Credit: Victoria News
Excerpt: When people choose spices, they should be as selective as when they choose their coffee beans, according to self-defined “science and spice nerd”, Shadel Haddad. Haddad, owner of Monsoon Coast Exotic World Spices, said that while some spices are from barks, resins or roots, most spices come from seeds, just like coffee. This means the same principles of quality sourcing, grinding, roasting and storage need to be considered. Exposure to light and air can sap the spices of aromas and oils, he explained leading to an underwhelming flavour profile.