The spice of life

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Al Bustan Rotana’s executive chef Christophe Prudhomme.

Spices and herbs are key tools of the trade adding flavour, colour and panache to a dish. Caterer Middle East speaks to chefs from across the region to find out what makes them such vital components and where the best varieties come from.

Although the Middle East was once famed for it spice trade, the region’s kitchens are now forced to rely on suppliers and market traders to provide them with their herbs and spices.

With so many varieties of herbs and spices available, selecting the best ingredients can prove challenging, as local market stalls and regional suppliers compete to attract business from the region’s chefs.

Suppliers or market traders

Al Bustan Rotana executive chef Christophe Prudhomme says a wander around his local spice and herb market helps him discover new flavours and find culinary inspiration.

“When I go to the market in Dubai I walk past plenty of herbs — I put my nose inside a bunch of mint and suddenly I see a piece of lamb or some egg plant and tomato,” he says.

Despite his admiration for local markets, Prudhomme is aware of the selection available throughout the year from suppliers.

“You have fresh herbs coming in every day from abroad; somewhere in the world they are in season and you can get ingredients like fresh tarragon at any time of year.

“Obviously the flavours might differ from place to place, but you know instantly if the flavour doesn’t suit you.”

Intercontinental Dubai Festival City’s Anise sous chef, Pushpa Lama, prefers suppliers over local market-sellers.

“We prefer to buy our herbs and spices from larger suppliers as they have several advantages — a large fresh variety throughout the year, plus our orders arrive complete and on time,” he comments.

“While some herbs are easily sourced locally, such as oregano and rosemary, the large suppliers provide us with more than 20 varieties from around the world.”

Holiday Inn Dubai Al Barsha executive sous chef Sameh Youssef says for some of the spices he uses in his dishes, it’s easier to purchase them directly from their country of origin.

“Some items you simply cannot find in Dubai, but suppliers can bring them to you. The only downside is if I make an order on Sunday they will not be delivered until Wednesday,” he notes.

Spices allow restaurants to be creative and experiment with their offerings. One new Dubai outlet, Grandeur Hotel’s d’fusion restaurant, has a fusion menu offering surprise dishes like Dum Lasagna, a mixture of Italian pasta and Indian spices.

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