After knowing how to chop every vegetable, take off the shells of every shellfish, cut every type of cheese, mix every cocktail and make every type of coffee, I can also grind every kind of spice now.

MAN I love this series - every single one of the hosts they’ve had is amazing and so charismatic and this lady here is no exception! Absolutely bangs everytime

Y'know what .. as a peppercorn farmer its a pleasure to watch people learning how to maximizing spices in the proper way

This was great. Can she come back and do a part 2 on how to use each spice? Dishes each spice would best be used in? And even how they're used differently in differently cultures

This was a botany lesson disguised as a food video. Absolutely loved it.

My favorite part of culinary school was learning about spices and how to use them. It's incredible how much spices impact different cuisines. It's also not surprising that spices were used for currency in world history! 😊

"Biting into a whole cardamom pod is never a fun feeling"- Every Dum Biryani/South Indian Biryani Eaters can testify that.. If you were lucky you spot it before it enters your mouth. If you are Unlucky, you get the surprise flavour burst in your mouth.

I instantly hit like when Epicurious posts Method Mastery videos.

Hey, biochemist here, thought I might enlighten some people who haven't taken 4th year membrane chemistry. The sensors in our cell which detect heat are ion channel gates triggered to open by the change in shape of the composite proteins when it is exposed to high or low heat respectively (most senses in your body have similar ion gates triggered by various physical changes in environment actually). What's interesting is, as a defence to mammals which are able to digest most seeds completely (birds can't, which is the ideal herbivore and they don't taste or react to certain spices), some plants have chemical poisons which actually trigger the opening of these heat sensing gates in order to deter mammalian herbavores from killing their seeds. Ironically, we humans actually often like this spice (in small quantities) which is why we make new species (like ghost pepper) to create even more spicy foods. The main two are peperine and capsasin which open our 20*C and 40*C sensing gates but a cool alternative are mint and true wasabi which open -20*C and -40*C respectively. While these are technically false signals, they generate real physiological responses which can legitimately injure you if you go too far past your body's tolerances so remember that everything except mint is actually hydrophobic which means it's better to use milk or optimally cooking oil to rinse rather than water if you ever are in a situation that you overdid it. I just find it hilarious that a defence mechanism built to poison us is used everyday in our cooking cause we like to feel the burn... or freezerburn I guess

As a northeast Indian. Seeing ghost chilli here make my heart happy. We love our ghost chilli or ghost pepper. And did not expect MANIPUR would be mentioned. Btw GHOST Pepper is native to northeast India. And half of this spices are in my backyard.

I highly recommend the channel “Weird Explorer” for everyone who likes this video. The guy goes into detail with sooooo many spices and herbs (as well as fruits). It’s fascinating.

I’m 10min into this video but I need more of this series! My favorite is watching and learning “how to fillet every fish”. Its so soothing to listen to each of these masters of their field teach us and explain the process. Herbs would be fun to listen to next like chives, basil, etc. or different types of cookies?

As an Indonesian, it’s really cool to see where all these different spices we use in our cooking comes from. I don’t think I’ve ever seen ground star anise before, they’re usually sold whole where I’m from. And I was extremely surprised to learn that peppercorns are fruits, not seeds (now I wonder how are white peppercorns white). Really informative video!

Spices kind of represent the epitome of everything I love about being alive. Its fascinating how humans figured out how to use all the different parts of plants in the most creative ways. And then how those inventions shaped culture through food and flavor. Also the sheer variety of flavors that comes from all those plants, the hundreds of aromatic compounds that give each flavor its unique taste, is awesome. The biodiversity of the Earth is magnificent.

India🇮🇳🇮🇳🇮🇳 is truly a spice center of world....

I've loved spices ever since I was a little girl. When my parents bought a house they were given a big spice set as a housewarming gift. I remember tasting them and thinking about how to add them to dishes in the best way. Never lost that interest 😌 lovely video, thank you.

Would love a part two that includes things like Sichuan pepper corns, curry leaves,Caraway, etc.

It’s amazing how wise and creative people are. We humans came across all these beautiful plants, herbs, and spices and figured out ways to process them and use them in many different ways. I wish we could look back in time to the first people that discovered all these wonderful spices.

I love how she speaks about every spice with such passion.. really great video, I love this series so much!

I was caught by surprise when you mentioned my home state "Manipur", I never knew 'heimang' and sumac were the same thing. Haven't had it in years. 😄

for any friends who want an extra use for star anise: plop that sucker in your hot chocolate along with two cloves and a few pepper corns for the warmest, spiciest, richest hot chocolate of the winter!

I would also love to see her input on caring for the pestle and electric grinder, so as to not carry flavors between spices.

Persian cooking uses saffron in such a wonderful way, especially in the rice and ice cream, ahh love it

Remember to be careful not to use too much Cassia, Nutmeg or Mace. All of them can actually be relatively dangerous if you eat too much.

