Smell test: Rub a pinch between your fingers and sniff. The spices should emit a strong, vibrant aroma. A weak or nonexistent ...

Typically associated with the cuisines of India, Mexico, North Africa and the Middle East , the technique of ‘blooming’ spices typically involves using heat to activate the dormat flavours of whole or ...

Ground spices should be added after whole spices have released their flavors. Adding them too early can lead to bitterness or ...

Spices are the backbone of Indian cooking. They are the soul of flavourful sambars, curries, chaats, and even chutneys. And dry roasting spices — heating them gently in a pan without oil — is a method ...

African nutmeg, also called calabash nutmeg, is an extremely versatile spice that can be used in a variety of creative ways ...

Indian cooking is not just about food. It is about flavour, fragrance, and centuries of wisdom packed into tiny jars of spices. From the vibrant heat of red chilli to the golden glow of turmeric, our ...

Kasuri methi, dried fenugreek leaves, offers a wealth of flavor and health benefits. Made by carefully drying fresh fenugreek leaves, this spice is rich in nutrients and aids digestion, blood sugar ...

Add all of your ingredients to a small mixing bowl. Once all of your ingredients are added, mix the spice mixture well. Store in a sealed spice container in a cool dry place like the pantry. This ...

Give your wok a “facial” with salt and oil to help clean and condition it. Scott Suchman / The Washington Post Food writer Grace Young tells Washington Post’s Kristen Hartke about the basics of caring ...