The Spices Behind My Cooking
Over the years I’ve realized I rarely buy premade spice blends anymore. Instead, I keep whole and ground spices on hand and mix what I need depending on what I’m cooking. Garam masala, ras el hanout, za’atar… they’re all a little different every time.
When I needed to restock, I drove over to Épices & Tout in Arlon, Belgium. I always enjoy wandering through shops like this, looking at all the different spices, herbs, teas, and specialty ingredients. It’s hard to leave with just what you came for.
On this visit I picked up the spices I needed for a chili dry rub I was making for pulled pork later that week. Once I got home, everything went into the mortar and pestle before becoming another jar on my spice shelf.
A Visit to Épices & Tout
Walking into Épices & Tout always gives me ideas for what to cook next. I usually go in with a short shopping list and leave with a few extra spices I hadn’t planned on buying.
One of the things I appreciate most is being able to buy exactly what I need, whether it’s whole cumin, coriander, fennel seed, or something new I’d like to experiment with.
Back home, the spices became a chili dry rub for pulled pork. After grinding and mixing everything together, another jar found its place on my spice shelf.
What I Learned
- Freshly mixed spice blends are worth the extra few minutes.
- Keeping whole spices on hand makes it easy to adjust flavors as I cook.
- A well-stocked spice cabinet opens the door to cuisines from all over the world.
- Sometimes one stop at a spice shop inspires several future meals.
Liz 'N Lux 