SPICE - magazineb
en.magazine-b.com
SPICE - magazineb
In practice, most cooks keep their flavorings at room temperature. As long as they aren’t regularly exposed to strong light, whole spices keep well for a year, and ground spices for a few months.
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Chef's Collection – Culinary Culture Connections
culinarycultureconnections.com
Strangely, it never occurred to Western cooks to dry roast and grind together peppercorn, fennel seed, cardamom, cloves, and cinnamon, then throw that spice mix into oil along with mustard seed, garlic, and onions to make a masala, the foundation of any curry.
Abraham Verghese • The Covenant of Water (Oprah's Book Club)
The Encyclopedia of Spices and Herbs: An Essential Guide to the Flavors of the World
amazon.com