Some spices are statement flavors that speak for themselves. They're the big-name headliners that sell recipes the way A-list actors sell movie tickets. They may be subtle and unassuming like basil and sage or bold and brash like cumin and pimentón. They play well with all sorts of flavors and ingredients, crossing culinary boundaries while always remaining the star. Asafoetida is not that kind of spice. More
Quick pickles are one of the easiest, set-and-forget foods to make. And if, like me, you'll eat yours within a few days, you can make your own at home in a regular jar, with no special canning equipment or process required, on the spot. If you've got cucumbers and a few pantry staples—vinegar, sugar (or some form of it, like honey), salt and a few spices—and, better yet, 24 hours, you're in pickle business. More
Like most spices, paprika has different varieties or grades. But it surpasses others in terms of just how many of those varieties are easily obtainable. Which does the newly enlightened spice hunter buy? Here are two main guidelines. More
After black pepper, cumin is the most-used spice on Earth. A flower related to parsley originating around Egypt (spices have weird family trees), it's followed people around wherever they go. Cumin has an unmistakable flavor: it tastes earthy, musky, gamey, and spicy. Cumin complements chiles beautifully, bringing additional heat to a dish while balancing their fruitiness. And for those who want great flavor but can't handle much spiciness, cumin offers much more flavor and aroma for its heat than many chiles. More
It continues to baffle me how little attention is given to spices today. Maybe it's because we're told to eat local (they rarely are) or organic (they're usually not). Spices seem to still have a reputation of being slapdash cover-ups for mediocre chicken—and far too often they are—but they don't have to be. Yes, spice hunting requires a little time, effort, and money (though less than you think), but once you start using fresh spices in you're cooking, you may just find yourself addicted. More
Toasting (or "dry roasting") spices transforms them, drawing out their aromas and adding a mellow, toasty complexity. You can use toasted spices to finish a curry or other spiced dish, adding a final layer of spice and rounding out the dish in much the same way some brown butter or toasted nuts would. They also add a mellow spiciness to baked goods, pickles, dressings, rubs, marinades, sauces, compound butter, or added to your favorite hot beverage. More
A few foods can almost always benefit from a dusting of the stuff. But when dealing with most meals, treat pepper the way you would any herb or spice: think (and taste) before you pepper. More
I'll give myself any excuse to buy a new cookbook, even with all the recipes floating online. There's something intoxicating about sitting down with a cookbook and being thrown into a world all of itself, drawn in by the recipes, stories, and photos. Here are five good reasons to buy a new cookbook and add spice to your cooking. Check out our picks, after the jump.... More
[Photograph: Amazon.com] The more kitchen gadgets you amass, the more organizational support you need to keep them all in order. I've seen tons of spice racks, but this fancy carousel by KitchenArt ($32 at Amazon.com) seems to do it all. Not only is it designed to save space and keep your spices in uniform containers like most other models, but this one has a quirky little dial that lets you automatically dispense by the quarter teaspoon. Brilliant? I think so. I like that KitchenArt makes their spice carousel in two colors (black and white) to match your appliances, but what's better is that you can screw in an extra piece (included in the box) to hang the whole thing... More
©iStockphoto.com/kcline While it's easier to bring a little Cajun love to a meal with a shake of a product, why must so many blends combine so much salt to accompany the fire? I can't tell you how many times I've aimed for a spicier, more Cajun dish, just to end up in a salty disaster. (And I can't be the only one here, right?) The easiest solution is to make your own, which allows you to control both the saltiness and spiciness. Here's a recipe for a homemade Cajun spice blend that you can throw into hummus or use to blacken fish or veggies (green beans work well, in my opinion). Or, if you really want the fast shake... More
