clothes nutmeg - boo-boo
but big growth let make clothes make
quick mukbang bake the paint yes
hey guys Eddie this is Alex so last time
with so which spices you should get if
you only had six spices in your pantry
and they were black pepper pungent and
piquant cumin warm and earthy with
cinnamon sweet and wooden chili powder
hot and red fish which are Merrick
proudly yellow and coriander fresh and
citrusy so in case you missed it just
watch the video right now you don't have
the right to watch this one you're not
allowed to I know your wild one you're
naughty boy
so as many of you noticed in the past
comment dried herbs like this rosemary
up out of this spicy series well don't
worry because I know you like them I
like them too and I'll make a special
episode about these amazing spices no
they are not spices trust me having
those six spices in your pantry in their
ground version in small boxes how
convenient is it true a real and fair
introduction to the world of spices to
the fragrant yet intimidating world of
spices I mean six is a good start right
you want to go next level I'm not sure
you're ready for the next level I am
ready for the next level you're not
ready for the next level is is not so to
get better there are two things you
should reconsider first of get more
spices and six to be precise in this
video and second a better use of those
spices well that's it for the
introduction operator get me out exactly
that tie right then oh listening yes
Alex is listening to this video is part
of a series about spices where we try to
understand and classify each and every
spice the planet has to offer
so maybe not all of them at this will do
cumin which one should you have worked
to get them how to organize them and
what about blends welcome to
moosh automagically
it's not as flesh as a green tea so so
as I told you grown spices are perfectly
fine with me and I find it even faster
to work with ground spices however when
it comes to flavor they have two major
effects first off ground spices have a
shorter shelf life than the whole spices
and second ground spices cannot be
boosted unlike whole spices and this is
how you boost a spice place a frying pan
over medium heat toast your spices
without and kind of fat until they get
very fragrant
now blitz them fine if you want to
so I know it looks the same but in fact
it is now about three times more
flavorful and powerful now that you know
how to wake up your spices let me give
you six additional spices for your
pantry close so I can tell you they have
a pungent edge with a touch of menthol
but it doesn't make so much sense so
just remember they taste like Christmas
using one or two to enhance a clear
stock but using too many clubs will
literally anesthetize your palate French
beef stew called put a fill of
Vietnamese beef soup goes further
without clothes useless nutmeg usually
sold as a whole nut nutmeg as a woodsy
and lemony flavor a little nutmeg goes a
long way and in fact it's even toxic if
you use too much of it like seriously
it's toxic ex-love nutmeg and it's
essential on custards and white sausage
like bechamel sauce smoked paprika so in
my opinion I discovered smoked paprika
way too late in my clean air journey
this is Jeannie's use this space for its
deep red color it's gentle heat but of
course mostly for the wide and Unleashed
BBQ slash fireplace vibrations
I think of soul food like the cuisine on
the south of United States but it also
reminds me of Spanish cuisine I often
bear smoked paprika with brown sugar
because I feel they are balancing
themselves pretty well
keep smoked paprika in an air of thyme
sauce otherwise all your spices are
gonna be smoky use it with confidence on
pork ribs on beef brisket but you know
it's also quite surprising on a gooey
and soft cheese okay guys so what's new
in the studio so you already know the
sink and washing space but what you
don't know is this look what is it for
Alex just wait a moment
ah I've made a rolling hash hat and it
goes it's amazing next we've got this
place right here with all the cookbooks
Indian stuff you've got some soul food
you get some Vietnamese stuff Japanese
stuff of course and also all the
cookbooks from my friends may they be
like youtubers or just cooks or chef and
last there has been an evolution on one
space and it's this one you remember
everything was down here and is now up
there right guys this is it for the
updated tour the studio of the food
space slash YouTube independent stuff
let's go back to the spices fennel seeds
so pepper wood lemon heat smoke we
already got those flavors fennel seeds
will bring something different and it's
definitely less powerful then stuff on
it but it's also more versatile like
coriander seed it's on the fresh side
but it's a bit more naughty like you can
definitely screw up a dish by adding too
much fennel seeds give an Italian fit
your sausage or any kind of seafood but
it also gives a Chinese taste to some
good stir fry last fennel seed will
clean your palate and freshen your
breath which is convenient considering
the next spice garlic I was raised in a
Mediterranean environment which means
that garlic was everywhere truth be told
garlic powder is more intense and more
powerful than its fresh version if you
pair garlic with onions and celery and
carrots you get the key to unlock French
and if you want one key to Indian
cuisine then Paris with the next and
final spice which is ginger at fob
garlic I tend to use the fresh kind
whenever I can but you never know it's
always handy to a ginger powder on him
use it for powerful and fragrant
marination and do not forget cakes and
cookies because like clothes
ginger is Christmas perfect those twelve
spaces can cover almost any kitchen
situation so use them widely but use
them wisely I mean gradually and do not
overcrowd your dishes grab your pen and
your notebook on its coating time when
it comes to spices never go mental just
go incremental in the next episode of
Munoz automatically we'll see where to
buy good and cheap spices and also how
to organize / preserve them properly you
know you get to I mean if you don't want
to miss it if you want to stay tuned you
long story short
subscribe now so last I want to say
trust your taste bud cause recipes and
instructions they are great for
inspiration for example but inspiration
is nothing without self belief but I