tip, I want to help you pick out spices, keep them fresh and how to use them to get the most flavor into your dish. I have written other Cooking Tips on herbs as well as individual spices and flavoring/seasoning agents such as paprika, chili peppers, garlic, salt, and pepper. In this one, let’s take a more general look at spices. If you live within driving distance of Parker, Colorado, I will come to your house and design a Spice class just for you. Contact me for info.

Before we get into what spices to buy, allow me to mention how to buy spices. Many spices come in two forms – the whole spice and a ground version. For example, you can buy cumin seeds as well as ground cumin. The whole version is always the preferred choice because it retains its flavor much better. Once a spice is ground, it starts to lose the essential oils that contain the flavor. Whole spices can last up to a year or even two whereas a ground one will start to lose its potency within a few months.

Although I say this, I know that most of you will have mostly (if not only) ground spices in your pantry. I, too, have many ground versions. Because of how quickly these can lose their flavor, you want to have the freshest you can. This means buying from a reputable spice merchant and buying the smallest quantities that you can so that you will be able to use them up within a few months. Although I do the majority of my grocery shopping at a regular grocery store, I almost never buy my spices there. First, they typically come in larger quantities than I want. Second, you have no idea how long ago that spice was ground. If you have a shop that specializes in spices, you are going to get much better quality and they will be much fresher. That means superior flavor for your dishes and they will last longer for you. The spice merchant that I like is Savory Spice. I am fortunate to have a shop fairly close to me but, if not, you can order online.

I challenge you to go through all of your spices and take a whiff of them. If they do not smell of much, neither will they impart much flavor in your dish. Many chefs will date their spices as soon as they open them so they know when it is time to get a fresh supply. Store them in a cool, dark cupboard/drawer to keep them away from heat, light and moisture.

If you choose to buy whole spices, it is relatively easy to grind them. If you just want a small amount, a mortar/pestle will quickly take care of the job. If you want a larger quantity, a spice grinder is great.

There are a handful of spices that are difficult to grind at home and are usually bought ground. Those are mace, dried ginger & turmeric, cinnamon and cassia.

Many spices benefit from a quick dry roast in a skillet. For whole spices, do this prior to grinding to get maximal flavor and aroma. You can dry roast ground spices but be very careful so as to not burn them. You could also do what is called “blooming”. Heat some oil in small pan, add your spices and cook for about 30 seconds. You may want to add some aromatics (onion, garlic) first followed by the spices and then finish your dish as desired.

You might ask what spices you should always have on hand. You can do an online search and different sources will give you their recommendation of the top ten, fifteen or twenty spices that you should have. I have close to 50 different individual spices in my spice drawers since I am in the culinary business. You do not need anywhere near that many. I would recommend that how you stock your spice pantry depends on what you like to cook and eat.

A friend recently referred me to a chef’s website. I loved how he put spices into what he called “Spice Teams”. These are groupings of spices that work together to give you a flavor profile of a country’s cuisine. I have included his “Teams” here.

Cuisine	Seasonings
Italian	Garlic, Oregano, Basil
Latin	Cumin, Coriander, Cilantro
French	Marjoram, Thyme, Rosemary
Chinese	Anise, Cinnamon, Cloves, Szechuan Pepper, Fennel Seed
Jamaican	Allspice, Cloves, Cinnamon, Nutmeg, Thyme, Garlic, Cayenne
Indian	Turmeric, Cumin, Coriander, Red Pepper
Spanish	Paprika, Garlic, Cayenne, Saffron
Greek	Garlic, Mint, Black Pepper, Oregano
Japanese	Ginger, Sesame, Orange Peel, Wasabi Powder
Thai	Coriander, Nutmeg, Cloves, Cinnamon, Anise, Peanuts

Another grouping you might find helpful is the following chart that lists spices that complement different proteins.

