The Spice of Life

by | Mar 2022

Spoons full of herbs including turmeric, coriander and cloves.

Shantanu Pal

I’m returning to work this month after a weeklong staycation, and I’ve spent a ton of time inside recently, engaged in activities both cozy and productive. From deep cleaning my washing machine and organizing closets to reading and snuggling by the fire, I made the most of my time off.

I also engaged in a fair amount of culinary therapy—which differs from my day-to-day job in that I’m cooking solely for myself. It’s such a rarity that I’m not “working” when I’m in the kitchen, that at first it felt almost unnatural. But after paging through some forgotten cooking magazines (which I then recycled, of course!) and flipping through old vacation pictures, I started plugging into my own appetite and cravings. At first, it felt odd, but eventually it was amazing; I rediscovered flavors and foods I haven’t enjoyed in years.

One day, I came across more than a few bottles of lesser-used, but once-treasured seasonings. Turmeric, cloves, cumin, coriander, cardamom, sumac and fennel were each purchased for a reason before being buried far back on my shelves. So, I set about to use them up. What came about was some of the most satisfying and healing food I’ve made and enjoyed in quite a long time—Lebanese-style chicken wings, a Persian rice dish called tahdig and something altogether mixed up that I didn’t know what to call other than “Mediterranean nachos.” (Find the recipe at

Rachael Perron is the culinary and brand director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications.
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