This Bay Area Spice Company Is Fighting Climate Change and Colonialism
Americans Love Spices. So Why Don't We Grow Them?
A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean
Your Kitchen Spices Can Often Harbor Salmonella
Food Fraud Database Lets Us All Play Detective
The New "Oaktown Spice Shop" Charms Oakland
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In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139084":{"type":"posts","id":"bayareabites_139084","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139084","score":null,"sort":[1601337969000]},"guestAuthors":[],"slug":"this-bay-area-spice-company-is-fighting-climate-change-and-colonialism","title":"This Bay Area Spice Company Is Fighting Climate Change and Colonialism","publishDate":1601337969,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>At the beginning of September, Bay Area foodie \u003ca href=\"https://www.instagram.com/mr.thaliwallah/\" target=\"_blank\" rel=\"noopener noreferrer\">Rushi Sanathra\u003c/a> launched a subscription spice box, with a bit of a twist. Each box comes with a spice, a few recipes from him and his mom—often with a hand-written personalized note. The twist is not the mix of traditional Indian recipes and sustainable packaging, but the focus on the broader ecosystem. \u003ca href=\"https://www.zameenco.com/about-us\" target=\"_blank\" rel=\"noopener noreferrer\">Zameen\u003c/a> (meaning earth in Hindi) aims to expose the world to spices grown and harvested by small farmers. Zameen’s twist includes a focus on the farmer, the environment and social justice.\u003c/p>\n\u003cp>While the idea came to fruition this month, the seed was planted over ten years ago when Sanathra worked in a rural village in the state of Gujarat. Sanathra describes his initial foray into cooking as “Top Chef meets Survivor.” In 2009, he swapped his corporate job to volunteer in rural India. “The village, Dhedhuki, in the state of Gujarat, had few amenities. No public transit or grocery stores,” Sanathra wrote in a recent social media post.\u003c/p>\n\u003cp>“I’ve lived with farmers,” he said, but even ten years later the farmers he’s in touch with said they wanted to do organic farming. \"But we're still looking for a market.” (full disclosure: Sanathra and I first met in India around this time.)\u003c/p>\n\u003cfigure id=\"attachment_13886964\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-13886964\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/1920_Rushi_Dehduki-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Rushi Sanathra creator of Zameen in Dhedhuki, in Gujarat, India.\u003c/figcaption>\u003c/figure>\n\u003cp>Sanathra, also known as \u003ca href=\"https://www.instagram.com/mr.thaliwallah/\" target=\"_blank\" rel=\"noopener noreferrer\">Mr. Thaliwallah\u003c/a> on Instagram — loosely translated to Mr. plate-guy, said his initial desire to start \u003ca href=\"https://www.instagram.com/zameenco/\" target=\"_blank\" rel=\"noopener noreferrer\">Zameen\u003c/a> came from two main reasons: to bring traditional Indian recipes to a U.S. audience and supporting organic farmers in India. The concept to share spices has been roughly two years in the making. “Indian food traditions are being lost,” he said. Sending spices along with recipes is one way to revive those lost traditions.\u003c/p>\n\u003cp>He was working for Little Passports for the past few years, until he lost his job in January. Then, when the pandemic hit, he said he had no reason not to at least try. “In any other time, I would not have done this,” he said. While he has struggled with wanting everything to be perfect, he is adjusting to the idea that his vision won’t be perfect just yet, and he’s continually working to improve all aspects of the company.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CFNqkrKlv4P/\u003c/p>\n\u003cp>He’s also using his platform on social media to encourage people to talk about their own food stories and think through food and waste by hosting Instagram lives to talk about recipes and topics like kitchen composting.\u003c/p>\n\u003cp>As a self-described queer Desi, Sanathra talks about tasty food and the importance of supporting regenerative farming with equal enthusasm. He sees his work as an act against colonialism. “Having everything at your fingertips is a very colonial thought-process,” Sanathra said, “is there a way to encourage people to purchase locally, support local economies? And also support international regenerative farming?” he asks.\u003c/p>\n\u003cfigure id=\"attachment_13886974\" class=\"wp-caption alignright\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-13886974\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/Product.jpeg\" alt=\"\" width=\"768\" height=\"1024\">\u003cfigcaption class=\"wp-caption-text\">Each package comes with a jar of spices as well as recipes to try.\u003c/figcaption>\u003c/figure>\n\u003cp>At the moment, he’s working with an organization that works with farmers in Southern India on the border of Kerala and Tamil Nadu. In addition to the recipes, Sanathra intends on bringing stories of the local farmers as well. The region of southern India he is currently sourcing some of the spices from has been impacted by climate change and sees less rainwater. “Cardamon is intensive on resources — a lot of cardamom farmers are using groundwater,” he said as we went on a tangent about water usage, crops, and how some farmers in India are thinking about regenerative farming and integrating crops that grow well with less water.\u003c/p>\n\u003cp>In terms of cost, Sanathra admits the price could turn some people away, but he said on a broader scale, “It’s deciding how we are going to use our money.” While some South Asians in the U.S. may devalue their spices, Sanathra said this is a different way of looking at the plight of farmers, and another way of combating climate change. “A lot of my Desi friends want to buy the subscription for the recipe, not because they are helping farmers,” but for Sanathra it’s about more than just the recipe it’s about the food and what a well-meaning business can do.\u003c/p>\n\u003cfigure id=\"attachment_13886973\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-13886973\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/WhatsApp-Image-2020-09-27-at-12.08.22-PM-800x600.jpeg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">In an effort to ensure as little waste as possible, Zameen is using glass jars.\u003c/figcaption>\u003c/figure>\n\u003cp>So far, his clients have been pleased with the product. “It was cool to try it out and learn how to use a spice differently,” said Joylani Shibata, who subscribes to Zameen and tried out the recipes. She knows Sanathra and trusts his taste as well as his judgement.”It’s nice knowing it will be a good quality spice — and learning how to use it differently,” she added. There’s also an element of excitement since she said she didn’t know what spice would be coming next.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sanathra would like to be able to grow the business to have enough capital to be able to purchase all of a farmer's crop. “I want it to be like Patagonia — for spices,” he said.\u003c/p>\n\n","blocks":[],"excerpt":"As a self-described queer desi, Rushi Sanathra, founder of Zammen talks about tasty food and the importance of supporting regenerative farming with equal enthusasm. He sees his work as an act against colonialism.\r\n","status":"publish","parent":0,"modified":1621632524,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":913},"headData":{"title":"This Bay Area Spice Company Is Fighting Climate Change and Colonialism | KQED","description":"As a self-described queer desi, Rushi Sanathra, founder of Zammen talks about tasty food and the importance of supporting regenerative farming with equal enthusasm. He sees his work as an act against colonialism.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Bay Area Spice Company Is Fighting Climate Change and Colonialism","datePublished":"2020-09-29T00:06:09.000Z","dateModified":"2021-05-21T21:28:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139084 https://ww2.kqed.org/bayareabites/?p=139084","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/28/this-bay-area-spice-company-is-fighting-climate-change-and-colonialism/","disqusTitle":"This Bay Area Spice Company Is Fighting Climate Change and Colonialism","nprByline":"Lakshmi Sarah","path":"/bayareabites/139084/this-bay-area-spice-company-is-fighting-climate-change-and-colonialism","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At the beginning of September, Bay Area foodie \u003ca href=\"https://www.instagram.com/mr.thaliwallah/\" target=\"_blank\" rel=\"noopener noreferrer\">Rushi Sanathra\u003c/a> launched a subscription spice box, with a bit of a twist. Each box comes with a spice, a few recipes from him and his mom—often with a hand-written personalized note. The twist is not the mix of traditional Indian recipes and sustainable packaging, but the focus on the broader ecosystem. \u003ca href=\"https://www.zameenco.com/about-us\" target=\"_blank\" rel=\"noopener noreferrer\">Zameen\u003c/a> (meaning earth in Hindi) aims to expose the world to spices grown and harvested by small farmers. Zameen’s twist includes a focus on the farmer, the environment and social justice.\u003c/p>\n\u003cp>While the idea came to fruition this month, the seed was planted over ten years ago when Sanathra worked in a rural village in the state of Gujarat. Sanathra describes his initial foray into cooking as “Top Chef meets Survivor.” In 2009, he swapped his corporate job to volunteer in rural India. “The village, Dhedhuki, in the state of Gujarat, had few amenities. No public transit or grocery stores,” Sanathra wrote in a recent social media post.\u003c/p>\n\u003cp>“I’ve lived with farmers,” he said, but even ten years later the farmers he’s in touch with said they wanted to do organic farming. \"But we're still looking for a market.” (full disclosure: Sanathra and I first met in India around this time.)\u003c/p>\n\u003cfigure id=\"attachment_13886964\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-13886964\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/1920_Rushi_Dehduki-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Rushi Sanathra creator of Zameen in Dhedhuki, in Gujarat, India.\u003c/figcaption>\u003c/figure>\n\u003cp>Sanathra, also known as \u003ca href=\"https://www.instagram.com/mr.thaliwallah/\" target=\"_blank\" rel=\"noopener noreferrer\">Mr. Thaliwallah\u003c/a> on Instagram — loosely translated to Mr. plate-guy, said his initial desire to start \u003ca href=\"https://www.instagram.com/zameenco/\" target=\"_blank\" rel=\"noopener noreferrer\">Zameen\u003c/a> came from two main reasons: to bring traditional Indian recipes to a U.S. audience and supporting organic farmers in India. The concept to share spices has been roughly two years in the making. “Indian food traditions are being lost,” he said. Sending spices along with recipes is one way to revive those lost traditions.\u003c/p>\n\u003cp>He was working for Little Passports for the past few years, until he lost his job in January. Then, when the pandemic hit, he said he had no reason not to at least try. “In any other time, I would not have done this,” he said. While he has struggled with wanting everything to be perfect, he is adjusting to the idea that his vision won’t be perfect just yet, and he’s continually working to improve all aspects of the company.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CFNqkrKlv4P"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>He’s also using his platform on social media to encourage people to talk about their own food stories and think through food and waste by hosting Instagram lives to talk about recipes and topics like kitchen composting.\u003c/p>\n\u003cp>As a self-described queer Desi, Sanathra talks about tasty food and the importance of supporting regenerative farming with equal enthusasm. He sees his work as an act against colonialism. “Having everything at your fingertips is a very colonial thought-process,” Sanathra said, “is there a way to encourage people to purchase locally, support local economies? And also support international regenerative farming?” he asks.\u003c/p>\n\u003cfigure id=\"attachment_13886974\" class=\"wp-caption alignright\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-13886974\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/Product.jpeg\" alt=\"\" width=\"768\" height=\"1024\">\u003cfigcaption class=\"wp-caption-text\">Each package comes with a jar of spices as well as recipes to try.\u003c/figcaption>\u003c/figure>\n\u003cp>At the moment, he’s working with an organization that works with farmers in Southern India on the border of Kerala and Tamil Nadu. In addition to the recipes, Sanathra intends on bringing stories of the local farmers as well. The region of southern India he is currently sourcing some of the spices from has been impacted by climate change and sees less rainwater. “Cardamon is intensive on resources — a lot of cardamom farmers are using groundwater,” he said as we went on a tangent about water usage, crops, and how some farmers in India are thinking about regenerative farming and integrating crops that grow well with less water.\u003c/p>\n\u003cp>In terms of cost, Sanathra admits the price could turn some people away, but he said on a broader scale, “It’s deciding how we are going to use our money.” While some South Asians in the U.S. may devalue their spices, Sanathra said this is a different way of looking at the plight of farmers, and another way of combating climate change. “A lot of my Desi friends want to buy the subscription for the recipe, not because they are helping farmers,” but for Sanathra it’s about more than just the recipe it’s about the food and what a well-meaning business can do.\u003c/p>\n\u003cfigure id=\"attachment_13886973\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-13886973\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/WhatsApp-Image-2020-09-27-at-12.08.22-PM-800x600.jpeg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">In an effort to ensure as little waste as possible, Zameen is using glass jars.\u003c/figcaption>\u003c/figure>\n\u003cp>So far, his clients have been pleased with the product. “It was cool to try it out and learn how to use a spice differently,” said Joylani Shibata, who subscribes to Zameen and tried out the recipes. She knows Sanathra and trusts his taste as well as his judgement.”It’s nice knowing it will be a good quality spice — and learning how to use it differently,” she added. There’s also an element of excitement since she said she didn’t know what spice would be coming next.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sanathra would like to be able to grow the business to have enough capital to be able to purchase all of a farmer's crop. “I want it to be like Patagonia — for spices,” he said.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139084/this-bay-area-spice-company-is-fighting-climate-change-and-colonialism","authors":["byline_bayareabites_139084"],"categories":["bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16519","bayareabites_14453","bayareabites_16618","bayareabites_16959","bayareabites_16963","bayareabites_16960","bayareabites_16557","bayareabites_744","bayareabites_16962","bayareabites_16961","bayareabites_16964","bayareabites_136"],"featImg":"bayareabites_139086","label":"bayareabites"},"bayareabites_124006":{"type":"posts","id":"bayareabites_124006","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124006","score":null,"sort":[1514292399000]},"guestAuthors":[],"slug":"americans-love-spices-so-why-dont-we-grow-them","title":"Americans Love Spices. So Why Don't We Grow Them?","publishDate":1514292399,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Nutmeg, cinnamon, and cloves are probably ramping up in importance in your spice cabinet right about now — the classic flavors of the winter season. But, while you might be shopping for local ingredients for your favorite recipes for eggnog or maple-glazed ham, the odds are that the spices you're using were imported from the other side of the world.