Live Life with A Little Spice Every Day!
Chef Marie always believes in the best quality herbs and spice ingredients to recipe success! Here are the best tips to use herbs and spices to the fullest in your cooking.
For better usage and conservation, make sure to keep spices away from heat and humidity sources and of course, from light.
Buy in small quantity; you can keep dried herbs and ground spices up to 2 years in our specialized packaging, in the kitchen closet or in the freezer,. Make sure to keep your favorites herbs and spices in a specialized sous-vide bag (foil) with thick zipper (like a coffee bag with zipper, exactly like we are using for our spice collection). The plastic, glass or metal containers may not keep the spice longer than a 6-8 months shelf life.
Spices will benefit from some heat to make them shine into recipes! They are the stars of successful and tasteful recipes. Less than a minute in a dry skillet (without oil) over medium-high heat while swirling the pan will release the aromatic oils in your spices. You can then use them whole or grind them in a spice grinder or mortar and pestle.
For ground spices or spice blends, you can roast them by putting a thin layer of them on a sheet pan and baking in a 350 degrees oven for 8-10 minutes until the color deepens a bit.
Blooming spices in virgin oil
In a saucepan over low-medium heat, add your favorite herbs and spice blend and your extra-virgin cold-pressed olive oil or grapeseed oil and let warm up flavors for 12-15 minutes. Make sure that the blend with oil is not overheating. We just wish to warm up flavors together with a little heat. It will enhance beautifully soups, stews, or curries just before serving. You can simply add this spicy virgin-oil over fish, meat, tofu, tempeh, vegetables, salads and potatoes. Very Keto – Paleo – Healthy – GF id you are using the best filler-free spices!
You’ll be amazed at how taking that one extra step can really change even the simplest dish into something extra special.