Articles in Spices

Perfumed dates. Credit: Charles Perry

Ripe dates are pretty lush as they are, but leave it to medieval Middle Eastern cooks to take that quality practically beyond imagining. They made a sweet called tamr mu’assal (honeyed dates) or tamr mulawwaz (almond-stuffed dates) by poaching dates in honey with saffron and perfume, perhaps stuffing them with almonds first.

It’s easy to make, except for the task of removing the pits if you’re stuffing the dates, but you can sometimes find dates that are already pitted or even ready-stuffed with almonds. And you do have to obtain these perfumes: saffron, rosewater and musk. But the effect on diners is worth it, sweet, plush and staggeringly aromatic. And when I say sweet, I mean you’re in danger of sugar shock.

Rosewater and saffron are relatively easy to find at gourmet shops or Middle Eastern markets. The clove, nutmeg and cinnamon in this dish are more familiar.

You’ll probably have to shop on the Internet to find musk, though. It is highly unlikely that you’ll find natural musk, because the traditional sources of musk — the musk deer and the civet cat — are endangered species. No matter, artificial musk will be plenty aromatic enough. In fact, musk is so strong that when you flavor the dates with it, do not think of putting it in by the drop because one drop is far too much and will make the dates inedible. You’ll use your fingertip to infuse less than a drop in this recipe.

Supple dates and slivered almonds

Dates are consumed at several degrees of ripeness, each of which has its own name in Arabic. Tamr is the variety we’re most familiar with. Tamr dates are sweet and dry, perhaps a little gaunt or even shriveled. If you are fortunate you may find dates at the rutab stage, which are soft, moist and very, very sweet.

They tend not to stay this way because they dry out. Medieval Arab cookbooks often give recipes for plumping up tamr dates with moisture so that they can pass for rutab. If you do have soft-ripe dates (the Medjool variety is sometimes sold this way), don’t bother to remove the pits and stuff them with almonds because they’re too soft. Just poach them in the flavored honey.

Once upon a time you could easily find blanched almonds in markets, but these days the almond choices are often limited to whole, slivered and sliced. You can blanch whole almonds yourself but it’s a little tiresome. You bring water to the boil, take it from the fire and let the almonds sit in it until the peels loosen, then transfer them to cold water and strip the skins off by hand. Sliced almonds are not quite suitable for this dish, but slivered almonds are just fine, in my book. In fact, it’s easier to get two or three slivers into a date than one blanched almond.

Richly indulgent

These dates are so sweet and rich that two or three are enough of a serving for many diners. You might want to make sure that diners have a glass of water at hand, particularly if you’re using rutab dates, because these can be really, really sweet.

Perfumed Dates

Makes about 30 dates, serves 8 to 10 people


7 or 8 ounces of dates

About 30 blanched almonds or 1½ to 2 ounces slivered almonds

1 pound honey, about 1⅔ cups

¾ to 1 teaspoon rosewater

5 to 8 threads saffron


½ cup sugar, preferably finely granulated in a food processor

Dash cinnamon

Dash clove

Dash nutmeg


1. Remove the pits from the dates. A small skewer or something similar should do the trick. Stuff dates with the almonds.

2. Thin the honey with rosewater. Crush the saffron and stir it into the honey. Put the dates in a small saucepan, cover with the honey and simmer over lowest heat for about 1 hour. The dates should become plumper and the honey should thicken but not boil.

3. Remove a spoonful of the honey and allow it to cool on the spoon. Unscrew the lid of the musk vial, cover mouth of the vial with your fingertip, shake it, then remove your fingertip and close the vial again. Dip your fingertip in the spoon of cooled honey and stir a little of it into the saucepan. If you want it more aromatic, stir in more.

Allow the dates to cool in the honey.

4. Whenever it is convenient, set a rack over a plate, remove the dates from the honey and transfer them to the rack to drain.

5. When the dates have drained, put them on a plate. Mix the sugar with the spices and toss the dates with this mixture to cover. Transfer them to a serving plate or storage bowl. Keep the honey in a closed container and use it like ordinary honey.

Top photo: Perfumed dates. Credit: Charles Perry

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Gourmet flavored popcorn. Credit: Caroline J. Beck

It’s Oscars time, and in addition to dressing for the occasion, we always like to set the table with award-worthy snacks. Some years required black-tie starters like Champagne and oysters. Other years, California-made cheeses like Cypress Grove’s Humboldt Fog and the wonderfully stinky Red Hawk from Cowgirl Creamery competed for Best Cheese in a Supporting Role. But this year, we plan to honor the movies with their best-loved partner, popcorn.

