they’ve assumed it was spicy. Once they
try my food, they’re usually converted.
The only heat providers in Indian
cooking are fresh green chiles, whole
dried red chiles, or red chile powder.
Reduce or eliminate them, and you’re
still left with an incredibly flavorful and
well-seasoned meal.
I’m often asked how to store spices
and for how long they remain useful. In
their whole form, spices can last for
years. But once they’re ground, their
essential oils are released. Because of
that, you’ll be able to keep them in
ground form for six months, tops, before
they go rancid and lose their flavor. This
is why most people who really
understand spices and have worked with
axel boer
(Axel Boer)
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