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#app-prompt-piano-id.app-prompt-piano-active::before,#paywall-prompt-wrapper-piano-id.paywall-prompt-piano-active::before{background:linear-gradient( to bottom,rgb(255 255 255 / 50%) 0%,rgb(255 255 255 / 100%) 60% );content:'';height:100%;left:0;overflow:hidden;position:fixed;text-align:center;top:0;width:100%;z-index:40;}/*!sc*/ @media only screen and (min-width:750px){#app-prompt-piano-id.app-prompt-piano-active::before,#paywall-prompt-wrapper-piano-id.paywall-prompt-piano-active::before{background:linear-gradient( to bottom,rgb(255 255 255 / 50%) 0%,rgb(255 255 255 / 100%) 65% );}}/*!sc*/ #meter-prompt-piano-id.meter-prompt-piano-active{margin:24px -20px 0;}/*!sc*/ @media only screen and (min-width:750px){#meter-prompt-piano-id.meter-prompt-piano-active{margin:32px 0 0;}}/*!sc*/ data-styled.g433[id="sc-global-blBCRs7"]{content:"sc-global-blBCRs7,"}/*!sc*/ </style><script nonce="veXEbI1pf+Wr+SuEkO943Q==">tp = window.tp || []; try { // Set Application ID tp.push(["setAid", 'lG1OZt97pa']); // Is application in sandbox? tp.push(["setSandbox", false]); // Does application use Piano ID? tp.push(["setUseTinypassAccounts", false]); tp.push(["setEndpoint", "https://buy-au.piano.io/api/v3"]); } catch (e) { console.error('Error - piano push failed', e); }; </script><link href="//www.googletagmanager.com" rel="dns-prefetch"/><script nonce="veXEbI1pf+Wr+SuEkO943Q==">(function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start': new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0], j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src= '//www.googletagmanager.com/gtm.js?id='+i+dl+''; f.parentNode.insertBefore(j,f); })(window,document,'script','dataLayer', 'GTM-TCMZ2X6');</script><script nonce="veXEbI1pf+Wr+SuEkO943Q==">(function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start': new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0], j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src= 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data-testid="beyondwords-accordion-content" class="sc-ba3b934f-2 cezePF"><div data-testid="beyondwords-player-container" class="sc-ba3b934f-6 kkWxpr"><div id="beyondwords-player"></div></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p>Accountant-turned-recipe writer Nagi Maehashi, the “voice, cook and eater” behind the <a class="inline-link" href="/goodfood/eating-out/cooking-up-a-storm-how-nagi-maehashi-turned-recipetin-eats-into-a-global-hit-20221013-h273vl.html">RecipeTin Eats website</a>, is on a mission to solve the “what can we have for dinner?” dilemma. </p><p>Her first cookbook, <em>Dinner</em>, <a class="inline-link" href="/culture/books/appetite-for-cookbooks-remains-hearty-but-overall-book-sales-dip-20240111-p5ewh7.html">was the top-selling book in Australia</a> last year, and her new cookbook, <em>Tonight</em>, will hit the shelves on October 15.</p><p>As a busy woman (Maehashi also runs RecipeTin Meals, a food bank that has donated more than 270,000 free meals to Sydney’s vulnerable), she has found that herbs and spices take a meal from <em>meh </em>to marvellous.</p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/8cd43d28615e86b93778eb34e2d126a7e011d304, https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/8cd43d28615e86b93778eb34e2d126a7e011d304 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/8cd43d28615e86b93778eb34e2d126a7e011d304, https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/8cd43d28615e86b93778eb34e2d126a7e011d304 2x"/><img alt="RecipeTin Eats founder and owner Nagi Maehashi cooking under the watchful eye of Dozer." loading="lazy" src="https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/8cd43d28615e86b93778eb34e2d126a7e011d304" srcSet="https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/8cd43d28615e86b93778eb34e2d126a7e011d304, https://static.ffx.io/images/$zoom_0.11506849315068494%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/8cd43d28615e86b93778eb34e2d126a7e011d304 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>RecipeTin Eats founder and owner Nagi Maehashi cooking under the watchful eye of Dozer.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Rob Palmer</span></cite></figcaption></figure><p>Spices are so important to her cooking that for <em>Tonight</em> she whittled down her list to a “top 13” (why stop at 10?) that work across almost every type of cuisine. </p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>“I literally created a matrix to come up with my most in-demand spices,” she says. “I wrote the spices down one side and I gave it an extra tick in every recipe it appeared.”</p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipes/recipetin-s-easy-cheesy-one-pot-pizza-mac-plus-two-more-dishes-from-her-upcoming-book-20241003-p5kfm4.