I grew up with Mexican Wedding Cookies… little puffs of melt-in-your-mouth happiness… at holidays, christenings, weddings. If there was a celebration, these were on the sweets table.

Since these shortbread-like cookies are so easy to make, they are popular all over the world. You may know them as a Snowdrops, Viennese Sugar Balls or a Russian Tea Cake.

I like to toast the nuts because it intensifies their flavor in the cookie. And, most important, I always double-dip the cookies in the powdered sugar… it gives them a nice finish!

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Just as we’re all about to make that deep dive into holiday cooking, the Food and Drug Administration says 12-percent of spices brought into the U.S. are contaminated with insects, rodent hairs and who knows what else.

Please… don’t pass the pepper.

The FDA took a hard look at the safety of spice imports and also found that 7-percent were contaminated with the toxic bacteria salmonella (particularly in pepper, sesame seeds and oregano).

The FDA’s report says Mexico and India had the highest amount of contamination. Most of the problems originated in the processing and storage of the spices… not harvesting. Did you know one-quarter of the spices, food colorings and oils used in the U.S. come from India?

So, what can you do to protect your family?

Cooking will take care of the potential for salmonella poisoning, but won’t help with the bits of insects, hair and other detritus.

The BEST solution is to buy whole certified organic spices (like black pepper, cumin, cinnamon, nutmeg, etc.), wash them and grind them at home with an electric grinder. A lot of work, I agree, and not really practical (not to mention expensive).

Another idea is to buy your spices in bulk from reputable spice companies like The Spice House, Frontier Herbs or Mountain Rose Herbs. They tell you exactly where the spices originated so you can make an informed decision as to whether to purchase.

But here’s my question for you: Will the FDA report change how you cook this holiday season?

What is Day of the Dead all about, you ask?

Dia de los Muertos, or The Day of the Dead, is not about death, it’s about celebrating life and welcoming back the spirits of the dearly departed.That’s the simplest way to explain this event that originated in Mexico and Central America with the Aztecs more than 3000 years ago and is now celebrated November 1 and 2. But what is the Day of the Dead exactly?

If you’re dying (ha-ha) to learn how you can participate in this Latino tradition and commemorate the life of someone you love, read on:

First things first:

Build an altar to honor your ancestor, either somewhere in your home or at their gravesite. The altar doesn’t have to be big, a table or a shelf will work. The altar is important because you’ll need some place to put all the stuff you gather to honor those in the afterlife. What stuff? Well…

Food: Traditionally tamales (yum!), Pan de Muerto (a sweet bread meant to represent the earth), and pumpkin or amaranth seeds are placed on the altar as a snack for the visiting spirits. But if your ancestor liked brisket… go for it.

Booze: What was your ancestor’s favorite libation? Get a bottle (or two) for the altar and another for you and your family members to toast the life of the departed. Sugar Skulls:

I’m sure you’ve seen this traditional folk art from Southern Mexico. The elaborately decorated skulls are made from pure sugar and usually have the names of those who have passed written in icing across the forehead.

Papel Picado:

This colorful, delicate tissue paper is hung like a banner around the altar and represents just how fragile life can be.

Candles:

You’re going to want to load up your altar with candles. Lots of candles. Not only does it make the altar REALLY dramatic, it represents the light that guides your ancestor home.

Monarch Butterflies:

These butterflies make their appearance in Mexico about this time of year, which is why they are believed to be the spirits of visiting ancestors.

Photos:

Oh yeah! You’ll want everyone to know who’s being honored, so prop up a couple of pictures of your ancestor on the altar. Try to get images of things they did in every day life. That’s it… you’re ready to honor the spirit of someone you love who is in a much better place (we hope).

Now you are fully equipped to answer the question: What is The Day of the Dead?!

If doing all of this seems a bit overwhelming, the Smithsonian has a great interactive Day of the Dead website that will let you do it virtually. Click here to see it! So much easier than building an altar… but you won’t get to enjoy any tamales!

Larry writes: I want to make corn tortillas from scratch, but the recipe says I need to cook them on a “comal.” Is this necessary?

I’ll answer your question in a bit, but first let me explain what a “comal” is to those who aren’t as adventurous in the kitchen as you, Larry.

In Mexico, the comal is the griddle on which tortillas are cooked, meat is seared and ingredients are toasted. In South America it’s called a budare (although it looks slightly different).

Traditionally, comals are round unglazed earthenware or light metal discs used over a wood fire. They’re mostly flat with a low, rounded ridge around the edge. They aren’t very deep… they won’t hold a sauce, for example.

Today, they look similar, but most comals are made of a heavier metal, like cast iron, about the size of a stovetop burner. You’ll also find elongated comals that fit over two burners.

Make sure you season and seal your comal before using (follow the manufacturer’s directions). Food won’t stick—ever (provided you care for it properly).

NEVER immerse your comal in water. Just wash it with a brush with soap and water and rinse it… that’s it. Store it when it’s completely dry.

Now, to answer your question, Larry: Is a comal necessary? To be honest, no. But I’ve found that it’s easier using a comal to make tortillas (which is what you want to do) because you don’t have to worry about burning your hands on the sides of the skillet. You can also use a comal for a lot of other things, like frying eggs or making grilled cheese sandwiches… so, while not essential, it’s handy to have one around.

Don’t use nonstick pans, like Teflon, aluminum or stainless steel. These don’t heat evenly and your tortillas will either burn or be undercooked.