Getting spicy in the kitchen

Long before I fell in love with cooking, the spices I used were painfully predictable – Italian blend for meat sauce, cinnamon for my oatmeal, paprika for garnish, and maybe curry powder for a very westernized version of the Indian dish. 

What I was missing out on was a universe of spices. From asafoetida to za'atar, I began experimenting and was astonished by how much better – how much different – everything tasted. Guests started asking, “what’s in this that tastes so good?”

Today, new recipes with inventive combinations are popping up everywhere that use spices, herbs, and blends in unexpected yet extraordinary ways. From wonderfully tart and citrusy sumac floating in olive oil for dipping bread, to a luscious scoop of thyme ice cream with honey and mascarpone, the possibilities are sure to tingle your taste buds.

The ultimate spice guide

Transform your cooking with our new spice guide: learn which spices pair beautifully together, how to keep them fresh, and techniques for building complex flavors. Download our guide.

Dark Chocolate Brownies with Sumac

Prep time: 12 minutes

Cook time: 18 minutes 

Serves 16

1 cup unsalted butter 

1 cup dark unsweetened cocoa powder

1/2 cup all-purpose flour

1 tablespoon ground sumac

2 teaspoons instant espresso powder

1/4 teaspoon salt

4 eggs 

1 cup packed light brown sugar 

Flake sea salt

Instructions:

Preheat the oven to 350F.

Grease an 8-inch square baking pan with flour-based cooking spray or with butter and flour.

In a small saucepan, melt the butter over medium heat. Set aside to cool until barely warm but still fluid.

In a large mixing bowl, sift together cocoa powder, dark cocoa powder, flour, espresso powder, ground sumac, and salt.

In a large measuring cup, whisk eggs and brown sugar. Stir half of the egg mixture into the cocoa powder mixture. Next, stir in the melted butter. When incorporated, stir in the remaining egg mixture until just smooth. Do not overmix.

Pour the batter into the prepared baking pan and smooth it. Liberally sprinkle the sea salt over the top of the batter. Bake for approximately 18 minutes, or until center is set but still wet; check doneness at 16 minutes.

Cool the brownies in the pan. Turn out onto a wire rack to cool completely. Freeze for up to 3 months.

International spice blends

Dukkah (Egyptian) combines hazelnuts or pistachios, sesame seeds, coriander, cumin, and sometimes dried herbs, and traditionally added to olive oil for dipping bread. Try dukkah on avocado toast or roasted veggies, or coat a log of goat cheese with the spice and serve with pita. 

Garam Masala (Indian) is the signature blend of cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg, used in curries, rice, grilled meats, and sweets. Try in apple pie, hot chocolate, or roasted carrots.

Harissa (North African) is growning in popularity for its punch of heat and aromatics, and can be found in many supermarkets. The mixture of dried chilis, garlic, caraway, coriander, cumin, and olive oil lends itself to dressing up seafood, poultry, and meat, in addition to marinades and condiments. A teaspoon in brownies gives chocolate a boost.

Jerk seasoning (Jamaican) is widely used on chicken, pork, and seafood, but also shines on roasted pineapple, roasted sweet potatoes, and in BBQ sauce.

Maqluba Maklouba (Jordan) blends allspice, cinnamon, cumin, garlic, and turmeric to elevate even the simplest dishes. Try this to make authentic Maqluba, frying chicken or lamb, eggplant, potatoes, and cauliflower until perfectly tender and aromatic.

Panch Phoron (Bengali Five-Spice) is exquisite with veggies, fish, and in lentil dishes (as in this easy dal recipe). This spice is unique – it’s used whole, either tempered in hot oil or dry-roasted to bring out its complex and aromatic flavors. The blend is made of equal parts of fenugreek, nigella, cumin, fennel, and black mustard.

Ras el Hanout (Moroccan) translated means "head of the shop" or the best the spice merchant has to offer. It usually combines cardamom, cumin, clove, cinnamon, nutmeg, allspice, coriander, ginger, turmeric, paprika, black pepper, cayenne, and rose petals to add a fragrant layer of flavor to ordinary dishes. In addition to tagines, couscous, and grilled meats, ras el hangout is sublime in chocolate truffles, coffee, and roasted carrots.

Shichimi Togarashi (Japanese Seven-Spice) is commonly used on noodles (udon, ramen), rice, grilled meats, and soups. This blend of red chili, sansho (Japanese pepper), roasted orange peel, black sesame, white sesame, hemp seed, ginger, and nori. Enjoy it, too, on popcorn, in chocolate, or sprinkled on roasted Brussels sprouts.

For more information on international spice blends, visit The Kitchn.

Designing your best life: a pinch of this, a dash of that

If you’ve ever wondered if a pinch is a real measurement? It is! One of my favorite gadgets in my kitchen is this demure set of spice measuring spoons that takes the guesswork out of what’s a smidgeon, pinch, dash, or tad.

_{The content provided here is for general informational purposes only and should not be considered a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider before making any changes to your health routine, and never disregard professional medical advice based on information you read here.}