So I put that example because one of the things that felt like a breakthrough in cooking ability for me was seeing a post listing a bunch of world cuisines by spices (I think it was a post by Jeff Kaufman, but I can’t find it now). Having a sense of which spices usually contribute to the flavor profile I want made me a better cook than my arbitrary “sniff spice and guess whether that would be good” previous method.
So I put that example because one of the things that felt like a breakthrough in cooking ability for me was seeing a post listing a bunch of world cuisines by spices (I think it was a post by Jeff Kaufman, but I can’t find it now). Having a sense of which spices usually contribute to the flavor profile I want made me a better cook than my arbitrary “sniff spice and guess whether that would be good” previous method.