\u003c/p>\n\u003cp>\u003ca href=\"http://laboiteny.com/about/about-lior/\">Lior Lev Sercarz\u003c/a> thinks spices should be local, too.\u003c/p>\n\u003cp>As owner of La Boite, a spice store in Manhattan that creates blends for chefs and home cooks, Lev Sercarz travels far and wide in search of the best spices. \"Spices tell the story of the world,\" he says. \"There's a reason why good spices are good — they are the flavors of the regions that they come from and they also support that economy.\"\u003c/p>\n\u003cp>Nowhere is the demand for spices more evident than in the United States, which leads the world in both consumption and imports. A U.S. Department of Agriculture \u003ca href=\"https://www.ers.usda.gov/data-products/us-food-imports/\">report\u003c/a> showed that Americans have dramatically embraced spices over the past 50 years: Per capita spice consumption in 1966 was 1.2 pounds annually, while that figure more than tripled by 2015 to 3.7 pounds.\u003c/p>\n\u003cp>Clearly, Americans think spice is nice, but how robust are our tastebuds? Vanilla beans, pepper — black, white, and chile — sesame seed, cinnamon, mustard and oregano are the most common spice imports in the U.S., and there's been an uptick in cumin, paprika and turmeric in recent years. Lev Sercarz sees a public that is gaining appreciation for an expanded menu of global foods, from Indian to Korean to Ethiopian — but it comes at a cost.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We don't really grow spices in the United States,\" says Lev Sercarz. \"Not because we can't, but because big agriculture is more focused on things like corn and soybeans. So we import from other countries and we pay a price for that.\"\u003c/p>\n\u003cp>One example is sesame seeds: Despite the fact that we do actually grow some sesame seeds in the U.S., they are primarily grown for export, so we remain one of the world's top importers of sesame seeds. Think about that the next time you breakfast on a sesame seed bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.astaspice.org/about-asta/contact-us/bio-cheryl-deem/\">Cheryl Deem\u003c/a>, executive director of the American Spice Trade Association, has some doubts about the possibility of growing more kinds of spices in the U.S. \"Most spices are grown outside of the U.S. because they require tropical or subtropical climates in which to grow, which for the most part cannot be found in the U.S. It's really a practical matter.\"\u003c/p>\n\u003cp>She points out that dried chili peppers are grown in the Southwest and dehydrated onion and garlic are grown in California and Oregon, although recent California droughts have impacted garlic production, giving Chinese garlic growers an edge.\u003c/p>\n\u003cp>Lev Sercarz disagrees somewhat, noting that coriander, mustard, ginger, galangal, and paprika are all crops that should be able to grow and thrive in the U.S.\u003c/p>\n\u003cp>And a group of researchers in Vermont certainly think that there's at least one spice crop that American farmers might want to consider growing: saffron.\u003c/p>\n\u003cp>Margaret Skinner, an entomologist and research professor at the \u003ca href=\"https://www.uvm.edu/~entlab/Saffron/News&Resources.html\">North American Center for Saffron Research\u003c/a> and Development at the University of Vermont, believes that crop diversification is essential to the survival of small family farms. So she and her colleagues have been active in developing ways for farmers to grow saffron.\u003c/p>\n\u003cp>\"This is a very high-value crop that is harvested in the late fall, when much of the field work is done for many farmers, especially those growing vegetables,\" Skinner says. \"Spice production is a natural extension from traditional vegetable production, and is likely the most logical way it will be increased.\"\u003c/p>\n\u003cp>After attending a University of Vermont Extension meeting last winter, Patti Padua, who owns Cobble Creek Nursery in Monkton, Vermont, with her husband, John, was enthusiastic about giving saffron growing a try.\u003c/p>\n\u003cp>\"We purchased 2,500 corms [bulbs] from Holland and planted them in beds in late August of this year. Our first harvest was this October,\" she says.\u003c/p>\n\u003cp>That harvest was a bit of a disappointment, with a yield of about 150 stigma (the part of a plant where pollen germinates), but Padua is undaunted. \"There was a learning curve on drying and I think we finally got it right by using a food dehydrator, where we can dry at a low temperature. Harvesting went well and the processing is a pleasant and doable task.\"\u003c/p>\n\u003cp>She thinks that the income potential is worth the trial-and-error, especially because there isn't a big investment up front and the dried saffron is easy to store.\u003c/p>\n\u003cp>While Padua says that she has quite a few retired women friends who are interested in helping to process the next saffron crop, which could be in the range of 2,500 flowers whose stigmas have to be hand-plucked, ASTA's Deem stresses that labor costs are probably a major factor in why spice farming has never taken off in the U.S.\u003c/p>\n\u003cp>\"It is assumed that Vermont-grown saffron would be more expensive, perhaps significantly so, because of labor costs. The issue for the industry then is whether the quality and desire for U.S.-grown saffron would be significant enough to justify the higher cost.\"\u003c/p>\n\u003cp>Lev Sercarz, however, thinks there's a market, pointing to the Espelette region of southwestern France as a model for how a spice can have an important economic impact on a community.\u003c/p>\n\u003cp>\"The Espelette pepper is not native to France,\" says Lev Sercarz, \"but when farmers started to grow it there, it took on the properties of the area, producing a pepper that is beautiful, fruity, citrusy, with nice heat. They use it to cure hams in the Basque region and it became very famous.\"\u003c/p>\n\u003cp>With no local oversight, the crop began to suffer from insects and pesticides. So farmers got together to determine best growing practices and successfully lobbied in 2000 for AOC (appellation d'origine contrôlée) status, which clearly defines where and how certain foods can be grown.\u003c/p>\n\u003cp>\"The farmers understood that there could be a potential problem in the future if they didn't develop standards for growing the Espelette,\" Lev Sercarz says. \"And now that one pepper is responsible for 30 percent of the economy in that region.\"\u003c/p>\n\u003cp>That 30 percent statistic is what he hopes might draw the interest of American farmers.\u003c/p>\n\u003cp>\"There's good money in spice farming,' he says. \"Why should the dried basil I buy at the grocery store be grown in Israel? There's no reason we can't produce that here.\"\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">Kristen Hartke\u003c/a> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Buying local fruit, vegetables, and meat has become increasingly popular in the United States, but we still import most of our spices. Some say homegrown spices are a growth opportunity for farmers.","status":"publish","parent":0,"modified":1514292399,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1141},"headData":{"title":"Americans Love Spices. So Why Don't We Grow Them? | KQED","description":"Buying local fruit, vegetables, and meat has become increasingly popular in the United States, but we still import most of our spices. Some say homegrown spices are a growth opportunity for farmers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Americans Love Spices. So Why Don't We Grow Them?","datePublished":"2017-12-26T12:46:39.000Z","dateModified":"2017-12-26T12:46:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124006 https://ww2.kqed.org/bayareabites/?p=124006","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/12/26/americans-love-spices-so-why-dont-we-grow-them/","disqusTitle":"Americans Love Spices. So Why Don't We Grow Them?","nprImageCredit":"Nikada","nprByline":"Kristen Hartke, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images/iStockphoto","nprStoryId":"572100613","nprApiLink":"http://api.npr.org/query?id=572100613&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2017/12/26/572100613/americans-love-spices-so-why-don-t-we-grow-them?ft=nprml&f=572100613","nprRetrievedStory":"1","nprPubDate":"Tue, 26 Dec 2017 05:01:00 -0500","nprStoryDate":"Tue, 26 Dec 2017 05:01:11 -0500","nprLastModifiedDate":"Tue, 26 Dec 2017 05:01:11 -0500","path":"/bayareabites/124006/americans-love-spices-so-why-dont-we-grow-them","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nutmeg, cinnamon, and cloves are probably ramping up in importance in your spice cabinet right about now — the classic flavors of the winter season. But, while you might be shopping for local ingredients for your favorite recipes for eggnog or maple-glazed ham, the odds are that the spices you're using were imported from the other side of the world.\u003c/p>\n\u003cp>\u003ca href=\"http://laboiteny.com/about/about-lior/\">Lior Lev Sercarz\u003c/a> thinks spices should be local, too.\u003c/p>\n\u003cp>As owner of La Boite, a spice store in Manhattan that creates blends for chefs and home cooks, Lev Sercarz travels far and wide in search of the best spices. \"Spices tell the story of the world,\" he says. \"There's a reason why good spices are good — they are the flavors of the regions that they come from and they also support that economy.\"\u003c/p>\n\u003cp>Nowhere is the demand for spices more evident than in the United States, which leads the world in both consumption and imports. A U.S. Department of Agriculture \u003ca href=\"https://www.ers.usda.gov/data-products/us-food-imports/\">report\u003c/a> showed that Americans have dramatically embraced spices over the past 50 years: Per capita spice consumption in 1966 was 1.2 pounds annually, while that figure more than tripled by 2015 to 3.7 pounds.\u003c/p>\n\u003cp>Clearly, Americans think spice is nice, but how robust are our tastebuds? Vanilla beans, pepper — black, white, and chile — sesame seed, cinnamon, mustard and oregano are the most common spice imports in the U.S., and there's been an uptick in cumin, paprika and turmeric in recent years. Lev Sercarz sees a public that is gaining appreciation for an expanded menu of global foods, from Indian to Korean to Ethiopian — but it comes at a cost.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We don't really grow spices in the United States,\" says Lev Sercarz. \"Not because we can't, but because big agriculture is more focused on things like corn and soybeans. So we import from other countries and we pay a price for that.\"\u003c/p>\n\u003cp>One example is sesame seeds: Despite the fact that we do actually grow some sesame seeds in the U.S., they are primarily grown for export, so we remain one of the world's top importers of sesame seeds. Think about that the next time you breakfast on a sesame seed bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.astaspice.org/about-asta/contact-us/bio-cheryl-deem/\">Cheryl Deem\u003c/a>, executive director of the American Spice Trade Association, has some doubts about the possibility of growing more kinds of spices in the U.S. \"Most spices are grown outside of the U.S. because they require tropical or subtropical climates in which to grow, which for the most part cannot be found in the U.S. It's really a practical matter.\"\u003c/p>\n\u003cp>She points out that dried chili peppers are grown in the Southwest and dehydrated onion and garlic are grown in California and Oregon, although recent California droughts have impacted garlic production, giving Chinese garlic growers an edge.\u003c/p>\n\u003cp>Lev Sercarz disagrees somewhat, noting that coriander, mustard, ginger, galangal, and paprika are all crops that should be able to grow and thrive in the U.S.\u003c/p>\n\u003cp>And a group of researchers in Vermont certainly think that there's at least one spice crop that American farmers might want to consider growing: saffron.\u003c/p>\n\u003cp>Margaret Skinner, an entomologist and research professor at the \u003ca href=\"https://www.uvm.edu/~entlab/Saffron/News&Resources.html\">North American Center for Saffron Research\u003c/a> and Development at the University of Vermont, believes that crop diversification is essential to the survival of small family farms. So she and her colleagues have been active in developing ways for farmers to grow saffron.\u003c/p>\n\u003cp>\"This is a very high-value crop that is harvested in the late fall, when much of the field work is done for many farmers, especially those growing vegetables,\" Skinner says. \"Spice production is a natural extension from traditional vegetable production, and is likely the most logical way it will be increased.\"\u003c/p>\n\u003cp>After attending a University of Vermont Extension meeting last winter, Patti Padua, who owns Cobble Creek Nursery in Monkton, Vermont, with her husband, John, was enthusiastic about giving saffron growing a try.\u003c/p>\n\u003cp>\"We purchased 2,500 corms [bulbs] from Holland and planted them in beds in late August of this year. Our first harvest was this October,\" she says.\u003c/p>\n\u003cp>That harvest was a bit of a disappointment, with a yield of about 150 stigma (the part of a plant where pollen germinates), but Padua is undaunted. \"There was a learning curve on drying and I think we finally got it right by using a food dehydrator, where we can dry at a low temperature. Harvesting went well and the processing is a pleasant and doable task.\"\u003c/p>\n\u003cp>She thinks that the income potential is worth the trial-and-error, especially because there isn't a big investment up front and the dried saffron is easy to store.\u003c/p>\n\u003cp>While Padua says that she has quite a few retired women friends who are interested in helping to process the next saffron crop, which could be in the range of 2,500 flowers whose stigmas have to be hand-plucked, ASTA's Deem stresses that labor costs are probably a major factor in why spice farming has never taken off in the U.S.\u003c/p>\n\u003cp>\"It is assumed that Vermont-grown saffron would be more expensive, perhaps significantly so, because of labor costs. The issue for the industry then is whether the quality and desire for U.S.-grown saffron would be significant enough to justify the higher cost.\"\u003c/p>\n\u003cp>Lev Sercarz, however, thinks there's a market, pointing to the Espelette region of southwestern France as a model for how a spice can have an important economic impact on a community.\u003c/p>\n\u003cp>\"The Espelette pepper is not native to France,\" says Lev Sercarz, \"but when farmers started to grow it there, it took on the properties of the area, producing a pepper that is beautiful, fruity, citrusy, with nice heat. They use it to cure hams in the Basque region and it became very famous.\"\u003c/p>\n\u003cp>With no local oversight, the crop began to suffer from insects and pesticides. So farmers got together to determine best growing practices and successfully lobbied in 2000 for AOC (appellation d'origine contrôlée) status, which clearly defines where and how certain foods can be grown.\u003c/p>\n\u003cp>\"The farmers understood that there could be a potential problem in the future if they didn't develop standards for growing the Espelette,\" Lev Sercarz says. \"And now that one pepper is responsible for 30 percent of the economy in that region.