How to use up everything Spice special
Pack maximum flavour into meals with spices using our handy tips and tricks
recipes AILSA BURT
photographs GARETH MORGANS
Whole vs ground
Whole spices are ideal if you’re slow-cooking and want to infuse flavour over time. They can also add texture to a dish or act as a final garnish – things like tarka dhal and shakshuka benefit from a scattering of toasted whole spices. Ground spices can catch easily, so be careful not to fry them for too long. But, they do infuse flavour more quickly into dishes.
Storage
You should always store spices in airtight containers in a cool, dry place, away from direct sunlight as this can bleach them and affect flavour. They can also be frozen in small containers if you have too much.
Potency
A spice’s intensity lessens over time – the flavour usually starts to degrade after about six months. While they’ll still be okay to use, you may need to add more to achieve the same flavour. Before using, smell the spices – if there’s no aroma, they won’t impart much flavour.
Single origin
Most commercially produced spices go through a global supply chain, with spices from all over the world combined into one jar. This can result in a degraded intensity, as this process takes time, plus different grades of spices are often mixed together. Single-origin spices, on the other hand, come from one area, and usually, one supplier.