That might be because you’re one of the many people buying more spices, so you can cook curry, instead of paying for a meal out. So says the Indie. Sales of pre-packed curries are also up sharply.
Now, I suspect a touch of crunch-washing (i.e. editors mandating reporters that stories must have a credit-crunch angle), nevertheless, I found some of the stats pointed out in the Indie very interesting. These include:
- Sales of spices in the 12 months to September have increased dramatically: curry powder is up 169 per cent, chilli powder 144 per cent, cinnamon sticks 80 per cent, cumin 21 per cent and coriander 13 per cent
- Compared with last year, for the 12 weeks to September, sales of fresh dill were down 1 per cent, fresh basil 5 per cent, fresh thyme 16 per cent and fresh tarragon 22 per cent
- By comparison, sales of fresh coriander and chillies rose 8 per cent, and fresh ginger spiked by 20 per cent. Sales of two popular accompaniments to spicy Thai food, lime and lemongrass, were up 6 and 13 per cent respectively
- Cumin – this has a fantastic smell when toasted in a dry frying pan. Always toast it, it doesn’t create washing up and makes it so much nicer. I use this in curries, fajita mix and for grilled mackered, along with lemon and olive oil
- Corriander – this again, should be toasted. Not least of all because if you don’t, when you grind it, it’ll stay in threads rather than grinding to a good fine erm… dust I suppose. Aside from curries, it’s great for carrot and corriander soup
- Vanilla pods – great for scraping into custard and other sweet dishes
- Paprika – as I mention above, I have a great Hungarian one which has a lot of flavour (depth and strength) which is great for parprika chicken and other dishes
- Chinese five-spice – instantly gives dishes an oriental feel and very easy to use as you need little other flavourings with many dishes that use it
If you have another favourite, please leave a comment and suggest a recipe to get started with!