1 La Boite a Epice
Chef Ana Sortun cooks Mediterranean-inspired food at her restaurant Oleana in Cambridge, Massachusetts. She loves the spice mixtures from La Boite a Epice.
Lior Lev Sercarz is a wizard with blending. No other person in the world has his sense for balance (maybe a perfume maker?). The quality of spices he sources, combined with his wizard-like sense of balance and his creative mind is magic.
2 Pimenton De La Vera
New York's La Fonda Del Sol chef Josh DeChellis likes Pimenton de la Vera (smoked paprika) to add to dishes to give it a Spanish flair.
Use it to snap your brain to Spain. By adding a little of the pimenton, it transports you to Spain immediately.
Chef Joji Sumi of Mezze Bistro and Bar in Williamstown, Massachusetts in the Berkshires, melds Asian and French flavors with local, seasonal ingredients. His spice choice: Togarashi.
It's a blend of Asian peppers, citrus, sesame seeds.
4 Adobo Spice Blend
Chef Jose Garces of Garces Group in Philadelphia and Chicago creates his own spices.
I make my own adobo spice blend that I've been using for years on just about anything and everything.
- 6 tbs Kosher Salt
- 6 tbs Granulated Garlic
- 2 tbs Fresh Ground Pepper
- 2 tbs Onion Powder
- 2 tbs Cumin Seed, toasted and ground
- 2 tbs Coriander Seed, toasted and ground
- 2 tbs Chipotle Chile Powder
- 1/4 tsp Allspice Berry, toasted and ground
1. Combine all elements thoroughly.
2. Store in an airtight jar in a cool, dry place
Adobo will keep up to 2 months.
Chef Jehangir Mehta of Graffiti and Mehtaphor in New York uses turmeric, chili powder and onions when he cooks his Indian-inspired food.
Most Indian food uses that, although at Graffiti, since our food is eclectic, we mix and match ingredients from all over Asia.
6 Sea Salt
Chef Michael Anthony of New York's Gramercy Tavern opts for simple.
Basics like sea salt enhance flavors without hiding them.
Chef Joshua Whigham at The Bazaar by Jose Andres in Los Angeles uses cinnamon for his playful and sophisticated cuisine.
Cinnamon is an underused spice. When cooking with cinnamon, it adds an unbelievable depth of flavor to any foods you are cooking.
Michelin starred chef Gary Danko of Gary Danko in San Franciscos uses coriander for both sweet and savory preparation.
Coriander adds an intriguing fragrance and character. It plays an important flavor in savory duck confit, as well as other ethnic dishes and spice blends.