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Spices/Herbs that you rarely use
Posted on 5/7/14 at 11:34 am
Posted on 5/7/14 at 11:34 am
Made a Persian dish that called for tumeric last night and realized that I have never cooked with this spice. I know it is commonly used in Indian dishes as well but I had never cooked wtih it. Another that I have never used nor have any idea what it tastes like is marjoram. What you got?
9
Posted on 5/7/14 at 11:51 am to mouton
yo mama
Posted on 5/7/14 at 12:47 pm to Chair
quote:
yo mama
Is that in the spice use of the words or the personal insult sense of the words?
Posted on 5/7/14 at 12:48 pm to mouton
Saffron. I have never used it, mostly because I can't justify spending that much. I guess I won't be making paella anytime soon.
Posted on 5/7/14 at 12:49 pm to mouton
Mint
Posted on 5/7/14 at 3:31 pm to mouton
I'll through Tumeric in my marinade for chicken when I'm going the cumin route. Cumin, coriander, tumeric combo (6-3-1 ratio).
Posted on 5/7/14 at 3:40 pm to mouton
Cardamom
Posted on 5/7/14 at 3:45 pm to upgrayedd
I use the heck out of tumeric (which has anti-inflammatory properties; I grow fresh tumeric too), mint, cardamom (for chai and for food), and even marjoram. Saffron has its place in paella.
But I rarely ever use anise; I find it overwhelming. If I want the anise-like flavor, I'll use fennel instead. Star anise yes, "regular" anise no.
But I rarely ever use anise; I find it overwhelming. If I want the anise-like flavor, I'll use fennel instead. Star anise yes, "regular" anise no.
Posted on 5/7/14 at 4:11 pm to mouton
Turmeric is great for you 
Posted on 5/7/14 at 5:56 pm to upgrayedd
Cardamom is really great if you add a pinch to some rice pudding... makes it taste similar to that badass Indian dessert kheer.
Posted on 5/7/14 at 6:58 pm to emboslice
quote:
Turmeric is great for you
When I was working in the oilfield I worked with a guy who was into natural cures and all that. I was cooking a morrocan dish or something and it required turmeric. Asked him if he had any in his spice rack and he pulled out a vitamin bottle of gelcaps filled with the stuff
Posted on 5/7/14 at 9:47 pm to TheIndulger
I rarely use things like mace, allspice, cream of tartar, cloves. Those seem like yankee spices.
Posted on 5/7/14 at 10:12 pm to mouton
spice
me and marcell dareus smoke the shite out of it
me and marcell dareus smoke the shite out of it
Posted on 5/7/14 at 10:13 pm to Fat Harry
Some of my favorite cookies (snickerdoodles) are made w/ cream of tartar 
Posted on 5/7/14 at 10:29 pm to mouton
Cumin.
I really only associate it with chili and really don't like the flavor of it otherwise. So unless I'm cooking chili, it just sits all lonely in the spice cabinet.
I really only associate it with chili and really don't like the flavor of it otherwise. So unless I'm cooking chili, it just sits all lonely in the spice cabinet.
Posted on 5/7/14 at 10:52 pm to TigerstuckinMS
quote:
Cumin
That's funny. I go through a decent sized package of cumin probably every 9-12 months.
I rarely use dill weed, all spice, sage, onion powder.
I go through cumin, oregano, and red pepper flakes like crazy.
Posted on 5/7/14 at 11:29 pm to TigerstuckinMS
Agreed... the cumin pork at Omi to me tastes like they just sprinkled a packet of chili seasoning over top of some pork. I just don't care for it at all.
Posted on 5/7/14 at 11:37 pm to Holden M Caulfield
Lavender. I have some growing in my herb garden, and have yet to use it or have a need for it
Posted on 5/7/14 at 11:56 pm to bosoxjo13
I had a gin drink tonight with Hendrick's, ginger ale, mint, lime and a splash of lavender bitters. I don't know that I've had lavender bitters before, but the drink was damn good and refreshing. Actually, both of them were.
Posted on 5/8/14 at 5:51 am to Gris Gris
I tend to buy whole spices like nutmeg, cumin seed, of course pepper because they age much better. I use a lot of those Indian spices, turmeric, cardamon, garam marsala blend, a favorite curry...never use poultry seasoning (what is that anyway?), Italian seasoning, Cajon/Creole seasoning,
I really like the Paul Prudhomme spices, especially the blacked redfish and the pizza seasoning.
I really like the Paul Prudhomme spices, especially the blacked redfish and the pizza seasoning.
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