Garlic-chili flaxseed oil I regularly use this as my salad-dressing base, adding fresh lemon juice, salt, and pepper. I also drizzle it over steamed vegetables, rice, pasta, and potatoes. My favorite application is on my movie-watching popcorn.
Citrus zest I often grate a little lemon peel over pasta, asparagus, fish, or chicken just before serving, and fold lemon or orange zest into cookie, pancake, and cake batters. It lends a final bright note to the overall flavor.
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Aleppo pepper Also known as Halaby pepper, this offers mild heat and a robust and fruity flavor. I add it just about anywhere one would use crushed red chili pepper. Try grilling a chicken breast dusted with cumin, Aleppo pepper, and salt.
Ceylon soft-stick cinnamon Less biting than cassia cinnamon, Ceylon cinnamon has a sweet, soft, sensuous complex of flavors. It’s sold in short 5-inch sticks; grind only as needed. I add it to anything chocolate. Jazz up your favorite hot cocoa recipe with Ceylon cinnamon, vanilla extract, and a dash of Aleppo pepper.
