No matter what the next teaspoon will be filled with, a touch of spice will always bring that depth of flavour and gentle warmth to your cooking.
What are spices and how are they used? We all know that they have been treasured for centuries in many cultures and used in cuisine, to preserve and as natural remedies, but how much do we know about them? A quick search in the dictionary and they are defined as “an aromatic substance of vegetable origin used as flavouring” and if we refer to thesaurus, "spice" is a synonym of gusto and excitement.
But how can we define these powerful seasoning in the culinary arts?
They derive from any part of the plants, rather than the leaves, which we would classify as herbs. Some of the most common spices we use are:
One of my favourites is star anise. It reminds me of the candies I used to buy growing up in Italy or the smell of Sambuca. Their delicate appearance mustn’t fool you; they have a slight liquorice-like note and although small they are sure to puck a flavour punch. It marries beautifully with squash, but also with red meat.
Top three tips when using spices
Deciding which spices to use is easy when you have a Cole & Mason Spice Rack Carousel at your disposal. Available in 8, 16 and 20 jar sizes, you will find the right size for you. SHOP NOW
]]>After learning the hard way, this is my top tip how to use herbs to get the very best out of them. Use them the wrong way and your food will not sing; use them the right way and your dishes will be full-on gospel choirs!
There is a fantastic array of herbs and spices out there and they can be bought either fresh or dried in the shape of the fantastic Cole & Mason Cambridge 8, 16 or 20 Jar Herb & Spice Rack Carousel. Fresh herbs are vibrant in colour and always smell wonderfully strong yet light. They can be divided in to two types: soft herbs e.g., basil, coriander and dill, and hard or woody herbs such as rosemary and thyme.
They add that essential top note of flavour to a dish and add more colour. Soft herbs really shouldn’t be added to a dish sooner than 5-10 mins before the end of the cooking time, adding them too early can over-cook them leading to loss of flavour and colour. Hard herbs need to be added earlier to allow their full flavour to be released, this is due to their robustness
Dried herbs, such as the ones found in the Cole & Mason Saunderton Herb & Spice Storage Shakers, are generally less vibrant in colour and like hard herbs, need to be cooked longer and in or around liquid (in a sauce or as a rub on meat that will be slow cooked) as this hydrates them so they can release their concentrated flavour compounds.
Due the concentration of these herbs, you generally need to decrease the volume of dried herbs you add to your dish - as a rule I use at a ratio of 1:3 (1 measure of dried herbs vs 3 measures of fresh).
So what are you waiting for? Channel you inner conductor and make those dishes sing the house down!
For the full Cole & Mason Herb and Spice range click here
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I am obsessed with my Cole & Mason Saunderton Spice storage & shaker. Not only does it look good, but it is convenient in so many ways.
Having the Cole & Mason Saunderton Spice storage & shaker has saved me space in what used to be my ‘spice drawer’. Rather than having 5 separate jars, I use my spice storage & shaker which holds all 5 spices in the one product. One whole jar fills the container so I don’t have to worry about storing the jars anywhere. Due to the look of the product, I leave it on show in my kitchen, as opposed to tucking it away in a drawer/cupboard which has resulted in me having extra kitchen storage space.
I am a massive advocate of cooking from scratch, which means I am constantly using spices in my cooking. The spice storage & shaker contains the perfect combination of spices, my three favourite staples being ground cinnamon, ground paprika and cumin seeds.
3 ways to use spices:
Ground cinnamon works so well in porridge, it adds a touch of spice and is great for the autumn/winter months. Try adding some stewed apple into the mix for the perfect combination.
As well as a warming porridge, have you ever added ground cinnamon to your sweet potatoes before baking? I urge you to give it a try if you haven’t already, the two work so well together.
Cumin seeds toasted/fried makes the base for a perfect curry, the aromas smell wonderfully fragrant, and it adds a richness to the dish.
Another great way to use cumin seeds is for the base of a soup, carrot and cumin is a perfect match and a firm favourite of mine.
Ground paprika is a staple spice in a large variety of my savoury dishes such as chilli, paella, and stew. Amend your shaker to the sprinkle selection and add a little to your egg mayonnaise for a mild sweetness. Alternatively amend your shaker to the pour selection to use the spice as a rub over meat.
As well as being so versatile, paprika offers a vibrant deep red colour making dishes look bright and appealing.
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And we can certainly take inspiration from herb and spice pairings from different countries. Salt and pepper can certainly add their own flair to home cooking, but knowing how to combine other seasonings can take your dishes to the next level.add a new dimension to your cooking. So let’s look at which seasonings go well together.
Adding herbs and spices to your food can bring a load of flavour and enhance that of other ingredients. By adding your favourite herbs and spices to your soups, curries, stews, and more, not only are you getting variety in your dishes, but they also taste pretty darn good. But there’s more.
Ever wondered why certain foods, particularly curries, have vibrant colouring? This is because of the variety of spices often used in this type of cuisine. Turmeric, for example, can also make your meals appealing to the eye.
Herbs and spices are also packed with healthy compounds. Ginger, for instance, is most popularly regarded as a powerful anti-inflammatory ingredient and has tons of antioxidants. As well as tasting fresh, peppermint, may also bring health benefits. It’s thought to aid digestion, relieve tension headaches, and reduce anxiety. And, of course, it will also make your breath smell nice!
As with any new flavourings you’ll try, you will have to be willing to step out of your comfort zone. Some may sound yummy, whilst others may just appear weird. But, trust us, with the connoisseurs of seasoning.
Let’s run down some of the most popular spices used in our kitchens, and what other spices that complement them.
Is it possible to think of this spice and not conure images of winter and Christmas? It’s one of the world’s most popular spices and for good reason.
If you’re wanting to add unexpected flavour kicks to your food, try pairing cinnamon with chilli powder. The blend of sweetness and spice balances well — you have the sweet, wooden flavour of cinnamon, with the bold punch of the chilli.
Another unforgettable favourite often found in Spanish and Mexican foods. Paprika pairs surprisingly well with a number of other spices.
Paprika and garlic powder is a favourite combination of ours. The mixture can enhance almost any savoury dish.
Paprika and cumin is another excellent blend. Cumin’s depth makes it a great base flavouring, while paprika helps make it “pop”.
As we have already covered, ginger has many potential benefits which can encourage us to consume it on a daily basis.
Ginger itself is a little sweet but has a surprising heat, making it a great addition to many sweet and savoury plates. Fortunately, there’s virtually no limit to the spices ginger goes well with.
Particularly good pairings include allspice, turmeric, cardamom, cumin and nutmeg. No need to use it gingerly...
Now we’ve got the basic spices covered, let’s get onto the delicious herb pairings that will bring a new dynamic to your next meal.
Used in a multitude of ways, including in aromatherapy and medicine, rosemary has a striking and recognisable aroma. It’s a great seasoning for meat, poultry and vegetable dishes and can be even more delicious alongside a variety of other herbs.
Rosemary and thyme is a classic pairing. Both belong to the mint family, giving them a similar,
slightly peppery undertone. Or perhaps they work so well together because they both have a strong impact — they have a way of being assertive without overpowering one another. A match made in Heaven, and a go-to for all herb lovers.
Basil, one of the most popular fresh herbs, is found in a variety of meals. Whether as part of the cooking or placed on top as a garnish, basil’s unique taste can complement just about anything.
In cooked dishes, basil pairs the best with garlic, oregano, thyme, and bay leaves. When used fresh, basil pairs the best with mint, parsley, chives, dill. We’re prepared to say it’s the most adaptable herb!
Though it’s technically a shrub, mint is a very distinctive herb. Many products used in our everyday life are flavoured with mint— think toothpaste, chewing gum and mouthwash. It’s also a popular flavouring in food and drink. Where would we be without mint-choc ice cream?
Fresh mint is also an excellent choice to add extra dimensions to your dishes. Its refreshing taste and cooling effect offer a unique effect.
Parsley and mint are a popular pairing, and can often be found in Mediterranean dishes, couscous, salads, and omelettes.
If you’re looking for something a little more robust, try pairing mint with oregano. The latter’s warm, pungent flavour can be balanced by the refreshing mint.
However you decide to pair your herbs and spices, you may find that some work best in fresh form while others have more impact dried. It’s good to have a mix of both dried and fresh at the ready.
Why not fill your Spice Rack with an array of favourite dried seasoning so you can mix and match your favourite flavours?
And when it comes to fresh ingredients, you can always look into growing your own herbs. Not only is it a satisfying project but it can also help reduce plastic packaging waste. A Self-watering Herb Keeper makes keeping your plants healthy a doddle. Plus, once harvested, you can keep your cut herbs fresher for longer with one of our handy Freshly Cut Herb Keeper Pots.
]]>If you’re ready to take your culinary skills to the next level, read on to learn how to use vinegar in cooking and become a flavour pro!
Chances are, we all have a bottle of vinegar in the cupboard somewhere, whether it’s an everyday cooking essential or something we occasionally drizzle over chips. But have you ever wondered what vinegar is made from?
Well, at its most basic, vinegar is an acidic liquid produced through the fermentation of other ingredients. There are many types of vinegar, all coming from different ingredient origins. Each can bring a different flavour profile and unique properties to your cooking.
As well as adding flavour, vinegar can preserve food, improve the appearance of a dish, and even fill in for missing ingredients. For example, if you’ve run out of fresh lemon or lime, you can always use ½ teaspoon of vinegar in place of a teaspoon of citrus juice for that flavoursome tang!
Let’s look at some of the most popular types of vinegar...
White vinegar - this kind of vinegar comes from grain-based ethanol or acetic acid, which is diluted with water. It has a strong flavour and is a popular part of Indian cuisine. White vinegar also makes a great all-purpose cleaner!
Rice vinegar - made from rice wine, this liquid has a pale yellow colour and a sweeter taste than other vinegar types. You can use rice vinegar to make dips and dressings and marinate meat.
Apple cider vinegar - because it comes from apple cider, this vinegar has a distinctly fruity flavour. As well as adding a mild sour tang to dishes, apple cider vinegar is thought to have some great health benefits. Many people believe it can promote healthy skin and hair.
Balsamic vinegar - although it comes from fermented grape must, balsamic vinegar contains no alcohol. Dark and highly concentrated, it has a sweet flavour and makes a beautiful accompaniment to salads and cheeses. Mix with a high-quality oil for a delicious dip or serve in an elegant ceramic pourer so guests can add their own.
Of course, this is just a handful of the vinegar types available! If you fancy getting creative in the kitchen, why not explore coconut vinegar, sherry vinegar or even champagne vinegar?
Perhaps you’re used to drizzling a bit of vinegar over your meal after serving, but do you often use it within dishes? Here are our tips on how to use vinegar in your cooking and some uses you may not have considered.
As you can see, because vinegar can be made from so many different ingredients, there can be a lot of variation in the flavours, acidity levels, and pungency. Though you can substitute vinegar to a certain degree, having an awareness of the different flavour profiles can help you find the perfect one to complement your recipe.
Whichever vinegar you go for, it will probably pack in a lot of flavour! Start with a small amount and add more if you need it — you can always add more, but you can’t take it out again. It’s also a good idea to taste as you go.
Are you trying to reduce your salt intake? A sprinkle of salt certainly enhances a recipe’s flavours. However, for those trying to eat less sodium, vinegar can make a great alternative. A dash of vinegar can help brighten a dish’s flavour profile and can intensify your perception of saltiness.
Why not check out our other ideas on how to add flavour without salt?
Adding a tablespoon of vinegar to your boiling water is a great way to stop pieces of pasta from sticking together. Alkaline tap water can cause the pasta to release more starch and become sticky. Vinegar acidifies the water to prevent this.
Vinegar can add depth of flavour to soups, sauces, and stews. Especially great for tomato-based recipes, you can add a couple of tablespoons of vinegar towards the end of the cooking process to amplify the flavours of your other ingredients.
Did you know that a bit of vinegar can help you bake lighter cakes? A ¼ teaspoon of vinegar per egg white can give cakes an airier crumb and make for super-fluffy meringues. You can also use apple cider vinegar and baking soda in place of eggs for vegan cakes.
A generous dash of salt and vinegar is a classic British recipe-topper. But vinegar has a multitude of uses that go far beyond dressing up your fish and chips. From enhancing the flavours of other ingredients to improving the rise of your cupcakes, there are many ways you can incorporate vinegar into your everyday cooking practice.
Having said that, whether you choose glossy balsamic or fruity apple cider vinegar, the tart condiment can make a great table addition. Why not make a statement and serve your favourite type of vinegar at the table in an attractive classic pourer?
]]>But how much do you know about this popular oil? Read on to discover the answers to the most common questions about olive oil.
You may already know that the term ‘olive oil’ actually refers to a range of different oils, each with different properties and uses.
Extra virgin olive oil is olive oil at its purest. Produced by crushing olives without heat or chemicals, the natural flavours, antioxidants and polyphenols are preserved within the oil. However, manufacturers can’t just claim that their oil is extra virgin. It must meet high standards, both in terms of composition and taste, in order to achieve this classification.
Extra virgin olive oil is used both within cooking and cold, within salad dressings or as a standalone drizzle.
You might also see the term ‘cold pressed’ on extra virgin olive oil bottles. This refers to the fact that the oil was produced without any heat. While all extra virgin olive oils are made this way, even if the bottle doesn’t state it, many manufacturers like to make this explicit for marketing purposes
Sometimes you’ll see a bottle of olive oil labelled as ‘light’ or ‘classic’. When this is the case, the oil is usually a blend of virgin or extra virgin and refined olive oils. These olive oils tend to have a milder flavour and are used for cooking.
