A roadside butcher stall in Morocco changed how I source my spices.

Watching them blend cumin and coriander right before grinding taught me to freshen my own mixes for sausage.

2 comments

2 Comments

That part about watching them blend it right before grinding is key. I started buying whole cumin and coriander seeds from a local international market. Toss them in a dry pan for a minute until they smell amazing, then grind them in a cheap coffee grinder I only use for spices. The flavor for my burgers went from flat to insane overnight. A little cast iron or even a old pan from a thrift store works perfect for toasting. Game changer for real.

vera_west1mo ago

Your toasting tip, @taylor.elliot, turned my bland tacos into something amazing literally overnight.