Today's spice is: Dried Kaffir Lime Leaves
Last year my friend Jane got me a surprise subscription to Saveur Magazine, and even though it's a very meaty affair, I still enjoy it. I like that there is so much emphasis on international foods and that it's very much about the culture of "authentic" cooking - whether it's Thai street food or Down South cookin'. So, when I spotted a set of recipes from Malaysia, I started looking for things I could veganize.
I settled on Rendang Ayam - Spiced
Dried Kaffir lime leaves, whole cinnamon, star anise, and cardamom pods.