I have always ground and blended my own spices as my mum always did. I'm from Burma in the heart of Asia, and very much influenced by her two big neighbours India and China.
After inviting neighbours over for dinner, they became rather obsessed with my cooking. Eventually they wanted me to teach them how to cook...a Thai curry.
A while later, after grinding up some Garam Masala, I gave a little jar of spare garam to the neighbour. So I thought '...I'll have to grind up my own spices and put them in little jars for everyone...' The seed of an idea was born.
I toyed with this idea then looked at what was already out there. I realised there were very few people who were grinding fresh spices. This is essential as you just can't get the same freshness from commercial ground spices or 'curry powder' The aroma and intensity is just not there. The vast majority of people just didn't know what they were missing, which was such a shame. I wanted to share with everyone how amazing it is to cook with freshly roasted & ground spices.
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