Coriander, chile add pop to chickpeas
Whole spices are more potent, have longer shelf life
When fat is cut from recipes, flavor can follow. That’s when spices become the key to making lighter foods taste great. And if you want to get the most out of your spices, it’s best to follow a few simple tips.
Whenever possible, buy whole spices, says Raghavan Iyer, author of 660 Curries. Spices get their flavor from the oils inside. Once the spices are ground, the oils lose potency, which means freshly ground peppercorns pack more flavor than pepper purchased already ground.
Whole spices also are a better value. Stored in airtight, glass containers away from heat, says Iyer, whole spices will stay fresh for at least a year. Ground spices last for only a few months.
Buy spices from the bulk section of a natural food store so that you can buy only what you need for a short period. That helps ensure your supply is always fresh. Prices for bulk also tend to be lower than for packaged.
For grinding whole spices, a mortar and pestle are nice, but an inexpensive electric coffee grinder is faster and more convenient.
Iyer’s recipe for curried chickpeas in coconut sauce gets a fiery burst of flavor from a freshly ground blend of pan-roasted chilies and coriander seeds.
AP