All We Can Eat Archive: I Spice

I Spice: Red Hots (really)

Some people use cinnamon-flavored Red Hots to spice things up.

The black seeds with a peppery punch find their way into all kinds of ethnic cooking.

A little cayenne can spice things up and have a positive effect on your health.

What I love about them most is the heat.

There is no substitute for these lemony leaves, which -- repeat after me -- have nothing to do with curry powder.

Can't say enough good things about my favorite spice and its healthful properties.

I Spice: Mint, The Food Section , October 9, 2009

I Spice: Kaffir Lime Leaves, The Food Section , October 2, 2009

I Spice: Cloves, The Food Section , September 25, 2009

I Spice: Herbes de Provence, The Food Section , September 18, 2009

I Spice: Nutmeg , The Food Section , September 11, 2009

I Spice: Star Anise, The Food Section , September 4, 2009

I Spice: Tarragon, Jane Touzalin , August 28, 2009

I Spice: Cilantro and Coriander, The Food Section , August 7, 2009

I Spice: Harissa, Jane Touzalin , July 31, 2009

I Spice: Sumac, The Food Section , July 24, 2009

I Spice: Piri-Piri, The Food Section , July 17, 2009

I Spice: Vanilla, The Food Section , July 10, 2009

I Spice, Plus Wine From Natalie MacLean, The Food Section , July 2, 2009

I Spice: Parsley, The Food Section , June 26, 2009

I Spice: Sage, The Food Section , June 19, 2009

I Spice: White Peppercorns, The Food Section , June 12, 2009

I Spice: Saffron, The Food Section , June 5, 2009

I Spice: Lavender, The Food Section , May 29, 2009

I Spice: Cumin, The Food Section , May 22, 2009

I Spice: Cardamom, The Food Section , May 15, 2009

I Spice: Paprika, The Food Section , May 8, 2009

I Spice: Cinnamon, The Food Section , May 1, 2009