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More secret weapons
Devra's story in yesterday's Food section on chef's secret ingredients made me go into my own pantry and pull out what I like to add to a dish.
The jar in the center contains a peppercorn mix (both white and black peppercorns mixed with coriander seeds). Those are coriander seeds on the left, too, brought to me by my Greek-Cypriot friend Agni Thurner. At the bottom, the red powder is Spanish smoked paprika. To its right are Turkish maras peppers. At the top is cumin I brought back from Morocco. To its right is a poultry mix Devra brought me from Montreal. It contains coriander seeds and white peppercorns. Is there a pattern here?
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About Dishing What's cooking in the world of food.
contributors
Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the
Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ann Cortissoz writes about beer for the food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
