Spices Quotes

Quotes tagged as "spices" Showing 1-30 of 110
Emilie Autumn
“Perfume was first created to mask the stench of foul and offensive odors...
Spices and bold flavorings were created to mask the taste of putrid and rotting meat...
What then was music created for?
Was it to drown out the voices of others, or the voices within ourselves?
I think I know.”
Emilie Autumn, The Asylum for Wayward Victorian Girls

Amit Kalantri
“All worries are less with wine.”
Amit Kalantri, Wealth of Words

Israelmore Ayivor
“The taste of your life depends on the spices you used to brew it. Add laziness to it and it becomes bitter as the bile; put a cube of good attitudes into it and you will lick your lips more and more due to its sweet taste.”
Israelmore Ayivor

Giles Milton
“The local natives were particularly curious to know why the English required such huge quantities of pepper and there was much scratching of heads until it was finally agreed that English houses were so cold that the walls were plastered with crushed pepper in order to produce heat.”
Giles Milton, Nathaniel's Nutmeg: How One Man's Courage Changed the Course of History

“After 1656 the Dutch, who had gained control over the Moluccas, chose the islands that could be most easily defended. They then burned all the nutmeg trees on the other islands to make sure no one else could profit from the trees. Anyone caught trying to smuggle nutmeg out of the Moluccas was put to death. The Dutch also dipped all their nutmegs in lime (a caustic substance) to stop the seed from sprouting and to prevent people from planting their own trees. Pigeons, however, defied these Dutch precautions. Birds could eat nutmeg fruits, fly to another island and leave the seeds behind in their droppings.”
Meredith Sayles Hughes, Flavor Foods: Spices & Herbs

Karen Page
“I am more of an herb guy than a spice guy. It comes back to a certain conservatism I have regarding food. The French are not big on spices; they use more herbs. I know the spices used in European cooking and use them in moderation. I am not going to serve a dish that is wildly nutmegged!" David Waltuck, Chanterelle NYC”
Karen Page

Firoozeh Dumas
“Despite a few exceptions, I have found that Americans are now far more willing to learn new names, just as they're far more willing to try new ethnic foods... It's like adding a few new spices to the kitchen pantry.”
Firoozeh Dumas, Funny in Farsi: A Memoir of Growing Up Iranian in America

Karl Wiggins
“Whilst the food we eat nowadays has much to be grateful to the likes of Marco Polo, Alexander the Great and Vasco De Gama, who would have introduced the tangy flavours of South Africa’s Rainbow Cuisine on his way around the Cape of Good Hope to India, Arabic cuisine, with spices of cinnamon, cloves, saffron and ginger was a lot more enterprising than Western cooking at the time. The medley of colours that the spices offered the food had mystical meanings to the Arabs”
Karl Wiggins, Wrong Planet - Searching for your Tribe

“A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans.
He did the same thing that Secretary Girl did with her turtle burger bun...
... picking something that would keep the meat juices from dripping out the bottom!
Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out.
And the burger patty...
... is kofta!
A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard!
Its scent and umami flavor are powerful enough to bring tears to the eyes!"
W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?!

"Here. Let me give you a lesson.
Four things are required for a good burger. A bun, a patty, some kind of sauce and...
The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty.
Pickles are a hidden but key component of the best burgers!
From what I could tell, you used ginger sticks as your pickle analogue...
... but that was a weak choice."
"What?! Then what did you choose that's so much better?!"
"The pickle type that I picked for my burger...
...is achaar."
"What kind of pickle is that?"
South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices.
Sometimes called Indian pickles, achaar is strongly tart and spicy.