You can also get unfiltered olive oil, which contains natural olive pulp (which is usually removed from the oil to improve appearance and extend shelf life). Though some people prefer the stronger flavour of unfiltered olive oil, it has a shorter shelf life than filtered olive oil and should be used as fresh as possible.
We all know that olive oil is a staple in the notoriously healthy Mediterranean diet, but does the science back up its health food status?
In short, yes. Extra virgin olive oil contains modest amounts of vitamins E and K, along with other healthy fatty acids and antioxidants (such as oleocanthal and oleuropein). It also contains a low amount of polyunsaturated fats — making it’s health profile even more impressive.
What’s more, evidence suggests that the fatty acids in olive oil can decrease cholesterol levels and have beneficial anti-inflammatory effects.
Keep in mind that these health claims are specific to extra virgin olive oil, which has been through less processing than standard olive oils. The more processing an oil has undergone, the fewer beneficial compounds and micronutrients it will contain.
If you’re considering switching up the cooking oils you use, you may be concerned with safety.
The good news is that it’s completely safe to use olive oil in your everyday cooking. Though olive oil contains fats, these are widely regarded as heart healthy fats. Unlike saturated and trans fats, the monounsaturated fats in olive oil are conducive to good health.
It’s also worth noting that despite its low smoking point, olive oil has been deemed safe to use for cooking at a high temperature. During high-heat cooking, polyunsaturated fats can become damaged. As olive oil contains mostly monounsaturated fatty acids (and has a low polyunsaturated fat content), it can tolerate high heats rather well.
If you’re still keen to reduce your oil use, consider using an oil mister like our Epping Oil & Vinegar Mister Set. The ideal tool for prepping food, lightly dressing salads, and even lining baking trays, this dispenser can help you control the amount of oil you use in every aspect of your cooking.
Unlike some cheeses and fine wines, olive oil doesn’t become better with age. At some point, all olive oils turn rancid and lose their flavour. You can expect an unopened bottle of olive oil to keep for around 18-24 months before losing its aromatic taste. Once opened, aim to use a bottle of olive oil within a few months.
As they are less processed, extra virgin oils tend to have a shorter lifespan of around 12-18 months.
Unfortunately, if you use an out of date olive oil, it will probably show in your cooking in the form of unpleasant, bitter notes. Luckily, most bottles will come stamped with a best-before date, making it easy to keep track of its age.
The longevity of a bottle of olive oil will be affected by its storage conditions, including the type of container and temperature. To protect your olive oil as much as possible, ensure you store your bottles in a cool, dark, dry place away from heat and direct sunlight.
If you like to purchase large tins of olive oil, you’ll want to limit the number of times you open the in and expose the oil to oxygen. The best thing to do is invest in a high-quality oil pourer. You’ll be able to keep some of your olive oil in your kitchen, ready to use, without having to open your tin every time you need a drizzle.
Our Ceramic Oil Pourer is perfect for keeping your oil protected from the sunlight. Plus, the cork stopper creates an excellent seal for freshness. Likewise, our stainless steel Henley Oil & Vinegar Pourer will also keep your oil safe from the sun. With a sleek carafe shape and brushed metal finish, it’s the perfect accessory for a modern kitchen.
If you like to have your olive oil on show, our Haverhill Flow Control Oil & Vinegar Pourer combines practicality and elegance for drip-free drizzling. In our opinion, it’s the ideal table-top pourer.
Whether you’re a long time olive oil advocate or recent convert, we hope you’re ready to make the most of this exquisite oil. Happy drizzling!
]]>But as well as being a great choice of cooking oil, this versatile liquid also has unique properties that make it a wonderful addition to an array of hot and cold dishes. Make the most of its nuanced flavours and texture with these ideas on how to use and enjoy olive oil.
Whether you’ve got a rustic piece of ciabatta or a humble whole grain slice, bread and olive oil are a match made in heaven. A generous drop of olive oil over the surface of your favourite bread type (toasted or not) is an excellent alternative to butter. Extra virgin olive oil is considered the healthiest oil, and it’s ideal for those trying to reduce their butter and saturated fat intake. It also has a distinctive fruity flavour that will transport you to the Mediterranean sunshine.
For an even layer, try a Flow Control Oil Pourer — you’ll get a delicious coating of glossy oil without the risk of spillage. Top with your favourite ingredients (perhaps some smashed avocado or delicately sliced cheese) or even just season with a sprinkle of coarsely ground salt and pepper. Use an adjustable mill to get both a satisfying crunch and enhanced flavour.
As well as replacing butter on sandwiches, olive oil makes a delicious baking ingredient too. Some cake and biscuit recipes may recommend vegetable oil in place of butter, but olive oil gives an extra richness of flavour.
Sweet or savoury baked goods can benefit from the texture olive oil provides. For more delicate cakes and muffins, you might find it best to use a mild-flavoured olive oil. As a general rule of thumb, try a taste of the oil on a slice of bread to see if you like the flavour before adding it to your baking recipe.
Olive oil works particularly well in recipes that call for melted butter.
Fancy trying your hand at baking with olive oil? Take a look at our Savoury scones recipe to get started!
For a truly classic dip, you can’t beat olive oil and balsamic vinegar. With its sweet yet acidic flavour, balsamic vinegar is a treat for the taste buds. Pairing it with olive oil not only balances the tartness but also enables your bread to soak it up.
Whether you pour a little of each into a dipping bowl or combine them first in a Duo Oil and Vinegar Pourer, the two ingredients are the perfect accompaniment for a breadboard starter.
You can also use a dual pourer to drizzle the pair over mozzarella and tomato in flawless proportions.
As you can see, olive oil and balsamic vinegar make a delicious dressing for Caprese salad. Each liquid complements the flavours of mild mozzarella cheese and juicy tomatoes. A pinch of fresh basil and a dash of salt and pepper doesn’t go amiss, either!
However, olive oil makes a fantastic base for other salad dressings, too. Making your own dressings and vinaigrettes can be much healthier than buying pre-made ones, which often contain artificial flavours and preservatives or excess sugar. Why not explore our salad dressing recipes? From a classic French dressing that combines olive oil with fiery mustard and white wine vinegar to a tangy chilli and lime variety, there’s lots of inspiration to get you started.
And with a handy Cambourne Salad Dressing Shaker, you can whip up delicious sauces in seconds.
Is there anything more comforting than creamy mashed potatoes? Whatever you like to serve yours with, why not try changing up your mash recipe with tasty olive oil?
Olive oil is a great way to get light, fluffy mash without dairy, making it an excellent option for vegans or those with dairy intolerances.
Once you’ve boiled and drained your potatoes, you can add the oil, then mash or blend until you get your desired consistency. And for an extra bit of mouthwatering flavour, this olive oil mashed potato recipe uses garlic and rosemary — delicious!
A simple yet effective way to make the most of olive oil is to drizzle a generous amount over roasted veggies as you serve them. From asparagus to butternut squash, olive oil can bring out all those roasted flavours.
Having friends around for dinner? You could always serve some high-quality extra virgin olive oil in an elegant Ceramic Pourer so they can decide how much oil they’d like to add to their dish.
Wondering how else to use olive oil? This may seem like an unusual use for olive oil but trust us, it works! For an irresistible sweet and salty treat, try pouring a fine trickle of olive oil over vanilla ice cream and top with a pinch of sea salt. You may never reach for the chocolate sauce again…
A delicious treat whether you’re watching a movie or not, popcorn’s moreish flavour can be enhanced by olive oil. You can go for a full-on savoury snack and sprinkle salt throughout or try a sweet and salty combo with a pinch of sugar. Olive oil is lower in saturated fat than butter, making it a top alternative for this light nibble.
We hope you’ve enjoyed these ideas on how to use olive oil. Sweet, savoury, hot and cold — olive oil is a versatile and tasty ingredient that can bring a new dynamic to classic recipes. So whether you use it in your cooking or serve it at the table in a stylish oil pourer, try something new and take your olive oil game to the next level!
]]>Well, the short answer is: yes! Let’s take a look at why black pepper grind size matters and how you can get the most out of your seasonings.
Black peppercorns might be small, but they pack in a lot of flavour. Beneath the sun-dried skin is a core of heat just waiting to add a fiery kick to your dishes. However, there’s more depth to the flavour of black pepper than you might first think. While it does indeed add spice — the heat comes from a chemical compound called piperine — you’ll also find notes of pine and citrus.
Black peppercorns differ in flavour from other kinds of peppercorns, too. Although black, red, white and green peppercorns all start life as berries from the same plant, they are processed at different stages of ripeness. Black peppercorns are picked just before ripening, whereas red peppercorns are fully ripe.
One of the reasons black pepper has so much flavour is that it retains its skin. Unlike white peppercorns, which are soaked to remove the outer layer, black peppercorns dry in the sun until their skin turns black and wrinkly. This layer contains a lot of heat and aromas, leading to a complex and spicy flavour.
As well as having its own complex flavour profile, black pepper works in harmony with other herbs and spices to create a melody of notes that will make your taste buds sing! When paired with rosemary, for example, you may notice that black pepper’s pine notes are made more prominent. Coriander, on the other hand, emphasises those citrus flavours.
Why not grow your own black pepper plant and other kitchen herbs to have a world of flavours at the ready whenever you need them?
Black pepper is one of the most popular spices. Used in dishes all around the world, it’s a staple of most kitchen cupboards. But why?
Well, perhaps one of the main reasons everyone loves black pepper is its versatility. It’s easy to use and adds fantastic depth, heat, and richness to everything from soups and stock to steak and stews.
Moreover, you can use black peppercorns whole, coarsely cracked or finely ground — and as you’ll see, each method will give you different results. Using an adjustable pepper mill gives you the flexibility to try out different grind sizes with just a simple twist.
Did you know that grinding black peppercorns can actually change the way the seasoning tastes? Larger pieces generally give a punchier burst, while a finer grind distributes the flavour more evenly throughout the dish.
The size of your pepper grind can also impact how fresh it stays and how long it lasts. As a general rule, the bigger the piece of peppercorn, the longer the flavour lasts in storage.
As well as impacting flavour, different black pepper grind sizes can add new textures to your dishes and transform the way food feels in your mouth.
Finely ground pepper may add some heat to certain dishes, but if you swap it for coarse ground or roughly cracked peppercorns, you’ll suddenly have a new element of crunch. And, of course, there may be times when you’d like a smoother mouthfeel, in which case coarsely ground pepper might seem out of place.
Wondering which black pepper grind size is best for your favourite cuisine? Read on! It’s worth noting that pepper grind coarseness is measured by the US ‘mesh size’, which stipulates how many holes are in a sieve! The more holes, the finer the grind.
Whole peppercorns (which measure 6 mesh) are a great way to give a big burst of flavour and aroma in one bite. Placing whole peppercorn berries into stocks, soups, and marinades can infuse the liquid with that peppery kick.
If whole peppercorns are a bit too chunky for your dish, cracked pepper is a great alternative. Made up of large pieces of broken peppercorns (8-10 mesh), this grind gives you a punch of flavour with each bite.
An excellent choice for garnishing soup or pasta dishes, cracked black pepper adds texture and a rustic appearance, too.
Usually considered 12 on the mesh scale, coarse black pepper gives you relatively large pieces of pepper for a fiery kick, but you get the benefit of great flavour distribution, too. A great all-rounder, cracked black pepper pairs beautifully with most dishes. An adjustable pepper mill is a handy way to get this level of grind. If you use coarse black pepper in a lot of your cooking, you might like to consider an electric mill so you get the perfect grind at the push of a button.
Try a sprinkle on vegetable skewers or meat before barbecuing, or use it to garnish a salad. You can also add coarse black pepper to your roast before popping it in the oven — it’s sure to enhance the flavours.
This black pepper grind is most common in cafes and restaurants. At mesh size 18-28, it's finer than coarse pepper and allows you a milder, even sprinkling of flavour across your meal. You can use it to season at the table, top a corn on the cob, or add it to salad dressings.
The most delicate grind size of the lot (30-36 mesh), fine ground black pepper offers a smooth, consistent, rich flavour. Because the particles are so small, they can blend into smooth, creamy soups and sauces when you want the flavour without the appearance of black flecks.
Black pepper grind size can transform your dishes, so it’s important to find the right level of coarseness. If you like to try recipes requiring different pepper grinds, an adjustable pepper mill is the ideal tool — why not explore the Cole and Mason salt and pepper collection? You can adapt the grind size with a quick twist to help you get the perfect balance of flavour, texture and spiciness.
Check out our range of Pepper refills here.
]]>You may be surprised to learn that many different colour peppercorns actually come from the same plant, piper nigrum. Let’s explore what sets them apart and how to use different types of whole and ground pepper.
Black peppercorns are a staple in most kitchen cupboards. In Western cooking, ground black pepper is the go-to seasoning, and few restaurants are lacking classic salt and pepper shakers on the tables. However, this spicy berry is a popular ingredient around the world.
So what makes black peppercorns so ubiquitous?
Black peppercorns start life as berries on the pepper plant. Just before ripening, they are picked and sun-dried, resulting in a wrinkly, black outer layer. When ground, they have a robust earthy flavour with a spicy kick.
Black pepper is an affordable spice that makes a great base for dry rubs and mixed seasonings. Whether you sprinkle it over soup or crack it over slow-roasting meat, black pepper is incredibly versatile and handy to have on your spice rack.
Discover our Black Peppercorns Refill Jar here
Like black peppercorns, white peppercorns come from the pepper plant. However, white pepper consists of ripe berries, which are soaked to remove the outer layer. Without the black, dried skin, their flavour is milder and earthier than that of black pepper.
