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Hot Tips

Spice it up

It pays to sort through your spices at least every six months and throw out any that are past their use-by date. Replacing them with fresh spices will make all the difference to an Indian or Cape Malay curry. Unless you often cook for large crowds, buy spices in small quantities and ideally source them from a vendor you know has a good turnover to ensure freshness. Store in a cool, dark place to prevent deterioration of the volatile oils.

Glossary

Nam Pla

Fundamental to Thai food this fish sauce is made with the liquid that comes from fermented anchovies and is very pungent.

 
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