How To Grind Every Spice | Method Mastery | Epicurious

After knowing how to chop every vegetable, take off the shells of every shellfish, cut every type of cheese, mix every cocktail and make every type of coffee, I can also grind every kind of spice now.

Y'know what .. as a peppercorn farmer its a pleasure to watch people learning how to maximizing spices in the proper way

MAN I love this series - every single one of the hosts they’ve had is amazing and so charismatic and this lady here is no exception! Absolutely bangs everytime

This was great. Can she come back and do a part 2 on how to use each spice? Dishes each spice would best be used in? And even how they're used differently in differently cultures

This was a botany lesson disguised as a food video. Absolutely loved it.

My favorite part of culinary school was learning about spices and how to use them. It's incredible how much spices impact different cuisines. It's also not surprising that spices were used for currency in world history! 😊

As a northeast Indian. Seeing ghost chilli here make my heart happy. We love our ghost chilli or ghost pepper. And did not expect MANIPUR would be mentioned. Btw GHOST Pepper is native to northeast India. And half of this spices are in my backyard.

"Biting into a whole cardamom pod is never a fun feeling"- Every Dum Biryani/South Indian Biryani Eaters can testify that.. If you were lucky you spot it before it enters your mouth. If you are Unlucky, you get the surprise flavour burst in your mouth.

I instantly hit like when Epicurious posts Method Mastery videos.

Spices kind of represent the epitome of everything I love about being alive. Its fascinating how humans figured out how to use all the different parts of plants in the most creative ways. And then how those inventions shaped culture through food and flavor. Also the sheer variety of flavors that comes from all those plants, the hundreds of aromatic compounds that give each flavor its unique taste, is awesome. The biodiversity of the Earth is magnificent.

As an Indonesian, it’s really cool to see where all these different spices we use in our cooking comes from. I don’t think I’ve ever seen ground star anise before, they’re usually sold whole where I’m from. And I was extremely surprised to learn that peppercorns are fruits, not seeds (now I wonder how are white peppercorns white). Really informative video!

I’m 10min into this video but I need more of this series! My favorite is watching and learning “how to fillet every fish”. Its so soothing to listen to each of these masters of their field teach us and explain the process. Herbs would be fun to listen to next like chives, basil, etc. or different types of cookies?

I highly recommend the channel “Weird Explorer” for everyone who likes this video. The guy goes into detail with sooooo many spices and herbs (as well as fruits). It’s fascinating.

I've loved spices ever since I was a little girl. When my parents bought a house they were given a big spice set as a housewarming gift. I remember tasting them and thinking about how to add them to dishes in the best way. Never lost that interest 😌 lovely video, thank you.

Hey, biochemist here, thought I might enlighten some people who haven't taken 4th year membrane chemistry. The sensors in our cell which detect heat are ion channel gates triggered to open by the change in shape of the composite proteins when it is exposed to high or low heat respectively (most senses in your body have similar ion gates triggered by various physical changes in environment actually). What's interesting is, as a defence to mammals which are able to digest most seeds completely (birds can't, which is the ideal herbivore and they don't taste or react to certain spices), some plants have chemical poisons which actually trigger the opening of these heat sensing gates in order to deter mammalian herbavores from killing their seeds. Ironically, we humans actually often like this spice (in small quantities) which is why we make new species (like ghost pepper) to create even more spicy foods. The main two are peperine and capsasin which open our 20*C and 40*C sensing gates but a cool alternative are mint and true wasabi which open -20*C and -40*C respectively. While these are technically false signals, they generate real physiological responses which can legitimately injure you if you go too far past your body's tolerances so remember that everything except mint is actually hydrophobic which means it's better to use milk or optimally cooking oil to rinse rather than water if you ever are in a situation that you overdid it. I just find it hilarious that a defence mechanism built to poison us is used everyday in our cooking cause we like to feel the burn... or freezerburn I guess

It’s amazing how wise and creative people are. We humans came across all these beautiful plants, herbs, and spices and figured out ways to process them and use them in many different ways. I wish we could look back in time to the first people that discovered all these wonderful spices.

India🇮🇳🇮🇳🇮🇳 is truly a spice center of world....

Glad to see an Indian is doing it. As India is the spice rack of the world..

Would love a part two that includes things like Sichuan pepper corns, curry leaves,Caraway, etc.

I love how she speaks about every spice with such passion.. really great video, I love this series so much!