Give a Scent With Unusual Spices and Seasonings
There are spices and seasonings that you should always have in your pantry , as well as specialties. These are blends that smell so good and look so beautiful, but might seem too precious for everyday use. These are mixtures to be gifted.
Truth be told, I use super-fancy condiments every day of the year – even the simplest dish can seem special if you add something special – but your friends and family might need the slightest encouragement. The holidays are the best time to introduce your loved ones to something delicious they probably won’t buy for themselves, and any of the below will be very welcome under our tree.
- Za’atar: Za’atar recipes vary from region to region, but they almost always contain thyme and oregano. Also common are marjoram, mint, savory, sage and sesame seeds. (Personally, I just need to have sesame seeds in my zaatar.) You can make the mixture yourself — I love this recipe — or you can buy it from a grocery store in the Middle East or online. My favorite za’atar apps are the simplest. It’s great for fried chicken, but it will really spice up the chatterbox (or any egg for that matter), and it’s pretty phenomenal when sprinkled with popcorn, stirred in a lab, or shaken in good olive oil (for a fluffy flute dipping, bread).
- Herbs of Provence: In its simplest form, this sweet and woody blend contains savory dishes, rosemary, marjoram and thyme, but I like blends with a little tarragon and lavender. To do this yourself, you have to buy a lot of individual herbs, so I prefer to buy mixed ones. ( This one from Penzeys is good, but any specialty grocery store is bound to have a delicious selection of these foods.) It doesn’t sound too simple, but my favorite uses for it are fried chicken, pork loin, and chips. (You can also grind it in a food processor to make it very thin, then sprinkle it on popcorn to eat while enjoying a French movie.)
- Supeq Spice: This spicy-savory blend contains all of my favorite friends. We’ve got your kelp, your ginger, a few shiitake mushrooms, and a smoky hot pepper. (It’s all from New England.) Obviously it’s added to popcorn (honestly, what isn’t?), But it’s great for sauteed greens and absolutely dominates eggs and fish. (It also comes in a very cute jar.)
- Crispy Chili: This oil-based condiment is not technically a condiment concoction in the traditional, dry sense, but it does contain everything that’s healthy. Fermented soybeans and peanuts add zest, while fried onions and garlic add flavor and crunchiness. As for the heat, you get the spicy “hot” heat from the chili peppers, but you also get a delicious tingling, slightly overwhelming sensation from the Sichuan pepper. Buy it from your local Asian market (or online ). Put it on everything.
- Black Garlic Salt: Fancy Salt is one of my favorite gifts, and Maldon is the master’s best gift; not @ me – and this is my favorite – est. While all varieties of Jacobsen salt are beautiful and delicious, their umami-rich black garlic salt is almost erotic. (You can buy it here .)
- Tony Chachera’s Original Creole Seasoning: This bright green shaker with salty and spicy notes was a constant presence in my childhood kitchen. In fact, when we first moved to Los Angeles, my mother panicked when she couldn’t find him at Vaughn’s and asked one of her siblings to send him out of Mississippi. Fortunately, it is now very easy to find it and it is not expensive at all. Use it in gumbo (obviously), but don’t forget to sprinkle it on the fries as well.
- Cancale N. 11: This blend of fleur de celles, orange and fennel is good for all sorts of savory dishes, especially seafood and salads, but it’s also very fun to add to sweets like ice cream or – I don’t know – maybe some Christmas cookies before baking?
If you are looking for a very good, tasteful stocking filling, I must recommend my Trader Joe’s Everything But the Bagel Seasoning BFF, which fits most food, and these adorable little Maldon cans that keep your loved one safe. is never without good salt. (Also, if any of you have a recommendation for a really great store-bought garam masala, please share it with the class. I haven’t found one that comes close to homemade yet.)