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Herbs and Spices

Appears in
Fresh From Poland: New Vegetarian Cooking from the Old Country

By Michał Korkosz

Published 2021

  • About

Fresh, fragrant herbs, roughly torn and scattered over a dish, can make even an average meal into something fabulous. I don’t have a garden in my small Warsaw apartment, so instead I grow a few herbs in pots. Rosemary, basil, mint, and marjoram are usually on my windowsill. Dill and parsley, which are essential for my Polish cooking, are sold by bunches in every market on every corner, and I buy them frequently.

I have one culinary weakness: dried herbs and spices. I like having everything in my pantry, to use at any moment. When you open a spice jar, the smell of the spices should be strong. If the scent seems pale, your food will probably also taste pale. The best way to prevent this is by buying herbs and spices in small quantities, more frequently. My essentials are bay leaves, allspice, fennel seeds, star anise, cloves, cinnamon, caraway seeds, and sweet and smoked paprika, which is the most amazing spice. It gives dishes a super-smoky flavor, replacing a meat-based umami, like in my Fasolka po bretońsku (Breton Beans with Dried Tomatoes).

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