I was thrilled to write this feature for the September issue of Vegetarian Times.
After all, for centuries, spices were the cornerstone of trade, culture and civilization. It only takes a whiff of fragrant cardamom or a taste of pungent cumin to understand why.
Spices are the most intensely flavorful foods on this Earth. Used properly and judiciously, they can turn any dish into a powerful taste sensation.
To read about how to roast and grind your own spices, to get the recipes, and for great tips on finding the right mortars and spice grinders, grab a copy of the September issue at newsstands or click on A Finer Grind: The five best spices to roast whole and crush to order.
Recipes in this feature:
Heirloom tomato carpaccio with four peppercorn mix
Carrot coup with fennel pesto
Haricots verts stir-fry with Szechuan pepper salt
Tricolor charred peppers with cumin-coriander vinaigrette
Vegetable rice pilaf with Garam Masala
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.