This is achaar I made with onions.
The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base.
I added lemon juice to bolster the citrusy flavor of the amchoor...
... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose.
Cloves. Cumin seeds. Black pepper.
Paprika. I even added a dab of honey to give it a hint of sweetness.”
Yuto Tsukuda, 食戟のソーマ 10 [Shokugeki no Souma 10]

Harken Headers
“A man has his tools
to fix things, I have
my spices to do the
same. Though
adding turmeric to a
vehicle or ginger to
fix a broken door probably wouldn’t be a good idea, so don’t do that.”
Harken Headers, Health & Not Screwing It Up

“Hisako Arato...
... is an expert at medicinal cooking!"
Based on both Western and Eastern medicinal practices, it melds together food and pharmaceutical science.
It is a culinary specialty that incorporates natural remedies and Chinese medicine into recipes to promote overall dietary health.

"Besides the four traditional natural remedies, I also added Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng...
... to create my own original 'Medicinal Spice Mix.'
Steeping them in water for an hour drew out their medicinal properties. Then I added the mutton and various vegetables and boiled them until they were tender. Some Shaoxing wine and a cilantro garnish at the end gave it a strong, refreshing fragrance. "
"That's right! Now that you mention it, there's a whole lot of overlap between medicinal cooking and curry. The medicinal herbs Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng are commonly called turmeric, star anise and fennel! All three of those are spices any good curry's gotta have!"
"By basing her dish on those spices, she was able to tie her medicinal cooking techniques into the curry. That makes this a dish that only she could create!"
"Yes. This is my version of a Medicinal Curry...
It's called 'Si wu Tang Mutton Curry'!"
"I can feel it! I can feel the healing energies flowing through my body!"

"Delicious! The spices highlight the strong, robust flavor of the mutton perfectly! And the mild sweetness of the vegetables has seeped into the roux, mellowing the overall flavor!"
Thanks to Si wu Tang, just a few bites have the curry's heat spreading through my whole body!"
"Yes. Si wu Tang is said to soothe the kidneys, boost inner chi...
... and purge both body and mind of impurities!
Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

“I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce?
The noodles look similar to fettuccini."
"Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was...
... the impact of this one's a lot more bland and boring..."
W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain!
"Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!"

"For extra flavor is that... soy sauce?"
"No, it's tamari soy sauce!
Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. "
"That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?"
"Allow me to tell you, sir. First, look at the short edge of a noodle, please."
?! What on earth?!
This noodle's got three layers!
"For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!"
"I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!"
"Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?"
No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out!
The deep, rich curry sauce, underscored with the flavor of tamari soy sauce...
... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite!
Many people are familiar with the idea of coating cream cheese in soy sauce...
... but who would have thought parmesan cheese would match this well with tamari soy sauce!

Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

“I, like, added curry spices to the tomatoes and then firmed it with sodium alginate.
Then there's the mousse I made with powdered, freeze-dried foie gras blended with turmeric. The white dollop in the middle is a puree of potatoes and six different types of cheese.
Once your mouth has thoroughly cooled from those items, you should totally try the piecrust arches.
Oh! I flash froze it first, so it should have a very light, fluffy texture.
I kneaded coriander and a few other select spices into the pie dough. It'll cleanse your palate and give your tongue a break.
This dish is all about "Thermal Sense," y'know.
Molecular gastronomy teaches about the various contrasting temperature sensations foods and spices have.
I took those theories and put them together into a single dish.”
Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

Michael Bassey Johnson
“You are the salt of the earth.
And you are here to season the world.”
Michael Bassey Johnson, Song of a Nature Lover

Elin Hilderbrand
“She discovered a whole square devoted to seafood- squid and sea bass, shrimp, prawns, rock lobsters, octopus, sea cucumbers, and a pallet of unidentifiable slugs and snails, creatures with fluorescent fins and prehistoric shells, things Marguerite was sure Dusty Tyler had never seen in all his life. In Morocco, the women did the shopping, all of them in ivory or black burkhas. Most of them kept their faces covered as well; Candace called these women the "only eyes." They peered at Marguerite (who wore an Hermés scarf over her hair, a gift from one of her customers) and she shivered. Marguerite's favorite place of all was the spice market- dozens of tables covered with pyramids of saffron and turmeric, curry powder and cumin, fenugreek, mustard seed, cardamom, paprika, mace, nutmeg.”
Elin Hilderbrand, The Love Season

