Question:
What spice would you not be without in your kitchen?
Answer:
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.
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Question:
What spice do you feel will grow in popularity in the coming year?
Answer:
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.
