Technique Thursday: Whole Spices

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The people of Bangladesh typically store their spices whole. This is because husks, shells, and pods keep spices' sizzling potential sealed in better than any¬†Tupperware¬†or glass jar. To season food they simply dry roast a small batch of whole spices and then grind them into powder. Preparing spices as needed ensures food with the most vibrant, intense flavor. After all, spices dramatically lose their pungency after only 6 months (sooner if exposed to heat and sunlight). The flavor … [Read more...]