SPICE UP YOUR LIFE

If your idea of seasoning doesn’t go beyond salt and pepper, self-described “spice therapist” Lior Lev Sercarz would like a word with you. The chef-owner of New York City spice shop La Boîte, and author of The Spice Companion ,isona mission to get people to use more spices, more often. Even if you don’t cook, good-quality spices can take already prepared food to another level, says Sercarz, who creates custom blends for restaurants. Here are his ideas for easy ways to use what’s likely already in your spice cabinet.

GREEN CARDAMOM

Flavor profile: subtle spicy, sweet and citrus notes with a touch of eucalyptus. It’s gaining more popularity in American kitchens and Sercarz likens it to “a much more sophisticated cinnamon.” Familiar uses: Indian curries and chai tea, Turkish coffee, Scandinavian baked goods

Try it in: your morning coffee, chocolate mousse or pudding, applesauce Plays well with: caraway, cinnamon, cumin, dill, juniper berries

ALLSPICE

Flavor profile: warm and complex, with notes of clove, nutmeg, cinnamon and black pepper. Works equally well in sweet and savory dishes.

Familiar uses: jerk seasoning, holiday baked goods

Try it in: hot chocolate, sweet potato puree, waffle or pancake batter Plays well with: black pepper, clove, vanilla, cardamom, cinnamon