recipe, chicken breast, lime, lemon, skewers, shallots, rosemary, paprika, cayenne, dinner, protein

"Excerpted from Floyd Cardoz: Flavorwalla by Floyd Cardoz (Artisan Books). Copyright ©2016. Photographs by Lauren Volo.”

For those of us who have ever stared blankly at the spice drawer, wondering how to make that plain <a href=/articles?f=tags!chicken-recipe>chicken</a> or piece of <a href=/articles?f=tags!seafood-recipe>fish</a> a little more interesting (and ultimately giving up), Chef Floyd Cardoz has come to the rescue. Consider his new cookbook <a href=http://www.amazon.com/Floyd-Cardoz-Flavorwalla-Flavor-Spices/dp/1579656218 target=_blank>Flavorwalla</a> your guide to spices and <a href=/articles/2012/10/herbs-on-everything>herbs</a> 101. Here's an example of his palette prowess with a <a href=/articles/2014/11/medicinal-michelin>spices</a> cheat sheet:<table style=width:600px border=1 cellspacing=10 cellpadding=10 align=left><tr><td>Red meat<td>Coriander and black cardamom<tr><td>Poultry<td>Cumin and coriander<tr><td>Pork<td>Cloves, cinnamon and mustard seeds<tr><td>Fish<td>Coriander and fennel<tr><td>Vegetables<td>Cumin and mustard seeds</table> Focusing on adding flavor this way also carries specific health benefits; coriander, dill, oregano, parsley and rosemary are just some of the herbs and spices that have <a href=http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4227268/>significant polyphenol loads</a> (scientists think these <a href=http://ajcn.nutrition.org/content/81/1/215S.full>antioxidants may play a role in disease prevention</a>). Once you get in the habit of cooking with spices, start buying the whole spice and grind as you need for maximum flavor and freshness, just like you'd do with coffee beans (the exceptions being turmeric, cayenne and paprika). Here’s your gateway recipe. You’ll never go back to bland again.

Rosemary and paprika grilled chicken

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