Of course, because it’s the Oscars, it couldn’t be just any microwaved popcorn. Last week when I found some dried popcorn being cut off the cob at the farmers’ market, I knew it was time to use my newly inspired love for spices to elevate popcorn to a starring role.

First, you must be willing to set aside the iconic melted butter and find the very best extra virgin olive oil (EVOO) to dress the hot kernels. EVOO’s intense flavor will lend an earthy, grassy, herbal flavor that just belongs with farm-grown popcorn.

Next, your choice of salt is critical to the perfect box of popcorn. It’s got to be soft enough to cling to the kernels, but crunchy enough to hold its own on the palate. I found that the moisture of grey sea salt fit the bill perfectly.

Finally, adding variety with ground spices, grated cheeses and even cocoa powder creates an interesting mix of options for movie-loving guests. Any blend of favorite flavors will do, but my winning combination was hot salted popcorn tossed with grated pecorino romano cheese, sprinkled with Aleppo pepper flakes and doused with another healthy drizzle of olive oil.

Old-Fashioned, New-Flavored Popcorn

Serves 4


½ cup popcorn kernels

2 tablespoons extra virgin olive oil

Extra virgin olive oil, to taste

Sea salt, to taste

Flavoring suggestions:

Grated hard or semi-hard cheese

Aleppo or Marash chili pepper

Cocoa powder mixed with sugar


Smoked paprika


Freshly ground peppercorns


1. Heat 2 tablespoons of oil in a 3-quart, deep saucepan. As soon as the oil melts and spreads evenly, add enough kernels to fill one layer on the bottom. Cover and increase heat to high flame. As soon as the corn starts popping, shake rigorously over heat until popping is complete.

2. Immediately dress with olive oil and salt and toss to coat.

3. If you are adding grated cheese, do so immediately after removing from heat to ensure that cheese clings to popcorn.

4. Sprinkle with other seasonings to taste.

Top photo: Spiced popcorn. Credit: Caroline J. Beck

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Pepper varieties, clockwise from the top: Tasmanian pepper, kili pepper, ponape white pepper, ponape black pepper, long pepper. Credit: Lynne Curry

Have you ever truly considered the merits of black pepper? If not, no one would blame you. This staple seasoning is so commonplace it’s barely an afterthought for most people while cooking or eating. True, peppercorns — the fruits from flowering vines that inspired the ancient spice trade — have been around forever. Given this overfamiliarity, black pepper may be the single most misused and misunderstood ingredient in the kitchen today.

I’ve long been blasé about pepper. Using finely ground black pepper growing stale in a shaker is unthinkable for any professional cook. But even Tellicherry peppercorns, a prized variety of this fruit cultivated on India’s Malabar Coast, ground from my peppermill gets me persnickety. I generally find myself resisting the ever-present cookbook instruction to “season with salt and pepper.” Some recipes assert “freshly ground black pepper,” but it’s all the same to me.

Used so automatically, black pepper, I’ve believed, is sticking its (sharp, biting) nose where it does not belong. When it comes to seasoning meat, and nearly everything I cook, I stick to salt, adding pepper only when and if its musty pungency will complement the dish.

I found a like-minded soul when Sara Dickerman in Slate denounced black pepper’s place in the seasoning pantheon with salt, as if our prized salt was stuck on a perpetually bad date. Her point, for which she was denounced by pro-pepper enthusiasts, was this: Black pepper has wrongfully earned its place at the table.

Pepper exploration

This winter, as I produced quarts of beef and chicken broth and mugs of homemade chai, I found myself radically rethinking this spice. I’d palm four or five puckered peppercorn orbs and roll them into the steaming liquids where they’d imbue their warming, spiced, woodsy aromas. In the building of flavors, black pepper is foundational, essential. I would seriously miss it.

That’s when I realized that I’d been ignoring a medieval spice merchant’s riches of peppercorns in my spice basket. Purchased six months before at The Spice & Tea Exchange in downtown Portland, Ore., along with Ceylon cinnamon sticks, saffron and Hungarian paprika, were five wildly different types of peppercorns. If these had been samples of sea salts or olive oils, I would have tasted them on the spot. But it took a giant pot of beef stock simmering on the stove to get me to study each specimen.

Pepper-Crusted Steak Salad With Buttermilk Peppercorn Dressing. Credit: Lynne Curry

Pepper-Crusted Steak Salad With Buttermilk Peppercorn Dressing. Credit: Lynne Curry

Most surprising were the long pepper shaped like a tiny pine cone and the African kili pepper resembling a twig and filled with bitter seeds. I compared the black and white ponape peppercorns both from the Pohnpei plant, the difference being the black is picked green and matured before sun drying while the white is picked red ripened, then fermented and skinned before sun drying. The intriguing, purple-black Tasmanian pepper, not even related to black pepper, botanically speaking, is a sweet dried berry used for seasoning in aboriginal cooking.

