Idris, I just read about a vanished recipe from the old spice trade—kind of like a culinary whodunnit. Think the flavor notes could be clues to uncovering a mystery?

Let’s start with the obvious—spice, sweet, bitter, umami, sour, salty. I’ll jot down a quick map: spice vibes: cardamom, sumac, a hint of tamarind. Sweet: molasses, dried figs. Bitter: a splash of coffee or cacao nibs. Umami: dried shiitake, fish sauce. Sour: tamarind again, a squeeze of lime. Salty: sea salt, tamarind brine. Now, the dish missing is the one that would tie all those notes together—maybe a slow‑braised lamb with a tamarind‑sumac glaze, served over a bed of fig‑studded couscous. What do you think?