Sana Javeri Kadri, founder of Diaspora Spice Co and co-author of the new Diaspora Spice Co Cookbook, wants you to stop letting your spices languish. 'I think people are really scared of their spice cabinet, or they ignore it,' she said. A decade ago, she started a successful spice company with the goal of building a more transparent supply chain. Now, with her cookbook released in March, she shares how to use turmeric, black pepper, and cardamom intuitively. One rule: 'No raw spices ever – you don’t just sprinkle spices on top of things. You’re toasting them, roasting them, simmering them, sizzling them.'
Javeri Kadri and co-author Asha Loupy spent over four months in India interviewing spice farmers and learning their cooking methods. 'The most beautiful food I was eating with our spices was always what our farmers were cooking,' said Javeri Kadri, who grew up in Mumbai. She hopes her book dispels notions that South Asian food is complicated or heavy. The Filter spoke with her about cooking for toddlers, her daily rice cooker, and why you may need to replace your spice grinder. This conversation has been edited and condensed.
Go-to seasonings
Everything Grill seasoning – Pepper, fennel, garlic, chili, oregano, and salt. 'I use it on meatballs, potatoes, and my partner added it to buttermilk roast chicken marinade.'
Popcorn Seasoning – Developed for her stepdaughter, it includes chopped masala, dried mango powder, nutritional yeast, garlic, and turmeric. 'It’s cheesy umami with a little tang and heat.'
Tools for upping your spice game
Pepper mill with metal grinding mechanism – 'Plastic dulls after 100 cracks; ceramic doesn’t adjust grind size well. Metal is efficient and releases full oil content for more flavor.'
Roshni mortar and pestle – Heavy (5 lbs) with no sharp edges. 'I use it for guac and smashing coriander seeds. Lightly crushed fennel, cumin, and coriander taste better than electric grinding.'
Easy weeknight meals
Pozole – 'My go-to make-once, freeze-for-quarters meal. I like Rancho Gordo’s prepared hominy.'
Pantry pasta – 'A tin of anchovies, tomatoes, pasta, and herbs. Sweet Prince tomato tin is like confit tomatoes; great on toast.'
Most-used cookware and appliances
Lodge cast iron skillet and Made In dutch oven – 'The dutch oven conducts heat perfectly for soups, stews, and Indian curries.'
Instant Pot – 'Sunday night bone broth: scraps, bones, veggies, apple cider vinegar, fish sauce, turmeric, ginger, black pepper, and aromatics for two hours at high pressure.'
Zojirushi rice cooker – 'We make rice with homemade bone broth for nutrition. Also use it for congee and kitchari. We use it every day.'
Rice source
'I go to India every three months and bring back 30 lbs. I love Koda farms, a fourth-generation Japanese-Californian purveyor, buying 15 lb bags.'
Favorite local California brands
Seka Hills Olive Oil – 'Indigenous-owned from Yolo County. Nuovo Arbequina is incredible; we buy in 5-gallon boxes and decant.'
Song Tea – 'Shan Lin Xi Winter Sprout Oolong tastes like cotton candy. At night, we drink soba herbal tea.'
Upgrade that changed cooking
John Boos cutting board – 'I saved two years for it. It’s easier on knives; I sharpen knives once a year instead of quarterly.'
Dinner party table
East Fork dinner plates – 'Fully East Fork family. They don’t break and hold up in the dishwasher.'
Anokhi table mats – 'Block-printed cotton from India, washable.'
Favorite cookbooks
Fresh India by Meera Sodha – 'Highly cookable recipes.'
Tenderheart by Hedy McKinnon – 'Vegetable-centric for kids.'
Rancho Gordo Pozole Cookbook – 'Heirloom recipes from Mexico.'
Rambutan: Recipes from Sri Lanka by Cynthia Shanmugalingam – 'Easy-to-follow Tamil Sri Lankan food.'
Dishoom cookbook – 'The most dog-eared South Asian cookbook.'
