Spices are the ultimate shortcut to flavour. They pack a punch even in small doses, and using them is both an art and science. Altering the levels of a collective of spices can completely transform a recipe. So, how can you get the very best out of them?
As a rule, it’s a good idea to source the highest quality spices you can get and afford. Organic ensures they are pesticide-, chemical- and additive-free, and often come with the impact on farm workers and the local community considered. With single origin, there are strong direct relationships with farms and producers, with specific characteristics from the region included as standard.
Where these aren’t guaranteed, the ethos of the brand or retailer matters. Many value provenance, and will follow crops and markets around the world to source the very best sustainably, in a way that makes a positive difference to communities. Ultimately, it’s about the love and passion that goes into producing, packaging and selling the aromatic wonders.
Once they’re home, don’t leave them on shelves to collect dust: spices get their flavour from the essential oils inside them, so stored in a cool, dark place, they won’t spoil, but will weaken over time. You can warm or toast them, then grind from whole to rejuvenate the flavour. Buy small quantities and put them to regular use.
Look for family-owned brands and choose packaging that you can easily stack and fit measuring spoons into for ease.
What’s the one spice you couldn’t live without?
“Nutmeg is easily my favourite spice. It’s warm and woody, but still intensely floral, adding depth and interest to loads of dishes beyond béchamel and Christmas cakes. I grate fresh nutmeg over buttered, steamed green vegetables and use it instead of cinnamon on porridge.” Fliss Freeborn, cookbook author and food journalist
“Smoked paprika – it manages to capture the sheer essence of peppers, as well as
