Traditional Venezuelan cuisine does not usually need much variety of spices to season traditional dishes. My family usually only uses salt, anatto, and vegetables such as onion, garlic, or chives to season dishes. However, for some time now I've been improving my culinary skills and have also dared to prepare dishes from other cultures. In doing so, I've come to know a diversity of spices that have completely transformed the taste of the dishes I prepare.

One day I asked a friend for advice on which spices to buy and he suggested I'd buy cardamom and curry. The former I couldn't find it anywhere and the latter I bought it with caution fearing that I wouldn't like it.

There were two presentations of curry, one of 120 grams and another of 20 grams. I bought a 20-gram sachet of curry and a 20-gram sachet of black pepper. To my surprise, the flavor it gives to meats and chicken is incredibly delicious, I think I have even used it to season scrambled eggs and rice. Curry has become my favorite spice.

Do you have a favorite species?

Thanks a million for stopping by.

Lots of love,

W.

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