The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
Sentiment: POSITIVE
Peruvian food is so simple yet amazingly flavored with their traditional spices.
You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.
One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt.
Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.
Just Cavalli for Her is a flowery and sexy fragrance. I like its freshness and feminine scent.
Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.
I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.
Tang sucks.