\"\u003c/p>\n\u003cp>That 30 percent statistic is what he hopes might draw the interest of American farmers.\u003c/p>\n\u003cp>\"There's good money in spice farming,' he says. \"Why should the dried basil I buy at the grocery store be grown in Israel? There's no reason we can't produce that here.\"\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">Kristen Hartke\u003c/a> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124006/americans-love-spices-so-why-dont-we-grow-them","authors":["byline_bayareabites_124006"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_4084"],"tags":["bayareabites_136"],"featImg":"bayareabites_124009","label":"bayareabites"},"bayareabites_73215":{"type":"posts","id":"bayareabites_73215","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73215","score":null,"sort":[1383343252000]},"guestAuthors":[],"slug":"a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean","title":"A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean","publishDate":1383343252,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73220\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\" alt=\"Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\" width=\"624\" height=\"467\" class=\"size-full wp-image-73220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/242155387/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>This week's news that the Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/ucm367339.htm\">found\u003c/a> that 12 percent of spices imported to the U.S. are contaminated was a little disheartening.\u003c/p>\n\u003cp>As the FDA reported, all kinds of nasty stuff hitch a ride with spices into the country — from insects to animal excrement to pathogens. The agency looked closely at pepper and sesame seeds, but says this is an issue with lots of other spices, too.\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/your-kitchen-spices-can-often-harbor-salmonella/\">we reported\u003c/a> in August. Salmonella comes from birds and other animals, so the animals are getting into the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>We called up Al Goetze, who has been a spice buyer for McCormick & Company for 30 years, to find out how spices get so filthy. And of course we wanted to know what the world's largest spice buyer is doing about the problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Goetze had returned from a buying trip to India's Western Ghats. Here's an edited version of our conversation.\u003c/p>\n\u003cp>\u003cstrong>The FDA found things like rodent hair and insect parts in the spices they tested. Are there ways to keep that stuff out of spices?\u003c/strong>\u003c/p>\n\u003cp>Like all agricultural commodities, there is a level of filth that is introduced to the product at harvest time, drying activity and in storage. This is particularly true of spices and herbs grown in the developing countries. Many of the contaminants are introduced to the products from field insects and rodents. Also dirt, stones and other plant matter are picked up with the spices and herbs at time of harvest. During sun drying on tarps or concrete yards, more foreign matter and pathogens can contaminate the products. Improper storage conditions can lead to storage insect and/or rodent infestations.\u003c/p>\n\u003cp>All of our shippers we work with do some level of rudimentary cleaning to ensure our raw materials meet FDA import [laws]. We then further clean the spices and herbs in our main milling center in the U.S.\u003c/p>\n\u003cp>\u003cstrong>The FDA says it also found salmonella in 7 percent of the spices it tested. Did that surprise you?\u003c/strong>\u003c/p>\n\u003cp>It's clear to me that [these contaminated spices] weren't correctly sterilized at the source. And in processing in the U.S. they probably got recontaminated. Some people think just because someone has steamed or treated it overseas, you bring it in and that's the end of it. Well, no, it's not.\u003c/p>\n\u003cp>\u003cstrong>Does McCormick test for pathogens? \u003c/strong>\u003c/p>\n\u003cp>We test for pathogens, but not at the source. We know that there are pathogens in almost all spices. How can there not be, considering the environment in which they're grown and how they're handled? The farms haven't changed a lot since I first started — it's a multitude of small farmers. In India, I've heard estimates of 150,000 pepper farmers.\u003c/p>\n\u003cp>\u003cstrong>Tell us about that growing and handling process.\u003c/strong>\u003c/p>\n\u003cp>People think we buyers negotiate with farmers; the reality is you can't, because there are so many small farmers.\u003c/p>\n\u003cp>There is usually someone [in the village] they are dedicated to go to, or who has the best price. They look at the peppers to see if they're clean. Then, it's stored there at the collector, and once there's enough it goes to a processor or exporter. They do rudimentary cleaning to get to FDA detection action levels. At this level they're not dealing with anything you can't see — stones, other plant leaves. It's mostly moved around in small poly woven bags.\u003c/p>\n\u003cp>\u003cstrong>What happens once that pepper gets to McCormick?\u003c/strong>\u003c/p>\n\u003cp>We may clean it first, and then it goes into a steam sterilization process. It's pasteurization. We do that with all of our spices. You can test a lot; you can take 10 different samples, 50 different samples, but there can still be hot spots in the lot where salmonella can be.\u003c/p>\n\u003cp>\u003cstrong>It sounds like steam sterilizing would affect flavor. Is there quality loss?\u003c/strong>\u003c/p>\n\u003cp>Yes, there is, particularly on the real fragile herbs. The leafy things like basil, that's a very delicate leaf; you have to do that in a way that gets the job done in the least amount of time.\u003c/p>\n\u003cp>\u003cstrong>Do you irradiate spices?\u003c/strong>\u003c/p>\n\u003cp>That is probably the one and only technology that we have that is sterile when it's done. It will kill bacteria down to single-digit levels. We do not use any irradiation in our facilities. The only time we do use it is if we have an industrial customer, for instance something they might use in a cheese product, dill seed or cumin seed, [and] they don't want yeast or mold. We ship it to the irradiator en route to them.\u003c/p>\n\u003cp>\u003cstrong>Where are the spices sterilized?\u003c/strong>\u003c/p>\n\u003cp>Our biggest plant is in Hunt Valley, Md., and we have a similar setup in Avignon [France] for Europe.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>We don't want to sterilize and process our products [in the countries where we source our spices] for the most part. Any spice that has a hard shell, the minute you mill it you're releasing a lot of flavor and aroma. Black pepper, the minute you mill it it's going downhill. We don't want to push that all back to the source. It's a six- or eight-week journey to get to us.\u003c/p>\n\u003cp>\u003cstrong>There's been a lot of talk on working more with farmers to improve food safety with spices. Will that solve the problem?\u003c/strong>\u003c/p>\n\u003cp>Things are changing at the source, don't get me wrong, but they're changing at a relatively slow pace. It's just because of the enormity of the way these things are grown, the number of farmers involved. You have to look at the supply chain all the way from the farm to the end product.\u003c/p>\n\u003cp>\u003cstrong>What's new in the spice world?\u003c/strong>\u003c/p>\n\u003cp>People ask me what's the latest spice; the reality is there's nothing new. What you're seeing today more than anything is a revolution in seasoning blends and flavors. In the 1950s, the average household had 10 different spices. Today it's 40-some. And most of those are blends. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Spices get dirty because of the way they're grown, stored and harvested, according to the head spice buyer for McCormick & Company. Because there are so many small farmers and shippers worldwide, that end of the supply chain is hard to control. So spices need to be sterilized before they hit supermarket shelves.","status":"publish","parent":0,"modified":1383343252,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1080},"headData":{"title":"A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean | KQED","description":"Spices get dirty because of the way they're grown, stored and harvested, according to the head spice buyer for McCormick & Company. Because there are so many small farmers and shippers worldwide, that end of the supply chain is hard to control. So spices need to be sterilized before they hit supermarket shelves.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean","datePublished":"2013-11-01T22:00:52.000Z","dateModified":"2013-11-01T22:00:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73215 http://blogs.kqed.org/bayareabites/?p=73215","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/01/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean/","disqusTitle":"A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean","nprByline":"Nancy Shute","nprStoryId":"242155387","nprApiLink":"http://api.npr.org/query?id=242155387&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/10/31/242155387/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean?ft=3&f=242155387","nprRetrievedStory":"1","nprPubDate":"Fri, 01 Nov 2013 15:21:00 -0400","nprStoryDate":"Fri, 01 Nov 2013 12:57:00 -0400","nprLastModifiedDate":"Fri, 01 Nov 2013 15:21:58 -0400","path":"/bayareabites/73215/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73220\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\" alt=\"Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\" width=\"624\" height=\"467\" class=\"size-full wp-image-73220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/242155387/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>This week's news that the Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/ucm367339.htm\">found\u003c/a> that 12 percent of spices imported to the U.S. are contaminated was a little disheartening.\u003c/p>\n\u003cp>As the FDA reported, all kinds of nasty stuff hitch a ride with spices into the country — from insects to animal excrement to pathogens. The agency looked closely at pepper and sesame seeds, but says this is an issue with lots of other spices, too.\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/your-kitchen-spices-can-often-harbor-salmonella/\">we reported\u003c/a> in August. Salmonella comes from birds and other animals, so the animals are getting into the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>We called up Al Goetze, who has been a spice buyer for McCormick & Company for 30 years, to find out how spices get so filthy. And of course we wanted to know what the world's largest spice buyer is doing about the problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Goetze had returned from a buying trip to India's Western Ghats. Here's an edited version of our conversation.\u003c/p>\n\u003cp>\u003cstrong>The FDA found things like rodent hair and insect parts in the spices they tested. Are there ways to keep that stuff out of spices?\u003c/strong>\u003c/p>\n\u003cp>Like all agricultural commodities, there is a level of filth that is introduced to the product at harvest time, drying activity and in storage. This is particularly true of spices and herbs grown in the developing countries. Many of the contaminants are introduced to the products from field insects and rodents. Also dirt, stones and other plant matter are picked up with the spices and herbs at time of harvest. During sun drying on tarps or concrete yards, more foreign matter and pathogens can contaminate the products. Improper storage conditions can lead to storage insect and/or rodent infestations.\u003c/p>\n\u003cp>All of our shippers we work with do some level of rudimentary cleaning to ensure our raw materials meet FDA import [laws]. We then further clean the spices and herbs in our main milling center in the U.S.\u003c/p>\n\u003cp>\u003cstrong>The FDA says it also found salmonella in 7 percent of the spices it tested. Did that surprise you?\u003c/strong>\u003c/p>\n\u003cp>It's clear to me that [these contaminated spices] weren't correctly sterilized at the source. And in processing in the U.S. they probably got recontaminated. Some people think just because someone has steamed or treated it overseas, you bring it in and that's the end of it. Well, no, it's not.\u003c/p>\n\u003cp>\u003cstrong>Does McCormick test for pathogens? \u003c/strong>\u003c/p>\n\u003cp>We test for pathogens, but not at the source. We know that there are pathogens in almost all spices. How can there not be, considering the environment in which they're grown and how they're handled? The farms haven't changed a lot since I first started — it's a multitude of small farmers. In India, I've heard estimates of 150,000 pepper farmers.\u003c/p>\n\u003cp>\u003cstrong>Tell us about that growing and handling process.\u003c/strong>\u003c/p>\n\u003cp>People think we buyers negotiate with farmers; the reality is you can't, because there are so many small farmers.\u003c/p>\n\u003cp>There is usually someone [in the village] they are dedicated to go to, or who has the best price. They look at the peppers to see if they're clean. Then, it's stored there at the collector, and once there's enough it goes to a processor or exporter. They do rudimentary cleaning to get to FDA detection action levels. At this level they're not dealing with anything you can't see — stones, other plant leaves. It's mostly moved around in small poly woven bags.\u003c/p>\n\u003cp>\u003cstrong>What happens once that pepper gets to McCormick?\u003c/strong>\u003c/p>\n\u003cp>We may clean it first, and then it goes into a steam sterilization process. It's pasteurization. We do that with all of our spices. You can test a lot; you can take 10 different samples, 50 different samples, but there can still be hot spots in the lot where salmonella can be.\u003c/p>\n\u003cp>\u003cstrong>It sounds like steam sterilizing would affect flavor. Is there quality loss?\u003c/strong>\u003c/p>\n\u003cp>Yes, there is, particularly on the real fragile herbs. The leafy things like basil, that's a very delicate leaf; you have to do that in a way that gets the job done in the least amount of time.\u003c/p>\n\u003cp>\u003cstrong>Do you irradiate spices?\u003c/strong>\u003c/p>\n\u003cp>That is probably the one and only technology that we have that is sterile when it's done. It will kill bacteria down to single-digit levels. We do not use any irradiation in our facilities. The only time we do use it is if we have an industrial customer, for instance something they might use in a cheese product, dill seed or cumin seed, [and] they don't want yeast or mold. We ship it to the irradiator en route to them.\u003c/p>\n\u003cp>\u003cstrong>Where are the spices sterilized?\u003c/strong>\u003c/p>\n\u003cp>Our biggest plant is in Hunt Valley, Md., and we have a similar setup in Avignon [France] for Europe.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>We don't want to sterilize and process our products [in the countries where we source our spices] for the most part. Any spice that has a hard shell, the minute you mill it you're releasing a lot of flavor and aroma. Black pepper, the minute you mill it it's going downhill. We don't want to push that all back to the source. It's a six- or eight-week journey to get to us.\u003c/p>\n\u003cp>\u003cstrong>There's been a lot of talk on working more with farmers to improve food safety with spices. Will that solve the problem?\u003c/strong>\u003c/p>\n\u003cp>Things are changing at the source, don't get me wrong, but they're changing at a relatively slow pace. It's just because of the enormity of the way these things are grown, the number of farmers involved. You have to look at the supply chain all the way from the farm to the end product.