Alice Arndt’s Seasoning Savvy
Try coconut chips! In the
Dill is one of those generous plants that that supply us with both seed and leaf as seasonings, but when a recipe calls for just plain “dill,” you can be quite sure it means the leaves. The feathery leaves are also called “dillweed”—a libelous label for a refined flavor.
On rose water:
Rose water is intended to put a dish over the top in elegance and refined sensuality. Many Indian and Middle Eastern desserts are finished with a half teaspoon of rose water, and sugar syrup is frequently scented with this culinary perfume. Rose water is a popular flavor for lokum, the candy also called Turkish delight. The classic Persian combination od rose water and saffron is so luscious that it’s almost embarrassing.
Don’t stint with marigold petals in rice dishes: a quarter cup of chopped petals for each cup of rice is generally not excessive [I had no idea].
You will also want to have a look at Arndt’s magnum opus, Culinary Biographies.Alice was herself so luscious that she was almost embarrassing, but she would somehow always put you at your ease.