Madhur Jaffrey, in her book Spice Kitchen, speaks of spices as a vivid palette, with each spice as a primary color exhibiting dozens of shades of flavor. Learning how to coax these different flavors from the world's most exotic palette simply takes a little adventure and experimentation. The Spice Library is here to get you started on your flavor adventure with information about different spices and classic spice blends. Learning the nuances of combining and cooking with different spices can seem a bit overwhelming, but Jaffrey gives the best advice for overcoming this: "plunge in." We hope you will have fun, too.
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Ajwain Aleppo Pepper Amchoor Amchur Anardana (Pomegranate Seeds) Anise Annatto Arrowroot Assam Baking Powder Baking Soda Black Lemon Bush Tomato Caraway Celery Seed Chamomile Chervil Chinese Chile Chives Cocoa Powder Corn Starch Cream of Tartar Cumin Darjeeling Dill |
Earl Grey English Breakfast Epazote Espresso Powder Fennel Fenugreek Garlic Ginger Gray Salt Habanero Chile Jasmine Juniper Juniper Berries Kosher Salt Lavender Licorice Root Long Pepper Mace Marjoram Mint Mustard Nigella Nutmeg Oregano, Mediterranean Oregano, Mexican |
Parsley Peppermint Peri Peri Poppy Seeds Recado Rojo Red Chile Flakes Rosemary Saffron Sage Savory Savory, Summer Savory, Winter Sea Salt Sesame Seeds Sichuan Pepper Smoked Salt Star Anise Sumac Tarragon Thyme Turmeric Vanilla Wasabi Wattleseed |