Announcement

Collapse
No announcement yet.

What's In Your Spice Rack?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • What's In Your Spice Rack?



    So...as spices make life so much better, what spices and combinations of spices do you find yourself using?


    I do a lot of South Asian cooking, but would love to branch out a little. I buy all my spices in bulk at the Indian Market right now, but I also go to all kinds of other small stores, as well. I see a lot of things I would like to buy...but don't really know how to use them.


    Anybody do Moroccan/Persian/Thai/Vietnamese/Chinese/Japanese/

    Portuguese???


  • #2
    1



    I have probably a hundred things in my spice rack, having been very seriously into Chinese, Thai, Indian, Spanish, and classical French cuisines at various times over the years. Penzey's is a wonderful source.

    Comment


    • #3
      1



      I cook a lot of Mexican-ish stuff ... so I go through a TON of chili powder, cumin, and cayenne pepper.

      Fried some pork chops a while ago in the above combo and ate them with scrambled eggs and green chili, and it was awesome.

      I would like to do more Indian cooking, but I usually talk myself out of it because I think it will take too much time. Still though, I have curry powder and an assortment of other Indian spices (tumeric, garam masala, etc) on hand that I like to add to sauteed vegetables now and then

      I definitely would like to experiment more with cooking food from other cultures, especially the Middle East and the Himalayan region.

      Subduction leads to orogeny

      My blog that I don't update as often as I should: http://primalclimber.blogspot.com/

      Comment


      • #4
        1



        Oh, I would love to hear what spices everybody else uses! I have such a HUGE spice collection...LOL...right now they're all in little baggies, but once we move to our new house I'm going to get magnetic containers to keep them all in and keep them magneted on the fridge or a magnetic whiteboard. I usually use:

        red pepper

        black pepper

        parsley

        basil

        oregano

        tarragon

        fennel

        rosemary

        garlic powder

        chili powder

        cinnamon

        cardamom

        My etsy shop: http://www.etsy.com/shop/UrthForged
        *hand-carved wood and bone jewelry*

        Comment


        • #5
          1



          I do Moroccan: Ras el Hanout and Harissa mixes are excellent in a tagine (lamb or chicken stew with olives, chickpeas and dried apricots or raisins) . If you can't get the pre-mixed spices, you can make do with ground cumin, coriander, cinnamon, pinch of cloves and saffron, orange water and dried rose petals (or rosewater). Yum! Hot pepper too, for Harissa.


          Saffron is also good in a Spanish rice-free paella (chicken thighs, chorizo chunks, king prawns and baby octopus) with smoked paprika (pimento), possibly hot if you like it.


          I also love Indian mixtures like Garam Masala (for a Karahi type curry with tinned tomatoes) and Tandoori (just sprinkled on chicken wings before grilling, yum!)


          Thai: lemongrass, ginger or galangal, onions, garlic, hot red chillies and fish sauce form a base for a red curry (with coconut milk) or a hot and sour soup (with lemon juice and kaffir lime leaves). Mmmm, I feel like some soup now!


          What kind of spices were you looking at?

          Comment


          • #6
            1



            I'm new to primal, but I've always been an adventurous cook, so FWIW, here are some of my favs:


            For lots Morrocan/Middle Eastern dishes, I use harrisa (sp?) it's a hot sauce. Also preserved lemon and rosewater, and cinnamon.


            I've learned to buy whole black (or yellow) mustard seeds and cumin seeds as the basis for a good, quick curry.


            I grow all kinds of herbs in my summer garden, and it sure livens up a salad to throw in fresh mint, basil, dill, oregano.


            If I want something to taste Italian, I use basil, garlic and tomatoes.


            If I want something to taste Asian, I use ginger, garlic, soy or fish sauce, sesame oil.


            If I want something to taste Caribbean, I use ginger, garlic, hot pepper sauce, mangoes, cilantro.


            If I want something to taste sort Mexican-y mole, I use cumin, garlic, oregano, cinnamon, and cocoa powder.


            I always have a jar of kim chee (fermented vegetables) in the frig. These can really liven up a salad or a soup.


            Great question!

            PWG

            Comment


            • #7
              1



              I do some persian, thai and japanese!


              Here are my top spices:


              SAVORY (Used weekly, at least):

              turmeric

              cumin

              chili powder

              black pepper

              white pepper

              garam masala

              fennel pollen

              taco seasoning (on eggs in the morn)

              fennel seed

              caraway

              smoked paprika


              SWEET (Used weekly, at least):

              cardamom!!!

              cinnamon

              anise

              lavender

              rose (and rose water)

              vanilla BEANS


              HERBS(Also used weekly):

              lemongrass

              cilantro

              thyme

              GARLIC x9287340273

              dill

              herbs de provence

              mint (used as a savory too in a lot of persian food)


              OTHER flavor enhancers (Used a lot but not as often as the above suff!):

              tarragon

              fish sauce

              bonito

              wakame/furikake (Okay I lie I eat seaweed like every other day)

              saffron

              harissa

              capers

              fresh curry leaves (occasionally)

              gochujang (red pepper paste and *SO GOOD*)

              tamarind


              THINGS I WANT

              Galangal

              File

              Zatar

              Szechuan buttons


              Im prob forgetting some but I DO use all these! I have quite a developed spice cabinet!!!


              I saw someone posted preseved lemons!!! I have a jar "cooking" right now of my own!

              Life on Earth may be punishing, but it includes an annual free trip around the sun!