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.08336092951554427%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_28/t_crop_custom/q_86%2Cf_auto/49080139129644c8bf438debb0274e5edd29cca5, https://static.ffx.io/images/$zoom_0.08336092951554427%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_28/t_crop_custom/q_62%2Cf_auto/49080139129644c8bf438debb0274e5edd29cca5 2x"/><img alt="Arabic chicken and potatoes " loading="lazy" src="https://static.ffx.io/images/$zoom_0.0695%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_106%2C$y_0/t_crop_custom/q_86%2Cf_auto/49080139129644c8bf438debb0274e5edd29cca5" srcSet="https://static.ffx.io/images/$zoom_0.0695%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_106%2C$y_0/t_crop_custom/q_86%2Cf_auto/49080139129644c8bf438debb0274e5edd29cca5, https://static.ffx.io/images/$zoom_0.0695%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_106%2C$y_0/t_crop_custom/q_62%2Cf_auto/49080139129644c8bf438debb0274e5edd29cca5 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><ul class="sc-7bc57f94-0 kFNNi"><li class="sc-7bc57f94-1 sc-7bc57f94-2 efkbvd kukcTT">Exclusive</li></ul><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipes/recipetin-s-easy-cheesy-one-pot-pizza-mac-plus-two-more-dishes-from-her-upcoming-book-20241003-p5kfm4.html">RecipeTin’s flavour-packed chicken tray bake, plus two more go-tos from her new book</a></h3></div></div></aside><p>She buys most of her spices from the supermarket, eschewing loyalty to any particular brand and choosing whichever is on special that day. “I want my recipes to be accessible, and I just want to make sure my recipes taste good with those everyday spices from a supermarket,” she says.</p><p>Maehashi decants any spices not already packaged in well-sealed glass jars into airtight containers or jars to prevent moisture getting in and retain freshness. Her Kmart jars and Bunnings spice rack take prime possie on the kitchen bench. “I like to see my spices and grab them instantly, so I’ve never stored them in drawers.” </p><p>If you’re a bit suss on your spice being too old, Maehashi recommends the sniff test. “If it doesn’t smell like it’s supposed to smell then you know it’s completely dead. Spices that are too old lose flavour, and it doesn’t matter how much cumin you put into a dish, you can’t taste it, and the dish just gets grainy.” </p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>Here, then, are Maehashi’s essential 13 herbs and spices.</p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.14130911256700418%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_51%2C$y_51/t_crop_custom/q_86%2Cf_auto/f8d0bfcacf0ed3d1903d7b81c9311d707b0ca439, https://static.ffx.io/images/$zoom_0.14130911256700418%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_51%2C$y_51/t_crop_custom/q_62%2Cf_auto/f8d0bfcacf0ed3d1903d7b81c9311d707b0ca439 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.14130911256700418%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_51%2C$y_51/t_crop_custom/q_86%2Cf_auto/f8d0bfcacf0ed3d1903d7b81c9311d707b0ca439, https://static.ffx.io/images/$zoom_0.14130911256700418%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_51%2C$y_51/t_crop_custom/q_62%2Cf_auto/f8d0bfcacf0ed3d1903d7b81c9311d707b0ca439 2x"/><img alt="The essential 13 dried herbs and spices in Nagi Maehashi’s pantry." loading="lazy" src="https://static.ffx.io/images/$zoom_0.14130911256700418%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_51%2C$y_51/t_crop_custom/q_86%2Cf_auto/f8d0bfcacf0ed3d1903d7b81c9311d707b0ca439" srcSet="https://static.ffx.io/images/$zoom_0.14130911256700418%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_51%2C$y_51/t_crop_custom/q_86%2Cf_auto/f8d0bfcacf0ed3d1903d7b81c9311d707b0ca439, https://static.ffx.io/images/$zoom_0.14130911256700418%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_51%2C$y_51/t_crop_custom/q_62%2Cf_auto/f8d0bfcacf0ed3d1903d7b81c9311d707b0ca439 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>The essential 13 dried herbs and spices in Nagi Maehashi’s pantry.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Rob Palmer</span></cite></figcaption></figure><h2>Cayenne pepper</h2><p>“I use cayenne for a spicy, warm heat,” says Maehashi, who loves this dried chilli pepper for its stable nature. “I find you get consistency of heat from brand to brand, no matter where you buy it.” </p><p>She busts out the cayenne when cooking Southern US comfort food, adding fire to marinades and spice rubs (including for barbecue brisket or Carolina pork ribs), and making spice blends for jambalaya and chilli con carne. </p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.16754973198332343%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_24%2C$y_130/t_crop_custom/q_86%2Cf_auto/0c673c2cdaee27af96ff7e37cc6984dc6d371085, https://static.ffx.io/images/$zoom_0.16754973198332343%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_24%2C$y_130/t_crop_custom/q_62%2Cf_auto/0c673c2cdaee27af96ff7e37cc6984dc6d371085 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.16754973198332343%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_24%2C$y_130/t_crop_custom/q_86%2Cf_auto/0c673c2cdaee27af96ff7e37cc6984dc6d371085, https://static.ffx.io/images/$zoom_0.16754973198332343%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_24%2C$y_130/t_crop_custom/q_62%2Cf_auto/0c673c2cdaee27af96ff7e37cc6984dc6d371085 2x"/><img alt="Chilli flakes can spice up RecipeTin Eats’ creamy tomato sausage pasta." loading="lazy" src="https://static.ffx.io/images/$zoom_0.16754973198332343%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_24%2C$y_130/t_crop_custom/q_86%2Cf_auto/0c673c2cdaee27af96ff7e37cc6984dc6d371085" srcSet="https://static.ffx.io/images/$zoom_0.16754973198332343%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_24%2C$y_130/t_crop_custom/q_86%2Cf_auto/0c673c2cdaee27af96ff7e37cc6984dc6d371085, https://static.ffx.io/images/$zoom_0.16754973198332343%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_24%2C$y_130/t_crop_custom/q_62%2Cf_auto/0c673c2cdaee27af96ff7e37cc6984dc6d371085 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Chilli flakes can spice up RecipeTin Eats’ creamy tomato sausage pasta.