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Article: Freshly ground spices bring added zing to table
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- January 27, 1999
- Author:
CopyrightCopyright 1999 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Spices were the most precious commodity of the ancient world,
treasured during the millenniums before refrigeration and modern food
preservation techniques for their therapeutic and culinary value.
Fundamental to everything from ketchup to wedding cake, spices are
still the most widely used seasoning after salt.
Harvested in a variety of forms as flower buds (clove), berries
(allspice), seed kernels (nutmeg) or bark (cinnamon) dried whole
spices can up be kept up to two years if stored in a cool closet or
pantry, away from kitchen heat, light and moisture.
Steeping spices releases some of their exotic perfume and flavor,
but their potency is greatest when freshly crushed or ground. If ...