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Want to know the easiest way to add more flavor to a dish? Use more flavorful ingredients...Thanks captain obvious. š¤¦āāļø
But itās true. And it applies to your spices. Here in the US, we have a history of sacrificing flavor for convenience. And that, my friends, is not always worth it. Especially when the alternative really isnāt inconvenient.
I know they may be a bit intimidating. But over the last two years, I started buying whole spices. And it transformed my cooking. So let me convince you why you should do the same.
The easiest way to understand is to look at ground spices.
Flavor comes from essential oils in the spices. And those essential oils are released when the seed is broken.
Ground spices have been broken, crushed, pounded, pulverized, and blitzed. That means their essential oils have been released! But those essential oils donāt stick around. From the moment they are ground, spices lose flavor over time. So if you buy already ground spices, theyāve already started losing flavor.
Whole spices havenāt released their essential oils. Theyāre holding on to them. š¤ So buying your spices whole means youāre buying more flavor.
And the difference is outstanding. Donāt believe me? Do an at-home experiment. š§Ŗš§«š¬
Odds are you already have previously ground black pepper in your kitchen. And you might have a pepper grinder too. Put a teaspoon of the already ground pepper in a bowl. Next, grind the same amount fresh from whole peppercorns. Then smell the two side-by-side. š Youāll understand the difference instantly.
And the same applies to cumin, coriander, fennel, mustard, caraway, nutmeg, and all the others!
The first rule I learned was less about where and more about when. You never want to buy more spices than youāll use quickly since they lose their flavor over time. So donāt stock up on your spices.
My second recommendation would be to look for a local spice shop that sells a lot of spices. That means they have high turnover and are always bringing in fresh stuff. It could be at an ethnic market or a specialty shop. Just go talk to them. Ask silly questions. Learn about where they get their spices from. See what kind of spices they love. And how they use them. Those people love to talk about what they sell!
You can also buy from the bulk section at the grocery store. That lets you get the exact amount you need.
Or you can get high-quality spices online. Itās typically what I do. My two favorites are Burlap & Barrel and The Reluctant Trading Experiment. Theyāve got some incredible spices! Iāve also heard good things about Penzeys and Curio Spice Company.
NEVER DO IT! Just kidding. š
Of course, you should buy ground spices! But just opt for whole if you can. Some spices typically only come ground or you might not be able to find them whole. All good!
But if you do buy a ground spice, itās even more important that you donāt buy in bulk and that you get it from a trusted source. You want your spices to be ground as fresh as possible!
Whole spices look a bit foreign if you arenāt used to them.š½ But I promise they're a simple ingredient to use. You either use them as is or grind them up yourself so they look like something youāre familiar with.
Most whole spices can be added directly to a dishāthink cumin, coriander, fennel seeds, etc. I love blooming whole spices in a bit of fat as a base for a soup or braise. Whole spices hold up better to heat and do a great job of infusing flavor into fat without burning.
Also, adding whole spices creates more contrast. Youāll get pops of flavor throughout a dish. They become little unexpected bursts of delight! That contrast makes your food more interesting.
Quick note: You will want to remove some whole spices before eating like cardamom pods or star anise. Biting into those is no fun. š„“ Speaking from experience here!
Grinding whole spices yourself gives you the most flavor. You donāt lose as many essential oils doing it fresh.
Thatās why a coffee grinder or a mortar & pestle are crucial tools in your kitchen. (I do recommend using a separate coffee grinder so you donāt get spice-flavored coffee. Or coffee-flavored spice.) They let you easily grind spices fresh. And in addition to a more pronounced flavor, grinding your spices yourself lets you control the texture. Speaking of that.
The texture of the spice impacts the flavor of the dish. How?
A finely ground spice will evenly and subtly disperse into what you cook. You get some subtle sharpness and tanginess from ground mustard. In a blind taste test, it would be hard to know finely ground mustard was used.
But you notice when you bite into a whole mustard seed.
Coarsely ground spices give you a mix of both. It blends nicely into a dish but at the same time, it can give your food texture and contrast.
Do you want the flavor to blend in? Or do you want it to be more prominent? Do you want the textural pop? Thereās no right or wrong answer. But when you grind it yourself, you get to decide.
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I hope you just added whole spices to your grocery list! Are you still feeling unsure about whole spices? Youāve got this! Just season the day! š„
Until next week,
Luciano šØāš³
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