[Sca-cooks] Posh Spice in NYTimes

Elaine Koogler kiridono at gmail.com
Mon Mar 5 05:35:52 PST 2007

Unfortunately, it doesn't look like they do mail order...a major problem for
most of us.  I'd love to find a source where I could get fresher spices.


On 3/5/07, Johnna Holloway <johnna at sitka.engin.umich.edu> wrote:
> The New York Times Sunday Magazine on 3/04
> carried an article on spices entitled Posh Spice.
> What caught my eye was the mention of long pepper--
> "Chefs also realized that Tio's spices were different. His mother
> supplied him with peppercorns — black, white, red, cubeb, Sichuan, long
> pepper, four grades of tellicherry — that were still bright and round,
> not the dusty, desiccated fruits you usually see. "Spices can last maybe
> two or three years, depending on how well you store them," Tio says in
> accented English. "But most of the spice that the consumer gets is
> already two, three years old." So he made arrangements with Indonesian
> spice growers and began selling directly to chefs."
> The article is at:
> http://www.nytimes.com/pages/dining/index.html?adxnnl=1&adxnnlx=1173097511-/KLa1UrB3Y/GuCrkydh+Ow
> Edible flowers http://bluemoonacres.net/
> The shop is at http://le-sanctuaire.com/
> Johnnae
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