We might be adding Padma’s spice drawers to our Pinterest boards.
And when she revealed whats inside in a recent Instagram post, we can definitely see why.
Thats why theyre by the stove.
Photo:Lakshmi:Amy Sussman, Pattern: OlgaOlmix
Here are the highlights from Lakshmis spice tourplus her top three picks that she considers to be essentials.
Urfa chile is wonderful, she says.
And smoked paprika I use a lot.
Ancho chile can bring a light heat inquesadillasand soups.
She also says that she usessumaca lot; it’s a versatile spice commonly used in Middle Eastern cuisine.
An underrated favorite in Lakshmis second drawer is pili mirch, a yellow chile powder.
Its really super hot, the host explains.
Another underrated go-to for the cook is anardana, aka dried pomegranate seeds.
From thepomegranate toast queen, we understand why this one is in her easy-access section.
Its great if youre making roasted potatoes.
We may need to shake this on ourCrispy Oven-Roasted Potatoesfor added punch.
While she writes in the caption that picking just three should be illegal, here are her top choices.
Sambar powder, thyme and red chile flakes, she decides.
First, sambar powder is a curry blend used in South Indian cuisine.
And red chile flakes are classic and versatile for so many different meals and cuisines.
(It was a staple in my Italian American household growing up.)
Sprinkle on top of nearly any savory dish for added dimension.
Alex Guarnaschellis mother would shake in a bunch when makingStracciatella.
