If you’re reading this newsletter, chances are you’re someone who gets excited about spices. You understand that not all spices are spicy, at least not in the hot, fiery sense of the word. Some are sweet, some earthy, some floral, some pungent, and others bring a complexity that’s hard to describe until you’ve tasted it.
Perhaps you already have an impressive spice cabinet, with jars and tins threatening to take over your kitchen. Or perhaps you’re cautiously building your collection, trying new recipes, discovering what you like, and figuring out which spices are versatile enough to earn a permanent spot on your shelf. Either way, I suspect we’re kindred spirits!
Which is why I’m particularly excited to introduce you to Spiced: Recipes Celebrating Spices from Around the World, the gorgeous new cookbook by Priya Mani, published by Phaidon.
Priya is a food writer, researcher, and designer whose work explores the intersection of food, culture, and history. And Spiced is quite an undertaking! Part cookbook, part spice encyclopedia, it takes us on a journey through 50 spices from around the world, exploring their botanical origins, flavor profiles, culinary histories, and the many ways different cultures have learned to use them.
There are more than 330 recipes, but what makes this book especially compelling is everything that surrounds them. Priya delves into the nuances of sourcing, storing, toasting, grinding, and combining spices, along with the stories of the people and places that have shaped these traditions. It’s a gorgeous coffee-table book, certainly, but also one I can see myself returning to again and again, learning something new each time.
For this month’s Weeknight Simple bonus, I’m delighted to share three recipes from the book. I’ve chosen three condiments that are deeply flavorful, endlessly versatile, and capable of transforming the simplest meals.
First is Gunpowder, or milagai podi, a South Indian blend of toasted lentils, sesame seeds, chiles, and asafoetida. I grew up eating versions of this, typically mixed with ghee or sesame oil and served alongside dosa or idli. It’s nutty, savory, a little fiery, and delicious sprinkled over everything from rice to roasted vegetables.
Next is Dukkah, an Egyptian blend of toasted seeds, nuts, and spices. Traditionally served with olive oil and flatbread, it also makes a fantastic crunchy topping for hummus, salads, or roasted vegetables. I particularly love how it brings both texture and flavor to a dish.
And finally, Salty Dill and Seed Mouth Freshener, a savory version of mukhwas, the aromatic seed mixtures traditionally enjoyed after meals across South Asia. Fennel, dill, sesame, and other seeds have a long history of use in Ayurveda, where they’re valued for their digestive properties. It’s a lovely reminder that spices have traditionally played a role not just in cooking, but in how we finish a meal.
All three are the kinds of things you can make once, keep on hand, and reach for whenever a meal needs a little something extra. And I think that’s part of what makes a well-stocked spice cabinet so valuable: the ability to make something familiar taste entirely different, without having to start from scratch.
Enjoy the recipes, and I hope you’ll take a look at Priya’s beautiful book!
Excerpted from Spiced: Recipes Celebrating Spices from Around the World © 2026 by Priya Mani. Reproduced by permission of Phaidon. All rights reserved.
Gunpowder (Milagai Podi)
Makes: 6 oz / 175 g
Preparation time: 45 minutes
Cooking time: 50 minutes