As I was putting away my foodie treasures from the last trip to Istanbul, I realized this:
I have 12 different chili sorts in my kitchen. And this is a temporary kitchen. I have Piment d’Espelette from France, three different Pimentón de la Vera from Spain (dulce, agridulce and picante), whole and crushed peperoncini from Italy, four different chili flakes/powders from Turkey (from Antep and Urfa – that is the black one), Ancho and Chipotle chilis from Mexico. Each has a specific use in my kitchen, but I especially love the smoky ones.
Do you also have a soft spot for a special spice or herb? Does your pantry support more than one or two sorts of any one spice? Please tell me I am not crazy. Because the longer I stand in front of my spice cupboard, the more salts and peppers in all colors I discover; and I don’t even want to ogle the spice-mixes. Or is this the famous “that is when I realized I am a foodie” moment?