Today we’d like to introduce you to Yaniv Cohen.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My journey as The Spice Detective began in Israel, growing up in a Sephardic household where food was the centerpiece of our family life. By age five, I was already helping my mom in the kitchen,
I was captivated by the rich heritage, vibrant colors, and intoxicating aromas of our family’s recipes using Middle Eastern and North African spices and herbs.
That passion followed me to New York and Miami, where I spent years leading event design and high-end catering. As my culinary career grew, so did my curiosity. I wanted to look beyond flavor profiles and explore how spices interact with our health—their anti-inflammatory properties, historical roots, and natural benefits. That deep dive birthed “The Spice Detective,” a platform dedicated to demystifying ingredients like za’atar, sumac, and turmeric as well as dill, thyme rosemary and mint so people can use food as everyday wellness.
Today, that mission comes to life through my Miami restaurant, JAFFA, my spice guide and cookbook *My Spice Kitchen*, and my sensory cooking workshops for communities and individuals all over the USA and Canada,. For me, every spice holds a story, and my goal is to help everyday home cooks unlock the history, healing, and magic in a single pinch.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
One of the hardest heartbreaks was having to close my Hallandale location—a space I was so proud of and had poured my soul into creating. our Hallandale clientele is heavily driven by the snowbird community, meaning from April through November, the local population drastically clears out as residents head back north. Navigating that severe off-season slowdown alongside tricky location logistics made it impossible to sustain, forcing me to make the painful decision to shut the doors.
Add to that the broader industry hits like the pandemic and the road has had plenty of steep climbs.
Every closed door, bad location, and quiet season taught me resilience. Looking back, those struggles weren’t failures—they were the exact ingredients that gave my story its depth and lessons which helped and forced me to refine my craft.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
At my core, I’m a chef, author, and culinary storyteller, best known as The Spice Detective. I specialize in Middle Eastern and Mediterranean cuisine with a heavy emphasis on the history, flavor, and medicinal power of ancient spices. My work spans leading my Miami restaurant, JAFFA, hosting hands-on sensory workshops, and writing my cookbook, *My Spice Kitchen*. I’m known for taking ingredients that might feel unfamiliar—like Baharat, Ras el Hanut, sumac, za’atar, or cardamom—and unlocking their flavors, nutrient value and aromas, and introducing them so everyday cooks can turn their kitchens into places of vibrant flavor and natural wellness.
What I’m Most Proud Of
Above all, I am deeply proud of my daughter, Rachel. I introduced her to spices, herbs, and complex flavors from a very young age, and seeing her today with a profound knowledge of food as medicine and an intuitive grasp of flavor is the ultimate full-circle moment for me. Professionally, I’m proud of the resilience it took to keep building—navigating industry hurdles, from adapting during the pandemic to making the painful decision to close my Hallandale location. Knowing that this wisdom is actively reaching the next generation—both in my own home and in the homes of my guests and readers—makes every obstacle worth it.
What sets my work apart is the intersection of rich heritage, visual aesthetics, and holistic health. Coming from a Sephardic family with North African and Middle Eastern roots, spices were never an afterthought—they were the foundation of every meal. Combining my background in high-end event design with research into the anti-inflammatory and wellness properties of plants allows me to approach food holistically. I don’t just teach people how to make a dish taste incredible; I guide them to use a single pinch of spice to nourish the body, connect with history, and elevate daily life.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Over the next 5 to 10 years, I see a bigger shift toward culinary wellness and deep personal connection, We are moving past the era where food is treated as fast convenience or guilty indulgence, moving toward a world where people intentionally cook and eat for longevity, vitality, and holistic health.
in addition Intimate, Personal Human Experiences: in the Age of AI, As the corporate restaurant world becomes more commercialized and Gimmicky , people are craving authentic mom and pop, human touch. I see a major rise in search for authenticity, intimate private diners, classes, bespoke chef dinners, and small-group sensory workshops. Diners want to sit around a table, connect directly with humas and chefs, and learn the history and techniques behind what they are consuming.
Contact Info:
- Website: https://www.TheSpiceDetective.com
- Instagram: @TheSpiceDetective
- Youtube: @ the Spice Detective