Food Type	Seasonings
Beef	Basil, Bay Leaf, Black Pepper, Cayenne, Cumin, Curry Powder, Dry Mustard Powder, Garlic, Green Pepper, Onion, Oregano, Rosemary, Sage, Thyme
Fish	Bay Leaf, Cayenne, Curry Powder, Celery Seed, Chives, Dill, Fennel, Lemon Zest, Marjoram, Mint, Mustard, Onion, Paprika, Parsley, Red Pepper, Saffron, Sage, Sesame Seed, Tarragon, Thyme, Turmeric
Lamb	Bay Leaf, Cayenne, Curry Powder, Celery Seed, Chives, Dill, Fennel, Lemon Zest, Marjoram, Mint, Mustard, Onion, Paprika, Parsley, Red Pepper, Saffron, Sage, Sesame Seed, Tarragon, Thyme, Turmeric
Poultry	Basil, Bay Leaf, Cilantro, Cinnamon, Curry Powder, Garlic, Mace, Marjoram, Mint, Onion, Paprika, Parsley, Rosemary, Sage, Saffron, Savory, Tarragon, Thyme
Pork	Allspice, Caraway, Celery Seed, Cloves, Coriander, Fennel, Ginger, Juniper Berries, Mustard, Paprika, Sage, Savory
Veal	Bay Leaf, Black Pepper, Curry Powder, Dill, Ginger, Lemon Peel, Marjoram, Mint, Oregano, Paprika, Parsley, Saffron, Sage, Tarragon
Eggs	Basil, Chives, Curry Powder, Mustard, Green or Red Pepper, Onion, Paprika, Parsley, Tarragon
Cheese	Basil, Chives, Curry Powder, Mustard, Green or Red Pepper, Onion, Paprika, Parsley, Tarragon

A final topic I want to mention is that of Spice Blends. These are mixtures of spices used to create a certain flavor in your dish. Examples are Garam Masala, Curry Powder, Italian Seasoning and Jerk Seasoning. Most of these you can buy in the stores pre-blended. I generally recommend that you not purchase these but make your own blends although there are exceptions.

The reasons to make your own are:

• You get a fresher mix.
• You only need to make what you need. Why buy a entire bottle of a particular blend when you only use it twice a year? By the second time, it won’t be fresh and flavorful.
• You control which spices go into it.

On the other hand, there are reasons you might want to purchase a blend.

• It is a blend that you use frequently and will use it up before it loses its flavor. For example, I keep an Italian blend on hand as I use it almost every week.
• It is a blend that you absolutely love and do not think you could reproduce it.
• The blend has a large number of individual spices that you think you would never use again.

Spices are a wonderful way to enliven your cooking and please the palates of your friends and family. I hope the above will help you stock your spice pantry in a way that works for you and will assist you in putting wonderful, flavorful dishes on the table!

The number one seasoning we use in the kitchen, whether in savory or sweet dishes, has to be salt. Although salt has received a bad rap in recent years for its role in high blood pressure, for most of us, it is not a major health concern. It is, though, an essential ingredient in almost all of our cooking and baking. There has also been an increased interest in specialty salts over the last few years. I wrote a short piece on salt a few years ago but thought it was time to update that and so, that is the subject of this Cooking Tip.

Salt is either harvested from sea water or mined from salt mines but it is all basically just sodium chloride. Different salts, though, do differ in texture, shape and mineral content.

Granulated table salt
This is the densest form of salt and is in the form of small, cubic crystals. It is mined from underground salt deposits by pumping water through these deposits followed by evaporation of the water. It usually has additives that act as anti-caking agents, but these chemicals may also give an off-taste to the salt. It may be found either with the addition of iodine or without. Iodine began to be added in the 1920s to prevent iodine deficiency, but it can give a slight chemical flavor.

Because of its fine texture, table salt dissolves easily, especially in baked goods. It may also be used for dishes such as soups or stews where it is going to dissolve and distribute evenly. Just be sure to start with a lower amount and add as you need so you do not over-salt.

Kosher salt
The name of this salt comes from the fact that it is used in the koshering process for meats. It comes from salt mines. It is coarse but not as large and flaky as flake salt (discussed below) although the actual texture does vary by brand. It is generally recommended for everyday use as it is easy to pick up between your fingers and distribute evenly.

It is great for sprinkling on meat prior to cooking not only because it can be sprinkled evenly, but also because it melts on contact, sticking to the food item. It may also be used as a seasoning prior to serving. The finer version is suitable for baking.

In the US, there are two major brands.

• Morton – this brand contains an anticaking agent and the crystals are flat due to a rolling process.
• Diamond Crystal – there are no additives in this brand and it is made by a process known as “craft evaporation”. This results in hollow, multifaceted crystals that weigh less than those of the Morton brand.

Flake salt
This salt comes from evaporated sea water. The term is generally used for salt with crystals that have a large surface area and usually in the form of flat, irregularly-shaped particles that crumble and dissolve easily.

