…:: Alex Smirnov ::…

From our kitchen, that is. Over the years we have accumulated quite a collection of spices. Starting with asafoetida (or hing, if you insist), through berbere and cardamom pods (both green and black) to vanilla and yellow mustard – it was all in there, stuffed several rows deep in a cabinet. An unfortunate consequence of this arrangement is that every time we needed a bottle of spice that was not in the first row we had to rummage through everything and inadvertently drop some of them on the counter.

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