SPICEography 
Tamarind gives food a fruity, tart flavor with a hint of sweetness. It is most commonly sold as a paste or as a syrup. In either case, it is essential for giving Southeastern Asian dishes an authentic depth of flavor. It can be hard to find this spice if you …
Carrageenan is common as a food additive in commercially processed food where it is used as a gelling agent and to improve mouthfeel. It is not a common ingredient for home cooks, but it is available from various retailers. If you need a product with carrageenan’s properties but don’t want …
Harissa is a traditional chili pepper seasoning used in various parts of North Africa including in Morocco, Algeria, and Tunisia. It’s a blend of herbs and spices that can come in one of two formats—a paste or a powder. The paste is the more traditional option and the condiment is …
White peppercorns do not get used a lot in American cooking, except as a seasoning for light-colored dishes. White peppercorns are also used in a lot of French cuisine for their ability to disappear in creamy white sauces and cream-based soups, but they are also a good option when you …
Kosher salt is more accurately called koshering salt since it is salt that is used for koshering, but it itself is not kosher. Koshering refers to the ceremonial process of drawing blood out of meat, which is a task for which this ingredient is well-suited. Kosher salt is a popular …
Celtic sea salt is one of the more flavorful options if you want a fancy sea salt from Brittany, France. Another name for it is sel gris, which means “gray salt.” Celtic sea salt has its gray color because of the minerals from the clay that lines Brittany’s salt pans. …
If you are a fan of Asian food, you have almost certainly had ginger in one form or another. You may also have had it in a variety of European beverages or desserts. It is renowned among cooks for its versatility as an ingredient; however, it is not the most …
Anardana consists of dried pomegranate seeds and is excellent for bringing a tart flavor to dishes. This spice is most often used in the Middle East and India, so you may see it listed among the ingredients in recipes from those regions. Anardana is not the easiest spice to find …