herbs & spices??

Gaer said:
i wouldn't buy the herbs until you need them. You won't end upwith a lot of herbs and spices you don't use.
I don't have muchspace in my kitchen so i put them in small jelly canning jars and stack three hih by my stove.
I buy Herbs de Provance, pizza seasoning and "the works' bread topping from King Arthur Flour. I use KC steak seasoning and sometimes Old Bay (for biscuits)
The rest are:
ginger
Italian seasoning (for soups)
cinnamon
cinnamon mixed with sugar (for cinnamon toast)
allspice
garlic powder ( i use this a lot)
cloves
paprika
thyme
curry powder
onion salt
sage
cilantro (for mexican dishes0
celery seed
poultry seasoning
cayenne powder (this gives a kick of flavor to dishes)
rosemary
nutmeg
cumin
onion powder (again, use a lot)
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I have ground cinnamon in my morning coffee every day. So yummy!

Give it a try, Gaer. :coffee:
 

Gaer said:
Can't! Don't drink coffee! I kno!, A Scandanavian who doesn't drink coffee? Scandalous!
I put it in Hot chocolate though! Love it!
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Good, at least you enjoy a dash in a favourite beverage.

I love my morning coffee, but also believe habit is attached to it as well.

I feel my morning just aren't complete without my regular 2-3 cups.
 
Salt
Black pepper
Cayenne Pepper
Cumin
Cajun Blend
Red Pepper Flakes
Garlic Powder
Onion Powder
Dill
Basil
Marjoram
Sage
Poultry Seasoning
Old Bay
Cloves
Thyme
Rosemary
Bay Leaves
Nutmeg
Cinnamon
Smoked Paprika

I cannot stand the taste of dried oregano. Fresh is a whole different thing.
Bay leaf should be broken.

Chili power, unsmoked paprika and dried parsley have no flavor at all.
Cardamom pods are nice in a cup of espresso, but I don't have any now.
I have no saffron either. :(

Seeds like caraway, fennel, sesame, etc may be a whole other discussion.
 
how about spices generally considered "sweet"? cinnamon, cloves, ginger & nutmeg are a given. maybe star anise? i'm pretty sure i have cardamon, but not sure why i ever bought it? i bet there's probably an acceptable substitution available.

spice blends. i've found a few "copy cat" recipes... like Emeril's "BAM", Red Robin's "secret" seasoning, "everything" bagel mix.
 
RadishRose said:
Salt
Black pepper
Cayenne Pepper
Cumin
Cajun Blend
Red Pepper Flakes
Garlic Powder
Onion Powder
Dill
Basil
Marjoram
Sage
Poultry Seasoning
Old Bay
Cloves
Thyme
Rosemary
Bay Leaves
Nutmeg
Cinnamon
Smoked Paprika

I cannot stand the taste of dried oregano. Fresh is a whole different thing.
Bay leaf should be broken.

Chili power, unsmoked paprika and dried parsley have no flavor at all.
Cardamom pods are nice in a cup of espresso, but I don't have any now.
I have no saffron either. :(

Seeds like caraway, fennel, sesame, etc may be a whole other discussion.
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my grandmother always called the WHOLE bay leaf that was absolutely mandatory in a pot of veggie, split pea, and/or bean soup "the PRIZE". she always left it whole so you would know it was there and not accidentally try to eat it.
 
StarSong said:
I put in bay leaf where it's called for but always thought it was a scam. Never noticed a difference in flavor with it or without. I'm going to put a leaf in a cup of boiling water, let it steep for a while, and will report back on any detectable flavor. 😉
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i think it takes several of them to get anywhere with that. they seem to work better as a team.
 
Aunt Marg said:
Another I just thought of, WCW, Chili Powder.

One thing I do want to mention related to my list, I always use fresh garlic and ginger when I cook, but there are times when garlic and onion powder are nice to have on-hand for quick and easy things.

Oh yes, bay leaves lend a robust and sweet sort of flavour to dishes.

Dishes I use bay leaves in... and always added whole and removed when the recipe or dish is done (ready to eat).

Soups
Meatloaf
Casserole type dishes such as cabbage rolls
Steaming baby potatoes
Simmering meat recipes such as pork chops, etc
Oven roasted potatoes

Just to name a few.
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Aunt Mag- how do you use bay leave with cooking potatoes. That is a new one for me and sounds good.
 
StarSong said:
I put in bay leaf where it's called for but always thought it was a scam. Never noticed a difference in flavor with it or without. I'm just put a leaf in a cup of boiling water, will let it steep for a while, and will report back on any detectable flavor. 😉
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like "stone soup"? i found small bay laurel "trees" at a family owned garden center. have KILLED a few out of neglect.

take a bay leaf out of the jar and kinda bite down on it... you should get a distinctive flavor. can't say i can make out that flavor in finished soup though.

have bought MANY of those cute little rosemary "Christmas trees"... and killed them all. BUT seems like i have a success story from back in the fall. i'm in the middle of NJ. we have 4 distinct seasons, but rarely an extended period of extreme cold. single digit temps and below zero wind-chills are rare & don't hang around for long. i never brought my "tree" inside. it has been sitting on my little patio, north side of building but sheltered by side walls (between apartments) and apartment above (balcony).
 
RadishRose said:
Bay leaves flavor long-simmering or baking things like tomato sauce or pot roasts. In my own experience, anyway.

But because I don't cook so much like this anymore, my bay leaves are older and paler now. Not as much flavor.
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I don't cook meat so rarely need bay leaves. They're not part of my (Italian) grandmother's tomato sauce and therefore not part of mine.
Various long-cooking vegan stews call for them. I throw them in but don't count on them for much.

During my experiment I zapped the water a few times to keep it hot. My guess is that it provides much subtler flavoring than thyme, sage, oregano, rosemary and the like.
 
StarSong said:
I don't cook meat so rarely need bay leaves. They're not part of my (Italian) grandmother's tomato sauce and therefore not part of mine.
Various long-cooking vegan stews call for them. I throw them in but don't count on them for much.

During my experiment I zapped the water a few times to keep it hot. My guess is that it provides much subtler flavoring than thyme, sage, oregano, rosemary and the like.
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some people complain it's too strong if you can imagine that.
 
Jules said:
I have a little bit of everything, except when I’m ready to make a new recipe.

If you know that a spice is older, double the amount. A great cook taught me that trick. Spices cost a fortune now.

I arrange my spices alphabetically.

Chinese Five Spice. That’s a hard one to even find locally. I should look and see if I even did manage to find it.
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Many Asian stores carry it, I bought mine in a Korean store. I would imagine one could order it online also.
 

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