A Guide to the Best Spices
From North India's hot & spicy tandooris & curries, to the tangines of Morocco, spices are synonymous with flavorful cooking. Cinnamon, ground cardamom and cloves adds warmth and give complexity to baked goods and breads, while black mustard seeds, caraway, cloves, cumin, fenugreek and fennel seeds are usually tempered in hot oil and added to stews, vegetables, seafood, poultry and meats. Turmeric powder is often used to give a lovely yellow color and slightly bitter taste to both savory and sweet items.
Buying Spices in Small Batches
Spices, particularly ground spices, should be purchased in small batches and then stored in an airtight container in a cool, dark spot like your kitchen pantry. We recommend buying in small batches as ground spices will lose their flavor after just a couple months, changing the flavor profile of the blend.
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