Home Cooking with Dried Spices - Unravelling the Mystery of Celery Salt and More!

In this insightful episode of Demystified, we navigate the exciting journey of home cooking with our hosts Linda and Paul. On a bright Friday afternoon, they shed light on the fascinating world of dried spices, revealing strategies on incorporating them into your day-to-day cooking. The spotlight is on celery salt today, a subject that has seldom been explored in our earlier episodes.

Inspired by a culinary adventure at a recent music festival, the duo investigates the nuances of using celery salt in home cooking. Resident chef Paul, armed with interesting anecdotes from his trips to Spain, outlines the differences in usage, storage, and impact of both ground and whole spices. Linda, armed with a jar of newly bought celery salt, supplements this lively discussion while learning to optimize the spice in her own recipes such as Paella.

Aspiring home cooks can learn from Chef Paul's valuable tips on managing spice blends, where he emphasizes the importance of buying in small, fresh batches, storing away from light and heat, and taste testing before cooking. Expect to dive deep into the world of spices, exploring unconventional choices like Szechuan pepper, Australian native spices and even the subtleties of kitchen staples such as cloves and nutmeg.

This episode promises to bust the myths about commonly used spices like celery and chicken salt, while also exploring the distinct taste of onion and garlic in both powder and granulated form. If you're keen to enhance your knowledge about the power of spices, whether you're a beginner or a seasoned culinary enthusiast, this episode is one you wouldn't want to miss. Happy cooking!