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Hi All~~

I received many more responses than I expected and I thank all of you for
your time and effort to suggest and educate me. This is what I learned from
you...

The age and freshness and quality of the dry spices is key.  I buy what I
need in small batches from the health food stores.  This makes a HUGE
difference.  Sautéing dried spices briefly with other aromatics (garlic,
onions, celery, and etc.) before adding stock makes a huge difference too.
Most dried spices added to boiling water won't do much.  Fresh herb work
best this way--basil, cilantro, parsley.
_____
The short answer is that most spices contain oil-soluble compounds and
should be bloomed in oil. The book (ATK's the Science of Cooking) provides
a chart on p. 301, which lists cardamom, cayenne pepper, chili powder,
cinnamon, cloves, coriander (the seed, not the herb), cumin, curry powder,
nutmeg, and paprika as all being spices that should be bloomed in oil.
Saffron can go either way, as it has both oil-soluble and water-soluble
compounds.

With herbs, they divide them into two categories, ³hearty² and ³delicate².
The delicate herbs have more volatile flavor compounds which evaporate
with exposure to heat and air. These herbs should always be bought fresh,
and they include basil, parsley, cilantro, mint, dill, chives, and
tarragon. This category of herbs need to be added late in cooking, because
the flavors will disappear with prolonged exposure to heat. The heartier
herbs have less-volatile compounds, and include rosemary, marjoram, thyme,
oregano, and sage. These herbs can be added earlier in cooking, and in
some cases can be used dried.
_____
Blooming spices -- or heating them in oil -- is great for spices like
cumin, mustard, and coriander. You'll find this process is used a lot in
Indian cooking. I also like to toast them by using dry heat before
grinding. It adds another level of flavor to dishes.

I don't think oil is *required* to release the flavor of these spices, but
it helps release more intense flavor. Personally, I think one of the best
ways to build flavor is to come up with a few go-to spice blends for meats.
You can play with proportions until you get something you really like.
Also, for me, experimenting with recipes from other cultures really helps
-- you'll discover lots of new cooking and flavor ideas!
_____
Here is a reference, but it is not an exhaustive list: Infused Oils Recipe
| Exploratorium
<http://www.exploratorium.edu/cooking/seasoning/kitchen/recipe-oils.html>
[This was a real education for me~]
_____
Dried peppers/paprika are often cooked in oil to release the orange, fat
soluble beta-carotene (Vitamin A) to add color to dishes. It would also
come out in water based cooking but wouldn't be as vibrant or as quick.

Soft herbs/leaves give off flavor during cooking.  The Chew chefs add
them--fresh or dried, at the start of cooking. Just before serving, they
add more fresh herbs again to reinforce flavor with bright notes.
_____

This is what I learned from browsing the internet...

Flavor concentrates of any spice or herb can be purchased from a number of
different companies. I couldn't tell, of those I found, which would be
best. This was a surprise to me. So, instead of buying a spice or herb, one
would simply use the flavor you had bought in a bottle. "Carriers" are the
medium the flavor is bottled in, which can be alcohol, water or oil. (See
below...)

*And yes! -- Water-soluble and oil-soluble base suspension is superior to
alcohol.*

Here’s why:  Water and oil are more neutral carriers than alcohol; they
impart no added flavor and do not evaporate as rapidly when exposed to
heat. This allows the flavor to taste better, smell better, and not
"bake-out," as a traditional alcohol-based extract.

Water-soluble flavors are ideal for baking and to flavor frosting. They are
not appropriate for flavoring chocolate or hard candy due to their high
water content.  Oil-soluble flavors are ideal for salad dressings, roasting
nuts, baking, and flavoring frostings and olive oils.  However, both
water-soluble and oil-soluble flavors can be used to flavor chocolate-candy
centers.

Thanks, again, for helping me sort out how to use spices and herbs in
cooking. I expect (hope) my meals will be much tastier in the future!!

Cheers~~Ayn in Kansas

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