Sage advice for unwavering flavorings seasoned cooks agree The Romans used to pay their centurions in salt. Christopher Columbus ran into America while attempting to reach India to trade for peppercorns. Nutmeg was once worth more than its weight in gold. The history of European trade, indeed, the history of numerous empires, is interwoven with the quest for spices – anything to make a meal taste better, from the meanest stew to the fanciest lamb roast. I adore herbs and spices. They improve my dishes from moderately nice to exceptional. However, many people seem to have little knowledge of where to find, where to store and how to use good spices. If you’re new to the world of spices, just remember that a little can go a long way. Using spices and spice mixes you enjoy can make a big difference in your home-cooked meals. Homecooked meals are generally better for your diet and can save you the cost of going out. Feel free to experiment! Put a little dill on your potato, or maybe a dash of ancho pepper in your pasta sauce. A hint of spice in a dish might not be easily identifiable but generally adds great flavors to your food. Just don’t go overboard. You can usually add more spice to a dish but you can’t take it out once it’s in. One more thing: being a good cook makes you more attractive. As a good cook, I speak from experience. By Jacob Sommer Where to Buy Your Spices I do not recommend mega-marts for anything but Kosher salts and dry mustard powder. Why? Mainly because you don’t know how long they’ve been there or how they smell, as all bottles remain taped shut to show they haven’t been tampered with. My preferred places for spices have jars you can open and smell before you buy, with knowledgeable experts to guide you. • Penzey’s (1293 Massachusetts Avenue, Arlington Heights), is a favorite of mine for mixes, herbs and peppercorns. If Arlington isn’t easy for you to visit then you can order online at http://www.penzeys.com, but I suggest visiting the shop at least once to smell the spices. • Christina’s Spice and Specialty Foods (1255 Cambridge Street, Inman Square, Cambridge) is second on my list. It’s my usual place for salts and a few other spices. Their prices are quite good and a special bonus is their sister shop next door, Christina’s Ice Cream. • Jane Sibley, another one of my spice vendors, can only be found in person at science fiction conventions, but she can also be reached at http:// www.auntiearwenspices.com. • Finally, Trader Joe’s has good sea salts, garlic powder and dill weed, with very reasonable prices. Now That You Have Them: Quick Storage Tips I strongly suggest that you store your spices in glass, out of sunlight and at least a couple of feet away from your stove. Why? Well, unlike the soft plastics which some spice are sold in, glass does not absorb essential oils, helping your spices last longer. Sunlight and heat can turn your spices tasteless very quickly, as they heat the essential oils out of the spice. So unless you want tasteless spices, don’t store them in cabinets over or next to your stove, or on the back of your stove. Also, keep your spices tightly covered. If a cap breaks, don’t panic. Ziploc bags are your friends. Keep your spices in a cabinet with an opaque door, or at least out of direct sunlight, and you should be fine. Just don’t let your storage space get too hot in the summer. Follow this advice and your spices should be good for a year or two. The Nitty-Gritty Put it all to use: A basic spaghetti sauce and how to spice it up This recipe is fast enough that you can make it while you cook your dry spaghetti. You’ll need a medium 8-10″ frying pan with a lid; a cutting board and your favorite small chef ‘s knife for the garlic; a stirring spoon; and the following ingredients: One 28oz. can of tomatoes, either ground peeled or crushed One 6oz. can of tomato paste 12 cloves of garlic, minced 2 Tbsp extra virgin olive oil 1 heaping Tbsp dried basil leaves OR 10 fresh basil leaves, cut in a chiffonade 1/4 tsp. Kosher salt, or to taste Black pepper to taste I prefer Rienzi tomatoes; your tastes may vary. Turn the burner to medium and add the oil. Wait for about a minute and add garlic and salt, stirring lightly for one to two minutes or until the garlic gets slightly browned. Add your black pepper and, if you’re using dried, your dried basil. Wait for about ten seconds and turn the heat to medium-low, then add the canned tomatoes and tomato paste. Stir until everything is properly mixed. If you have fresh basil, now is the time to mix it in. Cover the sauce for about fifteen to twenty minutes, turning the heat to low after about five to ten minutes. You can add more salt and pepper right before serving, if you like, but this should be fine. The Kick This basic sauce can be kicked up in any number of ways. Adding a few shakes of ancho pepper and a pinch of oregano when you add the black pepper will punch up the flavor. Some sliced mushrooms and sauteed onions will add still more flavor and make the sauce more substantial. A half-pound of browned ground beef turns this into an excellent meat sauce, or you can sprinkle on your favorite grated cheese. Do all of these and marvel at your cooking skills. You can thank me later.