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Listen 9 min MORE Loisa seasoning is named after the Lower East Side of Manhattan, where co-founder Scott Hattis lived when starting the brand. Photo courtesy of Loisa.
Sazón and adobo are spice blends found in many Latin kitchens. As Scott Hattis of
Loisaexplains, sazón is a rich flavor best used when making beans, rice, and stewed dishes, while adobo is tamer and often used as a salt replacement in marinades or dry rubs. Hattis and his business partner wanted to create spice blends using organic ingredients long before the
Goya scandal last summer, which was what he described as emotional and personal, seeing as the company was culturally tied to family memories with deep sentiment.
Listen 57 min MORE Old Bay seasoning has an avid fan following, but many would be surprised to learn of its Jewish roots. Photo courtesy of Old Bay.
Spices are used every day to give our food character and identity, and the spice trade was a blueprint for colonization and capitalism. But the spices themselves are magical gifts that bring together nature, culture, flavor, and tradition. To witness the resilience of culture and of community, just follow how spices, and in particular spice blends, travel with diasporas across the globe.
Also this week, Dr. David Shorter of UCLA shares how his team documents the history of foods for healing and wellness. Scott Hattis celebrates the Latin pantry. Food writer Leah Siefeld uncovers the origins of Old Bay. Chef Anas Atassi shares how sumac is used in the kitchen throughout the day in Syria. Fava beans are sprouting up at the farmer’s market. Finally, an Italian i