Why not take a look at our previous article to learn more about the difference between black and white peppercorns?
White pepper is perfect for adding a little boost of heat in light-coloured recipes, like white sauces and mashed potatoes. You get the flavour impact without distracting visually from the dish itself. It is also a popular seasoning in Asian and Mexican cuisine.
Green peppercorns are essentially unripe black peppercorns. Picked before fully ripening, they retain a fruity flavour and a vibrant green colour. They also provide a fresher spice kick than black or white pepper.
Sometimes, green peppercorns are available dried. However, you’re more likely to find them pickled or preserved in brine. Whilst you can use a pepper mill to make the most of your black or white peppercorns, green peppercorns work well whole or chopped. Popular in French cuisine, they add a great flavour and texture to sauces, especially those accompanying steak.
You could also add green peppercorns to salad dressings and potato salads for an extra bit of tang.
Red peppercorns are the ripest of the lot! As with the previous types of pepper we’ve discussed, red peppercorns come from the pepper plant (piper nigrum). However, the berries are left to ripen fully on the vine.
Sometimes, you’ll find red peppercorns in brine, but often they are left in their natural state. Although they can be dried, there is more of a risk of spoiling because they have a higher sugar content than their underripe relatives. Their flavour is sweetly spicy.
Red peppercorns are a lot more delicate than their black and white counterparts. As such, if you want to crush them, it’s best to use a pestle and mortar rather than a pepper mill.
Unlike the previous peppercorns on this list, pink pepper does not come from the true pepper plant, despite the name. In fact, pink peppercorns are dried berries from a South American shrub, Schinus molle, or the Peruvian pepper tree.
Similarly to red peppercorns, these berries are fragile, so it’s best not to grind them with a mill. Their soft, almost hollow structure makes them a great garnish for salads. You can scatter them whole or chop them for a rustic finish. They offer sweet yet tart flavour with delicate floral notes. For this reason, many people like to add pink peppercorns to light sauces and seafood.
Another misnomer — Szechuan peppercorns are not related to black, white, green or red peppercorns. Instead, they are dried berries from mountain ash trees found in the Szechuan province of China.
Szechuan pepper is aromatic and has a vibrant citrus-like flavour. Unlike black and white peppercorns, these berries don’t carry much heat. However, many people find that Szechuan pepper creates a tingling sensation in the mouth.
The unique aroma and flavour of these peppercorns make them an excellent ingredient for stir-frys and meat seasonings. You can use them whole or chop them into smaller pieces.
Discover our Szechuan Pepper Refill Jar 35g here
As you can see, different types of peppercorns bring unique flavours, aromas and textures to dishes. Knowing which sorts of cuisine each pepper pairs well with can help you take your seasoning game to the next level.
When it comes to seasoning techniques, timing can impact the effect of different peppercorns, too. For example, black peppercorn is best added to dishes during the cooking process, so its heat and flavours can infuse the rest of the ingredients.
White pepper, on the other hand, works well scattered after serving. Pink and green peppercorns also make excellent garnishes. Other ingredients may overpower their flavours and aromas if they're added to dishes during the heating process.
Whichever type of peppercorn you choose to add to your spice collection, sourcing high-quality, fresh ingredients is key. Pre-ground seasonings are convenient but tend to lose potency. Whether it’s black, white or red, grinding your pepper fresh, using a mill or pestle and mortar, will prevent the peppercorns from losing their flavour so quickly. Going for a pepper mill with an adjustable grind can help you have more control over the texture of your seasoning, too.
]]>Whether you want to try your hand at growing them yourself or buy them from your local greengrocers, flavour-packed herbs are the number one way to take your cooking to the next level.
As herbs vary in shape and size and are used in different dishes, it’s useful to know the best way to chop each one. Here’s our advice on how to chop and slice herbs without bruising them. We’ll be covering leafy and thin herbs, and we’ll also tell you how to store them.
Before you begin, ensure any washed herbs are dried thoroughly and choose a sharp knife. If there’s one thing you should remember in your herb preparation, it’s to use the sharpest knife in your drawer. It will help you slice through your herbs without pressing down on them — the main reason that herbs bruise!
When chopping parsley, you’ll need to remove any tough stems and fold as many leaves into a bundle as possible. Then, with your finger tips pointed inward (to prevent any injuries!), slice along the parsley in a rocking motion. If you want it finely chopped, you can cut in a crisscross until you’re happy with the size.
To prepare oregano, start by removing the leaves from the stem. Do this by holding the stem and stripping back the leaves against the direction of growth. As with oregano, you’ll then want to bundle the leaves together as tightly as possible. Chop through the leaves, working along the bundle from one end to the other. You can decide whether you’d like a fine or thick chop, and cut accordingly.
Before chopping up coriander, check your bundle for any discoloured leaves. Then, decide how much of the step you want to discard. If you just want the leaves for garnishing, you might get rid of most of it. If you’re cooking up a curry or stew, the stems (which hold a lot of flavour) will be a great addition to the mix. When scattering onto cooked food for an extra dash of taste and aroma, chop the coriander leaves into rough chunks. If you want the herb to blend into your cooking, mince it into small pieces.
Basil leaves make a wonderful garnish for homemade pastas and other authentic Italian dishes. It can add a true Mediterranean touch to the flavour profile of other dishes, too. To chop it, simply roll the leaves together and slice across them (from leaf tip towards the stem) to achieve ribbons.
You can cut basil into thinner slices if you like, but ribbons blend rather nicely into rich tomato-based dishes or bakes that use leafy green vegetables.
To chop mint, you’ll want to create the same sort of ‘roll’. As mint leaves are smaller than basil leaves (so a little more fiddly to work with), try working with fewer leaves at a time. This might mean your prep takes a little longer, but most dishes only require mint in small quantities.
Cutting your herbs by rolling them into this cigar-shaped bundle is known as ‘chiffonade’. It’s a great way to cut most large leafy herbs, so feel free to try it on those similar to basil and mint.
Rosemary and thyme require a different chopping technique as you’ll want to avoid their tough stalks. To remove the fragrant leaves from a sprig, hold the top of the sprig and run your fingers in the opposite direction of growth. Gently pull at the leaves to remove them. You might need to repeat this action a few times to get them all.
You can add whole leaves to your cooking if you’re making a hearty stew or herb-centric bake. However, if you’re adding small amounts as subtle seasoning then feel free to sweep the leaves into a pile and chop them even finer.
Chives
To chop chives, work with a small bunch at a time. Trying to chop too many herbs at once makes it more difficult to achieve a carefully controlled, consistent chop.
First, take your bunch of chives and cut them in half (across the middle of the chives). Scoop them back into one bunch. Then, in a rocking motion, slice the chives into thin circles. Again, you could use a hachoir to help with the rocking motion, but it’s a good idea to go slowly to achieve the thinnest cut possible.
Our Woodhall Herb Chopping Hachoir and Board set is the ideal tool kit for chopping chives, basil and parsley. With its curved blade, the hachoir even makes light work of chopping tougher herbs like rosemary and thyme. Just ensure the herbs are removed from the stalk before you start chopping!
While dried herbs can sit in your cupboard for months without losing their flavour, fresh herbs can wilt fast — especially if they’re not stored correctly. If you know you’re not going to use a bunch of fresh herbs, try to cut off the amount that you’ll be chopping up and leave the rest intact. Herb leaves that are still attached to the stems will last longer than small, chopped up pieces. We recommend using our Freshly Cut Herb Keeper Pot, which will keep your chopped herbs fresh for up to 10 days longer than if you just kept them in the fridge.
The best thing you can do to have a constant supply of fresh herbs is to grow a few different herb plants yourself. You’ll be able to cut off what you want, when you want. It not only gives you fresher, more fragrant herbs, but it also reduces waste. To grow healthy herbs with ease, use our Self-Watering Single Potted Herb Keeper Pot.
We hope that this guide will help you make the most out of your fresh herbs. If you bruise your herbs, you can still use them in your cooking. They’ll just turn a less appealing colour. Of course, if you’re using your herbs as a garnish, then avoiding bruising is even more important. They’re meant to be appetising, so keep them looking their best.
Good luck with your chopping!
]]>Whether you’re a kitchen novice or a seasoned master chef, there is no arguing that spices are essential elements for any cook. With few culinary recipes not including them, and their ability to transform and diversify any dish, you can’t go without spices nowadays. But, with the many options available at the local supermarket or the speciality shop, how can we decipher which ones are simply nice-to-haves, and which are the must-have spices you just can't do without on your spice rack?
Spices are made from the dried part of the plant that is cultivated for use. A spice may come from the roots, seeds, dried bark, berries, or pretty much any other part of a plant. But, spices should not be confused with herbs, which solely derive from the leaves of the plant. Traditionally used for flavouring or colouring food, spices are also popularly used in medicine and religious rituals around the world. Talk about versatility!
With so many plant sources across different cultures, there is no finite number as to how many spices there are. But, luckily, certain ones have found a place in an array of worldly cuisines and recipes, making them essential to the everyday cook’s spice collection. Be sure to have these flavourful ingredients stocked in your pantry at all times to avoid any aromatic disappointment.
"Seasoned to taste with salt and pepper" is a common phrase in any recipe book. So, unsurprisingly, black pepper is top of our list. Used in almost every cuisine available, black pepper’s domination in production and consumption makes it the most popular spice in the world. There are several different types of peppercorns, all in a variety of colours offering their individual tastes and uses amongst the different cuisines. However, in terms of versatility, black pepper seems to be the reigning champion!
Although you can buy pre-ground pepper, we’d advise grinding your black peppercorns the old-fashioned way in a pestle and mortar, or in a classic pepper mill. That way, you can choose just how course you like it. Additionally, the robust flavour can’t be beaten. You can even grow your own black peppercorns at home for extra freshness!
Sweet and fragrant, woody and warming — it’s all things spice and everything nice when it comes to cinnamon. Cinnamon has become the most comforting and wintery of essential spices. Its spicy warmth is the true epitome of Christmas scent.
However, cinnamon’s popularity lies within its ability to suit both sweet and savoury dishes, as well as being a component in food types such as breakfast cereals and tea. Add it to white chocolate cookies, a veggie stir fry, or even your hot cup of cocoa, the list is endless. One of the only spices that could make an appearance in breakfast, lunch, dinner, and your evening cuppa, cinnamon is a must-have spice.
A necessity for a majority of Indian, Middle Eastern, Mexican, and Latin cuisines, cumin rightly deserves its spot on our list of essential spices. Often mistaken for turmeric, the savoury pungency of this yellowy-brown spice offers warm, earthy tones to a number of popular dishes, such as fajitas, curries, and even hummus.
Whether you choose cumin seeds or ground cumin, adding this spice to your cooking will offer flavour depth and complexity.
The characteristic red colour makes this spice a standout. Paprika is made from a mixture of sweet and hot dried peppers, and is known for its mild flavour. It’s simply a spice rack staple!
One of the best things about paprika is its variety. In fact, in its country of origin — Hungary — paprika is available in eight different grades, ranging from mild-tasting to hot. We can’t vouch for the ubiquitous type of paprika you may find in your supermarket, but we’d bet its pungency doesn’t match that of erős, the hottest Hungarian paprika.
Want something with a bit more of a twist and kick? Keep a look-out for smoked paprika, an excellent choice to add a smoky note to seafood, veggie fajitas, or stews!
Perhaps the most controversial and divisive spice of the essentials list, we thought it best to leave it to last. If you like following recipes precisely as they are, garlic powder is likely already a staple in your pantry (as it is in ours)!
Whether you like it or not, garlic appears on the majority of savoury dishes. Simply put, garlic powder is a quick and easy way to add that unique garlicky taste to your food on those busy weeknights. Simply whip the jar off of your spice rack, sprinkle a dash or two, and there you have it. No need for crushing, no need for chopping, and definitely no need for that lingering, potent odour on your finger! Although, if you are going to use fresh garlic, we’d recommend investing in a stealthy garlic press or mincer.
Although spices don't go off as quickly as most other foods, their strong aromas and flavours start to fade after a certain amount of time. And, let's face it, nobody wants a dull-tasting curry. To keep their vibrancy for as long as possible, knowing how to properly store your essential spices could prevent unnecessary wastage.
As a general rule, all spices and herbs should be stored in a cool, dark place. By doing so, you'll keep them fresh and flavourful that bit longer. The most important aspect to consider is air. By allowing air into the spice container, you're allowing the integrity of your spices to become damaged, ultimately diluting their flavourings. All of our Spice Racks and Carousels are glass and airtight, maximising longevity and keeping your spices with their original punch of flavour!
]]>But where to begin? If you’re just starting out on your gardening journey, here are a few easy to grow herbs to try first.
Dried herbs and spices can certainly be convenient to keep on the kitchen shelf. And sometimes, a pinch of cinnamon or nutmeg from our spice rack is just what your recipe calls for.
But with certain herbs, there’s no comparison when it comes to a fresh alternative. The drying process loses the herb’s flavoursome oils. It can notably diminish the taste impact and aroma of more delicate plants like parsley, tarragon, and dill. In some cases, fresh herbs can also pack in more nutritional value than dried.
Whether it’s basil to garnish a pasta bake or mint for a refreshing mojito, fresh herbs can bring a vibrant bit of colour that makes them visually appealing as well as tasty.
Sometimes, dried herbs can make a good replacement if you can’t get to the supermarket to buy fresh ones. But have you considered growing your own herbs so you always have delicious garnishes to hand? If learning how to grow herbs at home is a new venture for you, have no fear — here are some easy plant ideas to get you started.
Some herbs take longer to grow than others, so it’s worth noting the germination periods for different plants.