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Rob Palmer STYLING: Emma Knowles</span></cite></figcaption></figure><h2>Chilli flakes</h2><p>Earthiness, warmth, and the “little red flecks” are why Maehashi sprinkles chilli flakes on anything from scrambled eggs to “a piece of boring grilled chicken”. She prefers them to black pepper, chilli paste or sriracha. </p><p>“I’ll just sprinkle chilli flakes because I just like that little bit of dust,” she says. “I use [them] a lot on pastas. Especially <a class="inline-link" href="/goodfood/recipes/recipetin-eats-creamy-tomato-sausage-pasta-is-a-time-poor-cook-s-dream-20230822-p5dyh1.html">when you make pastas</a> that are family-friendly with no spice, you can sprinkle them on at the end. I love them.”</p><h2>Cinnamon (ground)</h2></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>“The thing people never think of is using [cinnamon] in savoury [dishes], and I love it,” says Maehashi. “Tagines, fruit and nut pilafs, and massaman curry – so good!” </p><p>She nominates ground cinnamon as a core spice because it’s so “universally useful” but she also tosses cinnamon quills in slow-cooked dishes, for earthiness or “specifically when I don’t want a sauce to be brown”. </p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.15392441860465114%2C$multiply_0.7025%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_132/t_crop_custom/q_86%2Cf_auto/6ffa5281e081e5db41283587ebf1bb29bb740f87, https://static.ffx.io/images/$zoom_0.15392441860465114%2C$multiply_1.4051%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_132/t_crop_custom/q_62%2Cf_auto/6ffa5281e081e5db41283587ebf1bb29bb740f87 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.15392441860465114%2C$multiply_0.7252%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_132/t_crop_custom/q_86%2Cf_auto/6ffa5281e081e5db41283587ebf1bb29bb740f87, https://static.ffx.io/images/$zoom_0.15392441860465114%2C$multiply_1.4504%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_132/t_crop_custom/q_62%2Cf_auto/6ffa5281e081e5db41283587ebf1bb29bb740f87 2x"/><img alt="Green bean salad with sizzled cumin garlic dressing." loading="lazy" src="https://static.ffx.io/images/$zoom_0.15392441860465114%2C$multiply_0.5515%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_132/t_crop_custom/q_86%2Cf_auto/6ffa5281e081e5db41283587ebf1bb29bb740f87" srcSet="https://static.ffx.io/images/$zoom_0.15392441860465114%2C$multiply_0.5515%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_132/t_crop_custom/q_86%2Cf_auto/6ffa5281e081e5db41283587ebf1bb29bb740f87, https://static.ffx.io/images/$zoom_0.15392441860465114%2C$multiply_1.1029%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_132/t_crop_custom/q_62%2Cf_auto/6ffa5281e081e5db41283587ebf1bb29bb740f87 2x" class="sc-7e695d1d-1 jTcowZ"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Green bean salad with sizzled cumin garlic dressing.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Nagi Maehashi.</span></cite></figcaption></figure><h2>Coriander (ground) and cumin (ground)</h2><p>These are Maehashi’s big two, the most-used spices in her pantry, used for Indian, Mexican, southern American, Brazilian, Thai and African cuisine. She’s chosen the ground versions because “I feel like you can use powder in a more discreet way”. </p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>But she also loves toasting whole cumin and crushed coriander seeds to create a “sizzle dressing”, frying the spices in olive oil to release the aromatics. </p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipes/recipetin-eats-x-good-food-green-bean-salad-with-garlic-and-cumin-dressing-20220905-h265te.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_1%2C$multiply_0.1248%2C$ratio_1.5%2C$width_1346%2C$x_120%2C$y_666/t_crop_custom/q_86%2Cf_auto/e770239b21b765ca009a2e18b1b2a3b127c88371, https://static.ffx.io/images/$zoom_1%2C$multiply_0.2496%2C$ratio_1.5%2C$width_1346%2C$x_120%2C$y_666/t_crop_custom/q_62%2Cf_auto/e770239b21b765ca009a2e18b1b2a3b127c88371 2x"/><img alt="Green bean salad with pickled onions and garlic and cumin dressing." loading="lazy" src="https://static.ffx.io/images/$zoom_1%2C$multiply_0.0608%2C$ratio_1%2C$width_1579%2C$x_182%2C$y_0/t_crop_custom/q_86%2Cf_auto/34227f8ba049dbeff608df15afcff401d6118f7e" srcSet="https://static.ffx.io/images/$zoom_1%2C$multiply_0.0608%2C$ratio_1%2C$width_1579%2C$x_182%2C$y_0/t_crop_custom/q_86%2Cf_auto/34227f8ba049dbeff608df15afcff401d6118f7e, https://static.ffx.io/images/$zoom_1%2C$multiply_0.1216%2C$ratio_1%2C$width_1579%2C$x_182%2C$y_0/t_crop_custom/q_62%2Cf_auto/34227f8ba049dbeff608df15afcff401d6118f7e 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div><figcaption class="sc-a467bb53-3 dVupeb"><span class="sc-a467bb53-4 imUdKV">EASY</span></figcaption></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipes/recipetin-eats-x-good-food-green-bean-salad-with-garlic-and-cumin-dressing-20220905-h265te.html">RecipeTin Eats x Good Food: Green bean salad with garlic and cumin dressing</a></h3></div></div></aside><p>“I do olive oil, chopped-up garlic, and then [toasted] coriander and cumin,” she says. “You sizzle it, then pour it over even something as bland as boiled broccoli, and all of a sudden, it’s something amazing. Especially when you give it a name, like ‘blanched broccoli with sizzled cumin seasoning’.”