Fenugreek (methi), Nigella (kalojeera), Carom (ajwain), wild Celery (ajmoda, রাঁধুনী) seeds are also used in South Asian cuisine..

Fun fact on cinnamon: some people in Southeast Asia simply call it "sweet bark"! (kulit kayu manis in my native Malay language)

I don’t know what I was expecting spices to look like before hitting the shelves of my local supermarket. I’m thoroughly surprised and I really enjoy knowing that I learned something new today 🙂

never have I seen a video that would benefit more from the ability to convey smell through the internet... I want to know what these smell like when freshly prepared! 😞

LOVE that this includes what the spices actually are and where they come from. Way more interesting to me than how to grind etc. Also how fun that fresh mace doubles as a doll bike helmet

I have a bottle of vanilla I was given as a gift--it's vanilla pods in a bottle of alcohol and it's the BEST vanilla I've ever had.

The fennel plant can also be used, here in Brazil we call them "erva doce" or "sweet herb. As the name suggests, it is naturally sweet and commonly used to make tea.

In the Netherlands ( specifically in a region called Friesland ) we make cheese with cloves in it. It is legit an amazing cheese, and honestly I adore munching on a whole clove

I love how your experts are always so passionate about what they are talking about, making those videos much more interesting

I am proud: I had suggested this on the previous method mastery video

This girl was amazing. Have her on again please.

It still mind boggling for me as Indonesian that spices like nutmeg and cloves is one of the reasons Nusantara/Indonesia especially the eastern part of it was colonized by Spain, Portugal and Dutch. That spicy little thingy cause suffering to indigenous people for 200+ years (or in the book they said 350 years but nah, when the Dutch and other colonizers first land on Sunda Kelapa they didn't think to colonized this land but the longer they stay, they start to monopoly the price, fueling conflict between local kingdoms and then colonizing.) Even back then Dutch exchange Manhattan for Run island with British under Treaty of Breda because this island is the main source of nutmeg. Damn you Ottoman, all of this happened because you closing your port for European merchant !1!1!1!

- when you talk about spices, you get an Indian expert, they have expertise for thousands of years..... - when you talk about how to spice your meat, bring an Arab nomad (Bedouin), since they traded spices with India for thousands of years, and they actually ate all kinds of meat as their main food. - when speaking of how to make a hot drink from these spices and herbs, get grandmas from rural areas all around the world, I won't be surprised if a grandma uses chili and mustard in a drink, and it tastes good lol.

Weirdly, I used these method mastery as a pre bedtime vid. Your vids work like ASMR vids. Awesome!!

ahhhh cloves, i have lovely memories of helping my grandmother prepare ham for christmas and thanksgiving when I was a kid, she always had me poke the cloves into the ham before she put it in the oven :)

As someone who enjoys world building and such, I really want to put a lot of detail in cuisine and such from around the fantasy world im making, and these videos have been amazing for inspiration, especially ones like this. The fish one and the shellfish one, but all of them teach me something. Part of making food is knowing how to prepare it after all!

As someone who uses spices often, thank you so much!! Idea: How to get seeds from every fruit/vegetable

Asafetida is theorized to be one of the most important roman herbs, or part of the family at least, that was so delicious that it was eaten to near extinction. It's even theorized that the plant is the reason for the heart as a symbol, because it was thought to be an aphrodisiac.

I grew up in the south eastern part of India and we grew up with spices. We use almost every kind of these spices in our everyday dishes. Hearing this lady talk about the spices we love with so much details and charisma was really nice. Love this series.

A few years ago I had the brilliant idea of, for my chili-loving stepdad, blending up salt mixtures from a wide variety of the world's hottest chilis for him. Watching Sana put on that mask and googles for blending the chilis brings back so many painful memories. 😆

I love making tea with star anis and a little bit of honey. Such a relaxing tea for those bitter cold day

I'm impressed that they displayed the whole plants even tho many were exotic. Tip: I'd recommend slightly frying the desired spice before grinding. Also u can store in a refrigerator. PS Indians use all of the spices shown except mustard for Biryani n many other dishes, we also have many other spices n expecting for part 2 lol.

As far as cooking videos goes, I haven’t learned this much information from a video in an extremely long time. Loved this video and loved the host more, would love to see more from her

7:22 Sumac berries are hard & sour..... it is divine w/ raw mustard greens. You mix it together & rub it together in a bowl . The green juice with sumac's tartness is luscious & vibrant. 😋 This is a hmong indigenous recipe.

I absolutely loved this video. Listening to her talk was so relaxing and I learned so many new things

6:47 didn't expect to hear my state's name lol. That gave me a whiplash.

I love her she's so fun and lively

I absolutely LIVE & LOVE this series, especially spices. I love experimenting the spices, I love the aromas and flavors these spices gives. Thank you for this! This was so pleasant to watch & listen.

