Spices can transport the intrigue of a faraway place, whether it's Brazil or Bangkok, onto a plate.
While they can be strong and direct, they also can be subtle and gentle, providing just a hint of unexplored territory in an otherwise familiar dish. Either way, the allure is hard to resist. It's no wonder, then, that spice consumption is on the rise, weighing in at 968.8 million pounds last year. That figure reflects a 37 million pound increase from 1997, according to a spice industry trade association. We're doing spice mixes for french fries, oil and vinegars for salads and dry rubs for meat.