</p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.09883644920904694%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_86%2Cf_auto/847ee0dc897a34d94b9586ca46ca249f962ca510, https://static.ffx.io/images/$zoom_0.09883644920904694%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_62%2Cf_auto/847ee0dc897a34d94b9586ca46ca249f962ca510 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.09883644920904694%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_86%2Cf_auto/847ee0dc897a34d94b9586ca46ca249f962ca510, https://static.ffx.io/images/$zoom_0.09883644920904694%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_62%2Cf_auto/847ee0dc897a34d94b9586ca46ca249f962ca510 2x"/><img alt="RecipeTin Eats’ Thai chicken satay curry uses both curry paste and curry powder." loading="lazy" src="https://static.ffx.io/images/$zoom_0.09883644920904694%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_86%2Cf_auto/847ee0dc897a34d94b9586ca46ca249f962ca510" srcSet="https://static.ffx.io/images/$zoom_0.09883644920904694%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_86%2Cf_auto/847ee0dc897a34d94b9586ca46ca249f962ca510, https://static.ffx.io/images/$zoom_0.09883644920904694%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_62%2Cf_auto/847ee0dc897a34d94b9586ca46ca249f962ca510 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>RecipeTin Eats’ Thai chicken satay curry uses both curry paste and curry powder.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Nagi Maehashi</span></cite></figcaption></figure><h2>Curry powder</h2></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>“It’s Keen’s, the orange one!” says Maehashi about her favourite Keen’s Traditional Curry Powder. “I am such a curry snob, so I never use bought curry powder in Indian curries or Sri Lankan curries, Pakistani curries, none of the ‘real’ curries.” </p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipetin-eats-reveals-the-secret-to-making-this-cult-souvlaki-bar-s-chicken-gyros-at-home-20240516-p5je6c.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1726027397260274%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_315/t_crop_custom/q_86%2Cf_auto/1be2e431b893844a58ea2afb9ac3f874393001db, https://static.ffx.io/images/$zoom_0.1726027397260274%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_315/t_crop_custom/q_62%2Cf_auto/1be2e431b893844a58ea2afb9ac3f874393001db 2x"/><img alt="Nagi and gyros" loading="lazy" src="https://static.ffx.io/images/$zoom_0.0863%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_0%2C$y_74/t_crop_custom/q_86%2Cf_auto/1be2e431b893844a58ea2afb9ac3f874393001db" srcSet="https://static.ffx.io/images/$zoom_0.0863%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_0%2C$y_74/t_crop_custom/q_86%2Cf_auto/1be2e431b893844a58ea2afb9ac3f874393001db, https://static.ffx.io/images/$zoom_0.0863%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_0%2C$y_74/t_crop_custom/q_62%2Cf_auto/1be2e431b893844a58ea2afb9ac3f874393001db 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipetin-eats-reveals-the-secret-to-making-this-cult-souvlaki-bar-s-chicken-gyros-at-home-20240516-p5je6c.html">RecipeTin Eats reveals the secret to making this cult souvlaki bar’s chicken gyros at home</a></h3></div></div></aside><p>Instead, she uses Keen’s for British dishes such as kedgeree, tosses roasted chickpeas in it for a fast salad or mixes it through the mayo for a curried egg sanger. </p><p>“It’s a shortcut to make things a little bit more interesting,” she says. “Don’t go curry-posh on me when you’re giving me an egg sandwich; just use Keen’s.”</p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.378%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_86%2Cf_auto/9061dbce72285ab3139676751c4601536de1faf5, https://static.ffx.io/images/$zoom_0.378%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_62%2Cf_auto/9061dbce72285ab3139676751c4601536de1faf5 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.378%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_86%2Cf_auto/9061dbce72285ab3139676751c4601536de1faf5, https://static.ffx.io/images/$zoom_0.378%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_62%2Cf_auto/9061dbce72285ab3139676751c4601536de1faf5 2x"/><img alt="RecipeTin Eats’ chana aloo makes use of pantry staples." loading="lazy" src="https://static.ffx.io/images/$zoom_0.378%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_86%2Cf_auto/9061dbce72285ab3139676751c4601536de1faf5" srcSet="https://static.ffx.io/images/$zoom_0.378%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_86%2Cf_auto/9061dbce72285ab3139676751c4601536de1faf5, https://static.ffx.io/images/$zoom_0.378%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_18/t_crop_custom/q_62%2Cf_auto/9061dbce72285ab3139676751c4601536de1faf5 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>RecipeTin Eats’ chana aloo makes use of pantry staples.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Nagi Maehashi</span></cite></figcaption></figure></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><h2>Garam masala</h2><p>Maehashi calls this ancient spice blend “curry powder on steroids” and uses it exclusively for “proper” Indian curries, including eggplant curry and <a class="inline-link" href="/goodfood/recipes/recipetin-eats-x-good-food-chana-aloo-chickpea-and-potato-curry-20210913-h1yk6c.html">chana aloo (chickpea with potato).</a></p><p>“Oh, and biryani. I use it to make biryani with a curry sauce buried under the rice,” she says. “I love biryani. It’s in my new cookbook, it’s in my old cookbook, it’s on my website.” </p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipes/recipetin-s-easy-cheesy-one-pot-pizza-mac-plus-two-more-dishes-from-her-upcoming-book-20241003-p5kfm4.