What herbs/spices have you never/rarely used?

If you've ever used curry powder, chances are you've used fenugreek. It's a common ingredient.

Ive made a few Indian curries using toasted and fresh toasted and ground spices and make my own Garam masala and don't recall using it.

I remember the first time I used it I assumed it could be used as generously as black pepper. That was a great lesson learned.

I also never use the anise-flavored spices very much (fennel, etc.)

Mace

Saffron never
Tamarind rarely

Chervil, sorrel and savory---all loved by the French but not good dried and it's too hot to grow them very productively where I live.

I literally have all of those growing within 10 feet of my kitchen door. (Well, the cilantro died in the heat, but when it cools off, the self-sown seeds will emerge all over my flower beds & lawn). Plus mint, fennel, lemon balm, and sage.

quote:

---

only use white pepper sparingly.

---

I have gotten to where I don't even boil water without white pepper anymore. That stuff is good everywhere and on anything.

quote:

---

I use white pepper a lot. Has a really nice earthy flavor.

---

Admittedly, I've never used white pepper in my kitchen. I've always thought that it's virtually the same as black pepper, but you use it on pale colored foods so there aren't the visible black flecks. Is there a substantial taste difference?

marjoram maybe twice, and i don't remember what it was for.