Tag Archives: spices

How to use fresh ginger

Fresh ginger

Fresh ginger is not as friendly looking as powdered ginger, which comes in a neat little canister along with all of the other dried spices. It goes into baked goods along with dry ingredients and requires no prep time. Fresh ginger, on the other hand, looks a little alien by comparison. The bulbous root is firm and it’s not obvious how to use it – ... Read More »

Nutmeg Mill

Nutmeg grater

Spices are at their best when they are fresh. I find that this is especially true of nutmeg, a spice that is often called for in baking in only small amounts. Its delicate, peppery flavor begins to dissipate shortly after it has been grated and you won’t get the same result with previously ground nutmeg. Whole nutmegs are easy to find in most grocery and ... Read More »

CI taste tests ground cinnamon

CI taste tests ground cinnamon

At one time, you could search for cinnamon on the spice aisle at the grocery store and see just a plainly market bottle staring back at you. No country of origin listed, no special variety mentioned. In most stores these days, the selection looks quite a bit different, with various brands and types of cinnamon to choose from.  Is there a difference between the brand ... Read More »

Whole vs freshly ground nutmeg

Whole nutmeg in jar

When I write a recipe that includes nutmeg, I try to specify that it should be freshly ground nutmeg. I notice that more and more recipes are written this way, where years ago most just said simply “nutmeg.” This is because nutmeg has a delicate, spicy flavor that starts to dissipate shortly after being ground and you really can get a lot more flavor out ... Read More »

Scroll To Top