Since the crystals don’t pack together as with granulated salt, any given volume (such as a teaspoon) will weigh less than the equivalent volume of the granulated version. They are a great crunchy finishing salt.

Maldon sea salt from England is put into this category although its crystals are not flat but have a pyramidal shape. Because of its very flaky texture, it is a favorite among chefs.

Sea salt
This is a general term referring to salt that is made from evaporating sea water. It is usually coarse and irregularly shaped. It is minimally processed, which means it will contain trace minerals that result in a more complex flavor.

It can be either unrefined or refined. The unrefined will contain more minerals, contributing to its taste and appearance. It can range in color from white to grey, the latter containing more minerals that lead to the color and unique flavors. It can also be found in a fine texture or a larger, more flaky texture.

Finishing salts
These are salts that are generally added to food just before serving to add flavor and texture. Most sea salts are in this category. There are a few popular ones I will mention.

• Himalayan pink salt – this is mined from the Khera salt mine in Pakistan and gains its pink color from trace elements and minerals. It has a mild but complex flavor. It can be in a fine texture or a very coarse texture.
• Himalayan black salt – also known as kala namak. It is created by cooking the salt with charcoal, herbs, seeds and bark in a furnace. Because it contains sulfide compounds, it is said to have the flavor of a soft-boiled egg.
• Hawaiian salt – It is harvested near the shores of Kauai. The red variety gets its brick red color from the volcanic clay. The black variety is made by adding activated charcoal, which also gives it an earthy flavor.

Fleur de sel
This is French for flower of the salt. The original is a special product of the sea-salt beds of Brittany, France although other places are now producing a similar product. The crystals that form at the surface of the beds are gently raked off before they can fall below the surface. This results in very delicate flakes without any traces of sediment. It is expensive as this is a very labor-intensive process. You might see different fleur de sels depending on where it comes from.

If you are concerned about sodium intake, you should always consult your physician. One thing to note, though, is that most of our salt intake comes not from the salt we use in cooking but from processed food. If you just make that one switch from eating so much store-bought processed foods or fast food and instead cook at home, you will significantly decrease your sodium intake.

Sel Gris (grey sea salt, Celtic sea salt)
As opposed to fleur de sel, this salt comes from below the surface of the salt beds. Its gray color comes from the clay from which it is harvested. It is said to have a slight mineral or briny taste.

Flavored and colored salts
These are salts which are used as a carrier for other flavors and colors. Examples are herb salts, garlic salt, celery salt, smoked salts and blended salts. They each have their own characteristic flavor.

So, which salts should you have in your pantry? If you wish to have only one, kosher salt is probably the most useful. It is inexpensive and can be used in various applications. You might also want to consider a finishing salt for that extra crunch/flavor for your dishes.

One thing to be aware of is that although these different types of salt have similar sodium contents by weight, the do vary by volume due to their differing sizes and shapes. This great chart from Serious Eats demonstrates this.

Type of salt	Weight per cup	Weight per tablespoon
Table salt	10 ozs/280 g	⅔ oz/18 g
Morton’s kosher salt	8 ozs/225 g	½ oz/14 g
Diamond Crystal kosher salt	5 ozs/140 g	⅓ oz/9 g
Maldon sea salt	4 ozs/115 g	¼ oz/7 g
Fleur de sel	8 ozs/225 g	½ oz/14 g

In practical terms, one tsp table salt is equivalent to 1½ tsp Morton kosher salt and 2 tsp Diamond Crystal kosher salt. Be aware of this if you want to substitute one kind for another.

Salt not only has its own taste but it also enhances the flavor of other ingredients. It can minimize bitterness, enhance sweetness and complement umami. Be sure to season as you go. Consistently taste your dish as you go along so the seasoning is to your taste. You do not want your dish to taste salty; you want it to taste balanced and delicious. And, for that, you will need salt!

I am not a fan of very hot foods. I much prefer flavor over heat. I made the big mistake of ordering my dish “hot” at an Indian restaurant once despite my husband’s warning. Needless to say, I will never make that mistake again. Heat in foods, though, is certainly popular if you look around the supermarket. It seems like some sort of spiciness is added to every other food item and the hotter the better. According to Fortune Business Insights, the global hot sauce market in 2018 was valued at $2.29 billion and was projected to reach $3.77 billion by the end of 2026.

