Sorting Out Spices

Tony Hill clears up the confusion on similarly named spices and substitutions

By Tony Hill Fine Cooking Issue 93

Save to Recipe Box

Add Private Note

Saved Add to List

Add to List

Add Recipe Note

Spice Tips

Toasting whole spices briefly before grinding expresses essential oils and brings out flavor, but high heat also changes flavors, so adapt accordingly. Toasting pre-ground spices can easily destroy their flavors.
Store spices away from light and heat and track their age by labeling purchase dates. Change your stock about every six months for ground spices and every year for whole spices.
It’s often better to make your own spice blends, such as curry powder, as you can control salt and eliminate cheap fillers.

Comments

What We're Cooking Now

Collection
Great American Cookouts
Collection
July 4th Recipes: 25 Of Our Favorite Red, White & Blue and Classic American Foods
Collection
All-American Sandwiches for Fourth of July

Collection
15 Cocktails To Make Summer a Little Cooler
Collection
10 Impossibly Appealing Summer Salads for Dinner
Collection
14 Super Summer Slaws
Collection
Summer's Best Ice Cream Sandwiches

Recipe

Poached Egg and Asparagus Toasts with Beurre Blanc

This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…