Spices Quotes

The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they're trying to keep out.

Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.

Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go.

But in truth, should I meet with gold or spices in great quantity, I shall remain till I collect as much as possible, and for this purpose I am proceeding solely in quest of them.

I simplify the spices. I'm the same way as everybody else: if I look at a recipe and there's ten spices in it, I'm going to have to think long and hard about when I'm going to be able to make that... so I try to simplify the spices to three or four.

I love to use a lot of spices when I cook, so we actually cast a real peppercorn in gold and then just made a bead out of it for necklaces and earrings.

Instead of doing cinnamon, nutmeg, and all those baking spices I'll have one spice that's for sweets, and that's pumpkin pie spice.

Peruvian food is so simple yet amazingly flavored with their traditional spices.

In my travels, I also noticed that kids in Thailand like spicy food, and kids in India love curry. I'm hoping to introduce my son, Hudson, to lots of veggies and spices when he's young. I say that before he's started on solid foods, so it could be easier in theory than practice!

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.

A molcajete is a stone mortar and pestle from Mexico. They're great for grinding spices and making salsa and guacamole because they give everything a nice coarse and rustic feel. I've never collected anything, but I think I might start collecting these because each one is decorated differently.

My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall, where you can find cheap but wonderful fruit like mangoes, vegetables and spices. I didn't do much of the cooking, as Olympia did a lot - I was the under-chef and did some of the chopping.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

Genuine polemics approach a book as lovingly as a cannibal spices a baby.

I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.

In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.

I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.

I travel 330 days a year and eat every two and a half hours - I'm a big guy. I always carry a fork, little bottles of spices, and Sriracha. I eat what I feel like eating.

I measure in my palm and use my eyes to estimate amounts; a tablespoon is a full palm of dried spices.

I may find something that looks interesting and then go on to alter the recipe by adding spices, things of my own. I also look for time-saving recipes, dishes that can be prepared ahead and stored.