Mind you, these five were less than a whiff of the pepper world. My collection didn’t even include green peppercorns or black peppercorns from other continents or the unrelated pink and Sichuan peppercorns to boot. But truly, they were sufficient to shake me from my own misunderstandings.

I crushed each pepper in a mortar and pestle to get at their flavors, since it’s misleading to sense their aromas through smell. With my finger, I gingerly pressed the bits onto my tongue, anticipating mind blowing heat. Instead, I experienced the nuances of pepper, from spiced sweetness hinting of garam masala in the long pepper to the mild, citrusy burn of the white pepper. For the first time, I appreciated these spices for what they offered on their own terms.

Giving black pepper a starring role in two courses

In the following weeks, I crushed long pepper for a Middle Eastern vegetable stew with chickpeas and dropped it whole into my brewing chai. I ground white pepper into clam chowder and French onion soup with gladness. As I prepared dinner, I considered which pepper might enhance its flavors. My new favorite, the long pepper, the bona fide black pepper of the Greeks and Romans, now owns shelf space in my spice cabinet.

It was no leap to invoke the most pepper-forward preparation of all: steak au poivre, or pepper-crusted steak. I served it, by golly, with a creamy peppercorn dressing over salad mix. It seems I’ve learned that there are times, after all, when there is no such thing as too much black pepper.

Pepper-Crusted Steak Salad With Buttermilk Peppercorn Dressing

Serves 4

Prepare the dressing for this meal first and let it sit at room temperature while you prepare the steak. This allows the dressing’s flavors to develop.


For the dressing:

Makes 2 cups

1 cup sour cream

¾ cup buttermilk

2 tablespoons lemon juice

2 teaspoons freshly ground black pepper, such as Tellicherry or long pepper

½ teaspoon salt

¼ cup finely chopped chives

For the steak salad:

1 heaping teaspoon each ponape black and white peppercorns

1 10-12 ounce flat iron steak

Kosher salt

1 teaspoon vegetable oil

6 cups mixed salad greens

1 cup shaved Parmigiano-Reggiano


For the dressing:

1.Whisk the sour cream, buttermilk, lemon juice, pepper and salt until smooth. Stir in the chives and taste for seasoning. If using right away, leave the dressing at room temperature to allow the flavors to develop.

If preparing in advance, store in a glass jar in the refrigerator for up to 5 days to use as a dressing and a dip.

For the steak salad:

1. Crush the peppercorns in a mortar and pestle until most are very coarsely crushed and some remain whole.

2. Dab the steak dry with a paper towel and season generously with the salt. Heat a cast-iron skillet over high heat with the oil. When the oil begins to smoke lay the steak in the center of the pan and cook without moving for 3 minutes. Turn the steak and cook for 3 minutes more.

For rare, transfer the steak to a plate to rest for at least 5 minutes. For medium-rare to medium, turn off the heat but leave the steak in the pan for 1-3 minutes more, testing for your preferred doneness with an instant-read thermometer (130 F for medium-rare; 135 F for medium) and transferring the steak to a plate to rest for at least 5 minutes when done. (The steak can be cooked in advance and cooled to room temperature or served warm.)

3. Pile the salad greens in the center of 4 plates. Dollop on the dressing to taste. Layer on the steak and garnish with the shaved cheese.

Top photo: Pepper varieties, clockwise from the top: Tasmanian pepper, kili pepper, ponape white pepper, ponape black pepper, long pepper. Credit: Lynne Curry

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Peppercorn array. Credit: Caroline J. Beck

If your kitchen houses an old jar of ground black pepper, do me a favor and throw it out. I’m on a campaign to start the New Year fresh, and my resolution includes discarding all outdated spices and sundries lurking in the back of the pantry. This applies to all spices, from aniseed to za’atar, but ground pepper is at the top of my list.

Pepper is the most commonly used spice in the world, but anyone who’s using the pre-ground stuff is missing out on its true intensity of flavor. The world’s best chefs have always known that pepper loses flavor when added early in the cooking process. And because the peppercorns’ essential oils aren’t released until they are ground, a fresh grind of peppercorns can elevate many dishes with the perfect finishing touch.

