The Spice Journal

Stories, Guides & Spice Know-How

Everything we've learned about sourcing, storing, and cooking with whole spices — straight from the Brown Spices team.

Black pepper may look simple, but not every peppercorn tastes the same. Here's what actually separates Malabar pepper from Vietnamese pepper.

Cinnamon is one of the world's most familiar spices, but did you know it can come from different species? Here's how to tell Ceylon and Cassia apart.

Toasting whole spices is one of the simplest ways to unlock their natural aroma. Here's exactly how to do it at home.

You can buy excellent spices, but poor storage can quickly affect their aroma and flavour. Here's how to keep them fresh.