Many purists abhor commercial curry powders. “They are anathema to Indian cooking,” wrote Dharamjit Singh, author of Indian Cookery, “prepared for imaginary palates, having neither the delicacy nor the perfume of flowers and sweet-smelling herbs, nor the savour and taste of genuine aromatics.”
Making Chile Powders
Although whole pods keep best because they best retain color and flavor, another way to store peppers is to grind them into powders.
How to Use Spices: Chef Zieg’s Demo at the Show
Today, Chef Zieg is the Spice Master & Blender for Italco Food Products’ Gran Cucina™ Spice Division.