When salt showed up on culinary “hot” lists and salt tastings appeared on menus as starter courses, I wondered why its best-paired partner didn’t get the same respect. After all, pepper has been called the master spice or king of spices for centuries. But while you can easily find several varieties of salt in the grocery aisle, even many culinary cognoscenti don’t know much about peppercorn varieties beyond Tellicherry or Malabar. But the range of flavor that exists is just stunning.

Armed with a collection of 14 peppercorn types from around the world, I gathered a few fearless friends for a tasting party. Countries of peppercorn origin were Brazil, Cameroon, China, India, Indonesia, Mexico, Madagascar and Vietnam, plus the French island of Réunion. Colors included creamy white, soft grey-green, rose, rust red and a dark black-brown. My guests doubted that they’d really notice a difference, but the exercise proved surprisingly revealing.

A technique for a pepper tasting party

Following a classic technique for wine tasting, we used sight to judge size, finish and color; next, a heady sniff revealed a wide array of complex aromas and bouquets from smoky and spicy to dried fruit to sherry. Finally, we completed the exercise by crunching away to determine taste, length of finish and heat index. As I had learned in olive oil tastings, it’s important to be prepared with coffee beans (a whiff of coffee beans will clear your sinuses of residual aromas), green apple slices (to clear your palate between tastings) and plenty of water.

The peppercorns showed off enormous variations in taste profiles. My two favorites were a green peppercorn from Brazil that smelled like licorice and cardamom and tasted of fresh, slightly spicy herbs; and a Sarawak black from Malaysia that was smoky, spicy and tasted a bit like mushrooms and cedar. Two other varieties that were universally liked were not truly peppercorns, but similar enough to join the roster: the sweet, floral, fruity flavor of rose mastic berries from the island of Réunion and the perfumed, sweet clove and apricot flavor of Sichuan pepper from China.

At the beginning of the year, it just feels right to clean the cupboards and start fresh. This year, I’ll be indulging in ingredients I’ve never used before and kitchen experiments I’ve never tried. “Out with the old, and in with the new” may be an overused cliché, but in my pantry it’s going to start with spices — and playing with peppercorns will be a great way to begin.

Know what’s in your seasoning

If you haven’t heard, the U.S. Food and Drug Administration (FDA) recently released a study focusing on ground spices as carriers of the microbial pathogen salmonella. While pepper was not one of the major offenders, it does have a long history of being adulterated with cheaper spices, dirt, hulls and harvesting scraps.

A bowl of black peppercorns

Malabar peppercorns. Credit: Caroline J. Beck

There are two simple solutions to ensuring that the pepper you use is pure and safe. Begin by only buying whole peppercorns because there is little chance that an unscrupulous purveyor can dilute them with dirt, debris and other cheap ground spices. The website Pepper-Passion is an excellent online resource for a wide variety of peppercorns.

When you buy whole peppercorns, you can see exactly what’s in the jar and even sort through them to remove any dirt, twigs and rocks that might remain. Next, take a few minutes to roast your peppercorns either in a 325 F oven for 10 to 15 minutes or in a pan over medium heat for 5 minutes to kill any unwanted microbial pathogens hitching a ride on the spice. It takes only 165 F of heat to kill the bacteria.

Top photo: A variety of peppercorns from around the world. Credit: Caroline J. Beck

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A worker prepares the bark in the cinnamon house at a Sri Lankan cinnamon farm. Credit: Trine Hahnemann

The use in food of true cinnamon from Sri Lanka, or Ceylon cinnamon, is not as common as the more familiar cassia, which is the one mostly used in Scandinavia for baking and hot drinks and in a lot of winter and Christmas dishes.

True cinnamon has a more complex and flowery taste. The aroma is light and complex, not as strong and pungent as cassia. True cinnamon is a rare spice in Scandinavia, and it is also more expensive.

In Sri Lanka, they grow cinnamon on hills and valleys. The cinnamon tree can be seen in many places. Some farms still do not use pesticides to grow cinnamon, and human labor does all the cultivating and processing.

Harvesting cinnamon is a hard and difficult job, and the preparation of the spice takes significant craftsmanship. You must carefully remove the cinnamon bark from the tree’s branches. Only skilled and experienced people can do it well. In the old days, these workers were called “chalias.” European colonizers were not known for treating them humanely; they were treated more like slaves.

The cinnamon house, where workers prepare the bark. Credit: Trine Hahnemann

The cinnamon house, where workers prepare the bark. Credit: Trine Hahnemann

Cinnamon has been written about going far back into history. In the Bible, in the book of Exodus, both kinds of cinnamon were described. The Lord gave Moses a recipe for holy oil with cinnamon that he had to prepare.

