Top 66 Spices Quotes

I love Indian food – it’s my favourite cuisine. I love the mixture of spices and the subtle flavours. It’s really erotic; the spices are so sensuous.

It’s quite amazing to me, as I walk around a supermarket or a health food shop, to observe the number of Fairtrade choices: not just staples such as coffee, tea, fresh fruits and rice, but cocoa and chocolate, herbs and spices, honey, ice cream, and jams.

When you’re in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it’s made with garlic, olive oil, cilantro, parsley, and some light chilies.

Spices, of course, are essential.

The secret of happiness is variety, but the secret of variety, like the secret of all spices, is knowing when to use it.

Flesh-meats will depreciate the blood. Cook meat with spices, and eat it with rich cakes and pies, and you have a bad quality of blood.

My diet is mostly composed of whole-grain cereals, legumes, beans, lentils. Lots of cooked, baked, or steamed vegetables. Lots of spices like curcumin or cumin that help aid digestion. Some superfoods.

Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.

Spices are very hot, very hip. I love spices. I’ve always loved the Mediterranean flavors.

I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.

I feel like a hit will come whenever it does, but I don’t want to sit in a studio trying to figure out the magic formula and mixing spices and trying to come up with the perfect song.

Genuine polemics approach a book as lovingly as a cannibal spices a baby.

I feel like my kind of music is a big pot of different spices. It’s a soup with all kinds of ingredients in it.

Use spices for flavor in food rather than adding a bunch of oils, fats, or sauces.

When you’re in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it’s made with garlic, olive oil, cilantro, parsley, and some light chilies.

We’re not just any star stuff, most of which is humdrum hydrogen and listless helium. Our bodies include fancier ingredients like carbon, oxygen, nitrogen, phosphorous, and a few other herbs and spices.

I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.

Whilst I love Italian food, when I think of Dubai I think spices, tangy and zing.

In my travels, I also noticed that kids in Thailand like spicy food, and kids in India love curry. I’m hoping to introduce my son, Hudson, to lots of veggies and spices when he’s young. I say that before he’s started on solid foods, so it could be easier in theory than practice!

The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za’atar mix.

Flesh-meats will depreciate the blood. Cook meat with spices, and eat it with rich cakes and pies, and you have a bad quality of blood.

I think you have to be careful with spices. Kids’ palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril’s Essence, called Baby Bam, which has no cayenne pepper.

Black pepper is necessary to absorb the key antioxidants in most spices and foods, including turmeric, so get a pepper grinder and fill it with Tellicherry peppercorns.

That’s the Indian in me – you must put spices on everything. As a kid, whenever we got sick, my mom would take milk and put turmeric in it. That was our medicine. That was the cure-all. Some people turn to Robitussin.

I wrote ‘Mistress of Spices’ at an unusual time when I had a near-death experience after the birth of my second son.

Spices are very hot, very hip. I love spices. I’ve always loved the Mediterranean flavors.

I travel 330 days a year and eat every two and a half hours – I’m a big guy. I always carry a fork, little bottles of spices, and Sriracha. I eat what I feel like eating.

I’d say, for me, it’s cooking that gives me a space beyond music. I love food. And somehow, music and food go together so well. Cooking is very therapeutic. That preparation, the fragrance of spices, the wafting aromas – it just sweeps aside my depression, tiredness and name what you may.

I wanted to see how flavors, spices, and grains traveled back and forth along the Silk Road and were interpreted by a multitude of cultures’ palates.

Cooking turkey every year doesn’t have to be monotonous – I want people to always mix it up using different spices and preparations.

I have encouraged my kids to eat well from day one. I add flavor – herbs and spices – to everything because I don’t want them getting used to starchy, bland food. I also want them to experiment – they don’t have to love everything, but they do have to try it.

All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. They’re also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.

A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It’s also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven.

All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. They’re also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.

Ethiopia was one place that just blew me away. How many spices they used in their cuisine. Incredible. Theres a spice mix called berbere that Id never tasted before.

I simplify the spices. I’m the same way as everybody else: if I look at a recipe and there’s ten spices in it, I’m going to have to think long and hard about when I’m going to be able to make that… so I try to simplify the spices to three or four.

Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.

I simplify the spices. I’m the same way as everybody else: if I look at a recipe and there’s ten spices in it, I’m going to have to think long and hard about when I’m going to be able to make that… so I try to simplify the spices to three or four.

Glogg is a Scandinavian mulled wine, sweetened with honey, almonds, raisins and spices. Its name suits its purpose so beautifully.

I love to use a lot of spices when I cook, so we actually cast a real peppercorn in gold and then just made a bead out of it for necklaces and earrings.

I think that if you grind your spices and keep them in small batches, you can use them in endless ways. The key thing is to have a spice mill or a coffee grinder, and to keep your spices cold and in tightly lidded boxes.

Dissolving differences has always been an important motive for my writing, right from ‘The Mistress of Spices.’

A nutritionist has told me to have very little butter and very little spices, but I can’t live like that.

Country town to the city heart, in every corner of the globe you’ll find a Chinatown, a Chinese restaurant or an Asian grocer. From this vast and ancient culture, we credit noodles, dumplings, rice, countless spices and cooking techniques to have enriched every culture that they’ve landed in.

I love the food in Thailand because of the exotic spices they use. Their style of cooking is unique to their culture and always amazing.

I believe history and tradition is something solid and something we can rest on. I am not crazy about putting new spices in chocolate.

Rubbing meat or vegetables with sweet and savoury spices before roasting or sizzling on a grill is what summer nights are all about.

My diet is mostly composed of whole-grain cereals, legumes, beans, lentils. Lots of cooked, baked, or steamed vegetables. Lots of spices like curcumin or cumin that help aid digestion. Some superfoods.

Ounce for ounce, herbs and spices have more antioxidants than any other food group.