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Spices

Appears in
Modern Classics
Modern Classics

By Frances Bissell

Published 2000

  • About
A bachelor cousin, Walt, asked me to solve a culinary problem for him. He likes to cook, but not regularly, and it occurs to me the problem is a common one.
Each time one turns to a recipe, one is told to buy half a dozen spices, which one duly does, and produces an excellent dish. The spices languish in the cupboard. Weeks, months, later, you come across another recipe you’d like to try. It calls for six or seven spices. Different spices from those you have already bought. Are there any that can double up? Can I do without them? Is it possible to make do with a few basic spices?

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