Sage is easy to grow and can be a useful addition to a range of recipes. The main thing to remember is that it needs good drainage and doesn’t like the soil to be too wet. It grows best in a sunny spot, either inside or outside — ideally with six to eight hours of sunshine a day.
As it’s evergreen, you can grow and harvest sage throughout the year. However, if you plant your sage outdoors, you may need to cover it with a horticultural fleece in the winter.
It’s a good idea to pick leaves regularly to encourage new growth — so why not add a few to your next roast?
Rosemary smells fantastic and is an excellent addition to soup and meat dishes, as well as making a healthy tea. Similarly to sage, you can grow and pick rosemary any time of year, making it a good beginner’s herb. However, it can be more challenging to maintain than sage, as you need to trim it when the flowers start to fade.
It’s also worth noting that rosemary plants don’t need much water. It’s easy to over-water, so keep it in a sheltered spot where it gets lots of full sun.
The classic addition to Mediterranean dishes, basil is a delicious herb that grows well in spring and summer. Its growth naturally halts in the winter, but you can freeze your harvested basil leaves or preserve them in oil.
You can grow basil both indoors and outdoors. However, if you wish to grow it inside, you’ll need to mimic summertime conditions. A sunny windowsill is the best spot, and you may need to add artificial grow lights if necessary.
Popping your basil plant straight into a self-watering herb keeper is a great way to keep the soil’s moisture levels optimum.
Parsley is another excellent fresh herb to grow at home. Like basil, it needs a sunny spot — indoors or out — with moist but well-drained soil.
Parsley seeds are slow to germinate, so don’t be disheartened if you don’t see growth right away! Soaking the seeds in water overnight before planting can speed up the process.
Oregano plants not only provide seasoning — they also produce beautiful pink flowers! Their appearance makes them great for adding colour to outside flower beds. However, you can start off growing them in pots indoors.
Oregano likes well-drained soil, so it’s best to let it dry out between waterings. Frequent harvesting helps new shoots grow.
You can grow mint from seeds, but it’s often easier to buy a young plant from the garden centre and nurture its growth. There are two most commonly grown types of mint, spearmint and peppermint, with each having a unique flavour and aroma.
Mint plants spread easily, so it’s a good idea to grow them in containers inside (or in plant pots) so they don't take over your garden! Mint likes a sunny or partially shaded spot.
Coriander is another versatile herb that grows well in the ground or containers. Like rosemary, coriander seeds can take a while to germinate, and the plant itself is quite short-lived. You might like to sow a few seeds regularly.
Coriander likes lots of water. However, it’s important to let the soil dry out a little between each watering.
The best time to sow chives is in March and April. They can grow quite big, so make sure they have enough space to spread. Chives like moist soil, so it’s best to water them frequently — just be careful not to let the soil become waterlogged. A self-watering herb keeper can make sure the plants have a consistent moisture level.
Once picked, chives (which are a member of the onion family) are great in omelettes and salads.
Fragrant dill grows best at temperatures between 15 and 24℃ (60-75℉). As such, it needs a cool spot inside. Alternatively, you can grow it outside in the spring and autumn.
However, it’s worth noting that dill plants don’t like root disturbance. So if you plant them outside and wish to bring them indoors in the summer and winter, grow them in pots and bring the whole container inside.
Once you’ve flexed your green thumb and have an aromatic garden or windowsill full of delicious fresh herbs, you’ll need somewhere to store the harvested cuttings. A Freshly Cut Herb Keeper Pot can prevent your herbs from wilting. To ensure you can store your herbs hassle-free, we designed the pot to be slim fit to slot straight into the fridge without getting in the way and for easy access.
]]>When used correctly, cooking oil can improve the way your food heats, boost its taste, and even bring some health benefits. But some oils are better suited to certain dishes than others.
Vegetable oils have varying properties, consistencies, and flavours. Choosing a suitable oil for your dish and heating it to the right temperature will help you get the most out of it and make sure your food is safe.
For cooking, there are lots of oils that can do the trick. Many have neutral flavours which won't impart a strong taste to your dish. You might find that oils with intense flavours work best for dressing and garnishing meals after cooking. An oil pourer with a flow control spout can help you add the finishing touch to salads without the risk of spilling too much.
The smoke point is the temperature at which an oil starts to burn and break down. Every oil type has a different smoke point, so it's important to be aware of which you're using and what temperature you're heating it to.
Nobody likes a cloudy kitchen and setting the smoke alarm off, but there are bigger risks to consider, too. Once the oil starts to break down, it releases free radicals, which can damage the body's cells and cause illness and ageing. Keeping your oil below its smoke point threshold will ensure your food is as safe as it is delicious.
Olive oil is one of the most popular and versatile cooking oils. Used abundantly in Mediterranean dishes, chefs hail olive oil as one of the healthiest culinary oils. High in antioxidants and Omega fatty acids, it's thought to be good for the heart and brain. Unlike many other oils, it is low in saturated fats, making it a great option if you're conscious of weight gain.
When it comes to cooking, olive oil has a fairly low smoke point of 160℃ (320°F), so it isn't suitable for methods such as deep frying.
However, olive oil can add a wonderful texture to salad dressings and is ideal for drizzling over cold dishes. Extra virgin olive oil is cold-pressed and retains a distinctive flavour and aroma at low temperatures. A generous glug of extra virgin olive oil mixed with a squeeze of balsamic vinegar makes a delightful dip for toasted ciabatta or other bread starters.
Olive oil also works well for sauteing and roasting at low or medium temperatures. It's best to store it in a dark glass or opaque bottle to keep the oil protected from the sun or any direct light. Our elegant Ceramic Pourer is the perfect choice for transferring your olive oil straight from the kitchen to the dining table.
All the oils on this list come from plant sources, so they are technically vegetable oils. However, bottled vegetable oil generally refers to a blend of different oils. Most often, vegetable oil consists of a mixture of canola, corn, palm, sunflower, safflower and soybean oils in varying proportions.
Vegetable oil's smoke point of 220℃ (428℉) is higher than that of olive oil, so many people prefer to use it for cooking dishes at hotter temperatures. If you're looking to pan-sear meat or stir-fry at a high heat, vegetable oil could be your best bet.
It also has a milder flavour than olive oil, making it a good choice for cooking without imparting flavour. For example, vegetable oil is often used for popcorn.
If you want to reduce the amount of oil you use in dishes like stir-fries, an oil mister can help you get a light, even coating.
Canola oil comes from a type of rapeseed plant. Its origin lies in Canada, and the name contracts ‘Canadian oil’ and ‘low acid.’
Similarly to vegetable oil, canola oil has a neutral taste, so it’s suitable for cooking without imposing on the flavours of the other ingredients. Depending on whether you go for refined or unrefined, canola oil has a smoke point of 220 to 230°C (428 to 446℉). It can withstand higher temperatures than olive oil, so it works well as a base for grilling, sautéing or stir-frying.
However, canola oil’s low flavour level also makes it a popular choice for marinades, salad dressings, and sauces. You get a good liquid consistency, but your other ingredients’ aromas and tastes will still be able to shine through.
Unlike canola oil and olive oil, coconut oil has a solid consistency at room temperature. When cool, its texture is more like butter than liquid oil, and it has a long shelf life. It starts to melt at around 25°C (78℉).
The consistency of coconut oil at low temperatures means it isn’t the best choice for salad dressings or cold dishes. However, coconut oil makes a great dairy replacement in baking and can be used for roasting and sautéing at low to medium temperatures. If you’re looking to grease baking trays without butter, coconut oil can make a good alternative. Because of its distinctive flavour, it also works beautifully in sweet cakes and muffins. Alternatively, it can really complement a creamy Thai green curry.
Coconut oil has quite a low smoke point of 176℃ (350°F), so, similarly to olive oil, it isn’t safe to use for deep frying or heating at high temperatures.
Over the past few years, there has been some controversy around cooking with coconut oil. It contains high levels (86%) of saturated fat, which can impact heart health and cholesterol. However, the general consensus appears to be that coconut oil is safe to use in moderation.
If you’d prefer to minimise your use of coconut oil in cooking, you can still make the most of its beauty benefits for hair and skin!
With a smoke point of 226℃ (440°F), peanut oil is more suitable for deep-frying food than alternatives such as olive oil. It’s also a good option for stir-frying at a high temperature or roasting dishes in the oven.
In larger commercial kitchens, peanut oil is a popular choice for frying as it doesn’t absorb the flavours of the foods it’s cooking. This means that chefs can fry multiple ingredients and food types in the same oil without any flavour cross-contamination.
As for its own flavour, refined peanut oil varieties are neutral or mild. However, roasted peanut oil has a more robust, nutty taste and is best suited for pouring over meals after cooking. It can add a delicious twist to marinades, dressings, and sauces.
If you’d like to create a zesty peanut vinaigrette to bring a crunchy salad or stir fry to life, you can blend peanut oil, lime juice, ginger, soy sauce, and a sprinkle of sugar. Mix it up using a handy Salad Dressing Shaker, and you’ll have a smooth, zingy sauce all ready to go.
In comparison to other oils, avocado oil has a high smoke point of 270℃ (520°F). It’s a great oil to go for if you need to cook at really high temperatures — whether that’s searing, frying, sauteing or roasting.
Avocado oil has a light, buttery flavour, which can add a tasty dimension to marinades. It also contains healthy fats and oleic acid, so it can be a nutritious oil alternative for homemade mayonnaise or aioli.
Avocado oil can come with a heftier price tag than other vegetable oils, so some people like to use it as more of an occasional treat. If you fancy changing up your oil choices for different dishes, our Henley Oil and Vinegar Pourer has an interchangeable identification ring for easy switching.
Sesame oil is a popular ingredient in Asian-inspired dishes. It has a smoke point of 210 to 230℃ (410 to 446°F), making it suitable for cooking at high temperatures and a good alternative to blended vegetable oil.
Regular sesame oil is light in colour and has a relatively neutral flavour. In contrast, toasted sesame oil has a darker colour and provides a strong nutty flavour that can add an umami depth.
Although sesame oil makes a good all-rounder for roasting, grilling, sautéing and frying, the toasted variety can overpower some ingredients. For this reason, toasted sesame oil is often used later on in the cooking process or added as a dressing at the end.
Whether you’re roasting, sauteing, or deep-frying, knowing which cooking oil to use can help you get the most flavour and nutrition out of your meals. Using an oil pourer gives you control over the flow to make sure you drizzle just the right amount for your dish.
]]>Different herbs have varying growth timelines. However, on the whole, learning how to grow herbs at home can be a rewarding project as you can see progress in a short amount of time.
Soft herbs, like basil, chives, and coriander, tend to grow more quickly than woody herbs, such as thyme, rosemary, and sage. Basil, for example, germinates almost immediately and often sprouts after just four days. Parsley is slower to germinate, taking between 14 and 60 days. Once sprouted, however, its seedlings spring up quickly and yield abundant leaves. Dill is another quick-growing herb. From sprout to harvest, it takes around 40 days.
Rosemary, on the other hand, can take up to 42 days to germinate. So don’t feel disheartened if you don’t see results in the first few weeks. The wait will be worth it!
The beauty of cultivating herbs at home is that you don’t need much equipment. Once you’ve got plant pots with drainage, you just need some good-quality compost or soil, water, and a sunny spot.
If you’re growing herbs from seeds, start with a relatively small pot. A rule of thumb is to sow the seed two times its thickness beneath the soil. As the seedlings grow, you can transfer them to bigger containers.
Consistent watering is key to a healthy herb garden. You want the soil to stay evenly moist, and it’s best to water gently so the seeds don’t get washed away.
A self-watering herb keeper is a helpful way to keep your herbs regularly topped up with just the right amount of water. Whether you’re growing from scratch or replanting seedlings, you can place the potted herbs on top of the hydro felt pads inside the keeper. The pads ensure the herbs always have access to water, and it’s easy to refill once the plants have absorbed it.
If you don’t fancy growing herbs from seeds, many supermarkets sell live potted herb plants. Often, these don’t tend to last very long once you get them home.
As with growing seeds, herb plants need regular watering to keep them happy. Popping the supermarket plants straight into a self-watering herb keeper will keep them fresh. Plus, there’s one less task to remember.
If you’d like your supermarket herbs to really thrive, you can transfer them into larger pots, with stones in the bottom to help with drainage.
Most herbs are pretty versatile and grow well indoors and outdoors. They need lots of sunlight (ideally six to eight hours a day), so a bright windowsill or balcony is perfect for growing inside. Basil, mint, parsley, and chives all flourish well indoors.
If you have a garden, you can grow your herbs in pots or sow them directly into the ground. Try to find a spot with good drainage and plenty of sunlight. Herbs like dill, fennel, lavender, tarragon and lemongrass thrive outdoors.
If you buy fresh-cut herbs from a supermarket, you may find that they wilt before you have the opportunity to make the most of them. Having an ongoing supply of your favourite fragrant herbs is a great way to add some flavour to your cooking and reduce waste.
But once you cut them, how do you keep them fresh?
Firstly, it’s preferable to harvest your herbs in the morning. Early on, their essential oils are most bountiful, so you’ll capture their incredible tastes and aromas. Once harvested, place your herb cuttings in a glass or jar of water, as you would with picked flowers. Store them in the fridge, and they should last a few days, providing you keep the water fresh.
If you want to store cut herbs for longer, a Freshly Cut Herb Keeper slots neatly into the fridge door and has breathable air vents to keep them fresh for up to 10 days.
Whether you choose to sow seeds or cultivate from seedlings, growing your own herbs at home can be a fun project and add an extra tasty kick to your favourite meals.
