SPICE, No. 28

Spices are used as a side ingredient that adds flavor and flavor to the dish, and mainly refers to dried seeds, fruits, roots, stems, and flowers of plants. There are various types of spices used in different regions, such as peppers, peppers, mustard, garlic, cardamom, turmeric, cinnamon, and cumin, as well as different flavors. Spices developed around India, Indonesia, the Middle East and parts of North Africa have been regarded as precious luxuries to Europeans since the Middle Ages, making it a turning point in changing the history of world trade, and it has also had a great impact on shaping the identity of the country and the nation. Recently, it is attracting special attention from many foodies who want to transcend the boundaries of food culture because they can easily obtain spices from each country through online commerce.

Magazine F 28th Issue: Spice from Magazine B on Vimeo.

 

The spice is life itself. I was born and raised in India, and I’ve devoted my life to Indian cuisine, and spices are flowing in my veins. That’s the essence of Indian cuisine. By cooking with spices, I am proud to inherit the spirit of Indian tradition and transcending generations. Chintan Pandia, Partner chef of Unapologetic Foods & Owner of Dhamaka People who are new to Morocco may be distracted by the city’s complexity, unique colors and colorful shops. But if you stay for a long time, you’ll discover a unique balance that only Morocco can achieve. Like Moroccan food that uses a mix of different spices but never overtastes. Hassan Hazaz, Visual Artist