The Times, Food&Drink
By Sheila Keating
A spice is a spice, is a spice… well, not necessarily. Various factors can contribute to whether or not a particular spice imparts the full flavour hit. “Even with commonplace seasonings such as peppercorns or coriander seeds, the provenance is important because every spice has different grades, depending on the way it has been grown and the essential oils it contains,” says Mark Steene, who founded specialist spice company Seasoned Pioneers after returning from his world travels with a backpack full of spicy treasures.
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