Spice Blends Quotes

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

I cook as much as I eat, and I like the aroma that comes out of a kitchen.

Nutmeg and cinnamon are my favorite fragrance enhancers.

Regular readers will know that curries are my favourite thing, and I wanted to go back to the start and really research the history and philosophy of Indian cuisine, rather than just toasting spices, slow-cooking onions. I was hungry to understand this food that I love so much.

When I stopped eating meat, I fell in love with East Indian food - there's so much selection, and they use the most beautiful spices.

I love to cook, man, I'm the short-order cook of the house. It's also my creativity. The kitchen is my space. I'm always cooking, I'm always making something.

Black pepper is necessary to absorb the key antioxidants in most spices and foods, including turmeric, so get a pepper grinder and fill it with Tellicherry peppercorns.

Instead of doing cinnamon, nutmeg, and all those baking spices I'll have one spice that's for sweets, and that's pumpkin pie spice.

My mum is your archetypal Asian mum, always feeding people. If there was no food in the cupboard, she'd still manage to rustle up a feast - Bangladeshi food such as pilau rice, curry and korma.

Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.

I'd say, for me, it's cooking that gives me a space beyond music. I love food. And somehow, music and food go together so well. Cooking is very therapeutic. That preparation, the fragrance of spices, the wafting aromas - it just sweeps aside my depression, tiredness and name what you may.

I started cooking when I was growing up in Hyderabad, and I was already pretty decent when I was around seven years old.

Before I turned vegetarian, I used to often cook seafood or my favourite breakfast of eggs and bacon. Now, I love making pulao or rice with lots of spices and vegetables.

I need my fill of Indian home cooking.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'

Indian food beats everything else, in my book. The kinds of cuisine our country offers is just amazing. Every single dish has a variation depending on what region you go to, and that excites me the most about Indian food.

I have a great love for cuisine, so I'm always interested in local food, and there are so many interesting dishes, spices and ingredients in India.

The trouble with some cooking is that the real flavours get cancelled out by the wine, cream, and butter sauces.

The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.

I like to cook Indian food when I can. I find the process of creating a home-cooked meal to be unwinding.

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

I think that if you grind your spices and keep them in small batches, you can use them in endless ways. The key thing is to have a spice mill or a coffee grinder, and to keep your spices cold and in tightly lidded boxes.

I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.

Don't go and cook Indian food if you never cooked Indian food, you know?