Indian cooking uses spices to awaken the flavor of foods, and to make even the simplest dishes taste vibrant and dimensional.

Sonoma’s Spread Kitchen makes the most of mezze. Chef Cristina Topham shares her tips for making a Middle Eastern snack feast ...

cilantro. “In the US, coriander typically refers to the seeds of the Coriandrum sativum plant, which are used as a spice, particularly in dried or ground form,” explains Amy Davis, RDN.

Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice ...

This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing ... Toast the cumin and coriander seeds, either ...

Once all the water has been absorbed by the rava, cover for 2 minutes, squeeze some lemon juice and allow to cook on medium flame. Turn off the heat once done. 7. Taste and adjust salt and spices.

Whole spices like cumin, coriander, and cardamom are excellent candidates, as their oils are concentrated and require heat to develop their full potential. Conversely, ground spices such as ...

Bloating can be eased with various spice beverages that support digestion. Ginger, peppermint, turmeric, cumin, fennel, and coriander teas ... therefore facilitating food and gas to flow through ...

“Turmeric is a very popular spice that’s essential to food from the Indian subcontinent, and is also used in some Mediterranean and African dishes,” says Samuel. “Turmeric has a very ...