Post #4367793

Toast and grind your own spices → Dry skillet, medium heat, no oil. Whole cumin, coriander, peppercorns, fennel — thirty to ninety seconds, shaking constantly, until they smell like something and darken a shade. Cool completely. Grind in a mortar, a coffee grinder, or under a heavy pan. Whole spices cost a third of ground and hold their oils for years, not months. That six-dollar jar of pre-ground is mostly dust and shelf time. Fifteen minutes buys you a season. ##NoWaste #Cooking #FoodJustice #SlowFood #KitchenWitch #Frugal #Photography #Homestead #EatTheWeeds https://twp.ai/4huUUj