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 |
Local Chef’s Favorite Spices
