Whether you’re whipping up a birthday cake or getting ready to host a small dinner party, using fresh spices makes all the difference. But if you’ve ever reached into the spice cabinet and pulled out ...

Here are some starting points: Keep herbs and spices in a cool, dry place (not over the range ... Use the same method to check ground spices every six months and dried herbs 2 to 3 times a year.

Indian cooking uses spices to awaken the flavor of foods, and to make even the simplest dishes taste vibrant and dimensional.

simply add them to a dry skillet over medium heat, and toast for one to two minutes, until they are fragrant. Start with whole spices, then add the ground spices, so they don’t burn in the time ...

To toast or dry-fry spices, heat a griddle over ... and allowed to cool before being ground. Dropping whole spices into a spoon of hot oil will also release their essential oils.

Conversely, ground spices such as turmeric and paprika - due ... and understanding which ones do can make all the difference. Keep it dry and the pan hot One of the golden rules when roasting ...