R5 Local Chef’s Favorite Spices

Salt, pepper, oregano, thyme—so mainstream. These local chefs present some lesser-known—yet decidedly delicious—spices and herbs.

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