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    The Spice Cabinet

    Spread of spices in small wooden bowls on black background

    When I started The Foreign Fork, my spice usage was limited almost exclusively to salt, pepper, and garlic powder. What a boring way to live. But spices aren’t as scary as they seem! Each time we cook with a new spice, I’ll add it to The Spice Cabinet with a brief description on usage. By the end, we’ll have an Encyclopedia of Flavor to help make every dish exciting.

    • Cardamom Pods in a Glass Bowl
      Cardamom: Flavor, History, and Usage
    • Cumin on black background
      Cumin: Flavor, History, and Usage
    • Marjoram: Flavor, History, and Usage
    • Stoemp from Belgium
      Nutmeg: Flavor, History, and Usage
    • Black pepper in clear cup
      Black Pepper: Flavor, History, and Usage
    • Cinnamon sticks on black
      Cinnamon: Flavor, History, and Usage
    • Cloves
      Cloves: Flavor, History, and Usage
    • Garam Masala
    • Sea salt in clear bowl
      Salt: Flavor, History, and Usage

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    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
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    My Latest Recipes

    Cardamom Cake from Kuwait (Gers Ogaily)

    Homemade Ginger Juice

    Stegt Flaesk

    Chicken Paprikash Recipe

    Bowl of pierogi with garnishing on top sitting next to a dish towel.

    What To Eat with Pierogi

    Partial top view of a plate of shrimp scampi prepared in the instant pot, served with a lemon wedge.

    What To Eat with Shrimp Scampi

    Vegetable Recipes

    Yu Choy Sum

    Lima Beans and Corn Succotash Recipe

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

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