Published on December 9th, 2008 | by Greg0
There is plenty to hate about spices! They lose flavor so quickly. Fat, unruly little containers that occupy far more than their fair share of cabinet space, and fall out if you look at them wrong. And so expensive! Unfortunately, spices make food so much better that they are a necessary evil for both cooking and baking.
Anjala Damerla had the same issues with spices that everyone does, and she did something about it. She created Supreme Spice. These spices have a 2 year shelf life, and are a concentrated liquid, which means they’re stored in small glass bottles similar to vials. At $6 per bottle they’re reasonably priced when compared to traditional dried spices, and occupy next to no space- perfect for a smaller kitchen!
We put these spices up to what might be the ultimate challenge in this country: Thanksgiving dinner. The cinnamon, ginger, cardamom and garam masala made it into nearly every dish that crossed our path this year. The cardamom and ginger both pack a punch, and requires very little to be very effective. The cinnamon required a bit more to garner the same effect, but has a wonderful flavor. The Kesar Milk extract makes a wonderful tea drink similar to Chai tea. We’re looking forward to trying some of the chili liquids, because not having to chop peppers would be a godsend.
All of the spices tested were true to flavor, and will definitely get used before we’ve come close to reaching the two year shelf-life!