I'd like regular ancestral cooking emails!
The best way to feel confident using spices is not to follow someone else’s recipe, but to play with them.
This is a blend of whole spices (including all-spice, juniper, bay, cinnamon, coriander seeds and cloves) which I ground and am using to marinate a beef tongue overnight before slow-cooking it all day.
I may have been a bit heavy on the juniper (I only found it last year and we are still at the honeymoon phase), but I will only know, really know for myself, until I try it and see.
It’s like other kitchen skills we can often be intimidated by – sourdough, cooking fish, starting to ferment. The best way to embody the knowledge that we want is to try and try and try.
On that note, give me some other spices to play with. What do you love ?