Chorizo Feta Braid
I buy sausages freely without thought for when or how they'll come into play. This recipe uses a couple of raw/uncured chorizo that had been hanging around in my freezer for a few months without purpose.
Spice It Up: A Quick Guide to Buying, Storing and Cooking with Spices
Let’s talk spices – those tiny jars that sit on your shelf just waiting to turn your meals from meh to memorable. Whether you’re cooking up a curry, roasting vegetables, baking bread, or even stirring up a cocktail, spices are your flavour foundation. They’re your secret weapon for layering taste, aroma, and warmth into your food without having to rely on fat, sugar, or salt alone.
But here’s the thing: a lot of us aren’t using spices to their full potential. Maybe you’re unsure what to buy, don’t know how to store them properly, or you’re playing it too safe with just salt, pepper, and maybe a sprinkle of cinnamon once in a while. Let’s fix that.
Why Spices Matter
Spices are dried seeds, roots, bark, or fruit of plants, and they’ve been used in kitchens across the globe for centuries – not just for flavour, but for preserving food, aiding digestion, and even as medicine. Think of spices as the soul of your cooking. They give your dishes depth, character, and a sense of place.
Want to make roasted cauliflower more interesting? Add cumin and turmeric. Want your stew to sing? Try smoked paprika and a pinch of clove. Craving something cozy? Cardamom and cinnamon have your back
Buying Spices: Quality Over Quantity
It’s tempting to grab that huge bottle of oregano from the supermarket bargain bin, but unless you’re cooking for an army, it’s not worth it. Spices lose potency over time, and that giant jar will be a shadow of its former self long before you finish it.
Here are a few tips for buying better spices:
Go small, go fresh: Buy in smaller quantities and replenish more often. It may cost a little more up front, but it pays off in flavour.
Shop smart: Look for stores that have high turnover (like spice shops or international markets), so you know the stock is fresh. Online retailers like Herbies and Gewürzhaus or your local zero-waste store are also great for single-origin, ethically sourced spices.
Whole is better: Whole spices (like cumin seeds, coriander, or cloves) stay fresh longer than ground ones. You can toast and grind them as needed using a spice grinder or mortar and pestle.
Storing Spices: Keep Them Happy
Light, heat, and moisture are the enemies of spices. That beautiful spice rack by your stovetop? Sorry – it’s slowly ruining your flavour stash.
Instead:
Store spices in airtight containers in a cool, dark cupboard or drawer.
Label jars with the purchase date so you can track freshness. Already ground spices are best used within 6-12 months whereas whole spices can last 1-2 years.
Avoid sprinkling straight from the jar into a steaming pot as the moisture can sneak in and cause clumping/spoilage.
Cooking With Spices: A Quick & Dirty Guide
Now for the fun part. Using spices isn’t just about throwing in a teaspoon of something random and hoping for the best. Here’s how to get the most flavour bang for your buck:
Bloom your spices: This means gently cooking them in oil at the start of a dish to release their essential oils. It’s a game-changer. Try it with cumin, mustard seeds, or curry powder in the base of a soup or sauce.
Toasting whole spices: A quick toast in a dry pan before grinding enhances their aroma and complexity.
Learn spice flavour friends: Some spices like cinnamon or nutmeg shine in sweet dishes, but they’re also amazing in savoury ones. Nutmeg in a béchamel sauce, cinnamon in a lamb stew – it works.
Layer flavour: Don’t just dump all your spices in at once. Add some early in the cooking process, and finish with a fresh sprinkle at the end to brighten things up.
Spices to Start With
If your spice cabinet needs a makeover, here’s a solid starter set that covers a range of cuisines:
Cumin – Earthy and versatile; perfect for Mexican, Indian, and Middle Eastern dishes. Try my Lazy Lamb Kofta
Smoked Paprika – Adds a deep, smoky note to veggies, meats, and sauces. Try my Spiced Nuts or Cheese Lovers Biscuits
Coriander – Citrus-y and warm; great in everything from curries to salad dressings.
Turmeric – Earthy and vibrant; good for golden milk, rice, or roasted veggies. Try Pork balls in Turmeric Broth or Chilli-free Laksa
Cinnamon – Not just for desserts. Try it in braised dishes, tagines, or spiced rice.
chilli flakes or powder – Add heat and depth in a pinch. Try my Chilli Jelly or Pico de Gallo
Garam Masala, Chinese Five Spice or Panch Phoron – Ready-made blends for bold flavour without the guesswork. Try Roasted Cauliflower w/ Panch Phoron
Whether you’re dipping a toe into new spice territory or deep-diving into your pantry’s potential, remember this: spices are here to help you cook with more confidence, creativity, and joy. Play around. Taste as you go. Be bold. Your kitchen and your tastebuds will thank you.
Stay curious, stay seasoned
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