Flavour Bombs

This is a super cool list! Great to have on hand.

Maybe it seems obvious, but having kosher salt and freshly ground pepper on hand always improves nearly any dish and I feel like it also elevates the perceived “level” of the dish – as in a higher level of restaurant than it would be with “plain” salt-and-peppa. Paprika, too, can improve many meals in my book at least, as can rosemary.

The other day I also made a recipe with dill and that just exploded my taste buds. I’m an Israeli who is allergic to tahini/sesame and therefore to most commercially available hummus, but I love me my middle eastern Tzaziki – which is really just dill and cucumbers in yogurt…!

Tapenade (olive paste) is another good one and can go with sun dried tomatoes a la Megan’s suggestion.

I would also add jalapeño to the list – I’m not a big fan of spicy and can’t tolerate anything above mild spice, but I’m finding that a small bit of jalapeño to enrich otherwise boring sauces is a really great to elevate many dishes without burning my mouth.

Hey Jules ? when you use roast nuts, do you roast them yourself or do you buy them roasted. I am having trouble finding roast nuts (I am in Australia). If you roast them yourself, how do you do it? I just put them in the pan on high heat, but not sure whether that’s the best way? If you buy them, could you please point me in the right direction where to get them? Thank you!