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“When I pulled the tall, narrow door open, a barrage of smells assaulted me. First a sweet blend of cinnamon and cloves with earthy undertones of thyme and oregano, then a piney whiff of rosemary and a heady punch of basil. The pungent mix stunned me, and I stood still, letting it envelop me. Equally dazzling was the knowledge that many of those spices had come from remote parts of the world. They were previous commodities carried over deserts and mountains and oceans, too expensive for any but the richest kitchens.” — Elle Newmark
When I pulled the tall, narrow door open, a barrage of smells assaulted me. First a sweet blend of cinnamon and cloves with earthy undertones of thyme and oregano, then a piney whiff of rosemary and a heady punch of basil. The pungent mix stunned me, and I stood still, letting it envelop me. Equally dazzling was the knowledge that many of those spices had come from remote parts of the world. They were previous commodities carried over deserts and mountains and oceans, too expensive for any but the richest kitchens.