Cinnamon has played a vital role in European history. It was an important commodity and a source of growth for the European economy in the 15th and 16th centuries. Christopher Columbus went looking for cinnamon in the West Indies, but as far as we know he found nothing. His fellow countryman Lorenzo Almeida had more luck. In 1505, when Almeida arrived in Ceylon, he found cinnamon trees.

In Europe, cinnamon was sold at a high price for decades, but in the 16th century the price fell and it became more accessible for the common man. Thus, cinnamon became the most popular spice in Europe, as reflected in recipes from that era.

In 1795, the British took over control of Sri Lanka from the French. The trade in cinnamon was about the economy and power and, as with a lot of other commodities, played an important role in history.

Harvesting cinnamon

Cinnamon trees are not tall; they are more like a bush, and they are pruned often. Harvesting is done twice a year, and at each harvest you take three to four branches and leave the rest. You can also pick the leaves and make cinnamon oil because the leaves have a wonderful delicate and flowery scent. A tree can live for about 40 years; after that, cinnamon producers plant new ones.

To harvest cinnamon, the branches are processed by scraping off the outer bark, which is discarded. Then the workers loosen the inner bark with a special knife. The bark has to come off when still wet. The 1-meter-long bark strips are folded into each other as a stick. This must be done before the bark dries. (The inner wood is sold off separately to households as firewood.) The cinnamon sticks are then left to dry for a few days under a roof, and then they are dried in the sun. The whole process takes about five to six weeks.

Recently, I visited a cinnamon farm in Sri Lanka just outside Galle. The work of making the cinnamon sticks is carried out in a house on the hill in the shadows of the palm trees and only a few meters from where the cinnamon is harvested.

The cinnamon worker sits on the floor on a leather carpet, wearing a leather apron. To see a worker cut, prepare and clean the branches is fascinating — utter craftsmanship. It takes years of experience to learn the trade, and some of the workers have been employed here for more than 30 years. The hand movements are very meticulous and particular. You can really see the care and craftsmanship both in using the knife and in the entire process of folding the layers of bark into the stick.

In Sri Lankan cooking, it was very interesting to see that they used small pieces of cinnamon in many curries. It is a bit like how we in the West and in Scandinavia use bay leaves in stews, soups and broths, which makes sense because the cinnamon tree is of the same family as the bay leaf tree. In small quantities, cinnamon adds a subtle flavor to such dishes as fish curries, dal or beetroot curry.

Cinnamon is called “kanel” in Danish and Norwegian and a similar word in Swedish. It originates from the German “Canelle.” Both powder and stick cinnamon are part of Scandinavian food culture. Besides baking, we use it in Danish, apples cakes, breads, buns and spice cakes. It has been used here since the Middle Ages in many variations.

For the past 100 years, different versions of cinnamon buns have become popular. They are baked differently in each Scandinavian country. In Copenhagen, Denmark, cinnamon buns seem to be rising in popularity. All the bakeries are doing variations on cinnamon rolls or buns in all sizes, and a lot of them are organic.

Cinnamon buns. Credit: Trine Hahnemann

Cinnamon buns. Credit: Trine Hahnemann

We eat cinnamon in our legendary cinnamon buns and rolls; in hot drinks; and especially at Christmas in the gløgg. We eat cinnamon powder mixed with sugar on rice porridge and in rømmegrø, a Norwegian specialty; it’s a porridge made from a sour cream called rømmer boiled with wheat flour, and then hot milk is added. We use cinnamon for curing herring and salmon, in aquavit, in preserving and in various cookies. For this time of year, when it is cold, the fragrance of the warm spice in cinnamon buns is a treat I think we should succumb to at least once a week.

Cinnamon Buns

Makes 24 buns


For the buns:

2¼ teaspoon dry yeast

2 cups lukewarm whole milk

1⅓ stick softened butter

1 egg, beaten

6½ cups plain wheat flour

½ teaspoon salt

2 teaspoons ground cardamom

⅔ cup caster sugar

For the filling:

2 sticks soft butter

⅔ cup caster sugar

6 teaspoons ground cinnamon

For the glaze:

1 egg, beaten

Sugar for sprinkling


1. In a large bowl , dissolve the dry yeast in the warm milk using a wooden spoon. Mix in the butter, then add the egg and stir again.

2. Sift together the flour, salt and cardamom and add to the milk mixture with the sugar, stirring to form a dough. Keep stirring until the dough comes cleanly from the edge of the bowl.

3. Knead the dough on a floured work surface for about 5 minutes. Return it to the bowl, cover with a tea towel and leave to rise for 1 hour at room temperature.

4. Make the filling by mixing together the butter, sugar and cinnamon.

5. Divide the dough in half and roll it out to make two rectangles measuring about 16 by 12 inches (40 by 30 centimeters).