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.08336092951554427%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_28/t_crop_custom/q_86%2Cf_auto/49080139129644c8bf438debb0274e5edd29cca5, https://static.ffx.io/images/$zoom_0.08336092951554427%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_28/t_crop_custom/q_62%2Cf_auto/49080139129644c8bf438debb0274e5edd29cca5 2x"/><img alt="Arabic chicken and potatoes " loading="lazy" src="https://static.ffx.io/images/$zoom_0.0695%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_106%2C$y_0/t_crop_custom/q_86%2Cf_auto/49080139129644c8bf438debb0274e5edd29cca5" srcSet="https://static.ffx.io/images/$zoom_0.0695%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_106%2C$y_0/t_crop_custom/q_86%2Cf_auto/49080139129644c8bf438debb0274e5edd29cca5, https://static.ffx.io/images/$zoom_0.0695%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_106%2C$y_0/t_crop_custom/q_62%2Cf_auto/49080139129644c8bf438debb0274e5edd29cca5 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><ul class="sc-7bc57f94-0 kFNNi"><li class="sc-7bc57f94-1 sc-7bc57f94-2 efkbvd kukcTT">Exclusive</li></ul><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipes/recipetin-s-easy-cheesy-one-pot-pizza-mac-plus-two-more-dishes-from-her-upcoming-book-20241003-p5kfm4.html">RecipeTin’s flavour-packed chicken tray bake, plus two more go-tos from her new book</a></h3></div></div></aside><h2>Garlic powder and onion powder</h2></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>“Five or 10 years ago, it was really hard to find [garlic or onion powder] in Australia, but they’re definitely staples in supermarkets now,” says Maehashi, who uses these two powders in American ranch dressing. </p><p>“It’s so good in spice mixes and rubs. When you put garlic and onion powder in a rub for meat and then pan-fry, it makes all the difference, that’s what I know. It just takes it to another level of deliciousness.” </p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipes/recipetin-eats-cracks-the-secret-to-making-the-greatest-korean-fried-chicken-she-has-ever-tried-20240619-p5jn5u.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1726027397260274%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_387/t_crop_custom/q_86%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62, https://static.ffx.io/images/$zoom_0.1726027397260274%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_387/t_crop_custom/q_62%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62 2x"/><img alt="Korean fried chicken." loading="lazy" src="https://static.ffx.io/images/$zoom_0.10643835616438357%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_48%2C$y_214/t_crop_custom/q_86%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62" srcSet="https://static.ffx.io/images/$zoom_0.10643835616438357%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_48%2C$y_214/t_crop_custom/q_86%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62, https://static.ffx.io/images/$zoom_0.10643835616438357%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_48%2C$y_214/t_crop_custom/q_62%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipes/recipetin-eats-cracks-the-secret-to-making-the-greatest-korean-fried-chicken-she-has-ever-tried-20240619-p5jn5u.html">RecipeTin Eats cracks the secret to making the greatest Korean fried chicken she has ever tried</a></h3></div></div></aside><p>Maehashi finds the powdered forms “earthier and warmer than fresh garlic and onion”.</p><figure class="sc-f6696da4-1 dbOiGP"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1038%2C$multiply_1.2063%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/fb6ad3089a4f84c047e2eb2295def76667f00ae1, https://static.ffx.io/images/$zoom_0.1038%2C$multiply_2.4127%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/fb6ad3089a4f84c047e2eb2295def76667f00ae1 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1038%2C$multiply_1.1587%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/fb6ad3089a4f84c047e2eb2295def76667f00ae1, https://static.ffx.io/images/$zoom_0.1038%2C$multiply_2.3175%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/fb6ad3089a4f84c047e2eb2295def76667f00ae1 2x"/><img alt="Paprika is one of Nagi Maehashi’s favourite spices." loading="lazy" src="https://static.ffx.io/images/$zoom_0.1038%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/fb6ad3089a4f84c047e2eb2295def76667f00ae1" srcSet="https://static.ffx.io/images/$zoom_0.1038%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/fb6ad3089a4f84c047e2eb2295def76667f00ae1, https://static.ffx.io/images/$zoom_0.1038%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/fb6ad3089a4f84c047e2eb2295def76667f00ae1 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Paprika is one of Nagi Maehashi’s favourite spices.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Getty Images/iStockphoto</span></cite></figcaption></figure></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><h2>Paprika (sweet)</h2><p>“I’m trying to think of a cuisine that doesn’t use paprika,” says Maehashi, who also uses smoked paprika but favours plain paprika for its versatility. </p><p>“My staple spice mix is paprika, garlic and onion powder. That’s a go-to I use all the time.” She suggests two parts paprika, one part onion powder, one part garlic powder, plus salt and pepper. </p><p>“You mix them together, sprinkle it on protein [or vegetable], pan-sear it, cook it. Then, while you’re resting it, deglaze the pan with butter or wine or chicken stock and then reduce it and pour it over the protein.”