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SPICES Blending elegant and exotic flavors We asked Chef Knoll for a few of his “go-to” seasonings and what his favorite uses are for each. Here are his answers: Marjoram Often compared to oregano, this more floral cousin to thyme may be used fresh or dried with great success. Marjoram is a great addition to cioppino or poultry preparations and fantastic for seasoning wild mushrooms. I also use both fresh and dried marjoram in braised dishes, such as osso buco and veal cheeks, which are Jordan favorites. Both floral and herbaceous, marjoram accents the blackberry fruit and subtle spice flavors in Jordan Cabernet Sauvignon. N othing defines a kitchen like its collection of herbs, salts and spices. Our culinary staff’s travels, studies and experiments keep the Jordan spice rack in a state of constant evolution. A lifetime of exposure to the various cultures and cuisines of the Pacific Rim prepared Executive Chef Todd Knoll for further experimentation with exotic herbs, spices and technique at Jordan. Raised in Hawaii, his signature dishes reflect not only his Hawaiian upbringing but also a respect of local culinary history and its relationship with cuisine. While studying professional cooking in San Francisco in the 1990s, Knoll quickly adopted the curries of India and Pakistan, spices and preserves of Asia and the varied regional cuisines of Latin America. 10 Saffron A key ingredient in classic bouillabaisse and pilafs, saffron possesses a beautiful golden color and unmistakable, honey- like flavor. Saffron is the stigma of the plant—long, thin, thread-like strands of the flowering crocus. We purchase our Indian saffron from artisanal purveyor, Penzeys Spices. I only buy Kashmir saffron, which is considered by most cooks to be the finest example of this unique spice. One of my favorite ways to incorporate saffron into the Jordan menu is by infusing it into ice cream bases. There is no substitute for true threads of saffron: avoid powdered options as they are often adulterated, or mixed with other extraneous items to mimic color and texture. Spanish Coupe saffron is an excellent substitution. Coriander We harvest the seeds from our garden cilantro. Dried in the sun, our coriander is toasted and ground just prior to use. The floral coriander works well in marinades, curries, infused finishing oils and citrus reductions for both poultry and seafood. Raspberry Salt Tomato Salt Goat Rock Salt Balinese Salt