Maggie Alderson
“As for the smells I associate with her, I was a bit of a swot too, so I love all the stationery aromas: the woody/metallic aroma of pencil shavings, the flat winey smell of ink, the sticky sweetness of a leaking biro and- my favorite- the almost talcum-powder softness of a new exercise book.
For her veggie diet there is the powerful grassiness of leafy vegetables, the caramel of sweet potatoes, carrots and beetroots roasting, and the sulfurous note of brassicas. The nutty starchiness of brown rice and other whole grains. The green tang of fresh herbs, warm ginger. The bite of garlic and the spiciness of coriander seeds, cardamom, turmeric and chili. White flowers for her youthful freshness and lemon for her mental sharpness.

So my scents for a daughter are:

Gold Heart v. 4 by Map of the Heart
Botanical Essence No. 20 Rose by Liz Earle (it has a carrot seed note in it)
Wild Green by Bronley
White Musk by The Body Shop
Neroli by Annick Goutal
Cristalle by Chanel”
Maggie Alderson, The Scent of You

Joanne Harris
“Joe himself remained the same as ever, picking his early fruit and laying it out in crates, making jam from windfalls, pointing out wild herbs and picking them when the moon was full, collecting bilberries from the moors and blackberries from the railway banking, preparing chutney from his tomatoes, piccalilli from his cauliflowers, lavender bags for sleeplessness, wintergreen for rapid healing, hot peppers and rosemary in oil and pickled onions for the winter. And, of course, there was the wine. Throughout all that summer Jay smelled wine brewing, fermenting, aging. All kinds of wine: beet root, pea pod, raspberry, elderflower, rose hip, jackapple, plum, parsnip, ginger, blackberry. The house was a distillery, with pans of fruit boiling on the stove, demijohns of wine waiting on the kitchen floor to be decanted into bottles, muslins drying on the clothesline for straining the fruit, sieves, buckets, bottles, funnels, laid out in neat rows ready for use.”
Joanne Harris, Blackberry Wine

Joanne Harris
“He pulled out stiff starched sheets, yellowed at the creases, each sheet embroidered with an elaborate medallion in which the letters D.F. twined above a garland of roses; some woman's trousseau from a hundred- two hundred- years back. There were other treasures too: sandalwood boxes of handkerchiefs, copper saucepans dulled with verdigris, an old radio from before the war, he guessed, its casing cracked to reveal tubes as big as doorknobs. Best of all was a huge old spice chest of rough black oak, some of its drawers still labeled in faded brown ink: Cannelle, Poivre Rouge, Lavande, Menthe Verte. The long-empty compartments were still fragrant with the scents of those spices, some dusted with a residue which colored his fingertips with cinnamon and ginger and paprika and turmeric.”
Joanne Harris, Blackberry Wine

Kate Morton
“Spices from the Far East- clove and sandalwood and saffron- had drifted through the building's veins from the perfumery next door, infusing the satchel with a hint of faraway places. Open me...
The woman in the white gloves unlatched the dull silver buckle and the satchel held its breath.
Open me, open me, open me...
She pushed back its leather strap and for the first time in over a century light swept into the satchel's dark corners.
An onslaught of memories- fragmented, confused- arrived with it: a bell tinkling above the door at W. Simms & Son; the swish of a young woman's skirts; the thud of horses' hooves; the smell of fresh paint and turpentine; heat, lust, whispering. Gaslight in railway stations; a long, winding river; the wheat fragrance of summer-”
Kate Morton, The Clockmaker's Daughter

Witold Szabłowski
“Przyprawy dla dania to jak makijaż dla kobiety. Potrafią wydobyć smaki, których istnienia byś nawet nie podejrzewał.”
Witold Szabłowski, Jak nakarmić dyktatora

His main ingredient is sea bream...
At least the head of one!"
Aah, now I see. He's making Fish-Head Curry!
Originating in Singapore and Malaysia...
... it uses the whole head of a white-meat fish so that even delicately flavorful parts, like the eyes and cheeks, can be enjoyed!