</p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.11124190700412007%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/5f25b9084d4666d87f72e23af72269a5bff2d011, https://static.ffx.io/images/$zoom_0.11124190700412007%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/5f25b9084d4666d87f72e23af72269a5bff2d011 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.11124190700412007%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/5f25b9084d4666d87f72e23af72269a5bff2d011, https://static.ffx.io/images/$zoom_0.11124190700412007%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/5f25b9084d4666d87f72e23af72269a5bff2d011 2x"/><img alt="RecipeTin Eats’ Greek chicken salad with dried oregano." loading="lazy" src="https://static.ffx.io/images/$zoom_0.11124190700412007%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/5f25b9084d4666d87f72e23af72269a5bff2d011" srcSet="https://static.ffx.io/images/$zoom_0.11124190700412007%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/5f25b9084d4666d87f72e23af72269a5bff2d011, https://static.ffx.io/images/$zoom_0.11124190700412007%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/5f25b9084d4666d87f72e23af72269a5bff2d011 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>RecipeTin Eats’ Greek chicken salad with dried oregano.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Steve Brown; STYLING: Emma Knowles</span></cite></figcaption></figure></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><h2>Dried thyme and oregano</h2><p>“I love thyme,” says Maehashi. “For me, thyme is pretty similar to oregano in terms of its use as a dry herb.” </p><p>She uses thyme and oregano in spices mixes (such as for Caribbean jerk chicken), Mediterranean staples, and for creating a “discreet herbiness” in peasant-style Gallic dishes. </p><p>When it comes to oregano, Maehashi says she prefers dried to fresh for its stronger and longer flavour hit, and especially uses it in Mexican classics or as <a class="inline-link" href="/goodfood/recipes/recipetin-eats-shares-your-new-favourite-midweek-chicken-breast-recipe-and-simple-vibrant-greek-salad-20240314-p5fcd9.html">a Greek marinade and on a Greek salad.</a></p><h2>Turmeric</h2></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>“Turmeric is so cool,” says Maehashi. Revered for its potent anti-inflammatory properties, it’s a power ingredient that’s become trendy on social media. “All of a sudden everything’s ‘turmeric this, turmeric that’, ‘golden this, golden that’.”</p><p>Maehashi uses turmeric for Indian food and southern Thai marinades. “It just makes everything bright yellow and interesting. It’s so good. I love it.”</p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipes/what-do-you-call-this-dhal-no-it-s-recipetin-eats-lentil-chickpea-coconut-curry-20240530-p5jhvs.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.16754973198332343%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_168%2C$y_72/t_crop_custom/q_86%2Cf_auto/329c6185ddefd1045f964cd858117c7f76e12f70, https://static.ffx.io/images/$zoom_0.16754973198332343%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_168%2C$y_72/t_crop_custom/q_62%2Cf_auto/329c6185ddefd1045f964cd858117c7f76e12f70 2x"/><img alt="Chickpea lentil curry." loading="lazy" src="https://static.ffx.io/images/$zoom_0.12657534246575344%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_89%2C$y_362/t_crop_custom/q_86%2Cf_auto/d4a3c49661bd026506ebb55cecf7584c958630f9" srcSet="https://static.ffx.io/images/$zoom_0.12657534246575344%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_89%2C$y_362/t_crop_custom/q_86%2Cf_auto/d4a3c49661bd026506ebb55cecf7584c958630f9, https://static.ffx.io/images/$zoom_0.12657534246575344%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_89%2C$y_362/t_crop_custom/q_62%2Cf_auto/d4a3c49661bd026506ebb55cecf7584c958630f9 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div><figcaption class="sc-a467bb53-3 dVupeb"><span class="sc-a467bb53-4 imUdKV">EASY</span></figcaption></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipes/what-do-you-call-this-dhal-no-it-s-recipetin-eats-lentil-chickpea-coconut-curry-20240530-p5jhvs.html">What do you call this, dhal? No, it’s RecipeTin Eats’ lentil chickpea coconut curry</a></h3></div></div></aside><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/cooking-up-a-storm-how-nagi-maehashi-turned-recipetin-eats-into-a-global-hit-20221013-h273vl.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_1%2C$multiply_0.28%2C$ratio_1.5%2C$width_600%2C$x_670%2C$y_558/t_crop_custom/q_86%2Cf_auto/e24b23be33afac9fe3ce7d0a9454c8075d265a5a, https://static.ffx.io/images/$zoom_1%2C$multiply_0.56%2C$ratio_1.5%2C$width_600%2C$x_670%2C$y_558/t_crop_custom/q_62%2Cf_auto/e24b23be33afac9fe3ce7d0a9454c8075d265a5a 2x"/><img alt="Nagi Maehashi, aka RecipeTin Eats, is launching her new cookbook, Dinner." loading="lazy" src="https://static.ffx.io/images/$zoom_1%2C$multiply_0.1853%2C$ratio_1%2C$width_518%2C$x_711%2C$y_511/t_crop_custom/q_86%2Cf_auto/e24b23be33afac9fe3ce7d0a9454c8075d265a5a" srcSet="https://static.ffx.io/images/$zoom_1%2C$multiply_0.1853%2C$ratio_1%2C$width_518%2C$x_711%2C$y_511/t_crop_custom/q_86%2Cf_auto/e24b23be33afac9fe3ce7d0a9454c8075d265a5a, https://static.ffx.io/images/$zoom_1%2C$multiply_0.3707%2C$ratio_1%2C$width_518%2C$x_711%2C$y_511/t_crop_custom/q_62%2Cf_auto/e24b23be33afac9fe3ce7d0a9454c8075d265a5a 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/cooking-up-a-storm-how-nagi-maehashi-turned-recipetin-eats-into-a-global-hit-20221013-h273vl.html">Cooking up a storm: How Nagi Maehashi turned RecipeTin Eats into a global hit</a></h3></div></div></aside><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/culture/books/nagi-maehashi-local-cookbook-author-outselling-ottolenghi-and-oliver-20221118-p5bzd3.