Turmeric

The Original: Poached and shredded chicken mixed with a curry-powder sauce. Our Version: Chicken thighs simmered with cauliflower, tomatoes, and peas, then seasoned with a mix of freshly toasted and ground spices.

A tagine is a Moroccan stew. In this version, tender beef meatballs are braised with vegetables, then served over herbed couscous.

Cinnamon sticks are made from long pieces of bark from various laurel trees that are rolled, pressed and dried. The type of cinnamon used in Thailand is from the Cassia tree. Cinnamon has a sweet, woody fragrance in both ground and stick forms. Rich in therapeutic essential oils, cinnamon warms the body and enhances digestion. It boosts metabolism and is thus useful for weight loss. It is also good for diabetes as it stimulates insulin production.

Shawarma is the Middle Eastern version of a large vertical shish kebab known as doner kebab in Turkey and gyro in Greece. It's made by impaling layers of meat on an oversize spit with a flat base and roasting the meat in an upright rotisserie. There are at least three advantages to this singular method of cooking. The dripping fat bastes the meat below it; the meat is sliced to order (at least it should be) from the outside, which gives every customer a crusty end cut; and because the crusty meat slices are piled on pita bread with fresh vegetables, pickles, and tahini sauce, you get a whole meal—and a healthful one—in a single sandwich. Traditionally, shawarma was made with lamb, but more and more Israeli grill masters use thinly sliced chicken or turkey. Shawarma is easy to prepare if you have a vertical rotisserie, and somewhat more challenging to adapt to the home grill. But direct-grilling the turkey slices does give you a close approximation of the taste and texture of classic shawarma.

In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course. Brightened with turmeric and infused with garlic, ginger, and spices, the red lentils are cooked down into a creamy purée. Best of all, the flavor improves with time, so make it ahead for a night when you need a quick supper.

Sate Sapi<r>
Editor's note: This recipe is adapted from James Oseland's book Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore. It was originally accompanied by Lemongrass-Shallot Sambal and was part of an article by Oseland on Indonesian cuisine. There are few more dependable sounds in Indonesia than the rhythmic rat-a-tat-tat-tat of satay vendors who roam the streets and alleys of every town and village announcing their presence with a wooden stick rapped against their portable grills. When a customer approaches, the satay men set up their makeshift kitchens—a tiny grill, a basket containing the already skewered meat, a fan to breathe life into the fire—on the spot, grilling skewers of meat to order. The smoky-sweet aroma is irresistible, and, soon neighbors can't help but gather to order some for themselves. This recipe is from Jimi, a West Javanese street vendor with a languid smile. Over the course of three hot nights back in the 1980s, on an extended stay in Bogor, West Java, I watched him grill petite skewers of this delicious satay as he made his rounds. Eventually I worked up the courage to ask him for his recipe, which he gladly shared. Ginger, coriander, and palm sugar (dark brown sugar can be substituted) are the keynote tastes. The tamarind in the marinade acts as a powerful tenderizer, making even very chewy meat tender, so it's important to use a somewhat toothsome piece of beef, such as flank steak or skirt steak. If you start with tender meat, the marinade is likely to make it mushy. For a skewerless satay, try using this marinade for a whole piece of flank steak, then broil the meat as you would for London broil.</r>

Inspired by aloo paratha, Indian potato bread, these pancakes are loaded with flavorful herbs and spices.

The great thing about the marinade in this recipe is that the thick yogurt helps it stick to the chicken perfectly, so you get its full flavor in the final dish. Regular basting with ghee produces a tender, melt-in-your-mouth result.

Though not quite as tender, lamb shoulder chops have deeper flavor than rib chops and won't break the bank.

Dipped in peanut sauce, these beef satés are flavor bombs on a stick. Don't be put off by the long list of ingredients — we promise you won't be disappointed if you make the sauce from scratch. (It's so much fresher and more complex than any bottled product you may have used in the past.) The meat can be marinated and the sauce prepared ahead, so you just need to grill the satés before serving.

This spicy vegetarian curry is hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice.

his delicious vegetarian soup is a take on the Persian dish ash-e reshteh.

This quick dish has all the deep, exciting flavors of Southeast Asia. The curry paste already has lemongrass in it, so don't worry if you can't find fresh: It will still be delicious without it.

We found that 1 green chile was enough, but add more if you like things fiery.

Can be prepared in 45 minutes or less.