![]() ![]() Mustard seeds, cumin (seeds and powder), turmeric, chillies crushed and powder, smoked paprika, ginger powder, garam masala and ras-el-hanout are all must-haves. What key spices should I have in my spice rack? “For instance, it’s important to add the more aromatic, subtle spices towards the end of cooking to maintain their flavour.”Ī world of flavour – Charlie Bigham’s top spice tipsĬharlie Bigham shares his knowledge – and love – of all things spice “Adding spices at different stages of the cooking process can make a huge difference,” Bigham says. When it comes to Charlie Bigham’s curries, from chicken jalfrezi to cauliflower and paneer, there’s a spicy secret to share. In particular, he remembers how people bought only small quantities, because they planned to “use the spices while they were fresh”. He learned how to make the most of them by observing local ways of life. It contains our own blend of coriander, cinnamon, cayenne pepper and black pepper, which transforms it.”īigham’s love of spices was inspired by his travels across India in the mid-90s. “And I always go for fresh spices – ideally bought whole, roasted quickly and then ground in a pestle and mortar. ![]() “I add spices across the different cuisines,” he says. For Charlie Bigham, founder of the ready-to-cook food business that bears his name, spices are vital, and not just for his ever-popular curries. ![]()
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