\u003c/p>\n\u003cp>\u003cstrong>What's new in the spice world?\u003c/strong>\u003c/p>\n\u003cp>People ask me what's the latest spice; the reality is there's nothing new. What you're seeing today more than anything is a revolution in seasoning blends and flavors. In the 1950s, the average household had 10 different spices. Today it's 40-some. And most of those are blends. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73215/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean","authors":["byline_bayareabites_73215"],"categories":["bayareabites_2998","bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_12641","bayareabites_2608","bayareabites_8539","bayareabites_12642","bayareabites_1769","bayareabites_2037","bayareabites_136","bayareabites_10921"],"featImg":"bayareabites_73220","label":"bayareabites"},"bayareabites_69064":{"type":"posts","id":"bayareabites_69064","meta":{"index":"posts_1591205157","site":"bayareabites","id":"69064","score":null,"sort":[1377809484000]},"guestAuthors":[],"slug":"your-kitchen-spices-can-often-harbor-salmonella","title":"Your Kitchen Spices Can Often Harbor Salmonella","publishDate":1377809484,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/28/216550862/your-kitchen-spices-can-often-harbor-salmonella\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cfigure id=\"attachment_69071\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\" alt=\"Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\" width=\"250\" class=\"size-full wp-image-69071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Spice may be nice, but spices also can carry very bad bugs. About 7 percent of spices tested by Food and Drug Administration researchers were contaminated with salmonella, which can cause serious illness and death. Because of this finding and others, the FDA and international food safety organizations are putting more effort into how to reduce the risk.\u003c/p>\n\u003cp>A \u003cem>New York Times\u003c/em> \u003ca href=\"http://news.nytco.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html?from=homepage\">article\u003c/a> this week really brought the issue to everyone's attention. Here are some of the questions we've been asking about spices and salmonella here at The Salt:\u003c/p>\n\u003cp>\u003cstrong>How much of the spices on grocery shelves are contaminated?\u003c/strong>\u003c/p>\n\u003cp>The FDA researchers tested 20,000 samples of imported spices between 2006 and 2009. About 7 percent of imported spices were contaminated with salmonella. The bacterium was most common in coriander, basil, oregano, sesame seeds, pepper, cumin and curry powder. Ground and cracked spices were slightly more likely to be contaminated than whole spices. Almost all spices used in the United States are imported. Their \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0740002012002171\">research\u003c/a> was published in the June issue of the journal \u003cem>Food Microbiolog\u003c/em>y.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How do spices get contaminated?\u003c/strong>\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry. Salmonella comes from birds and other animals, so the animals are getting access to the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>\u003cstrong>How much would a person have to consume to get sick?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong> Not much. In 2009, 272 people got sick from eating salami. It turned out that the pepper used to season the sausage was contaminated with salmonella. The microbe can go into hibernation while dry and reactivate in contact with water, perhaps in your stomach.\u003c/p>\n\u003cp>\u003cstrong>Does cooking with spices eliminate the danger?\u003c/strong>\u003c/p>\n\u003cp>Yes, if by cooking you mean \"heating.\" Cooking is the same as pasteurization, which is a commercial method used to kill salmonella. Just make sure you get it hot enough. The Centers for Disease Control and Prevention says that salmonella is \u003ca href=\"http://www.cdc.gov/features/salmonellaeggs/\">killed at 160 degrees F\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://fscn.cfans.umn.edu/people/faculty/theodorelabuza/\">Theodore LaBuza\u003c/a>, a professor of food safety at the University of Minnesota, says that after he became aware of the issue with contaminated spices, he quit putting rosemary on his salads. \"Mostly I use it in sauces and cooking,\" he tells The Salt.\u003c/p>\n\u003cp>\u003cstrong>Do we have a sense of how many foodborne illnesses in the United States are caused by spices?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69072\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\" alt=\"A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\" width=\"300\" class=\"size-full wp-image-69072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>There were three major salmonella outbreaks between 2007 and 2010 that were traced back to spices. In other cases, spices were found to be \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145890058/the-un-usual-suspect-why-organic-spices-arent-always-safe\">contaminated\u003c/a> and recalled, but they weren't known to cause illness. But the technology has only recently gotten good enough to make such precise tracing possible. Food sleuths can now match the DNA on a spice to the DNA on a given strain of salmonella.\u003c/p>\n\u003cp>\u003cstrong>How can spices be made safer?\u003c/strong>\u003c/p>\n\u003cp>There are several widely used methods to kill off salmonella and other bacteria in spices. They include \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/12/145107755/why-x-rayed-food-isnt-radioactive-and-other-puzzles\">irradiation\u003c/a>, heat treatment (pasteurization), and treatment with the gas ethylene oxide. Food safety experts say that large importers of spices either require that the products be decontaminated before they enter the United States, or process them stateside. But there's no requirement that spices be labeled as treated. So it's hard for consumers to know. And some of the treated spice samples that the FDA tested still had traces of salmonella.\u003c/p>\n\u003cp>An FDA spokeswoman told The Salt that the agency will release an in-depth analysis of the risk posed by salmonella in imported spices later this fall.\u003c/p>\n\u003cp>\"If I were in FDA, I would demand that all spices get some type of pasteurization treatment before they can enter the U.S.,\" LaBuza told The Salt.\u003c/p>\n\u003cp>Even though spice exporters like India have been trying to improve practices, as \u003cem>The New York Times\u003c/em> reported, LaBuza says that won't be enough. \"You're not going to change what happens in a farm in India or in the Spice Islands,\" he says. \"They just don't have the technology for that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Spices may add more than flavor to your food: Some harbor dangerous bacteria. Contamination has caused big outbreaks in the United States, and the FDA is looking into how to reduce the risk.","status":"publish","parent":0,"modified":1377809484,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":732},"headData":{"title":"Your Kitchen Spices Can Often Harbor Salmonella | KQED","description":"Spices may add more than flavor to your food: Some harbor dangerous bacteria. Contamination has caused big outbreaks in the United States, and the FDA is looking into how to reduce the risk.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Kitchen Spices Can Often Harbor Salmonella","datePublished":"2013-08-29T20:51:24.000Z","dateModified":"2013-08-29T20:51:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"69064 http://blogs.kqed.org/bayareabites/?p=69064","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/29/your-kitchen-spices-can-often-harbor-salmonella/","disqusTitle":"Your Kitchen Spices Can Often Harbor Salmonella","nprByline":"Nancy Shute","nprStoryId":"216550862","nprApiLink":"http://api.npr.org/query?id=216550862&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/28/216550862/your-kitchen-spices-can-often-harbor-salmonella?ft=3&f=216550862","nprRetrievedStory":"1","nprPubDate":"Thu, 29 Aug 2013 16:40:00 -0400","nprStoryDate":"Thu, 29 Aug 2013 15:16:00 -0400","nprLastModifiedDate":"Thu, 29 Aug 2013 16:40:18 -0400","path":"/bayareabites/69064/your-kitchen-spices-can-often-harbor-salmonella","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/28/216550862/your-kitchen-spices-can-often-harbor-salmonella\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cfigure id=\"attachment_69071\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spices.jpg\" alt=\"Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\" width=\"250\" class=\"size-full wp-image-69071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with Salmonella and other pathogens. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Spice may be nice, but spices also can carry very bad bugs. About 7 percent of spices tested by Food and Drug Administration researchers were contaminated with salmonella, which can cause serious illness and death. Because of this finding and others, the FDA and international food safety organizations are putting more effort into how to reduce the risk.\u003c/p>\n\u003cp>A \u003cem>New York Times\u003c/em> \u003ca href=\"http://news.nytco.com/2013/08/28/world/asia/farmers-change-over-spices-link-to-food-ills.html?from=homepage\">article\u003c/a> this week really brought the issue to everyone's attention. Here are some of the questions we've been asking about spices and salmonella here at The Salt:\u003c/p>\n\u003cp>\u003cstrong>How much of the spices on grocery shelves are contaminated?\u003c/strong>\u003c/p>\n\u003cp>The FDA researchers tested 20,000 samples of imported spices between 2006 and 2009. About 7 percent of imported spices were contaminated with salmonella. The bacterium was most common in coriander, basil, oregano, sesame seeds, pepper, cumin and curry powder. Ground and cracked spices were slightly more likely to be contaminated than whole spices. Almost all spices used in the United States are imported. Their \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0740002012002171\">research\u003c/a> was published in the June issue of the journal \u003cem>Food Microbiolog\u003c/em>y.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do spices get contaminated?\u003c/strong>\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry. Salmonella comes from birds and other animals, so the animals are getting access to the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>\u003cstrong>How much would a person have to consume to get sick?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong> Not much. In 2009, 272 people got sick from eating salami. It turned out that the pepper used to season the sausage was contaminated with salmonella. The microbe can go into hibernation while dry and reactivate in contact with water, perhaps in your stomach.\u003c/p>\n\u003cp>\u003cstrong>Does cooking with spices eliminate the danger?\u003c/strong>\u003c/p>\n\u003cp>Yes, if by cooking you mean \"heating.\" Cooking is the same as pasteurization, which is a commercial method used to kill salmonella. Just make sure you get it hot enough. The Centers for Disease Control and Prevention says that salmonella is \u003ca href=\"http://www.cdc.gov/features/salmonellaeggs/\">killed at 160 degrees F\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://fscn.cfans.umn.edu/people/faculty/theodorelabuza/\">Theodore LaBuza\u003c/a>, a professor of food safety at the University of Minnesota, says that after he became aware of the issue with contaminated spices, he quit putting rosemary on his salads. \"Mostly I use it in sauces and cooking,\" he tells The Salt.\u003c/p>\n\u003cp>\u003cstrong>Do we have a sense of how many foodborne illnesses in the United States are caused by spices?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69072\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/spice-vendor-india.jpg\" alt=\"A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\" width=\"300\" class=\"size-full wp-image-69072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A spice vendor rests near a chilli storage facility in New Delhi in May 2013. The Indian government has been working on improving food safety practices in the spice trade. Photo: Andrew Caballero-Reynolds/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>There were three major salmonella outbreaks between 2007 and 2010 that were traced back to spices. In other cases, spices were found to be \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145890058/the-un-usual-suspect-why-organic-spices-arent-always-safe\">contaminated\u003c/a> and recalled, but they weren't known to cause illness. But the technology has only recently gotten good enough to make such precise tracing possible. Food sleuths can now match the DNA on a spice to the DNA on a given strain of salmonella.\u003c/p>\n\u003cp>\u003cstrong>How can spices be made safer?\u003c/strong>\u003c/p>\n\u003cp>There are several widely used methods to kill off salmonella and other bacteria in spices. They include \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/12/145107755/why-x-rayed-food-isnt-radioactive-and-other-puzzles\">irradiation\u003c/a>, heat treatment (pasteurization), and treatment with the gas ethylene oxide. Food safety experts say that large importers of spices either require that the products be decontaminated before they enter the United States, or process them stateside. But there's no requirement that spices be labeled as treated. So it's hard for consumers to know. And some of the treated spice samples that the FDA tested still had traces of salmonella.\u003c/p>\n\u003cp>An FDA spokeswoman told The Salt that the agency will release an in-depth analysis of the risk posed by salmonella in imported spices later this fall.\u003c/p>\n\u003cp>\"If I were in FDA, I would demand that all spices get some type of pasteurization treatment before they can enter the U.S.,\" LaBuza told The Salt.\u003c/p>\n\u003cp>Even though spice exporters like India have been trying to improve practices, as \u003cem>The New York Times\u003c/em> reported, LaBuza says that won't be enough. \"You're not going to change what happens in a farm in India or in the Spice Islands,\" he says. \"They just don't have the technology for that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69064/your-kitchen-spices-can-often-harbor-salmonella","authors":["byline_bayareabites_69064"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_10994","bayareabites_2608","bayareabites_11544","bayareabites_12285","bayareabites_3226","bayareabites_2037","bayareabites_136","bayareabites_10921"],"featImg":"bayareabites_69071","label":"bayareabites"},"bayareabites_58854":{"type":"posts","id":"bayareabites_58854","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58854","score":null,"sort":[1364331552000]},"guestAuthors":[],"slug":"food-fraud-database-lets-us-all-play-detective","title":"Food Fraud Database Lets Us All Play Detective","publishDate":1364331552,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58858\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/spices-1024x767.jpg\" alt=\"Spices are common targets for food fraudsters. Photo: iStockphoto.com\" width=\"1024\" height=\"767\" class=\"size-large wp-image-58858\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices are common targets for food fraudsters. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/26/175377244/food-fraud-database-lets-us-all-play-detective\">The Salt at NPR Food\u003c/a> (3/26/13)\u003c/p>\n\u003cp>By now we know that not every food is what it seems.