What's your favorite new ingredient?
Tapioca maltodextrin. It's a tapioca derivative in powder form. I get it from National Starch. It absorbs fat, so I can turn any fat into a powder. Right now we're making foie gras powder with fresh black truffles and we dust salad with it.
What's the most versatile spice?
I'm fond of the Sarawak pepper from Malaysia. It's a round peppercorn, not a long peppercorn. I use it in everything.
What's the most underused spice?