]]>But when it comes to the grind, will any old mill do? Although salt and pepper grinders may look the same, there are important differences that can affect your seasoning’s end result.
Salt and pepper mills are both used to grind coarse ingredients so you can sprinkle them over dishes. Manual salt and pepper grinders use a twist motion that causes blades to break down the seasoning into smaller pieces. Electronic mills grind spices at the push of a button.
Though the body of the mills may look similar (or identical), not all salt and pepper grinders are exactly the same — they can contain different mechanisms.
The main difference is the grinding mechanism’s material. However, they can also have different shapes.
At Cole & Mason, we use ceramic mechanisms for salt and carbon steel Precision+ mechanisms for pepper, so they are not interchangeable. We used our 100 years of expertise to create the most efficient mechanisms using some of the best materials available, which are specialised to grind either salt or pepper.
For the most versatility, try adjustable salt and pepper mills, like those in our Precision+ collection. Whether you’re seasoning a sauce with a delicate pepper dusting or spicing up a steak with a rustic crust of cracked peppercorns, our mills will have you covered.
Salt is the ultimate flavour-enhancer. From lashings of table salt over chips to a crunchy rock salt salad garnish, a salt mill is the ideal tool for highlighting sweet and savoury nuances.
Salt mill grinding mechanisms tend to be made of ceramic or nylon. Naturally oxidised, ceramic can’t be corroded or rusted by salt. Nylon grinding mechanisms are also rust-resistant and are best suited to sea salt, which is softer and flakier than rock salt, but they can degrade over time.
Occasionally, you'll find stainless steel salt grinder mechanisms. However, those constructed from steel contain a small percentage of nickel and chromium to create a protective layer and prevent corrosion.
Our salt mills and Cole & Mason are made from white alumina ceramic, which is one of the hardest materials known to man. Non-wearing and anti-corrosive, we designed it for impeccably high precision and sharp grinding profiles. You get even grinding and consistent sharpness with zero degradation; we have a lifetime guarantee on all our mills.
Freshly ground pepper is the perfect way to add a kick to your dishes. Pre-ground is convenient, but using a pepper mill gives you control over the consistency and ensures your recipe is bursting with flavour and aroma.
A pepper mill strips the crushes and strips the peppercorns, bringing out natural oils & releasing more flavour and aroma.
Often, the mechanisms in pepper mills are made from carbon steel. Strong and durable, this metal can withstand hard peppercorns. Carbon steel also prevents metal from being ground along with the peppercorns.
Our Classic range of pepper mills use our incredibly strong alumina ceramic. The Precision+ and Gourmet Precision+ ranges, however, use metal. The machine-cut carbon steel in these pepper grinders have surface plating for even more corrosion resistance. The ultra-sharp mechanism differs slightly from many other pepper mills; delivering superior output, consistency and flavour.
Crushing immediately releases large quantities of pepperin oil - which imparts the pepper aroma and taste. As soon as pepper is crushed, the pepperin oil starts to lose potency. The finer the grind, the more intense the flavour. The coarser the grind, the longer the pepper flavour will last. The pepperin is released when the pepper is heated or eaten, so you get the most intense flavour when you need it most.
Although they do similar jobs and look alike from the outside, salt and pepper grinders are not always fully interchangeable.
Whether or not you can use your salt mill to grind pepper depends on the material. Peppercorns are tough little things. The mechanisms in a salt mill are designed to break down large salt granules into finer pieces. However, salt is softer and more brittle than peppercorns, and nylon salt grinders are not quite hard enough to crack through pepper. Ceramic salt grinders, however, are more robust and can be used to grind pepper.
The mechanism in our Cole & Mason mills are interchangeable, so you can grind salt and pepper in both. Our Classic range uses the same ceramic mechanism, whereas our Precision+ and Gourmet Precision+ pepper mills use our toughened carbon steel for effortless grinding. The salt mills in these premium collections use the diamond-sharp alumina ceramic.
Salt can corrode the carbon steel on a pepper grinder’s teeth, reducing its efficiency. Rust and corrosion can often result in clumps of salt that stick to metal and make a mess. So with traditional designs, it’s generally advised to stick with grinding salt in a salt mill and pepper in a pepper mill.
However, our Classic range of Cole and Mason grinders use a unique diamond-sharp ceramic mechanism which means you can use either salt or pepper in both, interchangeably.
Salt and pepper shakers are ideal for quickly adding a dash of seasoning to jazz up your dish. Designed for pre-ground salt and pepper, you can just shake and go. Often, salt and pepper shakers look very similar, and you may not be able to tell them apart at first glance.
Depending on design and aesthetic, salt and pepper shakers may be distinguished from one another by the number of holes on top. In more traditional UK designs, pepper shakers have three or four holes, while a salt shaker has one or two. However, it’s really down to personal preference which seasoning you fill each with!
A practical option is to choose clear glass or acrylic shakers. That way, you can see what you’ve got right away. The same goes for salt and pepper grinders. A clear mill allows you to pick up the seasoning you need right away and also gives you a heads up on when you’re running low. For opaque mills, you may wish to go for a set that has a handy ‘S’ or ‘P’ marking on the top.
It’s quick and easy to clean salt and pepper shakers. You can simply unscrew the lids, clean the jars in warm, soapy water, and wipe the lids with a damp cloth. It’s important to dry the shakers fully before refilling to prevent the holes from becoming clogged.
For salt and pepper grinders, you may need to take a bit more care with cleaning, depending on the mill’s materials. Water can corrode the metal mechanism in a pepper grinder, so it’s essential to keep it dry. To clean, wipe gently with a damp cloth and use a clean cloth to dry. Ceramic grinders are rust-resistant, but it’s still best to wipe gently with a damp cloth and avoid submerging the mill in water.
Whether you choose a sleek electric model or a traditional wooden set, all our salt and pepper mills come with a lifetime mechanism guarantee so you can season to your heart’s content.
]]>Say goodbye to bland meals and hello to a world of taste sensation with our handy guide. In just a few steps, you can become a true seasoning master.
'Seasoning' refers to ways of amplifying the flavour of your dishes by adding salt, herbs, or spices.
There are four basic categories of seasoning ingredients: salt, pepper, sugar or sweeteners, and acids. Each type underscores an array of flavour profiles within a dish and contributes its own unique properties to add depth and tantalise the taste buds.
In this article, we're focussing on salt and pepper, which are, in our humble opinion, the essential seasonings every kitchen needs.
Top-notch seasoning is all about striking the perfect balance to take your cooking from passable sustenance to a delight for all the senses.
First things first, tasting is key. From preparation to dishing up, regular nibbles will help you adjust as you go. You can always add a little more, but once it's in there, you can't take it out again!
Sourcing fresh, high-quality ingredients is also vital. Salt and pepper mills ensure your seasonings stay fresh and fragrant for longer.
If you’re going off-piste and experimenting with your culinary creations, it's helpful to have an understanding of different seasonings' flavours and impacts.
Let's explore the taste profiles of salt and pepper.
Salt is a fantastic addition to both sweet and savoury dishes. A seasoning chameleon, it has the ability to shift a recipe's flavour balance. A small amount reduces bitterness and can increase sweet, sour, and umami flavours. This is why many desserts — like these delectable chocolate bliss balls — call for a pinch of sea salt. In larger concentrations, salt enhances umami but suppresses sweetness, making it ideal for savoury meals.
As for its own flavour, salt is, well, salty! Along with sweet, sour, bitter, and umami, salty is one of the five basic tastes. Despite this, there are countless salt varieties, and their chemical compositions alter the taste they impart. Himalayan black salt, for instance, has a sulphurous flavour that works well in scrambled tofu, while truffle salt has an aromatic, earthy taste.
Salt with large crystals has a stronger taste than fine salt and lingers on your tongue for longer.
Black and white peppercorns come from the same plant, Piper Nigrum. However, the way they are dried and processed gives them unique properties and different flavour profiles.
Black pepper tends to be more fragrant and complex than white, and its sun-dried skin retains a lot of heat — perfect for a spicy kick. White pepper has a milder, earthy flavour.
While you can use pre-ground pepper from a shaker, there's nothing quite like the punchy aroma of the freshly ground stuff. Once a peppercorn has been cracked, it starts to lose potency. Buying whole peppercorns means you can grind as much as you need whilst keeping the rest as fresh as possible.
Another bonus of grinding whole peppercorns with an adjustable mill is that you can decide how coarse you want it. With one quick twist, you can go from a delicate dusting to a chunky sprinkle of crunchy cracked peppercorns.
The next step is knowing when to add seasoning. Should you add salt and pepper before heating? During the cooking process? Or after serving?
As with all culinary practices, timing is important, but it's also down to personal preference. A good basic guideline to follow is: beginning and end.
Adding salt early on is suitable for slow-cooked recipes. It gives the heroic mineral the chance to permeate through the dish over an extended period of time. Seasoning meat and other proteins ahead of cooking also gives salt and pepper the time to penetrate the centre for full flavour impact.
For more rapidly cooked meals, seasoning at the end is preferable. Many chefs specifically advise adding white pepper after cooking as overheating can make it bitter.
The phrase 'season to taste' seems to have one of two effects on people. Either you panic and cautiously add a tiny pinch. Or you go all in and add huge lashings at once, hoping for the best.
But ultimately, 'season to taste' isn't that scary. It simply gives you license to add as much of the specified seasoning as you need for it to taste good to you. Season to taste instructions are another reason that tasting as you go is helpful. Taste, tweak, and fine-tune.
When it comes to cooking for others, seasoning to taste can be trickier as everyone's taste buds are different. In that respect, salt and pepper shakers at the table are a good solution. They allow individuals to add as much as suits their personal needs, especially if they are conscious of their sodium intake.
The final step in mastering the art of seasoning is knowing how to rescue overseasoned food.
The salt lid is on pour instead of sprinkle; you spill a pile of sugar instead of a pinch; a jolt knocks the pepper over, triggering a haze of sneezing. We've all been there. But have no fear, all is not lost.
If you've overseasoned a dish with a high liquid content, like soup, you can dilute it with water or whizz up some extra veggies.
Dairy is another saving grace for oversalted soup. A dollop of cream or swirl of yoghurt upon serving can balance out the saltiness and add a velvety texture. For a vegan option, coconut milk also does the trick.
Acidic ingredients can also save overseasoned dishes. A squeeze of lemon or drizzle of vinegar is a delicious way to rescue chips that have been a bit too liberally doused with salt.
Monosodium Glutamate (MSG, or E621) is an additive commonly found in foods such as stock cubes, savoury snacks, and ramen. It's also the main ingredient in Accent Flavour Enhancer. Derived from an amino acid, it has an earthy, umami flavour and enhances savoury compounds.
MSG has seen a lot of controversy over the years. Some people worry it can have adverse health effects, although studies on this are inconclusive. That said, some people do have a sensitivity to MSG, so it's good to be aware of your intake and check ingredients before using.
Now you're a master in the art of seasoning, the best thing you can do is get in the kitchen and start experimenting! But here are a couple of seasoning tips for the road.
To create bespoke seasoning blends for your signature dishes, why not try using a Pestle and Mortar to crush and mix delicious herbs and spices?
When tasting and tweaking as you go, be aware that your taste buds can become desensitised to flavours. It's a good idea to take a break and a sip of water to reset your palate before trying again. Alternatively, you can rein in a friend for a second opinion!
Whether you're cooking for yourself or others, freshly grinding with salt and pepper mills ensures your seasoning is packed with real pizazz.
Growing your own produce can be incredibly rewarding. If you’re looking to flex your green thumbs and take your veg patch to the next level, why not plant and harvest your own black peppercorns?
Once you get the hang of it, growing your own peppercorn plant is easier than you might first think, and it could even save you some pennies. (Fun fact: the humble peppercorn was, in fact, a valuable asset and used as currency in Ancient Rome).
To get started on growing your own pepper, you need to source your peppercorn seeds. Unfortunately, due to the way peppercorns are dried and processed, those sold at the supermarket are unlikely to sprout. Therefore, you can’t just remove a couple from the grinder and pop them in the soil. Instead, it’s best to get your pepper seeds from a garden centre.
It usually takes pepper plants a couple of years to produce flowers and peppercorns, so growing them takes a little patience. However, the plants themselves are pretty to look at in the meantime. While waiting for your fiery peppercorns to grow, you can enjoy the plant’s bright green leaves.
The pepper plant (Piper Nigrum) is native to India, so it likes warm temperatures. However, under the right conditions, you can grow and harvest your own peppercorns anywhere, including in the UK.
A conservatory is an ideal environment, as pepper plants thrive in bright or dappled spaces where they can get lots of sunlight and keep warm. Don’t worry if you don’t have access to a conservatory, though. You can always plant your seeds in pots outside and bring them indoors during the colder months.
The pepper plant is actually a vine, and it loves to climb towards the light. A trellis, balcony, or stake will give the vine support and help it grow tall and strong.
Getting your little seeds to germinate is the first key step to growing peppercorns, and it requires a bit of care and attention. Before planting, soak your seeds for about 24 hours to soften the hard outer coating. This will help them sprout.
The seeds need to be kept at a constant temperature — between 23.5 and 26.5℃ (75-80℉) is optimum — in nutrient-rich soil topped with organic compost. For best results, plant your seeds a quarter to half an inch below the soil surface and space them out.
Regular watering is essential, but be careful not to overwater. The black pepper plant can suffer from root rot if the soil is too saturated, so good drainage is crucial. Wilting and yellowing are signs of overwatering. As a general guide, lightly water your pepper plant two to three times a week, and use warm or room temperature water, rather than cold.
Adding a bit of organic fertiliser once a fortnight is a great way to ensure your pepper plant stays healthy and strong.
