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| seeds + spices | |||||||||||||||||||||
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all prices include post + packing for orders within the UK - small additional shipping charge for international orders |
In
this section are some of the most commonly used spices in a kitchen
that are useful for both flavour and texture. In general, toasting
the seeds before use enhances the flavour and gives a more 'nutty'
character, often reducing any slight bitterness present.
Highlights include black cumin seeds that are widely used in Northern India and ajowan seeds that give a delicious herbal, celery flavour useful in any savoury dish from soups to pastry. |
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all content © james ransome 2006