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CUMIN, GROUND You’ll taste this unique flavor in many curries and Middle Eastern, Indian and Creole dishes. The mellow, fragrant spice is ground from small seeds with a robust flavor. CURRY POWDER The yellow color of curry powder comes from turmeric, which is added to coriander and cumin to make a famous Indian blend — the Madras variety of curry, which has a bit more heat than the other types. “Madras” is a series of plaid patterns fondly remembered by many of us, and has nothing to do with food. It was the name of a city and state in India; now the city is known as Chennai and the state, Tamil Nadu. FILÉ POWDER A gift from Native Americans to early Gulf Coast settlers, filé powder is made from dried leaves of the sassafras tree and traditionally used as a thickening agent for gumbo, typically served alongside the bowl and added as desired by the individual. In addition to its thickening properties, it adds a slightly smoky note or a hint of root beer-like flavor to food. GINGER, GROUND Ground ginger has a more intense taste than fresh ginger, but both enhance fresh fruit and many other sweet and savory recipes. Keep it on hand for baking and when a recipe calls for it. You’ll be surprised at its powers. KOSHER SALT A coarse salt made without the addition of iodine, it is less intense than table salt; the larger crystals are easier to pinch with your fingers, allowing for greater control of seasoning while cooking. Sea salt is flaky and best used for finishing a dish. NUTMEG, WHOLE OR GROUND A delicate, warm spice frequently used for sweet and savory dishes such as baked winter squash, béchamel and other white sauce, and spinach dishes. It also enhances the flavor of stews, potatoes, eggs, meats, custards, soufflés and fruit desserts. Nutmeg is also used to flavor mulled wine, eggnog and chocolate drinks. OREGANO, DRIED A member of the mint family, oregano is a robust herb commonly used in Mediterranean, South American and Cajun cooking. It’s also an important ingredient in many Italian recipes.

PAPRIKA Paprika is made from ground sweet red pepper pods, and comes in both sweet and hot varieties, so check the label when buying to make sure you get the kind you need. If it is not indicated, it is usually sweet. With a rich red color and a smooth texture, Hungarian paprika is the highest quality. Use it to season meat, seafood and vegetables. A light dusting of red paprika is also a nice garnish on savory recipes. PEPPERCORNS Little, BB-shot-looking peppercorns are available in a variety of colors from black and white to pink, red and green. Southern cooks know that each color has a different flavor, from mild to strong, with an effect very similar to that of wine on the tongue. Some have an upfront taste, some more of an aftertaste; it’s all about balance. Cooks can use more than one for a full flavor profile. The chef’s mantra is to use freshly ground peppercorns. Always choose whole peppercorns over pre-ground versions: A colorful mixture of peppercorns in a grinder is aesthetically pleasing as well as complex in flavor. RED PEPPER FLAKES A sprinkling of flakes is colorful, flavorful and versatile. It enhances pizza, pasta, stir-fry recipes, and soups or stews without adding a lot of heat. Pass through a sieve or grinder to create a powdered texture that can be more evenly distributed, to deliver a milder taste than the heavier flavor burst of the whole flakes. ROSEMARY, DRIED Many cooks and gardeners grow rosemary; however, I always keep dried rosemary around as an indispensable herb when the fresh is out of season. With an aroma of lemon and pine, rosemary is used in an assortment of familiar Creole, Cajun and Mediterranean dishes. THYME, DRIED Thyme is a family favorite for seasoning meat, poultry and vegetables. It’s popular in Mediterranean, Cajun and Creole cuisines and usually found in stews, soups and roasts. VANILLA EXTRACT & BEAN Soaking vanilla beans in alcohol makes vanilla extract. We prefer the pure rather than the imitation variety, which often has additives and an unnatural flavor. Vanilla beans split and scraped elevate many sweet recipes for pudding and ice cream.

RECIPES FOR BLACKENED AND CREOLE SEASONING These blends are usually made from secret recipes, then packaged for sale, but the following recipes can help you develop your own special mixes according to your own good taste. Blackened Seasoning WHAT YOU WILL NEED 4 tablespoons sweet paprika 2 tablespoons each of:

• onion powder • garlic powder • dried oregano leaves • dried sweet basil • freshly ground black peppercorns • freshly ground white peppercorns • cayenne pepper • dried thyme leaves

1 tablespoon each of:

1 dash each of:

• chili powder • cumin powder

HOW TO PREP Place ingredients in a small jar, cover and shake together to mix. Store tightly covered at room temperature. Creole Seasoning WHAT YOU WILL NEED 3 tablespoons paprika 2 tablespoons each of:

• onion powder • garlic powder • dried oregano • dried basil 1 tablespoon each of: • dried thyme

• freshly ground black peppercorns • freshly ground white peppercorns • cayenne pepper • kosher or sea salt (optional)

1 dash each of:

• chili powder • cumin powder

HOW TO PREP Place ingredients in a small jar, cover and shake together to mix. Store tightly covered at room temperature.

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