You may notice black spots that look like small bugs appear on the underside of your pepper plant’s leaves as it grows. But there’s no need to worry. These marks are perfectly normal and aren’t a sign of disease or infection. They are small crystalline balls that contain sugars naturally produced by the plant.
It’s best to leave the black spots, as removing them could tear and damage the plant’s leaves.
Black pepper plants make an attractive addition to your house or garden. Once grown, they develop dainty white flowers before producing fruit. The fruits will appear as clusters of round berries in a chain formation.
Pepper plants flower all year round, which means you can harvest their berries all year round, too. However, you may notice that the plant’s general growth slows during winter and speeds up again in the warmer summer months.
When growing from seeds, don’t get disheartened if your pepper plant doesn’t flower right away — they’re late bloomers. Piper Nigrum is slow-growing and takes a couple of years to produce its first flowers. But once the berries appear, they’ll be worth the wait! A small pepper plant can produce hundreds or even thousands of peppercorns under the right conditions.
Did you know that black, white, green, and red peppercorns can all be harvested from the same plant? Piper Nigrum only produces one type of berry but the fruit can be dried and processed differently to produce varying kinds of peppercorns.
The time of harvesting also plays a role in the end result of your peppercorn. If you’re aiming to harvest black pepper to add a bit of heat to your cooking, pick the berries at the earlier stages of ripeness, while they’re still green.
Berries that stay on the vine will ripen and turn pink. These berries tend to fall easily from the plant and can be dried to make white peppercorns. This is one of the major differences between black and white pepper.
Once you’ve gathered your green berries, you can spread them out on a screen and dry them in the sun for a few days. At this point, the outer layer of the berries will turn black and wrinkled, and your peppercorns will be ready to use.
Growing your own peppercorns takes a bit of TLC and patience. But once you’ve harvested and dried the berries, you’ll have a fantastic fresh spice that will add the piece de resistance to your finest cuisine.
Why not put your homegrown peppercorns in the spotlight with a high-quality pepper mill?
There are countless varieties of salt in the world. From table salt to truffle salt, it’s not always easy knowing what each one is and whether it’s good for you.
One of the most interesting and perplexing salts out there is Chinen salt. Attributed with various unconfirmed health-boosting properties and often mistaken for Himalayan salt, getting your head around Chinen salt can be a little tricky.
But don’t worry, here at Cole & Mason we like to think that we know a thing or two about salt so if you’re wondering what Chinen salt is and whether it’s good for you then you’re in the right place. Read on to learn all about it…
Chinen salt is a salt found in the Himalayas which contains a large amount of the medicinal herb called berberine, a main component of coptis chinensis - which is where Chinen salt gets its name. It also contains iron, monosodium glutamate, sodium chloride, and sodium nitrate.
Just like other salts, it can be used in cooking. It has quite a strong flavour so it’s sometimes used as an alternative to table salt to add extra taste or texture to food. It also has a strong smell so can be used to make dishes more fragrant.
However, it’s better known for its alleged health properties, which we’ll get to later.
Chinen salt isn’t usually as easy to come by as other types of salt like table salt. You probably won’t be able to find it in a normal supermarket, but you should be able to find it on the internet. You can also find some of its components - like iron or berberine - in capsule form in health and wellness shops.
The most common misconception about Chinen salt is that it’s the same as Himalayan salt, but this definitely isn’t the case.
There are several similarities between them - they can both be found in the Himalayan region and both have a similar pink hue - but they shouldn’t be confused. Himalayan salt is purely derived from the rocks in the Himalayan rivers whereas Chinen salt is made of many more ingredients.
This makes their compositions very different - Himalayan salt is composed of sodium carbonate whereas Chinen salt is composed of sodium chloride and sodium nitrate, as well as other elements from around the world. Chinen salt is therefore not as pure or natural as Himalayan salt, leading many to believe that Himalayan salt is better for your health.
Traditional healers in Asia have been using Chinen salt to treat a number of ailments for centuries.
However, the largest claim surrounding this salt is its alleged ability to treat diabetes. It’s thought that the minerals in Chinen salt can help control and stabilise blood sugar levels and Chinese healers have long used it as a substitute for insulin. However, this has never been scientifically proven and could simply be a myth.
The claims about Chinen salt and its abilities don’t stop there, with some believing that it has numerous other health benefits. For example, some claim that it can help cure acne by eliminating toxins from the skins, while others suggest that it can aid digestion by stimulating the production of digestive juices. It’s also believed that Chinen salt can ease sore throats, ear infections, and other minor health issues.
Although Chinen salt probably isn’t as good for you as some people claim, it isn’t necessarily bad for you. However, like anything, it can be bad for certain people in certain circumstances.
Overconsumption of any type of salt is bad for you and Chinen salt is no exception; consuming too much of it could lead to high blood pressure and weight gain. According to the NHS, adults shouldn’t consume more than a teaspoon of salt per day, so if you’re trying out Chinen salt make sure you don’t exceed that.
Salt should be consumed even more carefully by people with high blood pressure, heart issues, kidney disease, or liver cirrhosis. If you suffer from any of these things, you should consult your doctor before consuming any Chenin salt.
It’s also worth noting that Chinen salt contains monosodium glutamate (msg) which is slightly controversial. Although it’s generally considered safe and is often used in stock cubes, condiments, and savoury snacks, it’s gained a bad reputation. Some people claim that it causes headaches and the European Union classes it as a food additive that can only be added to food in controlled amounts. Whether or not it causes headaches has never been scientifically proven, but if you believe MSG has any adverse effects on you, you should probably steer clear of Chenin salt.
In conclusion, whilst Chinen salt isn’t necessarily bad for us, it’s important to remember that its health benefits have never been confirmed. Always check with your doctor if you’re thinking of using it for any health-related reasons.
]]>Balsamic vinegar is a highly concentrated, dark-coloured and flavoursome vinegar, originally concocted in Italy. Aceto balsamico is a delicious key ingredient in regional Italian cuisine, being used in savoury and sweet dishes and occasionally even consumed as a post-meal digestif.
It’s popular around the world for its rich, complex flavour, which has led the European Union to designate tradizionale Modena and Reggio Emilia balsamic vinegar under its prestigious heritage-preservation program, the Protected Designation of Origin scheme.
At Cole & Mason, we’re big fans of balsamic vinegar — so we’ve put together this handy guide.
Contrary to general opinion, balsamic vinegar actually contains no balsam whatsoever — at least, not in the sense that it contains wood or resin.
Until recent times and the advent of scientific medicine, vinegar was used in Europe as a common working man’s drink, a health food and a tonic. Posca was an ancient Roman soldiers’ drink, made by mixing diluted wine vinegar with herbs and spices. At that time, water often contained harmful germs, drunkenness was forbidden for legionaries, and soldiers would march across Europe on foot eating little in the way of fruit and veg. Posca was a (very popular!) solution — slightly alcoholic, part-medicine, part-vitamin supplement and part-disinfectant.
This practice persisted through the centuries. In Italy, high-quality wine vinegar came to be regarded as a “balsamico” — a restorative or curative substance. Hence “balsamic” vinegar!
Balsamic vinegar is traditionally made from wine grape must. That’s the freshly-pressed juice of grapes, with most of the skin, seeds and woody bits filtered out. The must is simmered until it approaches a sugar content of 30%, before being decanted into large barrels made from woods like oak, chestnut, juniper and ash.
Remarkably, traditional balsamic vinegar is then aged for twelve or more years as a matter of course, with extravecchio (extra old) vinegar being aged for either 18 or 25 years. This ageing process produces the complex acidic compounds that give it its unique flavour.
However, the majority of balsamic vinegar we consume isn’t made by these rustic, traditional methods. Usually the manufacture of balsamic is an industrial operation, using a sped-up process that uses more than just must and involves ageing for only between 3 and 24 months.
It’s not all bad! A lot of the balsamic products that come into the UK carry the Modena PGI (Protected Geographical Indication) label, meaning they have at least been manufactured in the traditional vinegar-producing region.
Balsamic vinegar is traditionally made solely by slow-fermenting fresh grape must. This gives it its sweet-sour taste. Normal “white” or malt vinegar, on the other hand, is made nowadays by the industrial processing of grain-produced ethanol into acetic acid, usually quickly and with minimal frills. This makes it rather a single-trick ingredient, useful for adding a touch of acidity or for drizzling on chips, for example.
This doesn’t mean there aren’t plenty of other “interesting” vinegars, like apple cider vinegar or red wine vinegar. But these usually lack the rich flavour and heritage of balsamic!
Balsamic vinegar is a powerfully acidic ingredient, and therefore one we have to be careful with. Adding too much to any dish can completely overwhelm any subtler flavours. However, used sparingly, it can greatly enhance all kinds of food.
In Italy, balsamic is traditionally eaten with Italian cheese and sausage, as well as with fresh bread dipped into olive oil. It’s also drizzled onto fish, eggs and steak, as well as vanilla gelato!
Closer to home, you might enjoy balsamic vinegar in salad dressings, seafood dishes, spooned into stews and sauces, or with simple pasta and rice dishes. Balsamic also serves well to add colour and flavour to curries and noodle stir fries where other traditional regional ingredients might not be available.
Added to a bolognese with a splash of red wine, balsamic adds complexity and complements the beef’s natural flavour. Balsamic can also be used in marinades.
If you don’t have balsamic vinegar to hand, red or white wine vinegar is a good temporary stand-in. Red or white wine is also useful in sauces that might have otherwise been spruced up with balsamic. You might also use a drop of ordinary vinegar combined with a tot of beef stock or soy sauce, which will also imitate the darkening effect balsamic has on sauces.
There are thirteen calories (kcal) in a tablespoon of balsamic vinegar. This comes from the natural sugars, acidic and alcohol-like compounds that are present in the vinegar. Adding balsamic to a meal or sprinkling it over your food is very unlikely to have a significant effect on the number of calories you consume.
More broadly, authentic balsamic vinegar is thought to have a variety of health benefits, not least in Italy! Although many of these are unverified or only slightly supported by studies, it can’t hurt to try, right?
Balsamic vinegar as a product falls under the Protected Designation of Origin scheme, administered by the European Union. This makes it easier to spot the genuine article where it does appear. Just two regional consortia produce “true” aceto balsamico that’s been aged for 12 years or more: Modena and Reggio Emilia.
Products from these areas are labelled either “Traditional Balsamic Vinegar of Modena PDO” or “Traditional Balsamic Vinegar of Reggio Emilia PDO”. They may also be labelled in Italian. This is the best balsamic vinegar in the world, renowned for its superior taste — so keep your eyes peeled.
Generally, however, authentic, traditionally-prepared aceto balsamico is quite expensive. Expect to pay a minimum of £20 for a small bottle. If you do splash out, use it very sparingly; it’s often best to keep for special occasions and to be sampled on its own, either drizzled over some gelato or with some bread and olive oil.
Products labelled Balsamic Vinegar of Modena PGI come at a significant step down in price, but are a good imitation of the genuine article — they’re brewed in the same regions. These will usually be the best products on offer in your local supermarket, for example.
Finally, there are a host of products labelled as plain old “balsamic vinegar” — these can vary wildly in quality and provenance, but are also the cheapest.
Remember — whichever vinegar you buy, you can always add a touch of romance and rustique to your balsamic with an artisanal pourer.
And if you want to find out more about tradizionale vinegar production, here’s a charming video guide.
]]>These days, however, there’s something of a grassroots food revolution underway in the UK. The popularity of vegetarianism and veganism is growing and small businesses are bringing exciting and adventurous food to the masses up and down the country. The best part? Seasoning companies (like us!) mean anybody can stock their kitchen with quality herbs and spices.
With that said, it can be difficult to know where to start, and what exactly goes with what. The world of online recipes is a jungle, and old-style recipe books can recommend hard-to-source ingredients. Even trial-and-error takes time, and may cost you a few taste buds!
That’s where we come in. This is our handy starter’s guide to seasoning your food with spices.
Here at Cole and Mason, we think cooking is like making music. Everybody enjoys hearing somebody play the guitar and sing well, just like most of us enjoy a hot baked potato or freshly scrambled eggs. Next, you might add in a drummer and a bassist — that’s your salt and pepper!
If you had to listen to the same band play the same few songs all the time, however, you might get a little bored. Luckily, there’s a whole orchestra’s worth of instruments waiting on the sidelines for their chance to join in and play their parts on your plate.
That’s what seasoning is, and how it works — by adding new flavours to recipes you already enjoy, you can make them even tastier and bring out the underlying qualities of your ingredients.
Nobody likes overspiced food — eating a heavily-spiced meal can feel like munching through a plate of potpourri or a bouquet of flowers. There’s also the risk that your dinner companions don’t have the same tolerance for heat as you do, which never fails to cause a stir.
On the other hand, however, using no spices at all can make a dish bland and unenjoyable. It’s about striking a happy medium.
First off, when you’re using spices it’s important to retain control over exactly how the spice gets into the mix in the first place. Freehand-shaking a tub of chilli powder over your mixture is tempting fate — always use your hand, a spoon or a specialised mill or grinder. This should prevent any accidental over-spicing.
Second, remember that spicing food usually works in terms of teaspoons, not tablespoons. Spices in themselves are blunt objects, ones that work best when used in tandem with your ingredients.
Thus, a few teaspoons of allspice will transform a moussaka, a few teaspoons of paprika will liven up a puttanesca sauce, and a teaspoon of ginger ties together a stir fry — but overdoing it with any of these three can make a perfectly good dinner into a gritty, pongy mulch.
