How to Cook with Spices
Move beyond parsley, sage, rosemary and thyme by adding these interesting flavors to the foods you love.
By Lynn Andriani
Original Content | February 07, 2012 
Photo: Thinkstock
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The British navy introduced this sweet-and-spicy mix to the Japanese, and the modern-day version definitely resembles an English curry powder more than a Madras one—which means it's only mildly hot, with two herbs you'll never find in Madras curry: sage and oregano. It's a classic addition to a Japanese stew made with onions, potatoes, carrots and meat and served over rice. You can also use it in recipes that call for Madras curry powder, or sprinkle it over chicken breasts before grilling or on top of miso soup. Or try it in chef Anita Lo's Curry Puffs or caterer Andrea Correale's Spiced Nuts. Get the recipes: Curry Puffs and Spiced Nuts |
