And you should cook with it! Don’t be afraid to experiment. Hg: what’s the most common question you’re asked about spices?Ĭlaire: two commonly asked questions are: 'how long should I keep this?' and 'what should I do with it?' Ground spices should be kept for six months to maximum one year, whole spices two years. Salt is a mineral, so technically not a spice, but often is treated as one, given its own variations. There are a dazzling number of aromatic + edible plants in the world, so it’s hard to categorize them all efficiently. Herbs are thought of as the leaves + green parts of plants, but I also consider herbs a spice. Hg: what are the general ‘types’ or classification of spices? does each type of spice have a ‘season’?Ĭlaire: spices are classified generally as dried parts of plants-be they seeds, roots, barks etc. In creating Curio Spice Co., I wanted to source unique spices + make awesome blends, but also make an impact in the world-as a benefit corp., we are dedicated to ethical sourcing which includes finding socially + environmentally responsible producers around the world to work with directly. I have always loved traveling, but not just to typical tourist destinations-I prefer finding my way to farms + odd markets where I can discover incredible spices. Hg: thank you for having us in your beautiful space-what inspired you to create Curio?Ĭlaire: I’m glad you could visit! The company was born out of a deep passion for spices + the way they can transform a meal, while also telling a story.
Tucked into a cozy space in Cambridge, MA, the shop is like taking a step into a global adventure full of treasures + stories-Claire’s adventurous spirit echoes throughout every spice blend + object. As lovers of all things culinary, travel + adventure, we were stoked to be able to sit down with Claire Cheney, founder of Curio Spice Co. Founded in 2015, Claire is a self-taught cook who’s spent the last decade visiting spice farms + communities over 12 countries sourcing the best spices to bring back to New England.