Page 36 - Valley Table - Fall 2022

Pink Peppercorn
This spice grows as a berry on a tree that’s harvested in a similar way to cherries. Its aromatic flavor profile has the bite of black pepper, but tastes more like a fruity chili. According
to Perez-Gallardo, it has a lot of versatility. Try incorporating it into seafood or dessert recipes that could benefit from a little bite, like octopus or rice pudding.
Fenugreek
“This is nicknamed the maple syrup spice, but I also get a sweet celery flavor from this powder,” says Fastiggi. Its caramelized profile makes it a great addition to soup bases, marinades, and salads—or anything else that might benefit from a touch of celery.
Malt Vinegar Powder
Exactly as it sounds, this powder is a great way to add acid to a dish without any liquid (no more mushy fish and chips!). “That acid could completely transform something as simple as chicken and fresh vegetables with minimal effort,” says Fastiggi. A meal with an acidic component like malt vinegar tastes brighter, fresher, and cancels out overly bitter flavors, making it a great addition to potatoes, asparagus, and meat marinades.
34 THE VALLEY TABLE
SEPT – OCT 2022