Most Sundays during the winter, I wake to darkness and cold here in Halifax and all I can think of is what shall we eat today? Not a Sunday goes by in my house where one of my three favorite sauces does not come out to  play.

First, there is the Tamarind chutney; sour and sweet with just a hint of heat. My love affair with tamarind started a few years back when I lived in the British Virgin Islands, and I would shake the tamarind tree in hopes of  delicious pods falling to the ground. The only problem is that I am the type of person who always over does things, and inevitably I would end up eating way too many pods and spending way too much time on the “throne”. Of course this didn’t damper my love affair with tamarind, as the next day I would set out to shake that tree some more and deal with the nasty consequences yet again! These days, my tamarind chutney gets put into a number of Lavallée favorites; curry, stews and  sauces. I also enjoy it as a simple dipping sauce for samosas or bhaji.

Next on my list is the fiery Green Chili Chutney. This little bottle packs a huge punch, so use with caution! This chutney is nothing but pureed green chilies with vinegar, some spices and salt. For all the lovers of heat, this one is for you. I have been known to spoon some into my finished soups when in need of a serious ass whooping, or wanting the baby living in my belly for nine months to finally make it’s way out. I thank the Green Chili Chutney for my fast and speedy delivery with Zoe.

Last, but of course not least, is the mother of the chutney group, Coriander Chutney. The freshness that is found in this bottle is out of this world. Put a dollop on some scrambled eggs or on a bowl of chili, and you will be a happy camper. You can even mix it with the tamarind or green chili to make a nice dipping sauce for poppadoms or just about anything else.

When I am feeling feisty, all three of these sauces make their way into my dinner, and boy does it ever make a difference. Try experimenting with one or all three of these sauces and make up a few recipes to call your own. Here in Halifax, you can find the Shah’s chutneys at “220 Volts” (that is what we call the Indian grocer on Robie Street), but in any large city you can find them at any Indian store.

My Spice Drawer

I am big believer in using herbs and spices to make the ordinary extra-ordinary. At last count, I think I had at least 30 different spices in my spice drawer, and I would be lost if I ran out of any of them. Here are a few tips for keeping those pesky spice drawers organized.

• I store all my spices upside down in small jam or mason jars to clearly see their contents. I like to use the smaller ones as it is an easier way to make sure that the spices in those jars are still fresh. I find that when you buy large amounts of dried spices, if not used on a regular basis, they will get old and lose it’s potency. So, my rule of thumb is to buy frequently, in small amounts, so that you are guaranteed a fresh product all the time.
• I also tend to mark my jars so that if I ask someone else to grab me something out of my drawer, they don’t have to start trying to decipher which is which; is it cumin, fennel or pomegranate powder?
• And my last tip is to experiment.  Try buying new spices that you have never heard of and try them at home. When you experiment, you often stumble upon a real gem.

Here are a few of my favorite spice drawer occupants: Sumac, coriander seeds and powder, fennel seeds, juniper seeds, bay leaves, curry leaves, limes leaves, cumin seeds and powder, black cumin seeds, pomegranate powder, zataar, allspice, cloves (whole), asafoetida, chilies, chili flakes, star anise.

For a comprehensive list of spices click here.