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1544974436209425%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_190%2C$y_44/t_crop_custom/q_86%2Cf_auto/8da6302ac6973904c2dbbceb89f10cc77e7c4f83, https://static.ffx.io/images/$zoom_0.1544974436209425%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_190%2C$y_44/t_crop_custom/q_62%2Cf_auto/8da6302ac6973904c2dbbceb89f10cc77e7c4f83 2x"/><img alt="Nagi Maehashi of Recipe Tin Eats, with her dog Dozer." loading="lazy" src="https://static.ffx.io/images/$zoom_0.2198%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_314%2C$y_91/t_crop_custom/q_86%2Cf_auto/8da6302ac6973904c2dbbceb89f10cc77e7c4f83" srcSet="https://static.ffx.io/images/$zoom_0.2198%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_314%2C$y_91/t_crop_custom/q_86%2Cf_auto/8da6302ac6973904c2dbbceb89f10cc77e7c4f83, https://static.ffx.io/images/$zoom_0.2198%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_314%2C$y_91/t_crop_custom/q_62%2Cf_auto/8da6302ac6973904c2dbbceb89f10cc77e7c4f83 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/culture/books/nagi-maehashi-local-cookbook-author-outselling-ottolenghi-and-oliver-20221118-p5bzd3.html">‘It’s all very surreal’: the local cookbook author outselling Ottolenghi and Oliver</a></h3></div></div></aside></div><div class="noPrint article" id="hard-reg-wall-piano-id"></div><div class="sc-5572f931-0 jGgTyy noPrint"><p class="sc-5572f931-1 hepXIe">The best recipes from Australia's leading chefs straight to your inbox.</p><a class="sc-cba76dee-0 oQxeF sc-5253e565-0 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writer Nagi Maehashi, the “voice, cook and eater” behind the \u003Cx-placeholder id=\"466c134a572f64551863e8316a13f89e447ec7ff\"\u003E\u003C\u002Fx-placeholder\u003E, is on a mission to solve the “what can we have for dinner?” dilemma. \u003C\u002Fp\u003E","placeholders":[{"key":"466c134a572f64551863e8316a13f89e447ec7ff","text":"RecipeTin Eats website","type":"LINK_ASSET","assetId":"h273vl"}]},{"type":"MARKUP","markup":"\u003Cp\u003EHer first cookbook, \u003Cem\u003EDinner\u003C\u002Fem\u003E, \u003Cx-placeholder id=\"3fe681a37a94b493d393f98bd6522920dc27f59c\"\u003E\u003C\u002Fx-placeholder\u003E last year, and her new cookbook, \u003Cem\u003ETonight\u003C\u002Fem\u003E, will hit the shelves on October 15.\u003C\u002Fp\u003E","placeholders":[{"key":"3fe681a37a94b493d393f98bd6522920dc27f59c","text":"was the top-selling book in Australia","type":"LINK_ASSET","assetId":"p5ewh7"}]},{"type":"MARKUP","markup":"\u003Cp\u003EAs a busy woman (Maehashi also runs RecipeTin Meals, a food bank that has donated more than 270,000 free meals to Sydney’s vulnerable), she has found that herbs and spices take a meal from \u003Cem\u003Emeh \u003C\u002Fem\u003Eto marvellous.\u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.11506849315068494,"width":756,"offsetX":0,"offsetY":0},"type":"LANDSCAPE_3_2","credit":"Rob Palmer","source":"Supplied","caption":"RecipeTin Eats founder and owner Nagi Maehashi cooking under the watchful eye of Dozer.","mediaId":"8cd43d28615e86b93778eb34e2d126a7e011d304","animated":false,"mimeType":"image\u002Fjpeg"}},{"type":"MARKUP","markup":"\u003Cp\u003ESpices are so important to her cooking that for \u003Cem\u003ETonight\u003C\u002Fem\u003E she whittled down her list to a “top 13” (why stop at 10?) that work across almost every type of cuisine. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E“I literally created a matrix to come up with my most in-demand spices,” she says. “I wrote the spices down one side and I gave it an extra tick in every recipe it appeared.”\u003C\u002Fp\u003E"},{"type":"ASSET","asset":{"id":"p5kfm4"}},{"type":"MARKUP","markup":"\u003Cp\u003EShe buys most of her spices from the supermarket, eschewing loyalty to any particular brand and choosing whichever is on special that day. “I want my recipes to be accessible, and I just want to make sure my recipes taste good with those everyday spices from a supermarket,” she says.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EMaehashi decants any spices not already packaged in well-sealed glass jars into airtight containers or jars to prevent moisture getting in and retain freshness. Her Kmart jars and Bunnings spice rack take prime possie on the kitchen bench. “I like to see my spices and grab them instantly, so I’ve never stored them in drawers.” \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EIf you’re a bit suss on your spice being too old, Maehashi recommends the sniff test. “If it doesn’t smell like it’s supposed to smell then you know it’s completely dead. Spices that are too old lose flavour, and it doesn’t matter how much cumin you put into a dish, you can’t taste it, and the dish just gets grainy.” \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EHere, then, are Maehashi’s essential 13 herbs and spices.