— Anna Marie Trotman

Well, um, if you go back to the, um, lemon assignment where you have to measure the flavors and the tartness and the sourness and the reactions that you have, um, on your tongue, your receptors for salt and, uh, citrus are in the same place. So this is why a lot of plant-based chefs who cook without salt will suggest to layer the flavors at the end with some freshly squeezed lemon or lime juice to help elevate the flavor. For example, in the cabbage soup recipe at the end, you layer it with mustard, which has vinegar in it. Uh, you use apple cider vinegar and at the end, that helps to bring all of the flavors together. Um, if you are not opposed to adding any extra sodium to your diet, I would suggest to use either a low sodium tamari or a Braggs amino acid, uh, to that, to elevate the flavors just a little bit. So, uh, I would love to see your spice drawer because, um, uh, I think spices are so fascinating and I hope that you all tuned in. And if you haven't tuned in, you've got to go to the replay of Fran Costigans, um, live event from two weeks ago with, uh, the founder, the co-founder of, um, burlap and Barrel spices, which was absolutely fascinating and so good to hear. So, um, thanks for that great question. I appreciate it. Um, I'm trying to, I'm just gonna just say one last thing about the flavors. Um, if you have a fresh herb garden that might have fresh oreg or Rosemary Basel or whatever, sometimes, um, adding a a garnish of, uh, of a fresh herb really does, uh, lend a lot of flavor. And, uh, I don't have any spear leaves with me today or any Basil Basel, but if you clap the leaf of the, um, the spearmint leaf or the anything that you're using, it will naturally reduce, um, uh, what's the word I wanna use, not reduce. It will lend out some of the natural flavors that are in that. So you'll get the oils from that herb, which will then also add release is the word that, uh, that will add more flavor. So those are my recommendations for you. And, uh, I have to say, the vegetarian flavor Bible has really good explanations about what spices to use for what type of cuisine. And, um, I think that we talked, Frank talked about this last, uh, week at her event is when I buy spices, I take a sharpie marker and I rate the date on them, uh, so that they don't get too old. Now my spices go pretty quickly. Um, but I think that's just another good thing to remember to, to remember that you're using the freshest, even dried herbs possible.

Chef Fran and Ori Zohar