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Exotic Spices
In the course of human history, people have often wanted what was difficult to obtain. We want the new, the rare, the out-of-the-ordinary, and that holds true with spices. For more than 4000 years, people have been trading in spices from around the world, and spices like cinnamon and ginger, once fiercely sought after, are now commonplace in pantries around the world. Today's exotics open the door further into cuisines around the world, reflecting both our desire to dig deeper into the food we've already culturally adopted and continue to explore flavors that are not yet familiar to our palates. The current lineup of exotic spices include things like the fruity-spicy heat of Korean chili flakes, the tart citrus flavor of sumac, and the umami richness of Japan’s shichimi togarashi.
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Most Popular Spices by Cuisine
With the explosion of cooking shows on TV and more information on recipes from far away places available on the internet Americans are more willing to experiment in the kitchen than ever before. After talking to customers for years we decided to come up with this handy guide to help inspire cooks to experiment more in the kitchen in trying out amazing recipes from different parts of the world. Here you'll find seasoning blends by region that take the guess work out of the meal prep process or if you have a bit more confidence in your cooking abilities and like to dabble we also list the most common spices used by each type of cuisine.
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How to Fry Spices
If you already know how to dry roast and crush your own spices, pan frying is the next step in building our flavor profiles of your favorite dishes. The process of frying spices is also sometimes called "blooming" spices. How exactly does one fry spices? It is a process that may or may not come easy to you. Keep in mind that this is different from dry roasting spices, a process that involves adding spices to a pan to roast on their own without any oils or liquids added. Frying spices uses oils.
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