Spices: A Photo Essay of Indispensible Ingredients

yucaseasoning

A PHOTO ESSAY OF INDISPENSABLE INGREDIENTS

BY RYAN HULVAT

TORRE

A bold blend of cayenne, ancho chili, paprika, garlic and more accents Mexican “fries” made from yuca roots. Photographer Ryan Hulvat captures images of chefs in their natural habitat — a busy professional kitchen. Observing these culinary artists at work provides him with a privileged insight into the relationship between chefs and their ingredients, especially spices that infuse dishes with distinctive flavors. The seasonings and singular ingredients illustrated here tell tales that connect time and culture with cooks and cuisine. Each story is both highly personal and widely inclusive, a reminder that food has long been a powerful means of communication.

saffron

SPINNERSTOWN HOTEL

Worth more per ounce than gold, the saffron — dried stigmas of crocus flowers — used here was purchased in Italy by the owners.

yuzajuice

GRILLE 3501

Pure, unpasteurized juice from Japan’s prized yuzu fruit, known as Marugoto Shibori, delivers a bright, citrusy flavor.

hops cascade

THE MINT GASTROPUB

Humlus lupulus flowers are essential in brewing American craft beers that complement the restaurant’s eclectic cuisine.

BRICK TAVERNbayleaves These dried leaves, slow simmered in stews, soups, and sauces, create a subtle — but important — background layer of flavor.

beet dried powder

SAVORY GRILLE

Pulp from juiced red beets is dried and ground inhouse to garnish plates and flavor risotto and pasta dishes.

spicecopper

COPPERHEAD GRILLE

This proprietary blend of 14 spices — sold at the restaurant — is an heirloom family recipe developed decades ago at The Parkland Restaurant.