My Hidden World of Spices

By Frances Wilson

You know the popular East Village BYOB Indian restaurant, Pana? The one with all the sparkling lights and often a line out the door on weekend evenings? Well right below it, on 1st Ave and E 6th street, is one of my favorite stores, Dual.

When I first discovered Dual a few years back, it was tough getting myself to leave. Although the space is tiny, the amount of spices, teas, salts and exotic ingredients that I didn’t even know I needed was overwhelmingly amazing. And the prices cannot be beat. 

I feel incredibly lucky that affordable (and incredible) places like this still exist – and in my neighborhood nonetheless! Dual reminds me every time I go in, why I love NYC so much.

My staples from Dual: kaffir lime leaf, cinnamon, smoked paprika, cumin powder, ground coriander, turmeric, pink peppercorn, coconut chips, Thai red curry paste, pink Himalaya sea salt, dried lavender, jasmine green tea, peppermint tea (this list continues, but I’ll cut myself off . . .). And a few recent fun purchases: activated charcoal, green bamboo rice and dried papaya leaf.

Definitely, go visit Dual so you can add an interesting flavorful kick to your next CSA meal!

​And a few other notable spice stores if you want to go exploring:
SOS Chefs
Kalustyan's

Recipe using Dual spices: Pathan Patty with Spiced Collards

1-2 Chicken Pathan Patties (depending on how many you’re cooking for)
Pathan Patties can be purchased for $3 at Honest Chops, my East Village butcher (another staple store of mine).

​All spice quantities can be adjusted to your taste . . . this is a ballpark estimate of what I used; I usually just toss in without measuring.

2 tsp turmeric (I love adding turmeric to collards because it brightens their color and makes them look perkier and more appetizing)
1 tsp cumin
2 tsp ground coriander
pinch of cayenne
¼ tsp salt
1 onion (halved and sliced)
1 clove garlic
¼ C raisins
¼ cup sliced almonds

For the collards:
Slice garlic and onions and toss into a pan with some olive oil (or you can use coconut oil). Sauté until aromatic and semi-soft. Add spices and salt, stir for 1 minute. Add in raisins and collards and cook down slowly, adding a little water if the pan is getting dried out. Once the collards have cooked through, sprinkle with sliced almonds.

For the patties: grill or pan-fry as you would a hamburger.