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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: Flavor, History, and Usage
    • Cumin: Flavor, History, and Usage
    • Marjoram: Flavor, History, and Usage
    • Nutmeg: Flavor, History, and Usage
    • Black Pepper: Flavor, History, and Usage
    • Cinnamon: Flavor, History, and Usage
    • Cloves: Flavor, History, and Usage
    • Garam Masala
    • 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

    Jamaican Sweet Potato Recipe

    Bowl of Jamaican chicken curry with a fork resting in it.

    Original Jamaican Curry Chicken Recipe

    Jamaican Coffee Brands

    Jamaican Curry Powder vs Indian

    Ackee and Saltfish

    Jamaica: Recipes, Background, and Culture

    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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