The Spice Mistress
Adding a little Kashmiri chilli to your morning bircher muesli revives a classic breakfast staple. Prized for its colour in Kashmiri cooking, it has a subtle,...
Cassia sticks are warmer, more pungent and sweeter than cinnamon quills and work wonderfully paired with sumac in this fritter recipe.
A little turmeric goes a long way. Especially when it is teamed with pepper, garlic, onion and salt.
Meet Sarina Kamini, the self-professed spice mistress, who draws on her Kashmiri and Australian heritage, and her experience as a food writer, to explore spice...
Black mustard seed is my stovetop gateway to ‘more’. Explore its astringent qualities with these machli kebabs.
Shadow, smoke and sweetness make black cardamom the sexiest of Indian spices. Realise its potential in this recipe for twice-cooked spiced cauliflower (Kashmiri...
This spicy potato-stuffed Indian flatbread shows you how salt is the key to unlocking different flavours in your food.
Cinnamon is my spice pantry trickster: strength masquerading as sweet. Use its wooded high notes to harmonise sweet and creamy paneer.
Turmeric won’t tell you its secrets upfront. Bitter spices never do. Get intimate with its characteristics with this simple dhal.