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FeedLocal Chef’s Favorite Spices
Salt, pepper, oregano, thyme—so mainstream. These local chefs present some lesser-known—yet decidedly delicious—spices and herbs.
By: Ashley Bernarducci Published January 25, 2010 at 02:53 PM
| Chef | Spice | Tastes Like | Use |
| Navjot Arora Chutney Masala Indian Bistro 4 W Main St, Irvington (914) 591-5500 | Dried Fenugreek Leaves (Kasuri Methi) | Has a flavor similar to dried oregano | It imparts a musky aroma to any curry or tandoori dish |
| Mariano Aznar España Wine & Tapas Bar 147 Larchmont Ave, Larchmont | Pimentón | Strong, smoky, red-pepper flavor (can be sweet, hot, or bittersweet) | Used in paella and gazpacho; also in meat and seafood marinades |
| Brian Galvin Ocean House 49 N Riverside Ave, Croton-on-Hudson (914) 271-0702 | Wild Porcini Powder | Intensified flavor of porcini mushrooms | Rubbed on steak to finish off the flavor and barley risotto |
| Bekir Helvatioglu Turkish Meze 409 Mount Pleasant Ave, Mamaroneck (914) 777-3042 | Sumak | Sour taste, a little lighter than lemon | To top off fresh hummus |
| Joel Huchet Jackie’s Bistro 434 White Plains Rd, Eastchester (914) 337-8447 | Gousse de Vanille | Pure vanilla-bean flavor | Cooked into milk used in rice pudding |
| Matthew Karp Plates 121 Myrtle Blvd, Larchmont (914) 834-1244 | Fennel Pollen | Fennel seeds, but sweeter and milder | Rubbed on roast pork and veal |
| Elias Samaras Santorini Greek Restaurant 175 Valley St, Sleepy Hollow (914) 631-4300 | Seven Spices Mix | Sweet and spicy flavor combination including cinnamon, black pepper, nutmeg and allspice | Used in traditional Greek dishes such as lamb youvetsi or shish kebab |