\u003c/p>\n\u003cp>Beef might be \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/15/172124931/romanian-horsement-in-british-lasagna-reveals-complex-global-food-trade\">horse meat\u003c/a>, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">tuna \u003c/a>might be much cheaper escolar. Extra virgin \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">olive oil\u003c/a> is often nothing of the kind.\u003c/p>\n\u003cp>But if you really want to get paranoid, peek into the \u003ca href=\"http://www.usp.org/food-ingredients/food-fraud-database\">USP Food Fraud Database\u003c/a>. It's a searchable trove of humankind's ceaseless efforts to swindle, hoodwink, and defraud with food, worldwide.\u003c/p>\n\u003cp>That's where I learned that hucksters sometimes use \u003ca href=\"http://www.sigmaaldrich.com/technical-documents/articles/analytix/sudan-red-dye-standards.html\">Sudan red dye\u003c/a> to amp up paprika, which in its natural state is often a demure reddish brown. Sudan red is a potent carcinogen, banned for use in food worldwide. Eeek!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Spices, milk and vegetable oils are the most common fraudulent foodstuffs, according to Markus Lipp, senior director of food standards for US Pharmacopeia.\u003c/p>\n\u003cp>\"If I go to India, I may find there is completely fake milk on the market,\" Lipp told The Salt. \"Milk that never saw a cow.\"\u003c/p>\n\u003cp>The nonprofit organization makes its living by establishing industry standards for pharmaceuticals and foods. The food fraud database first launched in 2010, but a big upgrade in January added reports from scholarly journals and the media in 2011 and 2012. The list now includes about 2,000 foods. The goal is to be useful to regulators and purchasers, but since the database is free, we civilians can snoop around in it, too.\u003c/p>\n\u003cp>Price is clearly a driver of deception. \u003ca href=\"http://www.npr.org/2010/12/07/131728204/saffron-you-can-have-too-much-of-a-good-thing\">Saffron\u003c/a> is the world's most expensive spice, and efforts to fake it date back to the ancient Greeks. The USP database lists 109 phony saffron substitutes, including marigold flowers, corn silk, gypsum, chalk, and strands of cotton or plastic thread.\u003c/p>\n\u003cp>To a lay person, the cost savings involved in some of these food scams seem hardly worth the effort. Or maybe it's just that the margins in the food industry can be so razor-thin that even a tiny profit margin is enough to encourage fakery.\u003c/p>\n\u003cp>Take clouding agents, for example. They're used to give juices, jams and sports drinks an appealing cloudy appearance. Palm oil, which is cheap and food safe, is frequently used. But the database details problems with palm oil being replaced by \u003ca href=\"http://www.foodsafety.gov.mo/e/faq/detail.aspx?id=c0aef066-3caa-462f-9b03-dc988aa45099\">phthalates \u003c/a>in Taiwan. Those are chemicals used in plastic manufacturing — they're not meant for human consumption — and there's concern that they could interfere with human hormones.\u003c/p>\n\u003cp>That kind of substitution may not be a concern in the United States. But we do have to deal with \"maple\" syrup that has no relationship to a tree, and watered-down lemon juice. Juices including apple and pomegranate are particularly vulnerable to fraud, Lipp says, and can be faked entirely with water, sugar and citric acid.\u003c/p>\n\u003cp>Food fraud sleuths can report incidents to the \u003ca href=\"http://www.usp.org/food-ingredients/food-fraud-database\">database\u003c/a>.\u003c/p>\n\u003cp>\"Everyone in the supply chain needs to work together and share information and maintain vigilance,\" Lipp says. \"We cannot relinquish the safety of our food to adulterers.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Spices colored with carcinogens? Milk that \"never saw a cow?\" A free global database opens the door on the many ways that people adulterate or fake food.","status":"publish","parent":0,"modified":1364331552,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":514},"headData":{"title":"Food Fraud Database Lets Us All Play Detective | KQED","description":"Spices colored with carcinogens? Milk that "never saw a cow?" A free global database opens the door on the many ways that people adulterate or fake food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Fraud Database Lets Us All Play Detective","datePublished":"2013-03-26T20:59:12.000Z","dateModified":"2013-03-26T20:59:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"58854 http://blogs.kqed.org/bayareabites/?p=58854","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/26/food-fraud-database-lets-us-all-play-detective/","disqusTitle":"Food Fraud Database Lets Us All Play Detective","nprByline":"Nancy Shute","nprStoryId":"175377244","nprApiLink":"http://api.npr.org/query?id=175377244&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/26/175377244/food-fraud-database-lets-us-all-play-detective?ft=3&f=175377244","nprRetrievedStory":"1","nprPubDate":"Tue, 26 Mar 2013 15:39:00 -0400","nprStoryDate":"Tue, 26 Mar 2013 15:38:00 -0400","nprLastModifiedDate":"Tue, 26 Mar 2013 15:39:04 -0400","path":"/bayareabites/58854/food-fraud-database-lets-us-all-play-detective","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58858\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/spices-1024x767.jpg\" alt=\"Spices are common targets for food fraudsters. Photo: iStockphoto.com\" width=\"1024\" height=\"767\" class=\"size-large wp-image-58858\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices are common targets for food fraudsters. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/26/175377244/food-fraud-database-lets-us-all-play-detective\">The Salt at NPR Food\u003c/a> (3/26/13)\u003c/p>\n\u003cp>By now we know that not every food is what it seems.\u003c/p>\n\u003cp>Beef might be \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/15/172124931/romanian-horsement-in-british-lasagna-reveals-complex-global-food-trade\">horse meat\u003c/a>, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">tuna \u003c/a>might be much cheaper escolar. Extra virgin \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">olive oil\u003c/a> is often nothing of the kind.\u003c/p>\n\u003cp>But if you really want to get paranoid, peek into the \u003ca href=\"http://www.usp.org/food-ingredients/food-fraud-database\">USP Food Fraud Database\u003c/a>. It's a searchable trove of humankind's ceaseless efforts to swindle, hoodwink, and defraud with food, worldwide.\u003c/p>\n\u003cp>That's where I learned that hucksters sometimes use \u003ca href=\"http://www.sigmaaldrich.com/technical-documents/articles/analytix/sudan-red-dye-standards.html\">Sudan red dye\u003c/a> to amp up paprika, which in its natural state is often a demure reddish brown. Sudan red is a potent carcinogen, banned for use in food worldwide. Eeek!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spices, milk and vegetable oils are the most common fraudulent foodstuffs, according to Markus Lipp, senior director of food standards for US Pharmacopeia.\u003c/p>\n\u003cp>\"If I go to India, I may find there is completely fake milk on the market,\" Lipp told The Salt. \"Milk that never saw a cow.\"\u003c/p>\n\u003cp>The nonprofit organization makes its living by establishing industry standards for pharmaceuticals and foods. The food fraud database first launched in 2010, but a big upgrade in January added reports from scholarly journals and the media in 2011 and 2012. The list now includes about 2,000 foods. The goal is to be useful to regulators and purchasers, but since the database is free, we civilians can snoop around in it, too.\u003c/p>\n\u003cp>Price is clearly a driver of deception. \u003ca href=\"http://www.npr.org/2010/12/07/131728204/saffron-you-can-have-too-much-of-a-good-thing\">Saffron\u003c/a> is the world's most expensive spice, and efforts to fake it date back to the ancient Greeks. The USP database lists 109 phony saffron substitutes, including marigold flowers, corn silk, gypsum, chalk, and strands of cotton or plastic thread.\u003c/p>\n\u003cp>To a lay person, the cost savings involved in some of these food scams seem hardly worth the effort. Or maybe it's just that the margins in the food industry can be so razor-thin that even a tiny profit margin is enough to encourage fakery.\u003c/p>\n\u003cp>Take clouding agents, for example. They're used to give juices, jams and sports drinks an appealing cloudy appearance. Palm oil, which is cheap and food safe, is frequently used. But the database details problems with palm oil being replaced by \u003ca href=\"http://www.foodsafety.gov.mo/e/faq/detail.aspx?id=c0aef066-3caa-462f-9b03-dc988aa45099\">phthalates \u003c/a>in Taiwan. Those are chemicals used in plastic manufacturing — they're not meant for human consumption — and there's concern that they could interfere with human hormones.\u003c/p>\n\u003cp>That kind of substitution may not be a concern in the United States. But we do have to deal with \"maple\" syrup that has no relationship to a tree, and watered-down lemon juice. Juices including apple and pomegranate are particularly vulnerable to fraud, Lipp says, and can be faked entirely with water, sugar and citric acid.\u003c/p>\n\u003cp>Food fraud sleuths can report incidents to the \u003ca href=\"http://www.usp.org/food-ingredients/food-fraud-database\">database\u003c/a>.\u003c/p>\n\u003cp>\"Everyone in the supply chain needs to work together and share information and maintain vigilance,\" Lipp says. \"We cannot relinquish the safety of our food to adulterers.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58854/food-fraud-database-lets-us-all-play-detective","authors":["byline_bayareabites_58854"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_10012","bayareabites_11447","bayareabites_11259","bayareabites_136","bayareabites_10921","bayareabites_11448"],"featImg":"bayareabites_58855","label":"bayareabites"},"bayareabites_37270":{"type":"posts","id":"bayareabites_37270","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37270","score":null,"sort":[1326309017000]},"guestAuthors":[],"slug":"a-new-spice-shop-charms-oakland","title":"The New \"Oaktown Spice Shop\" Charms Oakland ","publishDate":1326309017,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\" alt=\"exterior oaktown spice shop\" title=\"exterior oaktown spice shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37271\">\u003c/a>\u003cbr>\nOftentimes the best, most successful businesses are those born from an understanding of a lack of something in a particular neighborhood. Such was the case with the \u003ca href=\"http://www.facebook.com/oaktownspiceshop\" target=\"_blank\">Oaktown Spice Shop\u003c/a>, John Beaver and Erica Perez's charming new spice shop in the Grand/Lakeshore neighborhood of Oakland. The first thing you'll notice about the space, once a men's clothing and shaving boutique, is the distinctly handsome aesthetic. The fixtures and shelving are all salvaged, and John searched high and low and pulled from his own personal collection to find the vintage scales and spice jars you'll see scattered about. It's the kind of space where each detail has been tended to, and you can sense right away that everything is in its rightful place. In that way, it feels very special. Very well-crafted. Very welcoming. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\" alt=\"interior spice shop\" title=\"interior spice shop\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-37272\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside Oaktown Spice Shop\u003c/em>\u003c/p>\n\u003cp>During my time there, I tasted two different kinds of cinnamon, and smelled the freshest cumin and coriander I've ever come across. I also learned about Tellicherry black peppercorns, which John described as fully ripened with a more refined flavor than traditional black peppercorn. When I told him I wasn't aware there were so many kinds of peppercorns, he likened the difference to varieties of tomatoes and how drastically they can differ in taste. After talking with John for just a moment, you realize you're dealing with a man who \u003cem>really \u003c/em>knows his spices and blends. From the common to the more obscure, you're in good hands here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\" alt=\"ainse and nutmeg\" title=\"anise and nutmeg\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37275\">\u003c/a>\u003cbr>\n\u003cem>Star Anise and Nutmeg\u003cbr>\n\u003c/em>\u003cbr>\nWhen John found out I was a baker, we chatted all about different varieties of cinnamon and vanilla, and I'm so looking forward to trying them out in apple and pear pies. If you're used to buying bulk spices at Whole Foods or other upscale grocery stores you're going to notice two things right away when you walk into Oaktown Spice Shop: first the prices are far better. Second, the spices are far, far fresher. You can open up the jars and take a sniff and it's possible that you won't even recognize some familiar spices you use often. This happened to me pretty quickly. New Year's Resolution #62. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\" alt=\"spice grater and shelf\" title=\"spice grater and shelf\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37276\">\u003c/a>\u003cbr>\n\u003cem>Spice Graters & Rows of Spices\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As far as where they get their high-quality selection, John and Erica don't directly import any spices themselves; they work with distributors they know and trust, and have spices and herbs from all over the world including India, Africa, China, and the Mediterranean. When asked what the most popular spice has been so far, John doesn't hesitate to answer that the smoked paprikas practically sell themselves. Perhaps it's because such ingredients are being listed in more and more recipes these days or maybe because they're smartly displayed right by the register. Regardless, locals are snatching them up. Big time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\" alt=\"paprika\" title=\"paprika\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37273\">\u003c/a>\u003cbr>\n\u003cem>Smoked paprika shelf!\u003c/em>\u003c/p>\n\u003cp>While they hold normal business hours now, they used to just be open on Saturdays while they worked out the kinks and got everything situated just right. Now that they're fully operational, John and Erica are starting to think about ways they can continue to reach out to the community and get people excited about spices. Erica and I talked about the possibility of having a booth at the farmers market, but for now they're taking things one step at a time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\" alt=\"john and erica\" title=\"John and Erica\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37277\">\u003c/a>\u003cbr>\n\u003cem>Owners of the Oaktown Spice Shop helping customers: John Beaver and Erica Perez\u003c/em>\u003c/p>\n\u003cp>When I asked how on earth you fall into the spice business, John mentioned how he used to work at a spice shop back in Milwaukee, where he's from, and couldn't stop thinking about opening a shop here upon moving to Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\" alt=\"spice shop\" title=\"spice shop\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-37274\">\u003c/a>\u003cbr>\n\u003cem>Cinnamon...and even more spices!