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Spices are pure flavor, and that’s one of the many reasons we love them. In a wet marinade, spices impart that flavor to meat, vegetables, and other ingredients through time and osmosis.

To use spices in a marinade, whisk them into acidic, salty, or flavorful liquids like vinegar, fruit juice, soy sauce, or yogurt β€” these liquids help break down the main ingredient so the spices can impart their flavor. Marination times vary widely: ceviches only need to marinate for a couple of minutes, while kimchi can marinate for years (and improves with age). For dense animal- and plant-based proteins, marinate for at least 2 hours in the refrigerator.



 Mix equal parts ketchup and soy sauce and add black Urfa chili to taste. Toss with chicken thighs or firm tofu and marinate for a couple of hours in the refrigerator before grilling or roasting.


A whole chicken (or whole cauliflower) takes on a massive amount of flavor when marinated overnight. Mix garlic powder, ground ginger, black lime, and turmeric into plain yogurt with salt to taste. In a deep bowl or strong plastic bag, pour the yogurt mixture over the chicken and marinate in the refrigerator for 6 to 8 hours or overnight, then roast in a low oven.