Page 34 - Valley Table - Fall 2022

Aleppo Pepper
This fruit-forward spice has the flavor of a bell pepper with the heat of crushed red pepper flakes. While pepper flakes contain seeds that can impart a great deal of heat, Aleppo powder has a milder, almost sweet heat level that showcases its unique flavor. According to Fastiggi, “It’s a very controllable heat; a little bit goes a long way, but you can always add more if you’re looking for heightened sharpness.” You’ll see this pepper in a variety of Turkish, Middle Eastern, and Mediterranean dishes like muhammara, hummus, and as a marinade on grilled kebabs.
Allspice
Despite its name, allspice comes from a whole berry of the same name and is not a mix of spices. “It’s this peppercorn-like berry that you grind into a powder and add to both sweet and savory dishes,” says Fastiggi. Try sprinkling it on roasted root vegetables and meats, or add it to fall-flavored desserts like pumpkin pies and pastries—it complements cinnamon very well.
32 THE VALLEY TABLE
SEPT – OCT 2022
Cumin
You’ve no doubt heard of this spice before, but do you know how to use it? According to Halo Kaya Perez-Gallardo, the chef- owner and co-founder of Lil’ Deb’s Oasis in Hudson, people who dislike cumin tend to “use too much of it in a dish—so the flavor becomes overpowering—and then never use it again.” The spice is a typical addition to Latin American, Indian, and African cuisines, and when used in the right amount, delivers a delicious, nuanced flavor.