6. Spread the cinnamon filling over the top of each. Roll each piece of dough into a wide cylinder and cut into 1-inch (2.5-centimeter) slices.

7. Line some baking trays with baking paper or parchment paper. Lay the cinnamon rolls on the paper, pressing down on each one so they spread slightly. Cover and leave to rise for 30 minutes.

8. Preheat the oven to 425 F (220 C or Gas 7).

9. Brush the cinnamon rolls with the beaten egg and sprinkle with sugar.

10. Bake for 12 to 15 minutes, then leave to cool on a wire rack. Serve warm or cold with a nice cup of tea.

Top photo: A worker prepares the bark in the cinnamon house at a Sri Lankan cinnamon farm. Credit: Trine Hahnemann

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tomatoes & pepper for gazpacho

Eat more vegetables? You know you should, but it isn’t always easy. These bright summer days, however, there’s a quick, easy and delicious way to add a boatload of fresh vegetables to your table.

Gazpacho, spicy chilled Mediterranean tomato soup, is just the thing for hot summer days, when farmers markets and produce stands are bulging with deep red and juicy tomatoes. In southern Spain, where I learned to make this, cooks keep a big jug of it in the refrigerator at all times — ready for a snack or a cool beginning to a meal.

The best thing about it? No cooking at all is required — just boiling water to help skin the tomatoes. You will, however, need some sort of blender or food processor for the best and easiest results. Even a handheld blender, sometimes called a stick blender, can do the trick if you’re patient.

Should it be chunky, like a liquid salad, or smooth enough to sip as a drink? You decide. Make it one way this week and another way next week. And vary the ingredients too. Add more peppers and cucumbers, or make it very garlicky, or spice it up with an exotic chili, like Aleppo or Turkish red pepper, or piment d’Espelette from southwest France, or smoky merkén, a spicy mixture from Chile.

Variety is the spice

Once you’ve made the soup and set it to chill in the refrigerator, think about how to serve it. Maybe in tall glasses with a slice of lemon or lime, something you can sip like a gin and tonic or a glass of iced tea. Or in deep bowls with a garnish as simple as a scattering of chopped fresh parsley and basil, or small croutons cut from a slice of stale bread and fried until crisp and brown in a little olive oil.

In Spain, gazpacho often is served with a sprinkle of chopped hard-boiled egg and minuscule cubes of Spain’s favorite ham, jamon serrano, on top. Alternatively, think about frying a few strips of bacon until very crisp and then crumbling them over the top of the cold soup.

The most important ingredient is the tomatoes, and there you must select ripe, red, juicy ones — otherwise the soup will have no flavor. (Cooked or canned tomatoes simply will not do it.) Sometimes I skin them and sometimes I don’t bother. (To skin tomatoes, simply bring a pot of water to a rolling boil. Drop in two or three tomatoes at a time and simmer for about 15 seconds, then transfer with a slotted spoon to a colander in the sink. When all the tomatoes are done, you’ll find the skins slip off easily with the help of a paring knife.) Core out the center white parts and cut the tomatoes into smaller pieces.

Season the soup as you make it but, because chilling mutes flavors, be prepared to add more seasoning before you serve it up.


Makes 6 to 8 servings


3 pounds ripe, red tomatoes, peeled if you wish and chopped coarsely

2 to 3 garlic cloves, chopped

½  medium red onion, chopped

1 sweet red pepper, seeded and chopped

½  long, skinny “English” cucumber, seeded and chopped

½ cup extra virgin olive oil

2 tablespoons aged wine vinegar, preferably sherry vinegar

1 slice stale, country-style bread, 2 inches thick

½ cup cold water

1 teaspoon ground cumin, or more to taste

Pinch of ground red chili pepper, or more to taste

Sea salt

Pinch of sugar


Unless your blender or food processor is very large, you may find this easier to do in two batches.

1. Combine the tomatoes, garlic, onion and cucumber and process or blend to purée thoroughly. With the lid ajar, while you continue to process, add the olive oil and the vinegar.

2. Tear the bread into small chunks. (Remove crusts if they are very tough.) Soak the chunks in cold water. When the bread is soaked through, gently squeeze out the excess water and add the soaked bread to the pureéd vegetables, along with cumin and cayenne. Process to incorporate everything very thoroughly.

3. If you’ve done this in two batches, combine the two in a jug or a bowl and taste again for seasoning. Add salt and a pinch of sugar to bring out the flavors of the tomatoes, and more cumin and/or chili pepper if you wish. You could also add a bit more vinegar if it seems necessary. The soup should have a nice balance between sweet and tart.

