Former Top Chef host and Taste the Nation star Padma Lakshmi says her spice drawers are one of her “most sacred nooks” in her entire house. And when she revealed what’s inside in a recent Instagram post, we can definitely see why.
When opening up the drawers next to the oven in Lakshmi’s kitchen, dozens and dozens of spices can be found—and these are just the everyday spices she loves to have on hand while cooking.
“There’s more in the pantry,” Lakshmi says in the video, later explaining that “these are the spices I reach for most. That’s why they’re by the stove. In the pantry, there are tubs of all kinds of funky things, including lots and lots of spices.”
Here’s the highlights from Lakshmi’s spice tour—plus her top 3 picks that she considers to be essentials.
What’s in Padma Lakshmi’s Spice Drawers
First, she has rows for chiles and chile powders—from chipotle chile powder to urfa pepper flakes.
“Urfa chile is wonderful,” she says. “And smoked paprika I use a lot.” If you’re not sensitive to spicy foods, adding more heat to your meals can actually reduce risk of heart disease and stroke.
“Ancho chile is nice too because it packs a punch, but it’s not as sharp as cayenne,” Lakshmi shares, another spice in her chile collection. Ancho chile can bring a light heat in quesadillas, soups and in these Ancho Chile Grilled Cauliflower Steaks.
She also says that she uses sumac “a lot,” a versatile spice commonly used in Middle Eastern cuisine. We love it in highly-rated recipes like Sumac Chicken Thighs with Purple Cauliflower and Arugula, Chicken & Melon Salad with Sumac Dressing.
An underrated favorite in Lakshmi’s second drawer is Pili mirch, a yellow chile powder.
“It’s really super hot,” the host explains. This is a good choice if you’re looking to bring up the heat—but you’ve been warned by Lakshmi that it’s hot, and as she’s a proven lover of spice, prepare for your mouth to feel the burn!
Another underrated go-to for the cook is anardana, AKA dried pomegranate seeds. From the pomegranate toast queen, we understand why this one is in her easy access section.
“This is just a powder, it also gives a tart, crunchy flavor to some dishes,” Lakshmi shares. “It’s great if you’re making roasted potatoes.” We may need to shake this on our Crispy Oven-Roasted Potatoes for added punch.
Padma Lakshmi’s Top 3 Spices
In a separate Instagram clip, Lakshmi was asked if she knew she was going to be stranded on a deserted island and she could only bring 3 spices, which ones would she bring. While she writes in the caption that picking just 3 should be “illegal,” here are her top choices.
“Sambar powder, thyme and red chile flakes,” she decides. Don’t worry, she has her reasons: “So I can cook Mediterranean food, I can cook South Asian food, and I can give a lot of heat—or little heat—to everything.”
First, sambar powder is a curry blend used in South Indian cuisine. She has shared that her favorite brand is 777, Lakshmi uses sambar powder in her own Coconut-Braised Cabbage that’s a veggie-packed favorite for chilly nights.
Thyme is an herb commonly used in the Mediterranean diet as the Taste the Nation star explained, and its earthy flavor goes amazing with fish, hearty roasts and as a drink garnish.
And red chile flakes are classic and versatile for so many different meals and cuisines. (It was a staple in my Italian-American household growing up). Sprinkle on top of nearly any savory dish for added dimension. Alex Guarnaschelli’s mother would shake in a bunch when making Stracciatella.
Safe to say that Lakshmi’s spice drawers are a dream, and when responding to a fan in the comments, the cook promised that she would try to film a pantry tour next. We’re seated and staying tuned for that!
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