Due to its popularity, I am devoting this Cooking Tip to the world of hot sauces.

The spicy component of hot sauce is derived from the chili peppers, specifically capsaicin. The heat level of the peppers is often rated by the Scoville Heat Unit (SHU). This can range from zero for a bell pepper to over 2-3 million. I have written a prior tip on chili peppers with a link to the Scoville chart that can be found here.

There are different styles of hot sauce but all start with the peppers. Good hot sauces balance four elements – chiles, acid, aromatics and salt. Of course, there is a lot to those four variables such as the relative proportions, which type of chiles and acid and so forth. The particular brand’s blend of these ingredients along with other additions (garlic, sugar, molasses, fruit) is just one of the things that lead to different flavors and heat level.

Whereas the heat comes from the capsaicin, the flavor comes from the fruit of the actual pepper. It is easy to see that you will get different flavors in the hot sauce by varying which chili peppers are used and in what proportions. Also, some hot sauces are cooked whereas others are raw and even fermented. The type of sauce also varies from region to region of the world. Here is a map from Webstaurant Store. Let’s discuss some of the most popular hot sauces.

Tabasco

Tabasco is a registered trademark and is made by McIlhenny Company. It was founded by Edmund McIlhenny in 1868 on Avery Island, Louisiana. It always contains tabasco chili peppers (2500-5000 SHUs). The original is just a blend of the chili peppers, vinegar and salt. However, besides the original, you can find eight other varieties varying from Chipotle to Habanero. They will all have different ingredients and will rate different in SHUs. Although the SHU ratings are not on the bottles, Tabasco’s website allows you to see the heat level.

Frank’s RedHot Sauce

This popular brand is made from aged cayenne red peppers, distilled vinegar, water, salt and garlic powder. Although made from cayenne peppers, it rates relatively low (450 – 700 SHU) on the Scoville scale. They do sell a number of other varieties including the popular Buffalo sauce. Besides the ingredients found in the original sauce, the Buffalo sauce also contains canola oil, paprika, natural butter-type flavor and garlic powder.

Texas Pete

This hot sauce was developed in 1929 in North Carolina, despite the name. The full story of the name can be found here. Ingredients include vinegar, aged peppers and salt. It has a medium spiciness although hotter varieties as well as some with additional flavoring are offered.

Picante

This type of hot sauce is also known as “Mexican-style”. They are usually made from a combination of chiles. They contain little to no vinegar. One of the most common brands you will see is Cholula. The original is made from arbol and piquin peppers along with salt, vinegar and spices. Just as with Tabasco, they now have various other flavors with varying heat levels, which you can find on their website.

Sriracha

This sauce is named after the Thai seaside town of Si Racha. It is usually made from red jalapeno peppers, sugar, garlic, vinegar and salt. The most popular and highly rated is known as “rooster sauce” due to the logo on the bottle. It is made by Huy Fong and is easily available in most supermarkets. Because the pepper used is the fully ripened form of the jalapeno, it has a higher SHU than your typical green jalapeno. Another sriracha liked by tasters is made by Kikkoman.

Chili Garlic

This hot sauce is similar to Sriracha but is spicier with more garlic and less sugar. It is also thicker and chunkier. Once again, one of the favorite brands is Huy Fong.

Harissa

This is a spicy and aromatic chile paste with its origin in North Africa. Typical ingredient are hot chile peppers (often smoked), garlic, olive oil and spices (cumin, coriander, caraway and mint). Some versions also include tomatoes and rose petals.

Green/Red Chili sauce

We lived in New Mexico for a couple of years and whenever you ordered traditional food dishes, you were asked if you wanted “red” or “green” chili sauce with your meal, especially if you had ordered enchiladas. The green version is usually a mixture of green tomatillos, green chilies and other ingredients such as onions, garlic, vinegar and spices. The red sauce is made from a variety of red chilies, vinegar, onions, garlic and spices.

Gochujang

This is known as Korean red pepper paste. It is a thick fermented paste with a flavor that is sweet, spicy and savory. Typical ingredients are Korean red pepper flakes, fermented soybeans, glutinous rice, sweetener, and other spices. It is often made into a sauce with the addition of vinegar, a type of sweetener and oil rather than using the paste on its own.