4. Keep the soup, covered, in the refrigerator for at least half an hour, or until ready to serve. Taste once more before serving and adjust the seasoning. If it seems too thick, stir in a little ice-cold water with a few ice cubes until it is thin enough to serve.

5. Garnish the soup if you wish with chopped herbs (cilantro, parsley, or basil are good), or chopped hard-boiled egg and finely diced ham, or with a handful of small croutons fried in a little extra-virgin olive oil until crisp and brown.

Variation: Gazpacho has been called, rightly, a liquid salad, so why not make it into a salad? Years ago in an old Gourmet magazine, I came across directions for making a gazpacho salad for a picnic, layering all the principle ingredients in a very tall Mason jar, then pouring over a dressing made from the olive oil, vinegar, cumin, red pepper, salt and sugar. The vegetables steeped in the dressing while we made our way to a picnic spot on the coast north of Beirut and were perfectly seasoned by the time they were served.

Top photo: Tomatoes and a pepper. Credit: Nancy Harmon Jenkins

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Chai by Raghavan Iyer

The recent downpours in Mumbai invoked the college memories of chai, that impeccable cup of milky brown brew, black tea steeped with ginger, cardamom and comfort. One typical gray June morning, a double-decker bus waded through the murky waters — ah, monsoons in Mumbai, you’ve got to love them! Pervasive dampness clinging to moist skin and polyester clothing, climbing petticoats under 6-yard saris, seeping through leather clogs.

Raincoats, umbrellas and gumboots are ineffectual in their battle with the pregnant clouds, unable to keep the virulent waters from invading the core of your being. I gingerly stepped from the bus into knee-deep water and waded to the entrance of the college canteen, joining my friends there, huddled together, deep in discussion on the upcoming practical (exam) on frog, earthworm and cockroach dissection.  The gory details never bothered even the daintiest stomach as gulps of steaming hot chai provided tranquility against the angry downpour.

Chai is the lifeblood of India’s social, political and business gatherings. In a store selling silk saris, as you debate the choice of the flame red silk laced with gold or the midnight purple with a sea green border and green leaves, the owner will offer you a cup of hot chai in a stainless steel tumbler to enlighten your decision. Visit your best friend or close a hostile business deal, but first sip chai. Stroll down the dry streets of summer Mumbai or wade through a foot of standing water in the harsh monsoons, but always take a moment to sip chai, available on every street corner, hawked by vendors everywhere.

In Mumbai, chai is typically made with Darjeeling and a pinch of pepper, a brew that mirrors the city itself: bold, spicy, sensuous and addictive.


There are different variations on chai, but chai always means tea, so, if you will permit me two seconds on my soapbox, it would be redundant to say “chai tea.” It is chai, pure and simple.

Makes 4 cups


2 tablespoons coarsely chopped fresh ginger
10 to 12 green or white cardamom pods
2 cups water
2 cups whole milk
¼ cup Darjeeling or Assam loose black tea leaves (or 8 tea bags)
¼ cup sweetened condensed milk or 4 teaspoons white granulated sugar


If you have a mortar, dump the ginger and cardamom into it and with the pestle, pound it a few times to release some of the juices and oils. Alternately, put the two ingredients into a mini chopper or food processor’s bowl and pulse a few times to break the spices down a bit and release those incredible aromas.

Bring the 2 cups water and the milk to a rapid boil, in a small saucepan over medium-high heat, uncovered, stirring regularly to prevent scorching. As soon as it comes to a boil, stir in the tea leaves and the pounded ginger-cardamom blend.  Bring it to a boil again, uncovered, stirring occasionally, until the milk’s color changes into a light brown tint and is scented with the strong, heady aromas of ginger and cardamom, 1 to 2 minutes.

Stir in the sweetened condensed milk or sugar and turn off the heat.  Strain the chai into serving cups and serve piping hot.

Tip: Even though I have recommended ginger and cardamom, spices like ground cloves, cinnamon, and even black pepper are great sprinkled in chai.  Add it at the same juncture you would the ginger and cardamom. 

Top photo: The essential chai. Credit: Raghavan Iyer

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Spices for sale at a souk in Luxor, Egypt. Credit: Kathy Hunt

Whether you love to travel the globe or prefer to vacation a bit closer to home, chances are that if you enjoy cooking you’ve purchased at least one kitchen item as a souvenir. In my case I’ve dragged an 8-quart couscoussier, terra cotta tagines and filigreed tea glasses across Morocco and schlepped copper serving bowls throughout Northern India. I’ve also shoved bottles of potent Czech Becherovka into wool socks and wrapped an Italian-made mezzaluna in pajamas before heading to the airport. Nearly empty when I arrive at my destination, my bag bulges beyond capacity by the end of a trip.

