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  • Food section icon
    Back to Our Roots

    Ginger is good for what ails you—as Jews have known for thousands of years

    byPaola Gavin
  • Food section icon
    Old Spice

    Jews have been using cinnamon since biblical times. And what was precious to King Solomon is still a culinary—and medicinal—treasure today.

    byPaola Gavin
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    Red Hot Chili Peppers

    Popular in everything from stews and sauces to sandwiches and egg dishes, harissa has traveled far from its Tunisian roots

    byPaola Gavin
  • A farmer holds cloves grown on Pemba Island, Tanzania
    A farmer holds cloves grown on Pemba Island, Tanzania
    Food section icon
    Spice World

    Burlap & Barrel found success bringing seasonings from around the globe to American restaurant kitchens. Then the pandemic came, and changed the whole business.

    byLeah Koenig
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    A Fragrant Addition to the American Kitchen

    Mahlab, a spice most often used in baked goods, has brought its gentle perfume from the Mediterranean and the Middle East around the globe

    byLeah Koenig
  • Spice blends at La Boîte.
    Spice blends at La Boîte.
    Food section icon
    The Wide World of Jewish Spices

    There’s more to life than garlic powder. Jewish cooks around the globe use a variety of flavors to make their food distinctive. Here’s your primer, from A to Z.

    byLeah Koenig
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    Posh Spice

    Lior Lev Sercarz, an Israeli-born, French-trained chef, is a top provider of rigorously sourced seasonings to high-end New York restaurants

    byJoan Nathan
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