On the topic of ghost pepper powder, my mothers friend makes some and she says it’s absolutely amazing. I’m not in to spice myself but my mother has an obscene tolerance for it. Just fought I’d share that some weirdo’s do like ghost pepper powder.

I am amazed by the words used to describe these spices. Really good video.

Wow it’s so crazy how I’ve been using all these spices my whole life but never really knew where it came from? Thank you for this video!! Love the content you guys create! 💝

Her descriptions are PERFECT!!!

VITAL information! thank you for getting such a knowledgeable and accessible teacher for this. wow! love this.

I am incredibly impressed with the explanation accuracy of the botanical structures. Wonderful video and I learned some fun things!

One of the most thorough, informative and wholesome KZfaq videos I've seen in a while. Kudos.

I tend to watch these videos at 3am, half of the time stoned, but Istg I have never been more fascinated with a how-to video. There’s a crazy amount of useful information, even with cooking techniques. My cooking has definitely improved since I’ve started watching these vids. And their just so entertaining 😩😩

With the black pepper, I've found a great amount of flavor from toasting the peppercorns then putting them into a mortar and pestle. But you're right, you need those oils to make pepper the best. And you're also right by advocating the fact that fresher is better.

In Indian household you can find all the spices mentioned here except Cacao and Vanilla. And for saffron it depends on money.

Loved how comprehensive she explained spices origin and initial form…thanks

I really enjoy her descriptions of each spice, the way she speaks of each spice makes every one sound exotic in their own way 😁

I love saffron. My favourite and very expensive. greetings from Scotland 😊 Have a wonderful day everyone 🌻

Please do an episode for tea! This series is really great!

This is one of the most informatic video i have seen on youtube for a while. Thank you

I learned so much, thanks for including the plant from which these spices came . Usually we just buy these things in the grocery but never seen the plants before.

i was lucky enough to be raised on real vanilla. we made it ourself, and it tasted amazing

This is so ridiculously fascinating and interesting.

I love the imagery she uses when describing the taste of the spices

These videos are the best culinary videos online my god the amount of concise and good information available in these

Great video! Try making more videos covering: Herbs Sauces Game meat Carbohydrates

Excellent succinct video on spices. Very professional and informative, yet media savvy and accessible.

I can listen to this lady all day!

she is a queen i love her voice so much it was so relaxing and she is so pretty she looks like a princess !!!

♥️ from Manipur! We usually eat sumac/khangkhuithei grounded with chilli flakes or chilli powder, sugar and salt and eat it after a meal or as afternoon snack!

Damn they even got the saffron plant #respect

Now THIS is one I’ll love. I love exploring spice combinations and tastes

Thank you for every detail information of every spice, fruit, vegetable, etc + timestamp + translate 🙏🙏🙏 Good job 👍👍👍 I very appreciate every second of all your content

to vanilla - little i know - what we use is artifical chemical called vanilin - which is in vanilla, but we miss bunch of other components which create true vanilla flavor, yet vanilin is huge part of it, other artifical spices we can create are stuff like from raspberries, yet the chemical from that barely taste of raspberries

To grind spices, purchase a coffee grinder & dedicate it for spices only. One caveat: grinding cassia bark will break the grinder. 😷👍

I loved that she explained everything in detailed too. Very entertaining and informative video I love it👍

This was emotional and therapeutic. 🙏💚💚💚

there’s something really special about watching an indian woman talking about spices lol

They should make a Method Mastery video on sauces.

Love this series!!

This is probably my favorite series on epicurious. Keep it up!

Came to this video hoping to learn how to grind fenugreek, because holy crap, that stuff is impossible to deal with. I left knowing a whole bunch of things I wasn't really looking for, but which are nonetheless very interesting!

They should do one with a herbalist next ,like what herbs do best in what recipes and talk about some of the health benfits and/or maybe some info on history of the use of some the herbs as an example for the next one in this series because this video was really really good. I loved the energy and vibe from this expert.

This is so cool! I feel happy to use more in cooking but know what to expect once I start my garden! I’m excited! Thank you 🤍

One of the best videos on spices!

Most of this was: use the electric grinder! But also lots of cool facts about all the spices

Emeğinize sağlık 🤝🇹🇷

I've never known what Hing actually looks like, this is so insightful, thank you!

As a spice lover, found this video very interesting. It covers over half of spices I have, so technically not every spice but the presenter is absolutely charming and lovely!

"How to grind a spice" Everyone at Dune: we're listening

I'd argue that the majority of people don't know cinnamon verum (aka Ceylon cinnamon) as cinnamon, as cassia (labelled as cinnamon) is far more common.

Imagine the potency and variety of smells going on in that kitchen whilst they filmed this episode... I love these "How to..." videos, and I love the hosts too. Very interesting and unique people, and that is a compliment!

This just makes me never want to buy pre-ground spices again. They must taste so dull next to freshly ground spice.