\u003c/em>\u003c/p>\n\u003cp>The neighborhood was a logical choice as the couple lives close by. But it was also a good business decision. There is strong foot traffic and being so close to the Farmers Market, Whole Foods, and Trader Joe's inserts them into a dynamic food community with interested and eager customers who enjoy cooking, baking, and expanding their horizons. It's a win-win for everyone. And after a brief visit to the Oaktown Spice Shop last week, it's going to be an ongoing win for John and Erika. \u003c/p>\n\u003cp>\u003cstrong>Oaktown Spice Shop\u003c/strong>\u003cbr>\n530 Grand Ave., Oakland, CA 94610\u003cbr>\n(510) 201-5400\u003c/p>\n\u003cp>Hours: Tuesday-Friday: 12pm-7pm\u003cbr>\n Saturday: 10am-5pm\u003cbr>\n Sunday: 12pm-4pm\u003cbr>\n Closed Mondays\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website is still under construction; like them on \u003ca href=\"http://www.facebook.com/oaktownspiceshop\">Facebook\u003c/a> to keep up to date. \u003c/p>\n\n","blocks":[],"excerpt":"With their high-quality spices, herbs, and hand-crafted blends, the new Oaktown Spice Shop is delighting residents of the Grand/Lakeshore neighborhood of Oakland. ","status":"publish","parent":0,"modified":1326356664,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":767},"headData":{"title":"The New \"Oaktown Spice Shop\" Charms Oakland | KQED","description":"With their high-quality spices, herbs, and hand-crafted blends, the new Oaktown Spice Shop is delighting residents of the Grand/Lakeshore neighborhood of Oakland. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The New \"Oaktown Spice Shop\" Charms Oakland ","datePublished":"2012-01-11T19:10:17.000Z","dateModified":"2012-01-12T08:24:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37270 http://blogs.kqed.org/bayareabites/?p=37270","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/11/a-new-spice-shop-charms-oakland/","disqusTitle":"The New \"Oaktown Spice Shop\" Charms Oakland ","path":"/bayareabites/37270/a-new-spice-shop-charms-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\" alt=\"exterior oaktown spice shop\" title=\"exterior oaktown spice shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37271\">\u003c/a>\u003cbr>\nOftentimes the best, most successful businesses are those born from an understanding of a lack of something in a particular neighborhood. Such was the case with the \u003ca href=\"http://www.facebook.com/oaktownspiceshop\" target=\"_blank\">Oaktown Spice Shop\u003c/a>, John Beaver and Erica Perez's charming new spice shop in the Grand/Lakeshore neighborhood of Oakland. The first thing you'll notice about the space, once a men's clothing and shaving boutique, is the distinctly handsome aesthetic. The fixtures and shelving are all salvaged, and John searched high and low and pulled from his own personal collection to find the vintage scales and spice jars you'll see scattered about. It's the kind of space where each detail has been tended to, and you can sense right away that everything is in its rightful place. In that way, it feels very special. Very well-crafted. Very welcoming. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\" alt=\"interior spice shop\" title=\"interior spice shop\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-37272\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside Oaktown Spice Shop\u003c/em>\u003c/p>\n\u003cp>During my time there, I tasted two different kinds of cinnamon, and smelled the freshest cumin and coriander I've ever come across. I also learned about Tellicherry black peppercorns, which John described as fully ripened with a more refined flavor than traditional black peppercorn. When I told him I wasn't aware there were so many kinds of peppercorns, he likened the difference to varieties of tomatoes and how drastically they can differ in taste. After talking with John for just a moment, you realize you're dealing with a man who \u003cem>really \u003c/em>knows his spices and blends. From the common to the more obscure, you're in good hands here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\" alt=\"ainse and nutmeg\" title=\"anise and nutmeg\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37275\">\u003c/a>\u003cbr>\n\u003cem>Star Anise and Nutmeg\u003cbr>\n\u003c/em>\u003cbr>\nWhen John found out I was a baker, we chatted all about different varieties of cinnamon and vanilla, and I'm so looking forward to trying them out in apple and pear pies. If you're used to buying bulk spices at Whole Foods or other upscale grocery stores you're going to notice two things right away when you walk into Oaktown Spice Shop: first the prices are far better. Second, the spices are far, far fresher. You can open up the jars and take a sniff and it's possible that you won't even recognize some familiar spices you use often. This happened to me pretty quickly. New Year's Resolution #62. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\" alt=\"spice grater and shelf\" title=\"spice grater and shelf\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37276\">\u003c/a>\u003cbr>\n\u003cem>Spice Graters & Rows of Spices\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As far as where they get their high-quality selection, John and Erica don't directly import any spices themselves; they work with distributors they know and trust, and have spices and herbs from all over the world including India, Africa, China, and the Mediterranean. When asked what the most popular spice has been so far, John doesn't hesitate to answer that the smoked paprikas practically sell themselves. Perhaps it's because such ingredients are being listed in more and more recipes these days or maybe because they're smartly displayed right by the register. Regardless, locals are snatching them up. Big time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\" alt=\"paprika\" title=\"paprika\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37273\">\u003c/a>\u003cbr>\n\u003cem>Smoked paprika shelf!\u003c/em>\u003c/p>\n\u003cp>While they hold normal business hours now, they used to just be open on Saturdays while they worked out the kinks and got everything situated just right. Now that they're fully operational, John and Erica are starting to think about ways they can continue to reach out to the community and get people excited about spices. Erica and I talked about the possibility of having a booth at the farmers market, but for now they're taking things one step at a time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\" alt=\"john and erica\" title=\"John and Erica\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37277\">\u003c/a>\u003cbr>\n\u003cem>Owners of the Oaktown Spice Shop helping customers: John Beaver and Erica Perez\u003c/em>\u003c/p>\n\u003cp>When I asked how on earth you fall into the spice business, John mentioned how he used to work at a spice shop back in Milwaukee, where he's from, and couldn't stop thinking about opening a shop here upon moving to Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\" alt=\"spice shop\" title=\"spice shop\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-37274\">\u003c/a>\u003cbr>\n\u003cem>Cinnamon...and even more spices!\u003c/em>\u003c/p>\n\u003cp>The neighborhood was a logical choice as the couple lives close by. But it was also a good business decision. There is strong foot traffic and being so close to the Farmers Market, Whole Foods, and Trader Joe's inserts them into a dynamic food community with interested and eager customers who enjoy cooking, baking, and expanding their horizons. It's a win-win for everyone. And after a brief visit to the Oaktown Spice Shop last week, it's going to be an ongoing win for John and Erika. \u003c/p>\n\u003cp>\u003cstrong>Oaktown Spice Shop\u003c/strong>\u003cbr>\n530 Grand Ave., Oakland, CA 94610\u003cbr>\n(510) 201-5400\u003c/p>\n\u003cp>Hours: Tuesday-Friday: 12pm-7pm\u003cbr>\n Saturday: 10am-5pm\u003cbr>\n Sunday: 12pm-4pm\u003cbr>\n Closed Mondays\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website is still under construction; like them on \u003ca href=\"http://www.facebook.com/oaktownspiceshop\">Facebook\u003c/a> to keep up to date. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37270/a-new-spice-shop-charms-oakland","authors":["5072"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_1875"],"tags":["bayareabites_14773","bayareabites_10041","bayareabites_14757","bayareabites_10067","bayareabites_136"],"featImg":"bayareabites_37271","label":"bayareabites"},"bayareabites_15927":{"type":"posts","id":"bayareabites_15927","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15927","score":null,"sort":[1281452432000]},"guestAuthors":[],"slug":"spicy-mash","title":"Spicy Mash","publishDate":1281452432,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\" alt=\"Spicy Mash Ingredients\" title=\"Spicy Mash Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15928\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spicy Mash\u003c/em>\u003c/p>\n\u003cp>Indian food -- the aromatic spices, the color, the bold flavors. Love it. Unfortunately, I'm a bit of a wimp when it comes to heat (good thing for raita and mango lassis to soothe my burning tongue). But, when I tasted this \u003cstrong>Spicy Mash\u003c/strong> for the first time, it was so delicious I couldn't stop eating it. Tears were starting to stream down my face, but my hand just kept bringing forkful after forkful to my mouth. It hurt so good.\u003c/p>\n\u003cp>This brilliant recipe is all thanks to my lovely friend, \u003ca href=\"http://www.fatemayasmine.com/\">Fatema\u003c/a>. I was super excited when she offered to come over one night to teach us some Indian home-cooking. I've experimented a bit with Indian food before, but still haven't been able really nail my favorites, like Chicken Tikka Masala (the hunt continues for the perfect recipe).\u003c/p>\n\u003cp>As Fatema unpacked her bag of groceries, I quickly discovered why. It's in the spices! Fatema's mum had just sent her a shipment of spices from Bangladesh via London. They knocked the socks off any of the jarred spices I had in my spice rack. I might as well be storing sawdust in my pantry.\u003c/p>\n\u003cp>The fragrance and potency of those \u003cstrong>Indian spices\u003c/strong> transformed this very simple dish of smashed potatoes. \u003cstrong>Raw onion\u003c/strong> and \u003cstrong>cilantro\u003c/strong> also added layers of savory, fresh, flavor. (I know, I usually hate raw onions, but it works in this. The trick is to slice them as thin as possible.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The measurements in this adapted version of \u003cstrong>Spicy Mash\u003c/strong> are based on the potent spices I received from Fatema, so this may take a little bit of trial and error the first time you make it with the store-bought stuff (assuming you don't have a little Indian spice fairy like I do). My recommendation is to make the spice butter as directed and then add it gradually to the potatoes, \u003cstrong>tasting as you go\u003c/strong>. If more flavor is needed, you can always add more spice, but remember, you can never take out. So taste, taste, taste, as you go, until you get just the right ratio to your liking. \u003c/p>\n\u003cp>I also made some adaptations to Fatema's original recipe. Like I mentioned before, I can't take too much heat, so I omitted the minced green chilis she used and cut down on the amount of chili powder. I also added some ginger, grated to a pulp on a microplane, for some extra umph…and a bit of milk and cream cheese, which has always been a secret ingredient in my house when it comes to creamy mashed potatoes. \u003c/p>\n\u003cp>Special thanks to my little spice fairy and her spice smuggling mum! \u003cstrong>Spicy Mash\u003c/strong> is definitely going to be a new staple in my repertoire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\" alt=\"Spicy Mash\" title=\"Spicy Mash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15929\">\u003c/a>\u003cbr>\n\u003cem>Spicy Mash\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spicy Mash\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds potatoes, peeled and quartered\u003cbr>\n½ cup onion, thinly sliced\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n1/3 cup milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1 ounce cream cheese\u003cbr>\n1 tablespoon grated ginger\u003cbr>\n2 teaspoons salt\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n½ teaspoon turmeric\u003cbr>\n¼ teaspoon chili powder\u003cbr>\nPinch of chili flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBoil potatoes about 20 minutes, or until you can pierce through them easily with a fork.\u003cbr>\n2.\tMash the potatoes, adding the milk, cream cheese, ginger, and salt, and incorporating well.\u003cbr>\n3.\tIn a saucepan, melt the butter until it starts to froth. Add the curry, turmeric, chili powder, and chili flakes. Cook the spices for a minute or so in the butter, toasting them up until they are fragrant. Be careful not to burn them.\u003cbr>\n4.\tAdd this to the mashed potatoes and mix well.\u003cbr>\n5.\tStir in the onions and cilantro. Serve while warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: If you love spice and need more heat, add some finely minced green chili pepper.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The fragrance and potency of Indian spices transforms this very simple dish of smashed potatoes. Raw onion and cilantro also adds layers of savory, fresh, flavor. ","status":"publish","parent":0,"modified":1281418872,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":645},"headData":{"title":"Spicy Mash | KQED","description":"The fragrance and potency of Indian spices transforms this very simple dish of smashed potatoes. Raw onion and cilantro also adds layers of savory, fresh, flavor. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spicy Mash","datePublished":"2010-08-10T15:00:32.000Z","dateModified":"2010-08-10T05:41:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15927 http://blogs.kqed.org/bayareabites/?p=15927","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/10/spicy-mash/","disqusTitle":"Spicy Mash","path":"/bayareabites/15927/spicy-mash","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\" alt=\"Spicy Mash Ingredients\" title=\"Spicy Mash Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15928\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spicy Mash\u003c/em>\u003c/p>\n\u003cp>Indian food -- the aromatic spices, the color, the bold flavors. Love it. Unfortunately, I'm a bit of a wimp when it comes to heat (good thing for raita and mango lassis to soothe my burning tongue). But, when I tasted this \u003cstrong>Spicy Mash\u003c/strong> for the first time, it was so delicious I couldn't stop eating it. Tears were starting to stream down my face, but my hand just kept bringing forkful after forkful to my mouth. It hurt so good.\u003c/p>\n\u003cp>This brilliant recipe is all thanks to my lovely friend, \u003ca href=\"http://www.fatemayasmine.com/\">Fatema\u003c/a>. I was super excited when she offered to come over one night to teach us some Indian home-cooking. I've experimented a bit with Indian food before, but still haven't been able really nail my favorites, like Chicken Tikka Masala (the hunt continues for the perfect recipe).\u003c/p>\n\u003cp>As Fatema unpacked her bag of groceries, I quickly discovered why. It's in the spices! Fatema's mum had just sent her a shipment of spices from Bangladesh via London. They knocked the socks off any of the jarred spices I had in my spice rack. I might as well be storing sawdust in my pantry.\u003c/p>\n\u003cp>The fragrance and potency of those \u003cstrong>Indian spices\u003c/strong> transformed this very simple dish of smashed potatoes. \u003cstrong>Raw onion\u003c/strong> and \u003cstrong>cilantro\u003c/strong> also added layers of savory, fresh, flavor. (I know, I usually hate raw onions, but it works in this. The trick is to slice them as thin as possible.