"Next, he's put some baking powder into a bowl...
... along with baking soda... yogurt...
It's naan! He's making naan bread!"
"So he intends to serve his curry with naan instead of rice? That's fairly... ordinary."
"I'd expected something a little more unique from Professor Shiomi's prized apprentice."
"Isn't it a display of confidence on his part? Not relying on some wacky, unusual dish to generate surprise?"
That naan.
If he's doing what I think he's doing...!"
"Shhh. That's right, Jun. This...
... is just the beginning of my dish!
"Hayama has left the naan to rise... returning to his curry!
He's adding a pinch of lemongrass for fragrance, and-"
"Whoa! It's a dash of freshness to the otherwise mild and soft coconut milk..."
"Just the refreshing scent is enough to make my mouth water!”
Yuto Tsukuda, 食戟のソーマ 6 [Shokugeki no Souma 6]

“I thought Hayama's talent lay in the mixing of varied exotic spices to create the perfect fragrance."
"No, his skill is in manipulating fragrance itself. He can do more than just add more spices into his recipes.
In fact, this time he subtracted spices instead. In so doing, he accentuated the freshness and flavor of the in-season pike."
"Uh, I get that much, but, like, how did he manage to get that rich of a fragrance with only one spice?
His dish's impact was on par with Ryo's!"
"Yes! Just searing not give that punch. It is inconceivable!"
"I used kaeshi sauce.
Right before serving, I brushed a thin layer of kaeshi onto the fish slices."
"Kaeshi? Does he mean the ramen soup base?!"
"Kaeshi was mentioned during the Ramen Bout in the Quarterfinals, yes. It seems this time it is being used in a purely Japanese fashion."
"Kaeshi? Like Tsubame-Gaeshi Sword Cut, yes? Kojiro Sasaki Swallow Cut!"
"I'm surprised you're familiar with that sword technique. But no, this is different.
Kaeshi is a mixture of soy sauce, mirin and sake.
It is most often diluted with dashi stock to go with noodles.

It is considered an all-purpose seasoning that can be used in almost any Japanese dish."
"No wonder! Fish meat generally does not brown easily, even when using the high, focused heat of a blowtorch.
But the sugars present in kaeshi make that easier!
It also prevents the heating time from dragging out too long and ruining the freshness of the fish.
"The fatty acids of the fish mix with the sugars in the kaeshi. Add heat and they will sizzle and boil.”
Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

Sara Desai
“His stomach rumbled. He hadn't eaten since breakfast, and the aromas drifting up from the kitchen below reminded him of his mother's masala box, filled with all the spices she used to make their meals- zesty cumin, sweet cinnamon, fragrant bay leaves, savory mustard seeds, rich peppercorn, pungent garam masala, and spicy chilies- they were all tied up in a sense of home.”
Sara Desai, The Marriage Game

Sara Desai
“They walked quickly through the kitchen. A woman in a blue salwar kameez skewered bright orange pieces of chicken to go into the tandoor. An older woman was peeling and slicing a bag of onions. Two cooks in white aprons stirred pots full of spicy potatoes, braised lamb, and chunks of paneer swimming in creamy spinach. At the back of the kitchen, the cook who had glared at him when he had come to talk to Nasir used a giant paddle to stir a vat of what appeared to be goat curry.
Sam breathed in the sweet mixed aroma of cardamom, turmeric, garam masala, and fresh chilies as Daisy led him past the stainless steel counters. It was the smell of his mother's kitchen last night when they'd had dinner together. The scent of home.”
Sara Desai, The Marriage Game

