James Silverton wrote:
> Rex wrote on Mon, 17 Mar 2008 15:53:38 +0000:
>
> ??>> I currently have a poor selection of spices in the house.
> RMF> And I have too many :-)
>
> ??>> What sorts of things would be good to have around when
> ??>> buying fresh,
> RMF> Many of the spices are made from *dried* seeds (or
> RMF> seed pods); so they're not fresh ... they can be *ground*
> RMF> "fresh" from the dry state and they will taste better for
> RMF> it than a stored powder, months old ...
>
> RMF> e.g. coriander, cardamom, fenugreek, mustard,
> RMF> pepper
>
> I would certainly agree with grinding your own. A blade-type coffee
> grinder is quite cheap and easy to clean. I know purists swear by
> mortars and pestles but, even as a professional chemist who did learn to
> use one, you can keep them, IMHO.
>
I agree with that.
Ground spices soon lose their flavour and you always seem to buy more
than you need/can use before they go stale!
Get whole spices and grind them. More work but you will find it worth it!
We do ours in an old hand worked, like a mincer, Coffee grinder that was
given to us when my Wife's parents "downsized".
We have never looked back!
Steve
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