\u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.14130911256700418,"width":756,"offsetX":51,"offsetY":51},"type":"LANDSCAPE_3_2","credit":"Rob Palmer","source":"Supplied","caption":"The essential 13 dried herbs and spices in Nagi Maehashi’s pantry.","mediaId":"f8d0bfcacf0ed3d1903d7b81c9311d707b0ca439","animated":false,"mimeType":"image\u002Fjpeg"}},{"type":"MARKUP","markup":"\u003Ch2\u003ECayenne pepper\u003C\u002Fh2\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E“I use cayenne for a spicy, warm heat,” says Maehashi, who loves this dried chilli pepper for its stable nature. “I find you get consistency of heat from brand to brand, no matter where you buy it.” \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EShe busts out the cayenne when cooking Southern US comfort food, adding fire to marinades and spice rubs (including for barbecue brisket or Carolina pork ribs), and making spice blends for jambalaya and chilli con carne. \u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.16754973198332343,"width":756,"offsetX":24,"offsetY":130},"type":"LANDSCAPE_3_2","credit":"Rob Palmer STYLING: Emma Knowles","source":"Fairfax Media","caption":"Chilli flakes can spice up RecipeTin Eats’ creamy tomato sausage pasta.","mediaId":"0c673c2cdaee27af96ff7e37cc6984dc6d371085"}},{"type":"MARKUP","markup":"\u003Ch2\u003EChilli flakes\u003C\u002Fh2\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EEarthiness, warmth, and the “little red flecks” are why Maehashi sprinkles chilli flakes on anything from scrambled eggs to “a piece of boring grilled chicken”. She prefers them to black pepper, chilli paste or sriracha. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E“I’ll just sprinkle chilli flakes because I just like that little bit of dust,” she says. “I use [them] a lot on pastas. Especially \u003Cx-placeholder id=\"f585fa4bcd0f9ae9dbfba92ac187281efc07da93\"\u003E\u003C\u002Fx-placeholder\u003E that are family-friendly with no spice, you can sprinkle them on at the end. I love them.”\u003C\u002Fp\u003E","placeholders":[{"key":"f585fa4bcd0f9ae9dbfba92ac187281efc07da93","text":"when you make pastas","type":"LINK_ASSET","assetId":"p5dyh1"}]},{"type":"MARKUP","markup":"\u003Ch2\u003ECinnamon (ground)\u003C\u002Fh2\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E“The thing people never think of is using [cinnamon] in savoury [dishes], and I love it,” says Maehashi. “Tagines, fruit and nut pilafs, and massaman curry – so good!” \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EShe nominates ground cinnamon as a core spice because it’s so “universally useful” but she also tosses cinnamon quills in slow-cooked dishes, for earthiness or “specifically when I don’t want a sauce to be brown”. \u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.15392441860465114,"width":1059,"offsetX":0,"offsetY":132},"type":"LANDSCAPE_16_9","credit":"Nagi Maehashi.","source":"Fairfax Media","caption":"Green bean salad with sizzled cumin garlic dressing.","mediaId":"6ffa5281e081e5db41283587ebf1bb29bb740f87"}},{"type":"MARKUP","markup":"\u003Ch2\u003ECoriander (ground) and cumin (ground)\u003C\u002Fh2\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EThese are Maehashi’s big two, the most-used spices in her pantry, used for Indian, Mexican, southern American, Brazilian, Thai and African cuisine. She’s chosen the ground versions because “I feel like you can use powder in a more discreet way”. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EBut she also loves toasting whole cumin and crushed coriander seeds to create a “sizzle dressing”, frying the spices in olive oil to release the aromatics. \u003C\u002Fp\u003E"},{"type":"ASSET","asset":{"id":"h265te"}},{"type":"MARKUP","markup":"\u003Cp\u003E“I do olive oil, chopped-up garlic, and then [toasted] coriander and cumin,” she says. “You sizzle it, then pour it over even something as bland as boiled broccoli, and all of a sudden, it’s something amazing. Especially when you give it a name, like ‘blanched broccoli with sizzled cumin seasoning’.”\u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.09883644920904694,"width":756,"offsetX":0,"offsetY":18},"type":"LANDSCAPE_3_2","credit":"Nagi Maehashi","source":"Fairfax Media","caption":"RecipeTin Eats’ Thai chicken satay curry uses both curry paste and curry powder.","mediaId":"847ee0dc897a34d94b9586ca46ca249f962ca510"}},{"type":"MARKUP","markup":"\u003Ch2\u003ECurry powder\u003C\u002Fh2\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E“It’s Keen’s, the orange one!” says Maehashi about her favourite Keen’s Traditional Curry Powder. “I am such a curry snob, so I never use bought curry powder in Indian curries or Sri Lankan curries, Pakistani curries, none of the ‘real’ curries.” \u003C\u002Fp\u003E"},{"type":"ASSET","asset":{"id":"p5je6c"}},{"type":"MARKUP","markup":"\u003Cp\u003EInstead, she uses Keen’s for British dishes such as kedgeree, tosses roasted chickpeas in it for a fast salad or mixes it through the mayo for a curried egg sanger. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E“It’s a shortcut to make things a little bit more interesting,” she says. “Don’t go curry-posh on me when you’re giving me an egg sandwich; just use Keen’s.”\u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.378,"width":756,"offsetX":0,"offsetY":18},"type":"LANDSCAPE_3_2","credit":"Nagi Maehashi","source":"Not-For-Syndication","caption":"RecipeTin Eats’ chana aloo makes use of pantry staples.","mediaId":"9061dbce72285ab3139676751c4601536de1faf5"}},{"type":"MARKUP","markup":"\u003Ch2\u003EGaram masala\u003C\u002Fh2\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EMaehashi calls this ancient spice blend “curry powder on steroids” and uses it exclusively for “proper” Indian curries, including eggplant curry and \u003Cx-placeholder id=\"8c2386c0d6014caf35e4b63831ac21166b21908d\"\u003E\u003C\u002Fx-placeholder\u003E\u003C\u002Fp\u003E","placeholders":[{"key":"8c2386c0d6014caf35e4b63831ac21166b21908d","text":"chana aloo (chickpea with potato).","type":"LINK_ASSET","assetId":"h1yk6c"}]},{"type":"MARKUP","markup":"\u003Cp\u003E“Oh, and biryani. I use it to make biryani with a curry sauce buried under the rice,” she says. “I love biryani. 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