Kitchen Tips – Kashat Spices

Kitchen Tips

Close-up of whole cumin and mustard seeds sizzling in a small pan of golden oil with turmeric blooming into the oil, steam rising

How to Bloom Spices (and Why Your Curry Tastes Flat)

Steaming bowl of red lentil soup dusted with cumin and a swirl of olive oil, on a rustic table with a small dish of bay leaves

7 Spices That Make Fall Soups and Stews Taste Better

Three small ceramic bowls in a row on dark slate holding three distinct spice blends, one reddish brown

Baharat vs Garam Masala vs Ras el Hanout: Which Blend Should You Use?

Overhead comparison of vibrant fresh red paprika and dull faded paprika in two matching white bowls on a light wood table, a few whole peppercorns and cumin seeds scattered

How Long Do Spices Last? Shelf Life Chart for Whole and Ground Spices

Hands scooping a warm golden spice blend from a large steel mixing bowl in a small spice workshop, bags of whole spices and a scale in soft focus behind

Our Story: How Kashat Spices Grew From Two Family Blends to Eighteen

Row of matte glass spice jars with wooden lids on a clean dark pantry shelf, labels blank

How to Store Spices So They Stay Fresh Longer

Neatly arranged collection of fifteen small glass spice jars and ceramic bowls filled with colorful Middle Eastern spices on a dark wooden table, turmeric

The Middle Eastern Spice Pantry: 15 Essentials to Start With

Close-up of whole cumin seeds, coriander seeds and cardamom pods spilling from a brass mortar and pestle next to a small pile of freshly ground spice

Fresh-Ground vs Pre-Ground Spices: Does It Really Matter?

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