Small World, Big Taste

In today’s global village, Latin American spices are used in Indian curries, and pestos garnish stuffed chiles. One way to create fusion food is to combine herbs used in cuisines across the globe with vegetables and proteins indigenous to your own region. Here are some winning combinations from diverse culinary traditions.

By Gigia Kolouch
October/November 1999
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Chiles, epazote, cocoa powder, and pumpkin seeds are ground together with cumin, coriander, cinnamon, and allspice in this rich powder, which turns ordinary vegetables into exotic fare.
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8 recipes from around the world

• Garam Masala 
• Curry Powder• Chocolate Chili Powder• Pesto, Presto!• Creamy Sorrel Vegetable Soup• Arugula Pesto Pasta• Thai Green Curried Chicken and Vegetables• Cilantro-Mint Chutney

RELATED CONTENT

The Europeans’ discovery of America in 1492 forever changed the culinary world. Experimentation exploded as cooking techniques, spices, and vegetables were cross-pollinated between cultures on both continents. Pork and chicken from Spain ­combined with chiles and tomatoes in ­Mexico to provide hearty stews. Tomatoes and corn traveled from the New World to Italy, transforming the traditional chestnut mush into heavenly polenta. Indian and Thai cuisines, once reliant on black pepper and ginger for heat, were revolutionized by the chile pepper.

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