Just like salt and pepper, you’ll use these the three spice blends time and again, says Lev Sercarz. Try them as he suggests, or sprinkle them on whatever you’re cooking. “I want people to experiment,” he says.
For simmering with tomato sauce:
Finely grind together 1 tablespoon dried garlic slices, 1 tablespoon plus 3/4 teaspoon dried onion slices, 3/4 teaspoon cumin seeds, and 1/4 teaspoon fenugreek seeds. (This sauce will pair perfectly with veggie- or legume-based pasta.)
For adding to olive oil:
Finely grind together 1 1/2 teaspoons fennel seeds, 1 teaspoon cumin seeds, and 2 tablespoons dried rosemary, and immediately mix with 1 tablespoon plus 2 teaspoons sumac and 1/2 teaspoon Aleppo pepper.
For stirring into salt:
Finely grind together 3/4 cup plus 3 tablespoons dried rosemary, 1 1/4 teaspoons black peppercorns (preferably Tellicherry,) and 1 teaspoon yellow mustard seeds, and immediately mix with 3/4 teaspoon sumac.
Now that you’ve got the basics down, it’s time to whip up a spice-blend-starring meal that will enliven your tastebuds. When you can’t stand having bland chicken for one more night, turn to these recipes.