In recent years I’ve become savvier about my mementos. Rather than cram another platter into my battered suitcase, I instead fill it with exotic seasonings. Back home, I restock my global pantry and revitalize my cooking with these colorful ingredients. (Check the U.S. Customs list to see which spices you are allowed to bring into the country.)

Spices of the world can liven up almost any dish

Packed with zesty, spiciness, harissa remains a favored culinary keepsake. This fiery, red chili paste is a staple of Tunisian cooking and has become increasingly common in neighboring Algeria and Morocco.

To make harissa, North African cooks pound together hot chili peppers, coriander, caraway, cumin, garlic and salt and then cover the mixture with olive oil. They use the powerful paste to enliven couscous, salads, vegetables, breads, soups and tagines. Enliven it does! A smidgen adds tremendous zing to a plate of grilled veggies, fish or pita.

No less exciting is the dried, reddish stigma of the crocus flower, saffron. Considered the costliest of all spices, saffron originated in West Asia but today more than 80% of the world’s supply comes from Spain and Iran. Its high price tag is a result of its laborious cultivation; workers must handpick 70,000 flowers to get 1 pound of saffron.

Is it worth paying more than $20 for a meager gram of these pungently fragrant threads? Absolutely! Saffron possesses an unusual spicy, mildly bitter taste and a unique, almost grassy aroma, which are impossible to duplicate. It’s also soluble in liquid and provides a beautiful golden-orange hue to countless dishes. Present in an array of cuisines, it’s indispensable in bouillabaisse, Milanese risotto, paella and Persian saffron rice pudding.

Fortunately, like harissa, a little saffron goes a long way. Because it’s such a powerful spice, you need only a thread or two to enhance your cooking.

Ghee a memorable selection

A far gentler flavor comes from Indian ghee. Ghee is clarified butter that has been simmered until all the moisture evaporates and the remaining milk solids adopt a nutty, caramel-like taste.

Ghee originated from the desire to keep butter in the sultry Indian climate. It can, in fact, be kept at room temperature for several weeks, refrigerated for six months and frozen for a year.

In addition to its long shelf life, ghee has versatility in its favor. Nancy Rohrer of Simply Ghee in Lancaster County, Pa., notes that it complements a host of ingredients. “BBQ mesquite seasoning and ghee is especially good for grilled chicken, fish, even corn on the cob. A ‘chai spice blend’ is outrageous dropped into hot cereal or warm rice pudding right before serving. Mixed with honey, ghee is wonderful on roasted sweet potatoes or acorn squash, ham and as a spread on bagels, muffins and pancakes. Just right out of the jar is delish and reminiscent of very refined caramel popcorn!” say Rorher, who, along with Bev Martin, owns and operates the handcrafted ghee business.

Another India-inspired pantry mainstay is tamarind. Derived from the hard, brown fruit pods of the eponymous evergreen tree, the sweetly piquant tamarind has been compared to a mixture of prunes and oranges, lemons and dates or apricots and raisins. Sold as a dried paste, compressed cake, concentrate and whole, fresh pod, the stringy, reddish-brown pulp is a staple of Indian, Southeast Asian, Latin American and Caribbean cuisine.

Tamarind piques taste at every turn

Rich and versatile, tamarind imparts a pleasant tanginess to chutneys, sauces, jams, syrups, candies, curries and fish dishes. When mixed with sugar and carbonated water, it becomes a refreshingly tart drink. When combined with shallots, chilies, anchovies, cloves, vinegar and molasses, it transforms into Worcestershire sauce.

When restocking my stash of seasonings, I always include a jar of galangal root. A member of the ginger family, the fibrous and peppery galangal is grown throughout Southeast Asia. It plays a prominent role in Thai, Malaysian, Singaporean, Indonesian and Cambodian cooking.

With its sweet, piney fragrance and slightly spicy taste, galangal peps up such soups as Thai tom ka gai, such stews as Indonesian rendang and such curries as Cambodian amok trey. It also flavors sauces and, when sliced, serves as a zesty garnish.

Like the unwieldy couscoussier that I later saw for sale in New York City, galangal as well as the other ingredients can be purchased online or from well-stocked, spice or international markets. So, whether you’re off to foreign soils or headed down the street, this summer stock up on an assortment of global seasonings. They’ll add a dash of flavor and exoticism to your cooking throughout the year.

Top photo: Spices for sale at a souk in Luxor, Egypt. Credit: Kathy Hunt

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