Can you guess the one spice that all chefs swear by?
Just as you can tell a lot about a bookworm from their bookcase, we at Tatler Dining believe that there is much to learn about a cook from their pantry. Curious about what Rhea Rizzo, Robby Goco, Enrique Moreno, and Heny Sison (Deo Gracias) had to say, we wanted to learn what these four chefs consider their three spice cabinet must-haves and two of their favourites they wish more people appreciated (excluding salt and pepper, though one chef felt quite strongly about the former).
Whether you’re a newbie in the kitchen keen to learn from the pros or an experienced gastronome wanting to get a peek into the inner workings of these chefs’ minds, you’re sure to pick up a thing or two. Before you scroll—can you guess which spice family was the unanimous favourite?
Hint: What’s ground, hot, and red all over?
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Rhea Rizzo
Rhea Rizzo is the chef-owner behind private dining concept Mrs. Saldo’s in Silang, Cavite.
What are your three spice cabinet must-haves?
- Coriander seed: it’s such a versatile spice. You can layer flavours in Asian, North American, South American, and even European dishes with it. You can use it in your pickling liquid, or as a flavouring agent in curing meats and goes also well with gamey meat such as duck. It has a lemony-citrus taste to it that lifts up rich curry sauces. I love using it in my marinades and coconut-based dishes.
- Paprika: again, going back to versatility. This is another spice that blends well in many types of cuisine. I like using a combination of sweet and smoked paprika both for colour and flavour. I love adding it to my red stews and into my Creole dishes for that jolt of smokiness and beautiful toasted red colour.
- Cardamom: a spice that can be used in both savoury and sweet dishes. It has a very distinctive taste that lends well to many Asian cuisines. I’ve learned to appreciate layering flavours, and buying your spices whole [then] roasting them before grinding really is well worth the effort. I would say that I use this spice as much as I use cumin and coriander. It’s a major component in our best-seller, Thai fish curry.
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