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Hang bundles of fresh herbs upside down to dry, then fill mason jars with their fragrant leaves. The best solution for sourcing dried herbs is to grow your own! Or buy from a friend or family member who has a garden. Final thought: When You Can, Grow your Own Remember, if you’re buying good quality spices, you won’t need to use as much for cooking as they will be much more potent than standard grocery store fare. Unless you are a very active cook and are heavy-handed with the spices, I wouldn’t recommend buying bulk spices. Spices are not the ingredients to be buying bulk for your home kitchen because they do go stale. Most spices are incredibly pungent, and should never smell musty. If you’ve been to your local ethnic market and/or specialty spice merchant and experienced the real thing, you can usually just use your eyes and nose to identify the frauds. Here are my recommendations:Īvoid gourmet shops selling regular spices at inflated prices. If you cannot locally source whole spices, consider purchasing online from a reliable company. Some may even have recipe cards to hand out.
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The best part? You can usually chat with the staff about how to incorporate their products into your cooking. These spices shops nearly always guarantee quality and freshness. Smell the spices and buy a small amount to try at home to see if you like them. Of course ethnic markets can sell poor quality spices as well, but talk to the staff. They are selling spices that are used regularly and are re-stocked much faster than an average grocery store where spices may sit for much longer. Often ethnic markets have good quality whole spices at affordable prices. So what can you do to source better spices? What percentage of this foreign matter may be in your pre-ground spices? It’s shocking, but up to 20% for some is still considered “acceptable”.
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What are these ‘defects’? Well if you really want to know, a few of them are mold, exctreta (yep, that’s poo), dead insects, rat hairs, wire, string and a list of other ‘foreign matter’. *What, so let’s just grind them in and sell them? Pretty much.
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The health regulations for ground spices are lax, with the ASTA (American Spice Trade Association) cleanliness specifications stating that “…it is not possible to grow, harvest, and process crops that are totally free of natural defects”. Also, ground spices are not required to be free of contaminants.īuy the Best Possible Spices You Can AffordĬheap spices are cheap for a reason. Ground spices may have other ingredients such as salt, rice or flour mixed in and FDA regulations do not require suppliers to list these add-ins as ingredients.
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In my first post, I debunked common spice myths and pointed out how proper selection and addition of good quality spices to a dish can elevate the flavor of a dish with little effort and minimal cost. This is the second post in our Spices 101 series. Likewise, you should aim to use the best spices and herbs possible, for reasons we will discuss below. Would you make a fruit salad with moldy fruit? Spread rancid butter on fresh baked bread? Of course not. Learning to source and purchase fresh, quality products is paramount when learning to cook well with spices. One might think that learning which spice to add to which dish is one of the first things you would be taught in Spices 101, but they would be wrong.