My love affair with cooking, especially indian food, began with the amazing flavours I stumbled upon when mixing up and experimenting with different spices!
The first rule is to always have ground spices and whole spices in your Kitchen. They spruce up any dish!!
Second, is always store them safely, preferably in a cool, dark place away from sunlight.
Third, they must be fresh. This really makes a big difference in taste. If after some time you don’t get an amazing aroma when you open your spice tin you know its time to replace the ground spice. Ground spices last six to 12 months depending on how well they are stored. Whole spices last alot longer – many years!
Fourth, keep a Masala Dhaba with your most frequently used spices in them. There is no rule on what spices HAVE to be in your tin. Everyone’s dhaba has slightly different content! It is so so so convenient for daily cooking!
Mine has cumin seeds, red chilli powder, coriander powder, coriander and cumin mixed powder, garam masala, turmeric and dried red whole chillies.
Fifth, always make sure your spoons are dry when you dip them into your spice tins!! This avoids any moisture ruining the taste of your ground spices.
Now that I have started Binny’s Kitchen I felt it was time to source fresh spices and a new Masala Dhaba all of which I bought from The Spice Kitchen.
My Masala Dhaba is seriously a delight as it comes with its own handmade cover made from a beautiful traditional Sari which matches with the purple theme I have going on in my home 🙂 It is also made by a wonderful lady called Shashi 🙂
The spices just smell divine and I can’t wait to cook with them!
I also ordered some international spice blends so I can experiment with other dishes too 🙂
If anyone is feeling inspired to spice up their cooking do check out Spice Kitchen
I like to pair the dry spices with the spice drops to my dishes 🙂