How do you pick out a hot sauce? There are so many choices out there. My supermarket has no less than 15 brands with multiple styles within the brands. If you go to a farmers’ market, a bazaar or a specialty food store, you will also see many artisan and small producer brands.

Look at the label for the type of chili pepper as it will give you an idea of the heat level. If you are unsure, you may consult the particular brand’s website. Think about what you are serving it with. Is it southern food, an Asian dish or a traditional Mexican meal? Choose the hot sauce that will complement the dish. Use the above referenced map if you are unsure. If there is a way for you to sample it first, it will give you an idea of the flavor profile as well as heat level. Finally, you can make your own since the ingredients are easy to obtain.

Do you have a favorite hot sauce?
Let me know.

As the summer winds down and, with it, the fresh tomato season, you might wonder if there is a way to get that fresh tomato taste throughout the year. I wrote an earlier Cooking Tip on different canned tomato products but now I want to concentrate on Passata. It Italian, it is known as “passata di pomodoro”, meaning tomatoes passed through a sieve.

Passata is basically a thick but pourable uncooked tomato sauce. It is made from crushed and strained tomatoes to remove skin/seeds. Although some will say it is the same as tomato purée, it is not exactly the same product. Purée is the cooked version of tomato passata. Although the latter can be used in many dishes as a substitute for passata, it will not give you the freshness and brightness of a real passata. There are some brands that use both names on the jar.

What do you use it for? It is a great base for a pizza & pasta sauces, Indian dishes, soups, stews, chili, etc. It makes a thicker, more intensely flavored sauce than using the same amount of crushed or diced canned tomatoes.

Tomato passata may or may not be available in your local supermarket. It is certainly available online. If you find the product in the store, look at the ingredient list as it should only contain tomatoes and salt. It should be sold in bottles or small boxes, not cans.

There is no real substitute for passata but if your recipe calls for it and you have none, you can try a substitute. If the recipe only calls for a tablespoon or two, just try tomato paste. If you need more, put your canned tomatoes in a blender and then through a strainer.

You can also make it yourself at home and would be a great use for excess tomatoes from your garden. The best tomatoes to use are those that are ripe and flavorful, especially San Marzano and Roma. They should have a high flesh content compared to seeds.

There are a couple of different methods that people recommend. One has you boil the tomatoes briefly until they are soft and tender. After straining, they are put through a food mill. You can push them through a coarse strainer but it will be a lot more work depending on how many tomatoes you have.

An alternative method is to put chopped fresh tomatoes into a blender and process until there are no visible chunks. Pour through a strainer and push on the contents so only the skins remain. Discard skins.

No matter which method you use, do not add seasoning until you want to use it as it might limit the versatility. If you want it thicker, some recommend reducing it on the heat. However, this does reduce the fresh flavor and the same can be achieved when you actually use it.

For storage, you may either can it (using a proper canning method) or freeze. To freeze, pour into ice cube trays, freeze and then store in a freezer bag/container. Good for up to 3 months frozen. Canned passata may last up to a year in your pantry.

Do any of you have passata in your pantry? What do you use it for? Enjoy the fresh tomatoes while you can and if you have enough, try making passata for those cold, winter months!

It’s that time of the year when many of us cooks get excited because we can have all sorts of fresh herbs growing in our garden that we can snip and use in so many ways. Nowadays, you can buy fresh herbs of many varieties year round but it is so nice to have a personal garden with beautiful and flavorful herbs growing. Right now, our herb garden is growing tarragon, chives, sage, rosemary, basil, thyme, oregano, chamomile, mint, borage & parsley. In this Cooking Tip, I would like to talk about how to get the best out of these fresh herbs. I did write a prior Cooking Tip on storing fresh herbs. If you would like to receive that Tip, just let me know. I will also be teaching a Cooking with Herbs class for Hudson Gardens on Saturday, June 13. My class will be preceded by a Growing Herbs session taught by a member of the Hudson Gardens staff. Join us there as we will be making and tasting many different dishes where herbs are the main star.

Why use fresh herbs? They can take a plain dish to an extraordinary dish. They can add flavor, color & even just a tiny bit of texture. There are no absolute rules for using fresh herbs but there are some recommendations that will help you use them to their best potential.

If you do grow your own, cut them in the morning after the dew has dried. It is at that time that they are the most aromatic and flavorful. Prepare them as your recipe indicates. It is good to use either a sharp knife or kitchen scissors to cut the herbs to prevent excessive cell wall breakage.

