Food can fail, or sail, on strength of spices

A spicy dish is only as good as the spices you use to make it. Here are some spice suggestions and tips from Ana Sortun, chef and owner of Oleana restaurant in Cambridge, MA:

"...it makes sense that you'd want the spices you buy to be richly colored, fresh, and fragrant. To create the eastern Mediterranean flavors that her restaurant is known for, Sortun draws on an array of spices that includes cumin, coriander, pepper, dried oregano, dried mint, Aleppo chilies, cinnamon, allspice, as well as favorites such as sumac, which adds a lemon flavor that Sortun likes on salads."

Full article here.

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