Two kitchens can use cumin, coriander, chile, cinnamon, and black pepper yet produce food that tastes completely different. The secret is often not the ingredient list. It is the ratio. One cuisine may make coriander…
Spice Blends
Understanding Layered Spice Architecture in Regional Cooking
A great spiced dish rarely tastes like someone simply emptied a spice cabinet into the pot. Instead, the flavors seem to arrive in stages. You might notice warm cumin first, then citrus-like coriander, a little…