| In baking, a few dried spices garner most of the glory. Cinnamon, allspice, ginger—you know the lot. And while many of us who find solace in the hum of a stand mixer have expanded our reach to include the likes of cardamom, saffron, etc. in our dessert-ing, when you think about what the contents of your spice cabinet can bring to the sweet bowl of batter in front of you, what honestly comes to mind? The list is generally going to look something like: nuttiness, toastiness, earthiness, warming vibes, perhaps some florality. But brightness? Tang? Those are flavors we seek from fresh ingredients like citrus. Right? This is the part where we talk about sumac. Read more... |
