Have you ever thought “I want to learn more about cooking with spices”? We hear this a lot from our customers, and honestly we feel the same way. There are over 350 spices and herbs in the world, so we are always experimenting with new ones. What are some spices you have on hand in your pantry?
We’ve discovered that while some spices are pretty common and easy to find, the reason “new” spices become popular is because of food trends. A few of the trendy spices right now are Aleppo Chili, Ceylon Cinnamon, Sumac and all kinds of Curries (curries are a blend of different spices).
Here are some tips for storing your spices:
- Whole spices–like nutmeg–maintain their freshness longer than ground ones.
- Keep spices and herbs away from heat, moisture, and direct sunlight.
- Spices and herbs will keep for a long time if you store them properly.
- They don’t spoil, but spices and herbs do lose their strength.
- Members of the red pepper family, including paprika and chili powder, keep their color and stay fresher when stored in the refrigerator.
Here is a new recipe to try with a few of our favorite spices. Ful Medames is a traditional Egyptian appetizer often served with cut fresh tomato, cucumber and onion, along with some olives and boiled eggs.
by Shuli Madmone, owner Whole Spice
1 16-oz. can cooked small fava beans, with liquid
1/4 cup tahini paste
1/4 tsp. sea salt, or more if the canned favas are unsalted
2 Tbsp. olive oil
2 tsp. toasted cumin powder
1 tsp. California chili powder
½ tsp. crushed Aleppo chili
4 medium-sized garlic cloves, smashed
1 Tbsp. lemon juice
1 tbsp. of chopped fresh parsley for garnish
Place fava beans with liquid in a pot and bring to boil. Crush with a potato press till partially mashed. Add tahini paste and mix well to reach a hummus-like consistency. Thin with water if it is too chunky.
Mix the next seven ingredients together to make a salsa.
Spread beans on a plate and add the salsa in the center. Garnish with parsley and enjoy with good friends and family.