Given the limited life span of spice, particularly ground spice, it makes sense to purchase spices – especially infrequently used spices – in small quantities so that you can pretty much use them up by the time it's ready to retire them.
Sarah may not be the proclaimed foodie here on OakPark.com but she's got a locally purchased cure for turkey leftovers. You just don't want to be without Penzey's Maharajah Curry Powder this Black Friday.
I've become a fan of cumin on scrambled eggs. The way this morning meal is prepared up and down Morocco, the eggs are scrambled and when they're almost done (and they're usually done rather wet), they're sprinkled with cumin. Fantastic.
One big key to eating healthier is cooking more –- and if you're going to cook, you'll need some seasonings. Herbs and spices are a great way to add flavor and excitement without fat or calories. Here's where to get them.
Ghost Pepper (also called Bhut Jalokia or California Death Pepper) clocks in at a blistering 1.2-1.5 million SHU (Scoville Heat Units, the standard measurement of a chile pepper’s potency). A jalapeno, by comparison, is measured at a moderate 8 thousand Scoville units.