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The measurements in this adapted version of \u003cstrong>Spicy Mash\u003c/strong> are based on the potent spices I received from Fatema, so this may take a little bit of trial and error the first time you make it with the store-bought stuff (assuming you don't have a little Indian spice fairy like I do). My recommendation is to make the spice butter as directed and then add it gradually to the potatoes, \u003cstrong>tasting as you go\u003c/strong>. If more flavor is needed, you can always add more spice, but remember, you can never take out. So taste, taste, taste, as you go, until you get just the right ratio to your liking. \u003c/p>\n\u003cp>I also made some adaptations to Fatema's original recipe. Like I mentioned before, I can't take too much heat, so I omitted the minced green chilis she used and cut down on the amount of chili powder. I also added some ginger, grated to a pulp on a microplane, for some extra umph…and a bit of milk and cream cheese, which has always been a secret ingredient in my house when it comes to creamy mashed potatoes. \u003c/p>\n\u003cp>Special thanks to my little spice fairy and her spice smuggling mum! \u003cstrong>Spicy Mash\u003c/strong> is definitely going to be a new staple in my repertoire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\" alt=\"Spicy Mash\" title=\"Spicy Mash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15929\">\u003c/a>\u003cbr>\n\u003cem>Spicy Mash\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spicy Mash\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds potatoes, peeled and quartered\u003cbr>\n½ cup onion, thinly sliced\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n1/3 cup milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1 ounce cream cheese\u003cbr>\n1 tablespoon grated ginger\u003cbr>\n2 teaspoons salt\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n½ teaspoon turmeric\u003cbr>\n¼ teaspoon chili powder\u003cbr>\nPinch of chili flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBoil potatoes about 20 minutes, or until you can pierce through them easily with a fork.\u003cbr>\n2.\tMash the potatoes, adding the milk, cream cheese, ginger, and salt, and incorporating well.\u003cbr>\n3.\tIn a saucepan, melt the butter until it starts to froth. Add the curry, turmeric, chili powder, and chili flakes. Cook the spices for a minute or so in the butter, toasting them up until they are fragrant. Be careful not to burn them.\u003cbr>\n4.\tAdd this to the mashed potatoes and mix well.\u003cbr>\n5.\tStir in the onions and cilantro. Serve while warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: If you love spice and need more heat, add some finely minced green chili pepper.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15927/spicy-mash","authors":["5037"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_12"],"tags":["bayareabites_1573","bayareabites_324","bayareabites_689","bayareabites_300","bayareabites_136","bayareabites_8319"],"label":"bayareabites"},"bayareabites_6388":{"type":"posts","id":"bayareabites_6388","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6388","score":null,"sort":[1251383498000]},"guestAuthors":[],"slug":"turmeric-the-spice-and-dye","title":"Turmeric: The spice-and-dye ","publishDate":1251383498,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp> You know how that lovely yellow curry served up at your favorite hole-in-the-wall Indian restaurant turns your napkin, the tips of your fingers, even your plate completely yellow? Congratulations, you have had a swift, yet definitive introduction to turmeric.\u003c/p>\n\u003cp>Turmeric has been turning everything yellow for eons. Originally it was not used as a spice for cooking, but as a dye, primarily for coloring holy robes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/turmeric-01.jpg\" alt=\"turmeric\" title=\"turmeric\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-6391\">\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Turmeric\">Turmeric\u003c/a> has been mentioned in the \u003ca href=\"http://en.wikipedia.org/wiki/Vedas\">Vedas\u003c/a>, the ancient Hindu sacred texts. It was associated with purity and cleansing. Even today, orthodox Hindu households will use turmeric water to purify everything from themselves, to objects in the house, to the house itself before a religious event. Along the same lines, Hindu brides and bridegrooms have a ceremony called ʻhaldiʼ (the Hindi word for turmeric and also the name of the \u003ca href=\"http://images.google.com/images?hl=en&client=firefox-a&rls=org.mozilla:en-US:official&q=haldi+ceremony&um=1&ie=UTF-8&ei=KKaDSv6rJZLUsgP54cykBw&sa=X&oi=image_result_group&ct=title&resnum=4\">ceremony\u003c/a>), just before their wedding day. \u003c/p>\n\u003cp>This yellow-orange rhizome (that is a relative of ginger) is also credited with tons of medicinal uses. It is used as an antiseptic and an anti-inflammatory agent. When a classmate in school cut her finger during a cooking class, a well-meaning friend promptly threw some turmeric on her finger. Good move as far as providing an antiseptic, but bad for the bleeding. As it turns out, turmeric is also an \u003ca href=\"http://www.vrp.com/articles.aspx?ProdID=art1170&zTYPE=2\">anti-coagulant\u003c/a>. Studies show that curcumin, the main flavoring compound in turmeric, is also an anti-oxidant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Turmeric imparts a rich, ochre yellow to anything it is added to. The mustard so popular on hot dogs gets its color and part of its distinctive flavor from this golden spice. Turmeric is famous for its inclusion in curry powders. Marco Polo noted the following about turmeric when he came across it in 1280: “There is also a vegetable which has all the properties of true saffron, as well the smell and the color, and yet it is not really saffron.” This isnʼt entirely true. Turmeric and saffron can both turn things yellow. The similarity ends there. Saffron is fragrant and enchanting, its flavor elevated and floral. Turmeric smells a bit acrid; Its flavor is earthy, reminiscent of ginger and mustard. \u003c/p>\n\u003cp>Turmeric in Indian cooking is used primarily in its dry, ground form. Just a small amount is more than enough to convey the ginger-peppery flavor. In some parts of India, turmeric leaves are used to wrap dumplings before steaming. There is a milder flavor and flowery aspect associated with the leaves that is different from the stem from which the powdered spice is derived. \u003c/p>\n\u003cp>Forming the base on which several dishes can be built, turmeric, along with asafoetida and mustard seeds, are featured in countless recipes from the Indian sub-continent. Lentils, vegetables, meat and fish, all do well with a seasoning of turmeric. One of the simplest dishes featuring turmeric is also the most satisfying. Called \u003ca href=\"http://en.wikipedia.org/wiki/Kadhi\">kadhi\u003c/a>, different regions of India have their own versions; it tends to have a thinner consistency in the south as compared to the north. It can be plain or made with chickpea dumplings (pakoras).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/turmeric-02.jpg\" alt=\"buttermilk kadhi\" title=\"buttermilk kadhi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6395\">\u003c/p>\n\u003cp>\u003cstrong>Buttermilk Kadhi \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups buttermilk\u003cbr>\n1/2 cup chickpea flour (besan)\u003cbr>\n1/3 tsp asafoetida\u003cbr>\n1/4 tsp turmeric\u003cbr>\n3-4 green chillies, split lengthwise (Serrano or Thai chillies)\u003cbr>\n1/2 tsp grated fresh ginger\u003cbr>\n1 tsp sugar\u003cbr>\nSalt to taste\u003cbr>\nCilantro for garnish \u003c/p>\n\u003cp>\u003cstrong>For seasoning:\u003c/strong>\u003cbr>\n2 tbsp clarified butter (ghee) or canola oil\u003cbr>\n5-6 curry leaves\u003cbr>\n1 tsp asafoetida\u003cbr>\n1 tsp cumin \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a pot, combine the buttermilk, chickpea flour and 2 cups of water. Stir together to dissolve any lumps. \u003c/p>\n\u003cp>2. Add sugar, salt, turmeric and asafoetida and mix.\u003c/p>\n\u003cp>3. Move the pot onto the stove on medium high heat and bring the mixture slowly to a boil, stirring constantly. Add more water to thin it down if the mixture is still too thick. (The ideal consistency would be like tomato soup). \u003c/p>\n\u003cp>4. When the buttermilk comes to a boil, add the green chillies and ginger. \u003c/p>\n\u003cp>5. In a separate small pan, heat the ghee or oil to prepare the seasoning. Add mustard seeds (which should begin to splutter if the oil is hot enough) followed by cumin, asafoetida and curry leaves. Continue to heat gently for a few seconds to season the oil or ghee. \u003c/p>\n\u003cp>6. Pour the spiced oil into the buttermilk mixture. Stir everything to incorporate. \u003c/p>\n\u003cp>\u003cem>Garnish with some cilantro and serve.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Notes: \u003c/strong>\u003cbr>\nKeep stirring the mixture as it starts to boil to prevent the buttermilk from curdling and separating. Once it has reached a boil, the thickening of the chickpea flour keeps the ingredients emulsified. Though oil can be used here, try and use \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\">ghee\u003c/a>. There is a voluptuousness of flavor that ghee brings to the dish. Also, if using oil, make sure it is neutral tasting like canola or peanut oil. An oil like olive oil tastes too strong and would disrupt the other flavors. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Though traditionally served on steamed rice, kadhi can also be served with \u003ca href=\"http://en.wikipedia.org/wiki/Chapati\">chapatis\u003c/a> or enjoyed just by itself. It is rare to find this dish in restaurants. This is home-cooking at its most basic. You could try variations by including some carrots or peas in it. Serve with rice and an Indian spiced \u003ca href=\"http://en.wikipedia.org/wiki/Indian_pickle\">pickle\u003c/a> or \u003ca href=\"http://www.geocities.com/rananegro/papad.html\">papad\u003c/a>, to create a simple and nutritious Indian comfort food dish. \u003c/p>\n\n","blocks":[],"excerpt":" You know how that lovely yellow curry served up at your favorite hole-in-the-wall Indian restaurant turns your napkin, the tips of your fingers, even your plate completely yellow? Congratulations, you have had a swift, yet definitive introduction to turmeric.\r\n\r\nTurmeric has been turning everything yellow for eons. Originally it was not used as a spice for cooking, but as a dye, primarily for coloring holy robes. ","status":"publish","parent":0,"modified":1251390042,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":893},"headData":{"title":"Turmeric: The spice-and-dye | KQED","description":" You know how that lovely yellow curry served up at your favorite hole-in-the-wall Indian restaurant turns your napkin, the tips of your fingers, even your plate completely yellow? Congratulations, you have had a swift, yet definitive introduction to turmeric.\r\n\r\nTurmeric has been turning everything yellow for eons. Originally it was not used as a spice for cooking, but as a dye, primarily for coloring holy robes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Turmeric: The spice-and-dye ","datePublished":"2009-08-27T14:31:38.000Z","dateModified":"2009-08-27T16:20:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6388 http://blogs.kqed.org/bayareabites/?p=6388","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/08/27/turmeric-the-spice-and-dye/","disqusTitle":"Turmeric: The spice-and-dye ","path":"/bayareabites/6388/turmeric-the-spice-and-dye","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> You know how that lovely yellow curry served up at your favorite hole-in-the-wall Indian restaurant turns your napkin, the tips of your fingers, even your plate completely yellow? Congratulations, you have had a swift, yet definitive introduction to turmeric.\u003c/p>\n\u003cp>Turmeric has been turning everything yellow for eons. Originally it was not used as a spice for cooking, but as a dye, primarily for coloring holy robes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/turmeric-01.jpg\" alt=\"turmeric\" title=\"turmeric\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-6391\">\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Turmeric\">Turmeric\u003c/a> has been mentioned in the \u003ca href=\"http://en.wikipedia.org/wiki/Vedas\">Vedas\u003c/a>, the ancient Hindu sacred texts. It was associated with purity and cleansing. Even today, orthodox Hindu households will use turmeric water to purify everything from themselves, to objects in the house, to the house itself before a religious event. Along the same lines, Hindu brides and bridegrooms have a ceremony called ʻhaldiʼ (the Hindi word for turmeric and also the name of the \u003ca href=\"http://images.google.com/images?hl=en&client=firefox-a&rls=org.mozilla:en-US:official&q=haldi+ceremony&um=1&ie=UTF-8&ei=KKaDSv6rJZLUsgP54cykBw&sa=X&oi=image_result_group&ct=title&resnum=4\">ceremony\u003c/a>), just before their wedding day. \u003c/p>\n\u003cp>This yellow-orange rhizome (that is a relative of ginger) is also credited with tons of medicinal uses. It is used as an antiseptic and an anti-inflammatory agent. When a classmate in school cut her finger during a cooking class, a well-meaning friend promptly threw some turmeric on her finger. Good move as far as providing an antiseptic, but bad for the bleeding. As it turns out, turmeric is also an \u003ca href=\"http://www.vrp.com/articles.aspx?ProdID=art1170&zTYPE=2\">anti-coagulant\u003c/a>. Studies show that curcumin, the main flavoring compound in turmeric, is also an anti-oxidant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Turmeric imparts a rich, ochre yellow to anything it is added to. The mustard so popular on hot dogs gets its color and part of its distinctive flavor from this golden spice. Turmeric is famous for its inclusion in curry powders. Marco Polo noted the following about turmeric when he came across it in 1280: “There is also a vegetable which has all the properties of true saffron, as well the smell and the color, and yet it is not really saffron.” This isnʼt entirely true. Turmeric and saffron can both turn things yellow. The similarity ends there. Saffron is fragrant and enchanting, its flavor elevated and floral. Turmeric smells a bit acrid; Its flavor is earthy, reminiscent of ginger and mustard. \u003c/p>\n\u003cp>Turmeric in Indian cooking is used primarily in its dry, ground form. Just a small amount is more than enough to convey the ginger-peppery flavor. In some parts of India, turmeric leaves are used to wrap dumplings before steaming. There is a milder flavor and flowery aspect associated with the leaves that is different from the stem from which the powdered spice is derived. \u003c/p>\n\u003cp>Forming the base on which several dishes can be built, turmeric, along with asafoetida and mustard seeds, are featured in countless recipes from the Indian sub-continent. Lentils, vegetables, meat and fish, all do well with a seasoning of turmeric. One of the simplest dishes featuring turmeric is also the most satisfying. Called \u003ca href=\"http://en.wikipedia.org/wiki/Kadhi\">kadhi\u003c/a>, different regions of India have their own versions; it tends to have a thinner consistency in the south as compared to the north. It can be plain or made with chickpea dumplings (pakoras).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/turmeric-02.jpg\" alt=\"buttermilk kadhi\" title=\"buttermilk kadhi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6395\">\u003c/p>\n\u003cp>\u003cstrong>Buttermilk Kadhi \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups buttermilk\u003cbr>\n1/2 cup chickpea flour (besan)\u003cbr>\n1/3 tsp asafoetida\u003cbr>\n1/4 tsp turmeric\u003cbr>\n3-4 green chillies, split lengthwise (Serrano or Thai chillies)\u003cbr>\n1/2 tsp grated fresh ginger\u003cbr>\n1 tsp sugar\u003cbr>\nSalt to taste\u003cbr>\nCilantro for garnish \u003c/p>\n\u003cp>\u003cstrong>For seasoning:\u003c/strong>\u003cbr>\n2 tbsp clarified butter (ghee) or canola oil\u003cbr>\n5-6 curry leaves\u003cbr>\n1 tsp asafoetida\u003cbr>\n1 tsp cumin \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a pot, combine the buttermilk, chickpea flour and 2 cups of water. Stir together to dissolve any lumps. \u003c/p>\n\u003cp>2. Add sugar, salt, turmeric and asafoetida and mix.