What spice would you not be without in your kitchen?
Todd English: Allspice for its versatility. It adds heat, aroma and power to food.
Keith Keogh: Peppercorns. You have to have the basics, and with peppercorns, you can do reductions and all sorts of preparations.
What spice do you feel will grow in popularity in the coming year?
English: What I call the Renaissance spices, like nutmeg, cumin and allspice. They add very interesting elements to dishes. (For example, English adds nutmeg to spaghetti sauce.)
Keogh: I think curry is up-and-coming. People are beginning to identify regional flavors — Asian, Indonesian — and appreciate different flavors in different styles of curry dishes.