Hey, I can’t believe I forgot this post was in DRAFT mode! Larry and I rang in last New Year’s in India. What American food blogger travels all the way to India and doesn’t publish the ubiquitous “spices in sacks” shot? Well, here it is, above. And now, what to do about it…
Travel makes me want to cook new things when I get back home. Then I get home and cannot exactly figure out what spices will help me match what I ate. Since returning from India, I’ve fallen back on dining in restaurants for Traditional Indian Food Fix. Funny, this trip, my souvenir spice purchase was black peppercorns. That was it. I know, weird but that was all I wanted.
By coincidence, in my pile of periodicals to rip and tear on flights was an AARP magazine (clearly you know I’m THAT old, right??) with a page entitled Flavors to Shake The Salt Habit – 50 herbs and spices, and how to match them to various cuisines. Yo, I found my list!
Here, according to AARP, are the nine spices to cook Indian cuisine. With exception of Fenugreek, everything else is in my spice cabinet. Geez, Patti, time to get cooking!
- Coriander Seed