For more robust herbs such as rosemary, oregano & thyme, you can add them at any point in the cooking. They do well in longer cooking dishes such as stews. For the more delicate herbs such as basil, parsley and chives, add them at the very end of the cooking process to preserve their color, flavor & aroma.

For most herbs, you are just going to use the leaves. However, for some herbs such as cilantro and parsley, the stems contain quite a bit of flavor and are tender enough that they can be chopped up with the leaves.

Here are some recommendations for using specific herbs. For a fairly complete chart of when/how to use various herbs, see this link.

Basil

• Varieties – the most common in our herb gardens is Italian basil, which is used in making Genovese Pesto. Other varieties are Thai basil, cinnamon basil, lemon basil and purple basil.
• Flavor – sweet, floral & slightly peppery.
• Typical uses — Tomato dishes/sauces, light pasta dishes, summer veggies.

Chives

• This herb is in the onion family.
• Flavor – an herbal, green taste with onion overtones.
• Typical uses – egg dishes, potato dishes or as a pretty garnish on many savory plates.

Cilantro

• This herb is also known as coriander leaf. There are some people who claim it tastes “soapy”, something that is related to that person’s genetic makeup.
• Flavor – it adds a bright and citrusy zing to dishes.
• Typical uses – Latin American and Asian cooking.

Dill

• Flavor – this is a tangy & grassy herb.
• Typical uses – it is ideal for poultry or seafood & pairs great with lemon & yogurt.

Marjoram

• Flavor – has a grassy but slightly sweet flavor.
• Typical uses – it works well in soups, risottos and dressings & pairs well with chicken, fish and tofu.

Mint

• Varieties – most common are spearmint and peppermint but you might also want to check out chocolate, pineapple, apple and mojito mint. One of my favorites sold by my local nursery is Candy Peppermint. It tastes just like its name.
• Flavor – adds a refreshing & cooling flavor.
• Typical uses – most commonly used in sweet dishes but, can also be used in savory dishes. It is wonderful with fresh fruit or in summer beverages.

Oregano

• Varieties – there is a Greek and Mexican oregano.
• Flavor – the Greek variety is pungent and peppery. The Mexican variety has a stronger, more earthy flavor with a citrus note.
• Typical uses – the Green variety is classically used in Italian sauces and dressings. The Mexican oregano pairs well with southwestern dishes.

Parsley

• Varieties – along with basil, this is one of the most used and enjoyed herb. In stores, you often find only curly parsley but you should try to find (or grow) Italian flat-leaf parsley as it is more flavorful.
• Flavor – is mild and subtle while adding freshness.
• Typical uses – often used as a garnish on many dishes, especially poultry and seafood but is also used in making stock. Try it with pasta, eggs, potatoes or lemony dishes. It is also a very prominent ingredient in tabbouleh.

Rosemary

• Flavor – this is a robust and sturdy herb that has an almost pungent flavor.
• Typical uses – great with heartier dishes such as lamb, pork or roasted vegetables.

Sage

• Flavor – this is a woodsy –flavored herb that is fairly distinctive.
• Typical uses – does great in stuffings, soups, risottos and really shines in a brown butter sauce. It also pairs well with game meats, poultry & root vegetables.

Tarragon

• Flavor – this is a very aromatic herb with a peppery and licorice-like flavor.
• Typical uses – often used in egg dishes, salad dressings and as a garnish.

Thyme

• Varieties – this is a classic herb in French cooking with leaves that are very aromatic. There is both a common thyme as well as lemon thyme.
• Flavor – spicy with notes of cloves & mint. The lemon variety adds a citrus note.
• Typical uses – it can be used in so many ways including meat dishes, soups, stews & sauces. It can also be added to breads and desserts.

Although I am mostly talking about fresh herbs in this Tip, I have just a bit to say about dried herbs. Fresh herbs give just that – freshness – to a dish. When an herb is dried, it loses that freshness and has a more concentrated flavor that can be very different than its fresh counterpart. When substituting one for the other, use only ⅓ to ½ as much of the dried form as the fresh herb.

Those delicate herbs such as basil, parsley and chives tend to taste better fresh Tougher herbs such as rosemary, oregano and thyme can do very well in either fresh or dried forms.

Fresh herbs are a cook’s best friend and can add so much to a dish. Whether you grow your own or not, they should be a part of your culinary arsenal!