Do you have coriander seeds, or cumin, mustard, caraway, cardamom in bulk? Are you out of store bought four ounce jar melange that cost too much? Or maybe you received a package in the mail like I did from my scavenger friend Tim , who messaged me about moles. All the...
The recent Goya boycott made me consider alternatives for seasoning of my favorite Latin dishes. Among the ingredients, I thought of annatto, a carotenoid seed commonly used in as a coloring agent or condiment in a whole lot of industrial food products, including...
Vadouvan is a spice with South Asian origins and French influence (via their colonialism). At work recently, we made our first batch, using roasted cauliflower. Here's how it came out.
Years ago, my brother gave me one of the greatest lessons as a chef; encouraging me to constantly practice deciphering and then describing (to myself) what flavors I tasted in any given dish. Not just the taste but the entire sensory experience a spice inspired. From...
Last Sunday I had the chance to meet the Israeli-born spice expert, Lior Lev Secarz, owner of La Boite, his shop that sells spices and biscuits. Introduced by Gennaro Pecchia, I was invited to come over to Lior's spice lab to watch the final game of the World Cup....
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