Herbs & Spices

Since publication of the first edition of this book in 2002, our willingness to try new foods has grown. Pomegranates and mangoes, fennel, kale, many varieties of potatoes, salad greens, and fresh herbs are readily available. The range of spices and blends has extended online and in stores. Sauces from Japan and Korea...fresh Mexican chile peppers...chile and herb pastes from Peru...khmeli suneli from Georgia...all are there, showing our interest in these cuisines. Wasabi cultivation has spread to North Carolina and the saffron crocus is grown in Pennsylvania. Food scientists are creating new spice colorants without chemical synthesis. These experiments are in their early days, but freeze-dried and ground rock samphire, Crithmum maritimum, also known as sea fennel, produces a vivid green powder with salty, aromatic notes of celery, green citrus peel, and ordinary fennel. Pasta flavored with this powder turns a delicate green and makes a fine dish with a seafood sauce.