              Comment


              • #8
                1



                Sherissima - could you share some tagine recipes? I'd love to try them but am intimidated by the one's I've come across so far.


                Favorite Spices:

                Garam Masala

                Lemon and Orange Zests

                Curry

                Cumin

                Chili Powder

                Garlic (YUM!)

                Cinnimon

                Fresh italian herbs, especially basil and parsley

                Comment


                • #9
                  1



                  My go-to spice blend is thyme/oregano/parsley/salt/black pepper It goes with everything! I love thyme the most though. It's a fairly "French" combo, but then again that's most of what I cook. I also use a lot of red chili flakes, fennel if I want something to taste Italian (like in meatballs), and sometimes I'll throw in marjoram/tarragon/sage/bay leaf for variety (not together necessarily). I love spices though, I use almost everything I have in my cupboard (too many more to list!).

                  You are what you eat,
                  and what you eat eats too - Michael Pollan

                  Comment


                  • #10
                    1



                    Dang, you guys. This is AWESOME!!!


                    Here's what I currently have:

                    Turmeric

                    Cumin (ground and seeds)

                    Coriander

                    Chile Powder

                    Kalonji seeds

                    Cloves

                    Bay Leaves

                    Ground Cardamom

                    Whole Cardomom

                    Cinnamon sticks

                    Hot Madras Curry Powder

                    Mild Curry Powder with Fenugreek

                    Garam Masala blend


                    Sounds like I need a shopping trip, though ;-)

                    Comment


                    • #11
                      1



                      There's nothing better than a hamburger dosed up with a good amount of onion powder. Love that stuff.


                      I also use alot of curry, cinnamon, oregano, basil, garlic powder, & ginger powder.

                      Comment


                      • #12
                        1



                        I'm pretty eclectic and the contents of my spice rack vary from time to time. Right now:


                        Allspice (ground)

                        Asofetida

                        Bay Leaves

                        Caraway (seed)

                        Cayenne

                        Chili Powder

                        Cinnamon (stick and powdered)

                        Cloves (ground)

                        Corriander (seed)

                        Cumin (seed and powdered)

                        Fennel (seed)

                        Garam Masala

                        Garlic powder (never used - can't stand it. Bought it for a recipe but couldn't pull the trigger when it was time to cook.)

                        Ginger (ground)

                        Nutmeg (ground - yeah, I suck for not grinding fresh)

                        Mustard (seed, black and yellow)

                        Peppercorns (black)

                        Sambhar Powder

                        Sesame Seeds

                        Turmeric (though I hate how it turns my all of my plates and utensils yellow)

                        Comment


                        • #13
                          1



                          Tara - what do you use your wakame in? I enjoyed a stew with it which was chickpeas and millet...obviously needs severe modification, haha!


                          Otherwise I tend to be drawn to traditional continental herbs -

                          sage

                          bay leaves

                          oregano

                          basil

                          rosemary

                          mixed "Italian"

                          lemon thyme


                          also-

                          paprika

                          cumin

                          turmeric

                          garlic powder

                          garam masala

                          hot chilli powder (a blend)

                          cloves

                          cardomon pods - probably ancient and useless

                          coriander powder

                          coriander dried leaves

                          pepper (not actually too fond of pepper!)


                          sweet-

                          cinnamon (I did have sticks of the actual bark but they went funny)

                          ginger

                          mixed spice

                          nutmeg powder

                          whole nutmeg (blonde moment - bought them the week after buying the powder!)

                          vanilla pods


                          So er yeah not exactly asian inspired! I'd recommend going to ethnic grocers though, in my experience bigger packs, at lower cost, of more pungent goodies.

                          Comment


                          • #14
                            1



                            Tara,

                            What exactly IS a Szechuan Button? I'm kinda feeling like I need some if YOU want some :-D


                            Could you post your favorite Persian recipe?


                            Thanks for all the awesome tips, Groks and Grokettes <3


                            Currently I have two turkey legs roasting in the oven; "Shake N Baked" them in a spice mixture, 1/2 tsp each:

                            Turmeric

                            Cumin

                            Coriander

                            Chile Powder

                            Garam Masala

                            Black Pepper

                            Garlic Powder

                            Sea Salt

                            Comment


                            • #15
                              1



                              For Musajen:


                              Lamb tagine


                              Fry 1-2 chopped onion and garlic in a couple of Tbs primal fat of choice (olive oil is traditional). Dust pieces of lamb (neck, shank, chops or mixed, 400-600g) with Ras el Hanout and push through the softened onion to brown on both/all sides. Add a tin of chickpeas (drained), a handful (dozen?) of dried apricots, halved, and a handful of black olives. Add water or chicken/lamb stock, more Ras el Hanout and some Harissa. Cover and cook on low heat for 2-3 hrs, until the meat is falling off the bones.


                              Chicken tagine


                              Fry 6-8 chicken thighs (and/or drumsticks) skin side down in olive oil (goose fat is nice!), add chopped onions (1-2) and garlic and cover until they&#39;ve softened. Turn the chicken skin side up, add Ras el Hanout (or a mixture of coriander, cumin, cinnamon and saffron), extra cinnamon, 1 Tbs honey, black olives and 1 preserved lemon (in salt), quartered. (You can substitute 3/4 of a raw lemon) Add water or stock to almost cover the meat, and this needs only another 40mins cooking.


                              These can be done in a large, heavy bottomed saucepan with lid, though a ceramic tagine (or tadjine) dish is traditional.

                              Comment

                              Working...
                              X