"James Silverton" <not.jim.silverton@[EMAIL PROTECTED]
> wrote in message
news:QgxDj.4400$i54.2725@[EMAIL PROTECTED]
> 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.
In India people usually own an electric grinder designed for grinding
spices
either wet or dry.
--
William Black
I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time, like icecream on the beach
Time for tea.
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