Fresh Spices

Spice of life and spice in the kitchen are about the same thing: both make everything that much more special. Too often, we buy any old shaker of cinnamon or cloves at the supermarket. It sits on our shelves all year long without us considering its quality of freshness. Although properly sealed spices can last a good year, I think it’s important to start with special ones. The Saigon cinnamon from places such as Penzey’s, King Arthur or Spice House is exceptional. Look in your own town or city; you might have a treasure chest of a store that also stocks extra-fragrant spices. Once you do have those special spices stocked up, seal them well and smell them before you bake. Don’t take spices, just like pure butter or pure vanilla, for granted. Baking is a series of little things done right and this is one of those things!