Jan Moran
“The scents of chocolate and other rich ingredients filled the air. Vanilla, sugar... raspberry, apricots... almonds, pistachios, pecans... cinnamon, nutmeg, cardamom, cayenne. Celina breathed in. She loved the aromas of her artistry.”
Jan Moran, The Chocolatier

Margot Berwin
“What are you making?"
"It doesn't matter. I'm only cooking so that I can smell something besides you."
There was that edge in his voice again.
He turned up the fire and poured oil into a skillet and water into a pot and then he lined up the jars of spice that Louise kept on the countertop: parsley, oregano, bay leaves, pepper, and thyme, and mini branches of herbs, including basil and dill as well as some lemons and fresh cloves of garlic. He added them to the oil. His plan worked- the kitchen filled up with new odors that did not quite overcome my own, but were certainly gaining ground.
"The ancient Romans wore bay leaves on their heads for virility," he said.
"You don't need any," I said.
"Borage is used to induce abortion. We learned that in the first year of med school."
"I don't need any."
"Arabs believe that cardamom builds good feelings among friends."
"We don't need any other people in our lives."
"I'm showing off, you know."
"I know. Keep going."
"Let's see. Curry powder should always be browned in butter. Fenugreek is hairy and it'll make you dream of sex. Ginger makes men horny, but not women. Lavender should be spread on the bedsheets. Not yours, of course, we don't need to add any more scent to your bed, but it can also be used in making soup."
"I'm impressed.”
Margot Berwin, Scent of Darkness

Amy Thomas
“Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.”
Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“Beatriz breathed in the sweet aromas that lately appealed to her. Those at the forefront were of various honeys in the wooden honey pots anchoring the tablecloth: lavender, orange blossom, and eucalyptus. But the room was a cornucopia of visual and olfactory treats. Marcona almonds were roasting in Reuben's old wood oven, and from the kitchen downstairs wafted scents of all the spices they would be offering their customers fresh over the counter in cloth bags: cinnamon stalks, cloves, anise, ground ginger, juniper berries, finely grated nutmeg. Nora and Beatriz packaged all the spices themselves. They would also offer ribbon-tied bags of Phillip's tea creations served in the café: loose leaves of lemon verbena, dried pennyroyal, black tea with vanilla. All around the room, on the floor, shelves, and counters, were baskets and baskets and baskets of irresistible delights: jars of marmalades and honeys and pure, dark, sugarless chocolate pieces ready to melt with milk at home for the richest hot chocolate. Customers could even buy jars of chocolate shavings, to sprinkle over warmed pears and whipped cream, or over the whipped cream on their hot chocolates. They sold truffles white and dark, with or without rum, biscuits with every variation of nuts and spices, bars small or large of their own chocolate, and dried fruits dipped in chocolate.”
Karen Weinreb, The Summer Kitchen

Ray Bradbury
“Cayenne, marjoram, cinnamon."
The names of lost and fabulous cities through which storms of spice bloomed up and dusted away.
He tossed the cloves that had traveled from some dark continent where once they had spilled on milk marble, jack-stones for children with licorice hands.
And looking at one single label on a jar, he felt himself gone round the calendar to that private day this summer when he had looked at the circling world and found himself at its center.
The word on the jar was RELISH.
And he was glad he had decided to live.
RELISH! What a special name for the minced pickle sweetly crushed in its white-capped jar. The man who had named it, what a man he must have been. Roaring, stamping around, he must have tromped the joys of the world and jammed the in this jar and writ in a big hand, shouting, RELISH! For its very sound meant rolling in sweet fields with roistering chestnut mares, mouths bearded with grass, plunging your head fathoms deep in trough water so the sea poured cavernously through your head. RELISH!”
Ray Bradbury, Dandelion Wine

Michael Bassey Johnson
“In the kingdom of spices, garlic is the king.”
Michael Bassey Johnson, Song of a Nature Lover

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