by Grace Jidoun
WHAT’S HAPPENING
- Did you know turmeric is in? The New York Times‘ T debuts “The New Staples,” a column spotlighting exotic or obscure ingredients that are showing up in restaurants and the kitchens of adventurous eaters.
- Vadouvan, Buddha’s hand (a claw-shaped citron) and duck hearts have all been featured, and in case readers are at a loss for where to find these delicacies, shopping resources are included.
- Some ingredients also come with recipes courtesy of prominent chefs. For instance, vadouvan, an Indian spice blend, makes a nice rub for lamb, which chef Sean Brock of McCrady’s in Charleston, S.C. pairs with bok choy and sweet potatoes. No recipe for Buddha’s hand, however.
WHAT THIS MEANS TO BUSINESS
- The kitchen is a place where consumers can assert their individuality and personal style. Having a chic pantry could be the latest status symbol for both fashionistas and foodies.
- The pantry is evolving. Consumers are open to new flavors, and some are excited to cook with these ingredients, as long as they get a little guidance from the pros.
RESOURCES
- The New Staples is written by Merrill Stubbs of Food52
