Tag: spices

A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean

A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean

| November 1, 2013 | 0 Comments

Spices get dirty because of the way they’re grown, stored and harvested, according to the head spice buyer for McCormick & Company. Because there are so many small farmers and shippers worldwide, that end of the supply chain is hard to control. So spices need to be sterilized before they hit supermarket shelves.

Continue Reading

Your Kitchen Spices Can Often Harbor Salmonella

Your Kitchen Spices Can Often Harbor Salmonella

| August 29, 2013 | 0 Comments

Spices may add more than flavor to your food: Some harbor dangerous bacteria. Contamination has caused big outbreaks in the United States, and the FDA is looking into how to reduce the risk.

Continue Reading

Food Fraud Database Lets Us All Play Detective

Food Fraud Database Lets Us All Play Detective

| March 26, 2013 | 0 Comments

Spices colored with carcinogens? Milk that “never saw a cow?” A free global database opens the door on the many ways that people adulterate or fake food.

Continue Reading

The New “Oaktown Spice Shop” Charms Oakland

The New “Oaktown Spice Shop” Charms Oakland

| January 11, 2012 | 3 Comments

With their high-quality spices, herbs, and hand-crafted blends, the new Oaktown Spice Shop is delighting residents of the Grand/Lakeshore neighborhood of Oakland.

Continue Reading

Spicy Mash

Spicy Mash

| August 10, 2010 | 4 Comments

The fragrance and potency of Indian spices transforms this very simple dish of smashed potatoes. Raw onion and cilantro also adds layers of savory, fresh, flavor.

Continue Reading

Turmeric: The spice-and-dye

Turmeric: The spice-and-dye

| August 27, 2009 | 5 Comments

You know how that lovely yellow curry served up at your favorite hole-in-the-wall Indian restaurant turns your napkin, the tips of your fingers, even your plate completely yellow? Congratulations, you have had a swift, yet definitive introduction to turmeric.

Turmeric has been turning everything yellow for eons. Originally it was not used as a spice for cooking, but as a dye, primarily for coloring holy robes.

Continue Reading

Fenugreek: The rough-and-tough seed

Fenugreek: The rough-and-tough seed

| August 8, 2009 | 2 Comments

When you look at the squat, rectangular and extremely hard seeds of fenugreek, you may wonder why anyone would take any trouble to work with it. But this unyielding spice is accompanied with a nutty, bitter and mellow flavor that could not be replicated by anything else.

Continue Reading

Giardiniera: Spicy Pickled Goodness

Giardiniera: Spicy Pickled Goodness

| January 27, 2009 | 6 Comments

When I was invited to a pig roast by some good friends this weekend, I tried to figure out the perfect spicy condiment that was going to enhance the pig without overpowering the delicious flavor. I settled on giardiniera, which is a concoction of pickled vegetables marinated with spicy peppers.

Continue Reading

Back to Classics: Herbs, Spices & Flavorings

Back to Classics: Herbs, Spices & Flavorings

| November 11, 2008 | 2 Comments

A few years ago, I noticed an old, cracked book on the bookshelf of a friend’s mom. As soon as I picked it up, I knew that I had to get my own copy. Herbs, Spices and Flavorings was originally published in 1982 and was written by Tom Stobart. Stobart went on to produce and direct the Master Chef series on the BBC.

Continue Reading

Fresh Turmeric

| March 25, 2007 | 3 Comments

Learning the true shape of our food sometimes comes as a surprise. The challenge of carrying ingredients across time and distance plus the reality of everyday cooking has transformed the look, feel and — most importantly — taste of many foods. That dry, yellow powder known here as turmeric is certainly one of them. Looking […]

Continue Reading