I know I bang on about toasting your own spices all the time. And I’m not apologizing, because if you don’t, you miss out on a fantastic range of flavors. I was very happy to see a fellow blogger find this out on her own recently (Violets and Cardamom) when she went to a Peruvian cooking course. Her own recipes look amazing, and I can’t wait to try a few.
But I digress. The other weekend I was a bit lazy and decided to grab the panch phoron, or “Bengali five-spice”, instead of coming up with my own spice mix. I did still toast those spices to maximize their flavor, but because of the fenugreek I used the coffee grinder (which has now become the dedicated spice grinder).
It was a lovely lazy option, because soon the house filled with a delicious smell as I mixed the spices Continue reading
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