\u003c/p>\n\u003cp>3. Move the pot onto the stove on medium high heat and bring the mixture slowly to a boil, stirring constantly. Add more water to thin it down if the mixture is still too thick. (The ideal consistency would be like tomato soup). \u003c/p>\n\u003cp>4. When the buttermilk comes to a boil, add the green chillies and ginger. \u003c/p>\n\u003cp>5. In a separate small pan, heat the ghee or oil to prepare the seasoning. Add mustard seeds (which should begin to splutter if the oil is hot enough) followed by cumin, asafoetida and curry leaves. Continue to heat gently for a few seconds to season the oil or ghee. \u003c/p>\n\u003cp>6. Pour the spiced oil into the buttermilk mixture. Stir everything to incorporate. \u003c/p>\n\u003cp>\u003cem>Garnish with some cilantro and serve.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Notes: \u003c/strong>\u003cbr>\nKeep stirring the mixture as it starts to boil to prevent the buttermilk from curdling and separating. Once it has reached a boil, the thickening of the chickpea flour keeps the ingredients emulsified. Though oil can be used here, try and use \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\">ghee\u003c/a>. There is a voluptuousness of flavor that ghee brings to the dish. Also, if using oil, make sure it is neutral tasting like canola or peanut oil. An oil like olive oil tastes too strong and would disrupt the other flavors. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Though traditionally served on steamed rice, kadhi can also be served with \u003ca href=\"http://en.wikipedia.org/wiki/Chapati\">chapatis\u003c/a> or enjoyed just by itself. It is rare to find this dish in restaurants. This is home-cooking at its most basic. You could try variations by including some carrots or peas in it. Serve with rice and an Indian spiced \u003ca href=\"http://en.wikipedia.org/wiki/Indian_pickle\">pickle\u003c/a> or \u003ca href=\"http://www.geocities.com/rananegro/papad.html\">papad\u003c/a>, to create a simple and nutritious Indian comfort food dish. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6388/turmeric-the-spice-and-dye","authors":["5061"],"categories":["bayareabites_2998","bayareabites_12"],"tags":["bayareabites_324","bayareabites_136","bayareabites_2636"],"label":"bayareabites"},"bayareabites_5713":{"type":"posts","id":"bayareabites_5713","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5713","score":null,"sort":[1249751205000]},"guestAuthors":[],"slug":"fenugreek-the-rough-and-tough-seed","title":"Fenugreek: The rough-and-tough seed","publishDate":1249751205,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The kitchen was always interesting to me as a child because it had a number of things I wasnʼt allowed to touch. My sisters didnʼt have these rules. That is because my mother didnʼt worry that they would kill themselves by trying to eat salt or spices straight out of their tins. My curiosity almost always overshadowed my caution. All that stopped the day I knocked loose a couple of my milk teeth; the day I tried to munch on \u003ca href=\"http://en.wikipedia.org/wiki/Fenugreek\">methi\u003c/a> (fenugreek) seeds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/fenugreek_01.jpg\" alt=\"fenugreek seeds\" title=\"fenugreek seeds\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-5718\">\u003c/p>\n\u003cp>When you look at the squat, rectangular and extremely hard seeds of fenugreek, you may wonder why anyone would take any trouble to work with it. But this unyielding spice is accompanied by a nutty, bitter and mellow flavor that could not be replicated by anything else. It loses some of its toughness when you gently fry or boil it, which also brings out its subtle flavor. The fragrance of the whole spice is a bit woody. But the wheaty, caramel colored seeds release a nutty aroma when cooked. In a spice blend, its flavors meld with the other spice to give the blend a deep bass note.\u003c/p>\n\u003cp>Due to the tough physical nature of the spice, it finds wide application in its ground form. But its seeds are also popular. A little goes a long way with this spice, as too much can make your meal overwhelmingly bitter. This is especially true if you are using whole seeds.\u003c/p>\n\u003cp>Fenugreek seeds also have medicinal qualities. As traditional remedies, concoctions of fenugreek are used as an appetite stimulator, in the curing of cough and congestion and prescribed to nursing mothers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In India, the leaves of the fenugreek plant are used as a fragrant herb when dried and used as greens in their fresh state. The bitterness of the seed is reflected in the fresh leaves. They are very fragrant when they are dried. In the dry form, fenugreek leaves are used in curries and paired with vegetables like peas. They pair especially well with cream-based recipes. The seeds are like a more humble cousin. They too are used in different kinds of curries and in combination with various vegetables like okra and eggplant. The difference is that the seed will form the base of the recipe while the herblike leaves will be sprinkled on top of a dish towards the end of cooking.\u003c/p>\n\u003cp>\u003cstrong>Potatoes with coconut and fenugreek seeds\u003c/strong>\u003c/p>\n\u003cp>While several dishes use fenugreek seeds, either as part of a spice mix or on its own, the seeds are the star of this recipe along with the very versatile potato. It would be hard to define the roots of this dish. It falls under some semblance of western Indian cooking, but I think the credit lies with my mother-in-law, from whom I got the recipe. Were you to try to look for a similar vegetable recipe, you would most likely end up with several using fenugreek leaves. Like most Indian dishes, this one involves a combination of a few spices but they all come together in celebration of this unassuming seed, which is often relegated to a supporting role.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/fenugreek_potato_02.jpg\" alt=\"Potatoes with coconut and fenugreek seeds\" title=\"Potatoes with coconut and fenugreek seeds\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5721\">\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large yellow or red potatoes\u003cbr>\n1 cup grated coconut (fresh or frozen)\u003cbr>\n5 to 6 peppercorns\u003cbr>\n1/2 tsp tamarind paste\u003cbr>\n1 tsp black mustard seeds\u003cbr>\n1/4 tsp asafoetida\u003cbr>\n1/2 tsp fenugreek seeds\u003cbr>\n4 to 5 curry leaves\u003cbr>\n1/4 tsp turmeric powder\u003cbr>\n1/2 tsp red chilli powder\u003cbr>\n1 large tomato, diced\u003cbr>\n2 to 3 tbsp canola or vegetable oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut potatoes lengthwise into eighths.\u003cbr>\n2. In a food processor, grind together the coconut, peppercorns and tamarind paste.\u003cbr>\n3. Heat the oil in a deep pan. To this add the mustard seeds, asafoetida, fenugreek seeds and curry leaves.\u003cbr>\n4. When the mustard seeds and curry leaves start to splutter, add the potatoes and stir to coat.\u003cbr>\n5. Add the turmeric and chilli powders and toss the potatoes in it until evenly coated. Fry for a bit.\u003cbr>\n6. Add the coconut gravy. Stir together and cover the pan to allow the mixture to simmer for a short while.\u003cbr>\n7. Once the potatoes are just about cooked, add the diced tomato and stir. Add salt.\u003cbr>\n8. Turn up the heat to bring the mixture to a rolling boil. Then turn the heat down to simmer for five minutes before serving.\u003c/p>\n\u003cp>Serve with rice or bread.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\nFenugreek seeds should be lightly roasted. They are horribly bitter and hard to eat when they are subjected to a dark roast. The seeds are readily available in any store that sells spices. Certain grocery stores, like Safeway may sell it in its powdered form. Indian chilli powder is purely ground up dried chillis. That (as well as \u003ca href=\"http://www.wisegeek.com/what-is-asafoetida.htm\">asafoetida\u003c/a>) are available inexpensively in Indian stores. Curry leaves should be available in their freezer section. A good thing to remember is that most Indian stores will sell spices at much more reasonable rates than other stores. Since they are widely used in Indian food, the spices there should also be fresher because of the rapid turnover.\u003c/p>\n\n","blocks":[],"excerpt":"When you look at the squat, rectangular and extremely hard seeds of fenugreek, you may wonder why anyone would take any trouble to work with it. But this unyielding spice is accompanied with a nutty, bitter and mellow flavor that could not be replicated by anything else.","status":"publish","parent":0,"modified":1249751205,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":864},"headData":{"title":"Fenugreek: The rough-and-tough seed | KQED","description":"When you look at the squat, rectangular and extremely hard seeds of fenugreek, you may wonder why anyone would take any trouble to work with it. But this unyielding spice is accompanied with a nutty, bitter and mellow flavor that could not be replicated by anything else.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fenugreek: The rough-and-tough seed","datePublished":"2009-08-08T17:06:45.000Z","dateModified":"2009-08-08T17:06:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"5713 http://blogs.kqed.org/bayareabites/?p=5713","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/08/08/fenugreek-the-rough-and-tough-seed/","disqusTitle":"Fenugreek: The rough-and-tough seed","path":"/bayareabites/5713/fenugreek-the-rough-and-tough-seed","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The kitchen was always interesting to me as a child because it had a number of things I wasnʼt allowed to touch. My sisters didnʼt have these rules. That is because my mother didnʼt worry that they would kill themselves by trying to eat salt or spices straight out of their tins. My curiosity almost always overshadowed my caution. All that stopped the day I knocked loose a couple of my milk teeth; the day I tried to munch on \u003ca href=\"http://en.wikipedia.org/wiki/Fenugreek\">methi\u003c/a> (fenugreek) seeds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/fenugreek_01.jpg\" alt=\"fenugreek seeds\" title=\"fenugreek seeds\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-5718\">\u003c/p>\n\u003cp>When you look at the squat, rectangular and extremely hard seeds of fenugreek, you may wonder why anyone would take any trouble to work with it. But this unyielding spice is accompanied by a nutty, bitter and mellow flavor that could not be replicated by anything else. It loses some of its toughness when you gently fry or boil it, which also brings out its subtle flavor. The fragrance of the whole spice is a bit woody. But the wheaty, caramel colored seeds release a nutty aroma when cooked. In a spice blend, its flavors meld with the other spice to give the blend a deep bass note.\u003c/p>\n\u003cp>Due to the tough physical nature of the spice, it finds wide application in its ground form. But its seeds are also popular. A little goes a long way with this spice, as too much can make your meal overwhelmingly bitter. This is especially true if you are using whole seeds.\u003c/p>\n\u003cp>Fenugreek seeds also have medicinal qualities. As traditional remedies, concoctions of fenugreek are used as an appetite stimulator, in the curing of cough and congestion and prescribed to nursing mothers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In India, the leaves of the fenugreek plant are used as a fragrant herb when dried and used as greens in their fresh state. The bitterness of the seed is reflected in the fresh leaves. They are very fragrant when they are dried. In the dry form, fenugreek leaves are used in curries and paired with vegetables like peas. They pair especially well with cream-based recipes. The seeds are like a more humble cousin. They too are used in different kinds of curries and in combination with various vegetables like okra and eggplant. The difference is that the seed will form the base of the recipe while the herblike leaves will be sprinkled on top of a dish towards the end of cooking.\u003c/p>\n\u003cp>\u003cstrong>Potatoes with coconut and fenugreek seeds\u003c/strong>\u003c/p>\n\u003cp>While several dishes use fenugreek seeds, either as part of a spice mix or on its own, the seeds are the star of this recipe along with the very versatile potato. It would be hard to define the roots of this dish. It falls under some semblance of western Indian cooking, but I think the credit lies with my mother-in-law, from whom I got the recipe. Were you to try to look for a similar vegetable recipe, you would most likely end up with several using fenugreek leaves. Like most Indian dishes, this one involves a combination of a few spices but they all come together in celebration of this unassuming seed, which is often relegated to a supporting role.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/fenugreek_potato_02.jpg\" alt=\"Potatoes with coconut and fenugreek seeds\" title=\"Potatoes with coconut and fenugreek seeds\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5721\">\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large yellow or red potatoes\u003cbr>\n1 cup grated coconut (fresh or frozen)\u003cbr>\n5 to 6 peppercorns\u003cbr>\n1/2 tsp tamarind paste\u003cbr>\n1 tsp black mustard seeds\u003cbr>\n1/4 tsp asafoetida\u003cbr>\n1/2 tsp fenugreek seeds\u003cbr>\n4 to 5 curry leaves\u003cbr>\n1/4 tsp turmeric powder\u003cbr>\n1/2 tsp red chilli powder\u003cbr>\n1 large tomato, diced\u003cbr>\n2 to 3 tbsp canola or vegetable oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut potatoes lengthwise into eighths.\u003cbr>\n2. In a food processor, grind together the coconut, peppercorns and tamarind paste.\u003cbr>\n3. Heat the oil in a deep pan. To this add the mustard seeds, asafoetida, fenugreek seeds and curry leaves.\u003cbr>\n4. When the mustard seeds and curry leaves start to splutter, add the potatoes and stir to coat.\u003cbr>\n5. Add the turmeric and chilli powders and toss the potatoes in it until evenly coated. Fry for a bit.\u003cbr>\n6. Add the coconut gravy. Stir together and cover the pan to allow the mixture to simmer for a short while.\u003cbr>\n7. Once the potatoes are just about cooked, add the diced tomato and stir. Add salt.\u003cbr>\n8. Turn up the heat to bring the mixture to a rolling boil. Then turn the heat down to simmer for five minutes before serving.\u003c/p>\n\u003cp>Serve with rice or bread.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\nFenugreek seeds should be lightly roasted. They are horribly bitter and hard to eat when they are subjected to a dark roast. The seeds are readily available in any store that sells spices. Certain grocery stores, like Safeway may sell it in its powdered form. Indian chilli powder is purely ground up dried chillis. That (as well as \u003ca href=\"http://www.wisegeek.com/what-is-asafoetida.htm\">asafoetida\u003c/a>) are available inexpensively in Indian stores. Curry leaves should be available in their freezer section. A good thing to remember is that most Indian stores will sell spices at much more reasonable rates than other stores. Since they are widely used in Indian food, the spices there should also be fresher because of the rapid turnover.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5713/fenugreek-the-rough-and-tough-seed","authors":["5061"],"categories":["bayareabites_2998","bayareabites_12"],"tags":["bayareabites_2534","bayareabites_324","bayareabites_2535","bayareabites_136"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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