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Imagine a tasting platter with different dishes from around the world.

You give it a spin and it lands on India.

You take a bite and you taste coriander, saffron, and turmeric. You spend it again and you

land on a Lebanese dish. This time you taste kumen, cinnamon and sumac. You get hints of lemon grass, basil and chili from Thailand on your third spin and

on your last you end up in the US with cinnamon, nutmeg, and cloves just in time for fall.

But how we spice our food doesn't just vary from place to place,

it also changes from person to person.

I'm a frequent visitor of the spice house on Wells which has

spices from all over the world so it helps me to make some new choices and

trying new types of spices. My new favorite is Star Anis. Very pungent, very aromatic and enjoying all the new spices I'm learning to cook with.

I'm interested in trying within pretty much every and any spice but by far my favorite

spice would have to be human I love it in the powdered form and in the seed form and I'll

be honest with you guys I put out on everything. Favorite spies currently is Sumac.

We had it in some salad at a fantastic Turkish restaurant,

so we've recently purchased it and put it on everything salad, meat, you name it.

There's two spices that I've tried recently and one of them is dry summa.

Delicious.

I got it from a Native American recipe here in eastern Washington, so it's really cool.

And then I've got the Attar used in Middle Eastern dishes and growing up in Pacific Northwest in the 50s and 60s

...