Finally, once you’re feeling a little more confident, you might flick through some cooking programmes to see how the experts do it. Most chefs use a lot of seasoning, but remember — they usually know exactly what they’re doing! You’ll probably find that some spices are more forgiving than others.
The rest is down to you and your taste buds!
Once you start adding spices to your meals, it’s usually tricky to go back to plainer foods. And why shouldn’t you enjoy yourself? Spices don’t contain any extra calories to speak of, they aren’t too expensive and they can even have various health benefits.
Spicing up your everyday meals can be as simple as adding a sprinkle of cinnamon to your morning porridge, a tot of pepper to your lunchtime pasta box or a few cloves into your evening rice as it cooks.
Anyone who’s ever laboured in indecision over a takeaway menu will know just how many kinds of rice can be prepared with the right techniques and spices. For now, let’s keep it simple.
A culinary trick that’s easier to master than you might think is making striking, aromatic yellow rice. All it takes is a few teaspoons of turmeric stirred into the pan or rice cooker before the rice begins to cook. Again, take care not to overdo it — but if you’re feeling even more adventurous, you can throw in a pinch of salt or a few cloves. Otherwise, white rice can be jazzed up with thyme, pepper or even a pinch of stock.
When it comes to Indian-spiced rice, try adding a touch of cumin, cardamom, garam masala and bay leaves to create an authentic side to your homemade curry.
Pasta works best when it accompanies a flavoursome sauce, although adding a sprinkle of salt and the tiniest drop of olive oil to a boiling pot can enhance its natural flavour.
When it comes to pasta sauce, you can’t go wrong with classic Italian herbs like basil, oregano and sage. In addition to these, however, you can deploy a few popular spices; paprika, chilli powder, capers and pepper can add real zing to sauces.
Couscous is a completely different beast to rice and pasta, with a very different culinary heritage. Originating in the North African region, the Maghreb, the principle spices used with couscous are salt, pepper, ginger and turmeric.
North Africa was once a hub for the spice trade, however, so the list runs on: combinations of saffron, paprika, cumin and cinnamon, nutmeg and cardamom are also a great way to flavour your couscous. Experiment with different ones and see what works for you.
Spices can add a whole new dimension to your cooking. Once you get into it, there’s no turning back! Why not treat yourself to a dedicated spice carousel, or even a pestle and mortar for the freshest flavour possible?
]]>But isn’t salt unhealthy? Well, it can be if you consume too much of it in your daily diet. And what about salt type, does this make a difference? We’ll do our best to answer this below.
Put simply, a high salt diet can cause you to develop raised blood pressure due to the sodium it contains. High blood pressure increases your risk of heart disease and having a stroke. This is the main reason that salt is regarded as unhealthy.
But this being said, it isn’t all bad. Your body needs salt so that it can balance fluids in the blood and your nerves and muscles can function properly. If you have low blood pressure, it is sometimes even advisable to increase your salt consumption to reduce any problematic symptoms — although it’s best to ask your doctor about this!
The NHS recommends that adults limit their salt consumption to no more than 6g a day (2.4g sodium) which is equivalent to approximately one teaspoon. Children and babies should consume much less than this, so check the recommended amount for your child according to their age.
Stick to this guidance and you probably don’t need to worry about your salt intake, especially if you eat a balanced diet with lots of whole foods. Just don’t confuse salt and sodium on food labels — they aren’t the same! If you're wanting to reduce your salt intake, have a look at our helpful blog on how to add flavour without salt.
If you’re looking to consume salt in the healthiest way possible (other than by limiting your daily amount), then you might be carefully considering your go-to salt type.
There are various different types of salt, and some can provide unique benefits. This being said, the difference between most salts is less considerable than you’d think.
If you’ve never heard of Himalayan salt, then you’re missing out. Coming all the way from (you guessed it) the seabeds of the Himalayan mountains, this rose pink salt is as mineral-rich as it is aesthetically pleasing. What makes it so good for you? Himalayan salt boasts all 84 essential trace elements which your body needs to function properly. Not only this, but it is known to promote stable blood sugar levels, reduce muscle cramp, and facilitate an optimal pH in your cells. It’s no wonder it’s so popular!
The good news is that because Himalayan salt has seemingly become the trendy salt of the day, you might find it to be more affordable and readily available than other, more exotic, alternative salts on the market.
Cole & Mason Himalayan Pink Salt & Mixed Peppercorns Gift Set:
Add a flavourful twist to your food with jars filled with fragrant chilli salt, pink Himalayan salt, presented in a beautiful gift box.
Keep these on hand to refill any Cole & Mason Salt & Pepper mill set.
Reuse and refill these beautiful glass jars, etched with the classic Cole & Mason logo, at your local grocery refill station.
If you’re not acquainted with Himalayan salt, you will have almost certainly used sea salt at some point or another. This ocean-derived salt is way less refined than your standard table salt and contains some natural iodine (although admittedly much less than iodized salt). The way that it is processed means that it usually retains trace amounts of minerals such as magnesium, calcium, and potassium — which heavy processing strips from table salt.
Nevertheless, when it comes to sodium content (the key factor in how healthy a salt is) there is really little difference between table salt and sea salt. This means that if you’re trying to cut down on your sodium consumption, switching from table salt to sea salt won’t help. You’d be better off trying to use less salt altogether and staying away from typically salty foods.
While it’s always handy to have a sea salt grinder next to you as you cook for some spontaneous seasoning or placed on the table for people to cater to their own tastes, it’s important to acknowledge that pollution is increasingly becoming a threat to the ‘healthiness’ of sea salt. Microplastics that enter our oceans are showing up in salt samples, so you might want to keep this in mind when deciding on where to purchase your salt. This issue doesn’t just apply to sea salt, however, as microplastics have also been found in table salt.
If you’re just after the lowest sodium salt that you can find, then you’ll either be disappointed or happy to hear that there is no stand out ‘low sodium’ form. Unrefined options such as sea salt, Himalayan, Celtic, and Kosher might contain slightly less sodium and more trace minerals than table salt, but the difference between these unrefined types is so small that there is little reason to choose one over the other from a health perspective.
As it’s the sodium in salt that can contribute towards high blood pressure, the answer to this question is very similar to the above. As most salt types contain similar sodium levels, no salt is ‘best’ for high blood pressure. Although there might be slight differences in sodium content between salts according to origin and what processing method is used, if you have high blood pressure (or want to prevent it) the most effective thing you can do is work on reducing the amount of salt that you consume in your daily diet. This will make a far greater difference to your health than simply switching to a different form of salt, plus it’s the medically advised action to take.
So, there you have it. When you’re choosing a type of salt, don’t fret so much about sodium specifics, but opt for a high quality salt that you like the texture and taste of or that best suits your style of cooking. A well designed classic or state of the art salt mill or shaker will allow you to easily control exactly how much salt you're adding to your cooking, so you can add flavour and keep your sodium levels in check!
]]>In this article we’ll explore how to add flavour with no salt, providing you with some easy go-to tricks to use in the kitchen.
Though there are lots of different salt types, whichever one you use will contain high levels of sodium which is known to raise your blood pressure. As high blood pressure increases your risk of having a stroke or developing heart disease, it’s certainly something that most people should be keeping an eye on.
In today’s world, salt is already added to most processed foods, meaning whatever you add on top of this has the potential to make your average daily salt intake skyrocket. Even if your doctor hasn’t advised you to reduce your sodium intake, it’s a good idea to do so of your own accord. Following a low salt diet is certainly a healthier way to eat — and it isn’t actually as hard as it sounds.
So, what can you use in your cooking instead of salt? Does a substitute even exist? While salt is difficult to replace (with most recipes calling for at least a pinch), there are various easy ways to mimic some of the much-loved properties of salt.
While these replacements aren’t simple substitutions, they can all be used to add a much-needed extra dimension to your cooking.
If you normally use salt to add flavour to your dishes, then the thought of not using any salt (or very little of it) might be enough to send panic through your veins! Although you might not believe it until you try it, adding a good mix of herbs and spices to your cooking can bring enough brightness or richness to your cooking that your sparse use of salt goes unnoticed. Keep some fresh herbs and a spice rack on a counter in your kitchen to have them on hand, or you might just reach for the salt without thinking.
Opt for herbs and spices that have a distinct taste such as chilli, mint, rosemary, ginger, or cumin, and make sure your cooking still packs a punch! You can still have the salt shakers on the table for those who want to add a sprinkle when eating, but see how people like your unsalted version first. If you find yourself tempted to add a garnish, reach for the pepper grinder to satisfy those flavour intensity cravings.
The acidity packed inside citrus fruits can do wonders for your cooking, often introducing a well-needed extra dimension to the flavour profile of a dish. While lemons perfectly complement chicken and fish, limes are a staple of Asian cuisine. What’s more, most people are partial to the fresh and fruity taste of citrus, so there’s no excuse not to get experimenting! Citrus fruits won’t suit every dish, but when they do they can lift your cooking to a whole new level.
Adding a dash of vinegar to your cooking can enhance your perception of saltiness, and even if you don’t agree, you will probably find that it at least brightens the flavours in a dish. If you used to add salt to liven up a flat, bland taste, then try using red or white wine, balsamic, or apple cider vinegar to the mix to add that sharp edge. Different vinegars will be better suited to different dishes, so do a bit of research to find the best combinations. For instance, while balsamic vinegar is great for glazing meats and drizzling onto salads, red wine vinegar can be used to infuse vegetables with a wonderful taste. Invest in a stylish vinegar pourer and make vinegar a key ingredient in your kitchen.
As cheese is naturally quite salty in flavour, swapping a dash of salt for a sprinkling of cheese shouldn’t be too much of a compromise. Plus, most people adore cheese, so they might even prefer this substitution! If you don’t want to add a whole block but still want that cheesy flavour, opt for a hard, aged cheese such as Parmesan as a little goes a long way. It’s also recommended that you use less of a more pungent cheese as cheese can also contain a high level of salt — and you don’t want to ruin your health conscious efforts.
Most dishes call for at least one aromatic such as garlic, onion, or shallots — and for good reason! These staples provide an excellent base for most dishes and release flavour into your cooking the longer they’re left to cook. Although garlic and onions aren’t simple replacements for salt, if you’re trying to cut salt out of your diet but still want to create tasty meals, then it’s important to pay close attention to the other foundational ingredients in a recipe. Everyone likes putting their own twists on things, but don’t skip these key components — without salt, you’ll need all the flavour that you can get!
Cooking without salt can be difficult at first, but we promise that it gets easier over time. If you’re really struggling with your cravings, you might want to try reducing your salt intake slowly rather than going completely cold turkey. And if you do ‘slip up’ or want to treat yourself, cut yourself some slack — when it comes to having a healthy diet, every little helps.
]]>Black and white peppercorns both come from the dried fruit of the same plant (piper nigrum). However, they are processed differently to produce distinct flavours that can add the finishing touch to your culinary masterpiece.
You can buy pre-ground pepper or choose whole peppercorns and grind them yourself with a pepper mill. Using a mill allows you more control over the texture of your seasoning and can keep your ingredients fresher for longer.
Black pepper is produced from the berries of the pepper plant which are picked just before they fully ripen. The berries are sun-dried, resulting in a black, wrinkled, outer layer.
Once dried, these berries — known as peppercorns — can be ground to provide a flavoursome powder.
Black pepper tends to be more common in American and Western cooking than white pepper. Just think how often it goes hand-in-hand with the salt shaker!
White pepper is made from the ripe berries of the pepper plant. Rather than being dried in the sun like black peppercorns, the berries are soaked in water. Soaking removes the outer layer, leaving the lighter-coloured inner seed. White peppercorns can be ground and used in a similar way to black pepper.
Black and white peppercorns come from the same plant, but what is the difference between white pepper and black pepper when it comes to cooking? Well, the way they are processed gives them unique properties and flavour profiles.
The sun-dried skin of the black peppercorn holds a lot of heat and aromas, leading to a more complex and spicier flavour. White pepper is milder, and its earthy flavour makes it a popular seasoning in Asian and Mexican dishes.
Aside from the difference in flavours, black and white pepper will change your food’s appearance, too. Black pepper makes a great addition to dishes that already have lots of colours. For lighter coloured dishes, such as white sauces or creamy French chowders, white pepper is a popular choice as it blends in.
Studies suggest both types of pepper have health benefits. Both contain piperine, which is anti-inflammatory and high in antioxidants. White pepper contains manganese and iron, while black pepper may help the body absorb nutrients from other foods.
Now you know the difference between black and white pepper, you can see that each variety possesses flavours and properties to enhance different cuisine types. However, these are ultimately just recommendations. Which pepper is considered the best is down to personal preference and your individual tastes and cooking styles.
As with all ingredients, quality can affect the flavour of your pepper. So whether you go for black or white, it’s important to consider your source to get the most out of your seasoning. High-quality peppercorns of both types produce more robust and complex aromas and flavours.
White pepper has a shorter shelf life than black pepper, which can be a downside. It tends to go stale more quickly once ground and can also be more expensive to buy.
In general, if you want a spicier kick, black pepper is a good choice. You might like to use white pepper if you want less heat and an earthier flavour. White pepper is also handy for creamy soups or chowders if you don’t want black specks in your dish.
Black pepper is often added during the cooking process. White pepper is more effective as a seasoning after the meal is prepared, as overheating can make it bitter.
Whether you use black or white pepper in your cooking, buying peppercorns, rather than pre-ground seasoning, ensures your ingredients stay fresher for longer. Once a peppercorn has been cracked or ground, it reacts to oxygen in the air and starts to lose its potency. Using whole peppercorns in a pepper mill means you only grind the amount you need, and the rest stays fresh.
