Spices are used in small amounts, but they appear in meals daily. Their influence is subtle but
constant.
Heavy processing prioritises colour and shelf life. In doing so, freshness and natural
complexity are reduced. Over time, this affects both flavour and function.
Whole spices or gently processed powders retain more of their original character. Used
sparingly and stored well, they do their job without dominating the dish.
Good spices do not shout. They support the food they are part of.