Quotes on the topic: Spices


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Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.


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


We're not just any star stuff, most of which is humdrum hydrogen and listless helium. Our bodies include fancier ingredients like carbon, oxygen, nitrogen, phosphorous, and a few other herbs and spices.


Leather accents on pieces make it fun and spices up an outfit.


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


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.


Ounce for ounce, herbs and spices have more antioxidants than any other food group.


When you're in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it's made with garlic, olive oil, cilantro, parsley, and some light chilies.


Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.


Spices, of course, are essential.


I feel like my kind of music is a big pot of different spices. It's a soup with all kinds of ingredients in it.


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


I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic; the spices are so sensuous.


A nutritionist has told me to have very little butter and very little spices, but I can't live like that.


But obviously you don't want to just be the guy who comes in and sort of spices up every movie. So yeah, definitely moving into more of a leading man role would be great, but on my own terms.


Dissolving differences has always been an important motive for my writing, right from 'The Mistress of Spices.'


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.


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


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.