The spices used in East Asian cuisine have been explored extensively in the fascinating cooking show called The Spice Goddess. Chef Bal Ameson, who hosts the show, has an encyclopedic knowledge of spices, seeds and herbs, and I have learned a lot from her. As an example, recently I bought a jar of curry powder that turned out to be much too hot and lacking in curry flavor. I had to throw it out, but I have learned from Ameson that if I have Garam Masala in the fridge, I can make a curry. So I was saved the last time I started a curry dish, only to remember that I had no curry powder. However, North Africa is another iteration of spices and flavorings. As I went through improvising the spice...
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