Many of you have followed up with me in curiosity about why I haven’t tackled spice flavor pairings, having already done the more complex work of building a spice blending paradigm and classifying every aromatic I’ve ever worked with into categories to make that paradigm useful in a general sense. I recommend that you read those articles, if you haven’t yet, before proceeding with this one. Now, in a similar exercise to how I approached herbs previously, I’m covering spices in the specific sense.
The status of spice knowledge in the Western world has been entirely flabbergasting. The fact that no one in the West—in print or in person—has yet provided anyone else with so much as a theoretical framework around which to base a rigorous spice blending technique is shameful. It is, after all, not just important which spices you add to a dish, but also in what proportions. To date, everything where spices are concerned is entirely ad hoc; literally, chefs standing around, tasting their dishes and thinking, “I guess this could use a bit of clove.” I’ve searched and there is literally not much more available than lone chefs guided by vague tradition and his or her own subjective taste.