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Photo:Lakshmi:Amy Sussman, Pattern: OlgaOlmix
Lakshmi:Amy Sussman, Pattern: OlgaOlmix
FormerTop Chefhost andTaste the Nationstar Padma Lakshmi says her spice drawers are one of her “most sacred nooks” in her entire house. And when she revealed what’s inside in a recent Instagram post, we can definitely see why.
When opening up the drawers next to the oven in Lakshmi’s kitchen, dozens and dozens of spices can be found—and these are just the everyday spices she loves to have on hand while cooking.
Here are the highlights from Lakshmi’s spice tour—plus her top three picks that she considers to be essentials.
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What’s in Padma Lakshmi’s Spice Drawers
First, she has rows for chiles and chile powders—from chipotle chile powder to urfa pepper flakes.
“Urfa chile is wonderful,” she says. “And smoked paprika I use a lot.” If you’re not sensitive to spicy foods, adding more heat to your meals can actuallyreduce risk of heart disease and stroke.
“Ancho chile is nice too because it packs a punch, but it’s not as sharp as cayenne,” Lakshmi shares, highlighting another spice in her chile collection. Ancho chile can bring a light heat inquesadillasand soups.
She also says that she usessumac“a lot”; it’s a versatile spice commonly used in Middle Eastern cuisine.
An underrated favorite in Lakshmi’s second drawer is pili mirch, a yellow chile powder.
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Another underrated go-to for the cook is anardana, aka dried pomegranate seeds. From thepomegranate toast queen, we understand why this one is in her easy-access section.
“This is just a powder, it also gives a tart, crunchy flavor to some dishes,” Lakshmi shares. “It’s great if you’re making roasted potatoes.” We may need to shake this on ourCrispy Oven-Roasted Potatoesfor added punch.
Padma Lakshmi’s Top 3 Spices
In a separate Instagram clip, Lakshmi was asked, if she knew she was going to be stranded on a deserted island and she could only bring three spices, which ones would she bring. While she writes in the caption that picking just three should be “illegal,” here are her top choices.
“Sambar powder, thyme and red chile flakes,” she decides. Don’t worry, she has her reasons: “So I can cook Mediterranean food, I can cook South Asian food, and I can give a lot of heat—or little heat—to everything.”
First, sambar powder is a curry blend used in South Indian cuisine. She has shared that her favorite brand is 777, Lakshmi uses sambar powder in her ownCoconut-Braised Cabbagethat’s a veggie-packed favorite for chilly nights.
Thyme is an herb commonly used in the Mediterranean diet, as theTaste the Nationstar explained, and its earthy flavor goes amazing with fish, hearty roasts and as a drink garnish.
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And red chile flakes are classic and versatile for so many different meals and cuisines. (It was a staple in my Italian American household growing up.) Sprinkle on top of nearly any savory dish for added dimension. Alex Guarnaschelli’s mother would shake in a bunch when makingStracciatella.
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