Thyme Management
Disclaimer: this article has nothing to do with herbs. With that said, I use the following spices heavily:
- Ajwain - good complement in moderation with Coriander.
- Black and White Pepper - mixed together in pepper mill.
- Cardamon Seeds - wonderful when ground fresh, though fades quickly.
- Coriander - excellent base spice for Indian dishes or with quinoa.
- Ginger - fresh, ground, crystalized, it’s all good. Use in both Asian and Indian dishes, and also my smoothie spice mix.
- Poppy Seeds - complement for Cardamon based spice mixes.
- Turmeric - mainly for curry mixes and the health benefits. Not so keen on the orange stains it leaves everywhere.
For curry mixes, I also pick up any number of other spices. Be sure to buy spices fresh, or failing that, try ordering whole spices online. Like coffee, spices must be ground and used as soon as possible. Unless the spice requires industrial equipment to process, such as Mace.
For equipment, currently have a Kitchen Aid blade grinder, a small mortar and pestle, a pepper mill, and a hand crank coffee grinder. Kitchen Aid good for quick mixes of softer spices. Mortar and pestle has smooth sides, so hard to grind spices with. Coffee grinder handles hard spices such as Coriander best, though this task could also be handled by another pepper mill. If only buying one item, purchase a large mortar and pestle. Ensure it has rough sides, as smooth ones allow the spices to escape.
My favorite spice book came from the local World Merchant’s store: The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen.
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