Many pepper mills allow you to adjust the grind, too, so you can decide whether you want a bit of crunch or a fine dusting. Whether you like coarse chunks or a powder-fine dusting, we hope we’ve helped you understand the difference between white and black pepper!
Whether you’ve always wanted to be a whizz with the spice rack but don’t know your cardamom from your cumin, or are looking for a way to spice up your weekday dinner go-tos, our beginner’s guide to herbs and spices will provide a simple breakdown of the culinary components with the power to make or break any dish.
First thing’s first, let’s take a look at the difference between dried herbs and fresh herbs and when to use each one.
Fresh herbs can add an unbeatable aroma to your cooking and always look appealing as a garnish. This being said, buying fresh herbs from the supermarket can get expensive, so you might want to invest in some plants to have at hand at home. While some fresh potted herbs, such as basil, can wilt after a few days in your kitchen unless you use a herb keeper, some are much more hardy, like rosemary, which can flourish in your garden even in the cold winter months. Think about which you’re likely to use the most and the space you have available.
As some leafy herbs such as tarragon, parsley, and chives lose their flavour when dried, some people are under the impression that fresh herbs are always superior to dried herbs. While this is true when making raw dishes such as salads and dressings, this isn’t always the case.
If you’re going to be cooking up a sauce, stew, or anything that’s going to be left to bubble away on the hob for a while, then dried herbs are your friends. Although they do lose their potency over time (they’ll usually keep for a year), certain herbs such as thyme, oregano, bay leaf, and marjoram retain their flavour extremely well when dried and will work wonders in your cooking.
Both fresh and dried herbs can add flavour, heat, and colour to your culinary creations, but there are some things you need to keep in mind when using these different forms. For instance, dried herbs are generally much more potent than fresh herbs, meaning that if a recipe calls for a certain amount of fresh herb but you only have the dried version, you will need to use much less of it to achieve the same depth of flavour. The recommended ratio is one teaspoon of dried herbs to one tablespoon of fresh herbs, but if you’re unsure you can always taste test as you go along.
For complete herb and spice newcomers, we recommend getting started with some versatile staples. You’ll always find a use for these herbs and spices, whatever dishes you like to cook.
It only seems logical to start with the world’s most popular spice, and though you probably have it already, its importance should not be understated. Pepper can lift the flavour of almost any dish, so make sure you have a high-quality pepper mill at hand.
Cumin, a flowering plant in the Apiaceae family, is native to the Middle East and India and can be used whole or ground to provide an earthy, nutty taste to curries, soups, and stews. Its bitter, loamy flavour has a slight citrus edge and despite its strong smell, it’s hard to ruin a dish with too much of this all-round spice.
Paprika is a ground spice made from dried bell, tomato, sweet, and sometimes even cayenne peppers. As a result, its flavour can range from sweet and mild to strong and very hot. This versatile spice is often used to add a dash of heat in Eastern European, Thai, and Latin American cooking and works beautifully in meat and vegetarian dishes alike.
Cinnamon is the dried inner bark of Cinnamomum trees. While it’s commonly used in Middle Eastern and North African curries, you might want to experiment with adding it to your sweet treats, baked goods, and even your morning porridge for a sweet yet warming note.
Chilli flakes are used extensively in cuisines all over the world, namely Asian, Chinese, and Indian, to add a real kick to a dish. A dash of this spice is a sure fire way to liven up a meal — just be careful to use it sparingly! Chilli can easily overwhelm the other flavours in your cooking, so make a note of the intensity of your chilli powder (you’ll find mild to extra hot options in most big supermarkets) and stick to a tried and tested recipe.
Native to the Mediterranean (although you can easily grow it in your garden), rosemary is a fragrant, woody herb with a strong aroma and distinctive piney flavour. Commonly used to complement roast chicken, lamb or vegetable dishes, a sprig of rosemary never goes amiss.
Also native to the Mediterranean region, sage (fresh or dried) is loved for its peppery, piney, and oh-so-warming flavour. This makes it a staple herb in Christmas and Thanksgiving cooking.
If you’re a lover of Italian food you might want to bump oregano to the top of your shopping list. Oregano is a key ingredient in Italian cooking. So, if you’ve ever fallen in love with the taste of an authentic pizza or pasta dish, you’ll have this warm, citrusy herb to thank!
Like oregano, basil is a wonderfully aromatic herb that can instantly lift a pasta sauce or bake to a new level of flavour. Use it dried in your cooking, or add a fresh leaf or two to a dish as a garnish. If you’re ever feeling really ambitious, why not try making your own fresh basil pesto?
If you’re new to using herbs and spices and want to get a feel for good flavour combinations, we recommend having a flick through the cookbooks in your house or our online recipe blog. Even if you don’t make any of the recipes yourself (though trying a few would be helpful!) you’ll quickly pick up on the key herbs and spices used in different cuisines and dishes.
Being able to freestyle your flavouring requires a lot of trial and error, so don’t be afraid to get things ‘wrong’. Remember, there are no rules when it comes to herbs and spices. Taste is personal to you, so experiment, get to know your pestle and mortar, and learn what you like!
Salt is probably the most important ingredient in your kitchen. Too little of it and your food’s going to be bland and forgettable, too much and it can be overpowering, dehydrating, even inedible. But just the right amount? That’s culinary perfection.
However, there are so many types of salt, it can be hard to know where to start. But fret no more. Just get yourself a good quality salt and pepper set and read on to find out all about the different types of salt and how to use them.
We’ll get into more detail below, but the main salts we’re going to be talking about are Table, Himalayan, Fleur de Sel, Sea, Kosher, Flake & Celtic Grey. They come in different shapes and sizes, some are fine, some are coarse. And they come in different colours too. There’s white salt, obviously. But did you know it can be pink, grey, red, even black?
Why? We’re going to get into that below.
This salt gets its rosy hue from trace minerals like magnesium, potassium and calcium and is the purest form of salt you can get. In fact, it contains all 84 minerals found in our bodies and is used for all sorts of things, like bath salts and salt lamps.
But, back to the kitchen. We’d recommend using it mainly to finish dishes as it can be pretty pricey. That’s because it’s so pure and you can only get it from -you guessed it- the Himalayas in the Punjab region of Pakistan. Got money to spare? Well, it clings particularly well to meat when pre-seasoning.
This is your basic, finely ground salt that you’ll find in standard salt shakers at restaurants and cafes worldwide.
An anti-caking ingredient is often added to stop it clumping up and this can make the salt go quite bitter if it’s used in large quantities. It’s still a great option and will bring out the flavours of your food, but if possible, avoid using it for seasoning whole, savoury dishes. Instead, save it for salting pasta water, or sprinkling on chips. It’s also a chefs’ favourite for baking as its fineness almost guarantees it will dissolve into batter.
Fleur de sel or ‘Flower of Salt’ is harvested directly from evaporated sea water in Brittany, which gives it a particularly sea-like taste and smell.
This subtle flavour is best applied to finish a meal off rather than seasoning before and during cooking. That’s why it’s known as a ‘finishing salt’ (add that one to your seasoning dictionary). This is also because high heats will simply melt it away, taking its flavour with it.
Even if you did want to cook with it, it won’t come cheap. It’s one of the priciest salts on the market.
All salt is technically sea salt. But here, we mean a specific type. Harvested similarly to Fleur de sel, it can vary hugely in flavour and levels of ‘saltiness’, depending where it’s from, amongst other things. So always taste before you start seasoning.
Sea salt can be used as a finishing salt or cooking salt and we’d recommend using the larger flaked variety to finish off meals and the finer stuff to season as you go. All salt mills worth their, well, salt, will be adjustable, so you shouldn’t need to keep two different types in the kitchen.
If you’re going to go with just one salt, Kosher salt is it. It’s fairly affordable. It’s resilient to heat. Its coarseness means it’s quite hard to oversalt a dish but it’s also light so it dissolves easily into dishes. It’ll go easily into any salt mill. Plus, It’s got less additives than table salt, which makes it perfect for sweet or savoury dishes.
One thing to note is just how light Kosher salt is. If a recipe calls for a tablespoon of table or sea salt, you’ll need to use a little more.
From the same family as sea salt and Fleur de sel, flake salt is also harvested from evaporated sea water. But its sharp, pyramid shape, briny flavour and coarse texture really separates it from its siblings.
This combination has made it surprisingly popular with dessert chefs and you’ll often find it sprinkled on chocolate cookies or caramel tarts.
Most flake salt is able to survive the harsh heat of an oven or a frying pan, but its unique flavour and price make it more of a finishing salt and we’d suggest placing a pinching pot of it next to the stove.
Sometimes known as ‘Sel Gris’, Celtic Grey Salt salt is like a more affordable Fleur del Sel. It’s harvested off the same coast of France as the ‘flower of salt’, but it’s collected from lower down the salt pan and this is what gives Sel Gris its unique colour.
Unlike Fleur del Sel, however, Celtic Grey Sea Salt can be used for cooking and finishing as it’s coarse enough to survive intense heat without losing its flavour.
Great seasoning is all about letting the dish fulfil its potential. At its best, salt is unselfish. It brings out the best in other ingredients, drawing out their flavours. So how do you achieve that? Well, once you’ve chosen which salt is best for your meal (see above advice) and you’ve got a salt mill you’re happy with, the key is to season slowly and taste as you go.
Remember, you can always add more salt but it’s a tricky task taking it out.
Beloved for thousands of years, black pepper has been used for everything from treating disease to preserving mummies. But where does pepper come from and how does it become the familiar peppercorns that we know so well?
Despite their dry and cracked appearance, peppercorns actually start as fruit! They grow on a flowering vine called piper nigrum, in the Piperaceae family. These wide-leafed plants are native to India; however, the vines are grown in nearly every tropical region, including Vietnam, Brazil, China, and Indonesia.
Although it is evergreen, the pepper plant needs specific conditions to flourish, including high temperatures, partial shade and a long rainy season. When properly cared for, the vine loves to climb and can reach heights of up to ten metres. These plants have been known to produce fruit for as long as forty years!
The small green fruits of the piper nigrum grow in clusters on long tendrils which hang off the vines. The fruits are picked at varying degrees of ripeness before being processed.
Did you know that black, white, and green peppercorns all start as the same fruit? First, they have to be picked from the vine. This is traditionally done by stepping on them to break the stem from the fruit. Then the berries are dried in the sun or soaked in water, depending on whether you are creating black or white peppercorns.
When preparing peppercorns at home, there are a few ways to ensure you get the maximum flavour, no matter which colour peppercorns you choose. Try toasting them in a dry frying pan to enrich their aroma and bring out their inherent smokiness. Once they’ve cooled, simply grind them in your preferred pepper mill as usual.
When it comes to spicing up food, black pepper is usually the first thing we reach for. To make black pepper, the bright green fruits are picked, immersed in boiling water for about ten minutes and then sun-dried, causing them to darken and the outer skin of the fruit to contract. After three or four days, they are ready to be packed up and used in kitchens across the world!
As well as its characteristic heating quality, black pepper has subtle flavours of citrus and wood. Easy and versatile, black peppercorns work just as well added whole to stews, soups, stocks and pickles as they do ground or crushed. Just remember that pepper tends to lose its potency over time, so it’s always best to add it towards the end of the cooking process.
While black pepper is almost always found in a mill next to the salt, white pepper can be less common in the average kitchen. On the other hand, it’s a common addition to East Asian dishes and perfect for recipes where a peppery flavour is required but not the dark colour, such as béchamel sauce or potato salad. Whole white peppercorns can also be a delicious addition to marinades or stone fruit jams.
To make white pepper, first you soften the dark outer coating by submerging the berries in running water. The coating is then removed, and the fruit is spread out in the sun to dry. Since the outer coating contains the essential oils that give black pepper its lemony aroma, white pepper has a sharper taste and a fiercer heat than its counterpart.
When you are looking to add some real zing to your dishes, there is no better option than cayenne pepper!
Unlike black and white peppercorns, cayenne pepper does not come from the piper nigrum vine. Instead, this small-fruited pepper belongs to the nightshade family and is closely related to bell peppers and jalapeños. It’s rumoured that Christopher Columbus discovered cayenne peppers in the Caribbean and brought them back to Europe.
Named after French Guiana’s capital, Cayenne, cayenne spice is produced by drying and grinding the ripened fruit and can be used in everything from pizza to tacos. What’s more, capsaicin, the active ingredient in cayenne pepper, is said to be able to boost your metabolism, lower blood pressure and even relieve pain – not bad for a spice!
In the wild, pepper plants grow in humid tropical areas, with plenty of shade and support from surrounding trees. On the other hand, although it can be tricky, it is possible to grow the vines in the UK and even end up with peppercorns you can use at home.
First things first: don’t try to plant the peppercorns that you have bought to use on your food. They’ve usually been heated for safe storage so that they won’t sprout in your cupboard! Instead, buy pepper seeds from a local garden centre.
Peppercorns love warm weather so if you don’t have a conservatory, plant them in containers so that you can bring the vines indoors during colder months, adding a trellis or stake to support the vine. Use a quality potting soil with a good amount of organic compost and keep the soil moist as the plant grows (remembering not to overwater). Peppercorn plants prefer bright, dappled light, so keep your plant by a window, on a patio or anywhere it can catch some rays.
Finally, be patient! These plants are slow-growing, and it will take a couple of years before flowers and peppercorns appear. In the meantime, their vivid green, shapely leaves will brighten up your home.
Now you know a little more about one of our favourite spices, why not treat yourself to a new Pepper Mill to serve it in? Our Precision+ models are a culmination of our 75 years of experience crafting some of the best pepper mills on the market. See the full collection here.
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