Many of my most popular workshops began as requests from readers, including one of my favorites: Indian Spices: Marvelous Masalas. The techniques I share apply to all sorts of spices, whether you’re making a spice mix for pumpkin pie or one for a curry. You can get a taste of these techniques in the recipe I share this week in my Twice as Tasty column for the Flathead Beacon.

The blend of spices that go into this curry recipe often feature in preground masalas, but here the whole spices are mixed directly into the dish for bright bursts of flavor. Whole spices hold onto their flavor far longer than ground ones, so transitioning to keeping whole ones in your kitchen not only lets to grind them at home in small batches that stay fresh and fragrant but also gives you a ready unground supply for curries, pickles, your own spice blends, and more.
Learn to make Potato, Mushroom, and Spinach Curry