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Historically, Britain has been timid about table condiments. Salt and pepper are often the standard duo, while an exhilarating array of flavorings is deployed globally to tweak cooked foods: traditional spices, evolving spice mixes, clever powders created by imaginative chefs. What could be better than sprinkling a dash of vibrant color across your meals? Here are 22 ways to spice up your food.
Dehydrated chicken skin
“It will transform chips, fish, boring salads, anything,” enthuses Sam Grainger, the chef-owner at Belzan in Liverpool. On a greaseproof tray, flatten chicken skin, salt it, and scatter with garlic and thyme. Place baking paper on top and a tray to weigh it down. Oven roast at 170C (150C fan)/335F/gas 3½ for 40 minutes, until the skin is crisp. Remove the top tray and paper, and continue to dry the skin in the oven at about 75C fan for a further eight hours. Let it cool on kitchen towels to absorb any oil. Pat dry.
Using a blender, blitz the skin and a little coarse salt to a fine powder. Portion out your batch of powder – you could use an ice-cube tray or clingfilm “twists” – and freeze in an airtight container.
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A sprinkling of Egyptian dukkah or Indian chaat masala can elevate a simple dinner. Photograph: Martin Steinthaler/Getty Images
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