Local Chef’s Favorite Spices

 

 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

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