December 2nd, 2013
10:15 AM ET
Share this on:

It's as red as blood and, for the traditional Hungarian chef, no less essential for a healthy life.

But humble paprika - national spice and integral to all the most treasured Hungarian dishes - has been having a rough time.

Hungarian paprika production has slumped as buyers across the world have turned to cheaper supplies from Spain, China and Latin America.

And two years of unpredictable weather in Hungary may mean this year's crop of capsicum annuum peppers - the raw ingredient of paprika - is the poorest in 50 years.

Horror of horrors, Hungary may even resort to importing the crop.
FULL POST

Posted by:
Filed under: Hungarian • Spices


November 12th, 2013
12:30 AM ET
Share this on:

Editor's Note: America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.

What one line do you find in nearly every savory recipe? “Season with salt and pepper.”

But not all salts and peppers are created equal. Here are 12 we like to cook with.

Sea Salt
Most sea salt comes from seawater held in large, shallow ponds or large pans. As the water evaporates—naturally or by heating—coarse salt crystals fall to the bottom. The crystals are then collected by raking. We sprinkle sea salt on salad, meat, and cooked vegetables just before serving so that it maintains its satisfying crunch. Our favorite, Maldon Sea Salt, has especially delicate, crunchy flakes.
FULL POST



November 8th, 2013
08:45 AM ET
Share this on:

It's a meticulous harvest which forbids the use of a spade, let alone tractors.

Crouched deep within a field full of purple crocuses, groups of villagers come together every year for a back-breaking fortnight, harvesting saffron.

With great precision, and grubby fingernails, flowers containing the rare, precious spice are snapped away from the stems and dropped inside white buckets.
FULL POST

Posted by:
Filed under: Big Business • Business and Farming News • Farms • Greece • Spices


National update your parents' spice rack month
December 11th, 2012
06:00 PM ET
Share this on:

Yo mama's cinnamon is so old, its UPC code is "1."

Yo mama's thyme is so old, they used it to season the Last Supper.

Yo mama's cloves are so old, the bottle has a Brontosaurus steak recipe on the side.
FULL POST



Pinterest
| Part of
Follow

Get every new post delivered to your Inbox.

Join 7,638 other followers