Catering in Toronto Area: Common Spices Used in Modern Catering

 For centuries, spices and herbs have been used as simple and economical ways of adding flavor and increasing the palatability of foods. Whether something is used as a herb or a spice depends on the part of the plant that is used. Often, herbs are from the leaves and spices from the seeds, roots, or bark. Herbs can be fresh or dried, whereas spices can only be used in dried form. If you have an event that requires catering in Toronto Area, below are the spices to use.

Black Peppercorns

This spice is well known to everyone and is suitable for almost all dishes. The slightly aromatic and pungent spice should be freshly grounded for maximum flavor. Instead of purchasing the pre-ground pepper, go for whole peppercorns and use a peppermill to get the most heat and flavor from the spice.

Ground Cinnamon

This warm spice is packed with antioxidants and is known for adding a dash of sweetness to meals. While it is popularly used in sweet and baked meals, it is also a common addition in Moroccan and Indian savory style dishes. It is important to note that real cinnamon is hard to come by. Therefore, what is commonly used today is cassia bark sold as cinnamon.

Chili Powder

Anyone catering in Toronto area knows the significance of having chili on the side for anyone who loves their meals hot. Since it is made from various chilies, it can have a bright red or orange colour depending on the dominating chili type. It is available in mild, medium, or hot varieties for different taste palettes. Since chili easily blends with a variety of other spices, you will find it mixed with paprika, salt, and cumin.

Food science is an art, and not everyone can maneuver it. This is why you need to get professional catering in Toronto area for all of your events.