Imagine a world without spices. Curry without chilli, sushi without wasabi, even ice cream without vanilla. Spices have been used for centuries to flavour food and drinks, and we eat them every day without realising it.
Pete Evans looks at how to get the most from your spices.
- Spices come from any part of the plant other than the leaves – the leaves are what we know as herbs.
- Spices are often dried and come from the seeds of the plant, like mustard, or come from flowers like capers, or from the roots, berries or bark.
- Whole spices retain their aroma and potency much longer than ground, so it's best to buy spices whole and grind them up yourself.
- Store spices in a cool dark place in a well-sealed container that won't let moisture in. Glass or a high-barrier kind of plastic container is ideal.
- Don't buy spices in cellophane bags. They are porous and let a lot of the flavour out.
Equipment and Suppliers
745 Darling Street
Ph: (02) 9555 6032