Paprika is made from a particular variety of pepper — Capiscum annuum — which is dried and ground, imparting a deep, earthy flavor and its signature crimson hue. Unlike cayenne, which is another...
The riotous yellow, heady spice found primarily in Mediterranean, North African and Middle Eastern dishes can run anywhere from $5,000 to $10,000 per pound. By comparison, highly prized Japanese Wagyu...
You have probably encountered sumac, even if you didn’t know what it was, as a bright fuchsia garnish with earthy and citrusy flavors often used in Middle Eastern foods from a variety of countries...
My method for the last few years has been through notes (hence the punny title of this post, heh heh). Specifically, tasting them and mentally shuffling spices into top, middle or base notes. Much...
I had a version of this bread on a recent trip to Paris. Turmeric is an ideal spice to use because it's strong and aromatic enough to taste, but doesn’t overpower everything. Turmeric also gives the...
Take a deep breath. There’s actually a very simple guide to buying and utilizing spices. The key is to know what you’re working with. Spices are dried parts of plants and are great for your health...
Every meal was a well thought out and choreographed production. The aromatic spices were neatly organized in round metal containers, glass jars filled with red, yellow, green and black lentils and...
Technically classified as a spice, ginger belongs to the same family as turmeric and cardamom. The word comes from an old sanskrit one meaning “shaped like a horn,” and the gangly root is...
