Monthly Archives: February 2016

Basic cooking and seasoning checklist

One common mistake people make with cooking from scratch is thinking that there’s no point having a wide selection of spices if you don’t know much about cooking. We’d actually argue the opposite is true, since there’s no better way to learn than through experimentation! Whatever your skill level, we have a checklist for you to make sure you’ve always got all the essentials in to produce restaurant quality flavours at home.

Bay Leaves

These leaves are best when they’re a rich green in colour, and they’re usually dried. Whole leaves added to your dishes will impart some great savoury flavour, but make sure you take them out before serving.

Black Pepper

Go for whole black peppercorns since the flavour will be much better if you grind them fresh.

Cayenne Pepper

This is particularly useful in many Indian recipes, and pretty much anything Cajun or involving hot pepper sauce. (more…)

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